CN111802447A - Freeze-drying processing technology for mangoes - Google Patents
Freeze-drying processing technology for mangoes Download PDFInfo
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- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 256
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 254
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 254
- 238000004108 freeze drying Methods 0.000 title claims abstract description 51
- 240000007228 Mangifera indica Species 0.000 title description 3
- 241001093152 Mangifera Species 0.000 claims abstract description 243
- 238000007710 freezing Methods 0.000 claims abstract description 49
- 230000008014 freezing Effects 0.000 claims abstract description 36
- 238000010438 heat treatment Methods 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 23
- 238000005520 cutting process Methods 0.000 claims abstract description 16
- 238000003860 storage Methods 0.000 claims abstract description 14
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000005977 Ethylene Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 20
- 239000002245 particle Substances 0.000 claims description 20
- 238000004321 preservation Methods 0.000 claims description 13
- 239000007789 gas Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000002344 surface layer Substances 0.000 claims description 8
- 230000000249 desinfective effect Effects 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 14
- 239000003205 fragrance Substances 0.000 abstract description 7
- 230000000630 rising effect Effects 0.000 abstract 1
- 241000249058 Anthracothorax Species 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 8
- 230000002035 prolonged effect Effects 0.000 description 6
- 230000005070 ripening Effects 0.000 description 5
- 239000010410 layer Substances 0.000 description 4
- 230000000717 retained effect Effects 0.000 description 4
- 241000366676 Justicia pectoralis Species 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000002194 freeze distillation Methods 0.000 description 2
- 239000000659 freezing mixture Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 241000208223 Anacardiaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000422846 Sequoiadendron giganteum Species 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a freeze-drying processing technology for mango, belonging to the technical field of mango freeze-drying and comprising the following steps of: s101: mango pretreatment; s102: primarily quick-freezing, namely freezing the whole mango at-12 to-6 ℃ for 5 to 10min, then heating to-1 to 1 ℃ at the heating rate of 1 to 2 ℃, and freezing and storing; s103: peeling and cutting, heating to 2-5 ℃ at the temperature rising rate of 1-2 ℃ of freezing temperature, and circularly introducing low-temperature ethylene gas; s104: protecting color at low temperature; s105: preparing freeze-dried powder; s106: covering the freeze-dried powder, and dispersing and completely submerging the drained mango pulp in the freeze-dried powder; s107: and (5) freeze-drying treatment. Not only can prolong the storage time of mango, can also keep the freshness of freeze-dried mango, keep the mango fragrance, and can produce the freeze-dried mango of different tastes, adapt to different crowds.
Description
Technical Field
The invention relates to the technical field of mango freeze-drying, and particularly relates to a freeze-drying processing technology for mango.
Background
Mango, Latin school name: mangifera indica L, Mangifera indica, fructus Citri Limoniae, fomentata, fructus Aristolochiae, fructus Mali Asiaticae, fructus Pyri, fructus Tamarindi Indicae, and fructus Tamarindi Indicae, which are plants of Anacardiaceae. The mango belongs to tropical evergreen big trees, the height of the mango is 9-27 m, and the service life of the tree is hundreds of years. Mango is one of the ten best fruits published by the world health organization, and the yield of the mango lies in the 5 th fruit in the world.
The respiration intensity of different fruits is related to the internal factors and the external environment conditions, and the fruits need to be stored and preserved by taking corresponding measures according to the life activity characteristics of different varieties of fruits and different physiological states, so that the external environment conditions are changed and the influence of the external conditions on the fruits is controlled. Chinese patent document CN 104082694A discloses a preparation method of dried mango, which organically combines microwave drying, liquid nitrogen quick freezing and vacuum freeze drying to reduce the water content in mango slices to the minimum; chinese patent document CN201911242966.5 provides a quick-freezing preservation method of fresh-cut mangoes and a quick-freezing mango product prepared by the method. The method comprises the following steps: sterilizing cleaned fresh mango by sodium hypochlorite, peeling and removing kernels, cutting, performing blanching or non-blanching treatment, sterilizing and color-protecting treatment, and draining; and (5) placing the mixture in a liquid nitrogen environment for quick freezing treatment. However, the fresh-keeping of mango in the above patent is to keep fresh of dried mango and fresh-cut mango, the traditional preservation that maintains freeze-dried mango relies on the temperature basically, actually, mango between the preparation freeze-dried mango is non-fresh mango, transport through the low temperature of 12~18 degrees after the mango is picked, mango preserves the highest 30 days that do not exceed under this temperature, the transportation needs 2~5 days, mango freeze-drying takes a long time, can not freeze-dry a large amount of mango once, the mango piles up to deposit and takes time again, lead to the freeze-dried mango freshness of preparation to be low, and the mango of freeze-drying receives low temperature influence, mango fragrance is few, the taste is poor, and can not adapt to the demand of different crowds to the taste of freeze-dried mango.
Disclosure of Invention
The invention aims to provide a freeze-drying processing technology for mangos, which can prolong the storage time of the mangos, preserve the freshness of the freeze-dried mangos and keep the fragrance of the mangos, can produce freeze-dried mangos with different tastes, is suitable for different people and solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a freeze-drying processing technology for mangoes comprises the following steps:
s101: mango pretreatment, namely cleaning fresh mangoes, cutting off fruit stalks, sterilizing and disinfecting, placing fruit bases downwards on a fruit rack with a sieve mesh, and covering fresh mango leaves;
s102: primarily quick-freezing, namely freezing the whole mango at-12 to-6 ℃ for 5 to 10min, then heating to-1 to 1 ℃ at the heating rate of 1 to 2 ℃, and freezing and storing;
s103: peeling and cutting, heating to 2-5 ℃ at a heating rate of 1-2 ℃ in a freezing temperature, circularly introducing low-temperature ethylene gas until the mango skin is golden yellow, peeling and removing kernels, and cutting into mango blocks, mango strips or mango dices;
s104: performing low-temperature color protection, namely disinfecting at a low temperature of 2-5 ℃, soaking the mangoes in color protection liquid at a temperature of 2-5 ℃ for 2-3 min, taking out and draining;
s105: preparing freeze-dried powder, drying mango peel produced by peeling and cutting, crushing the dried mango peel and fresh mango leaves, screening particles with the particle size of less than 4mm, and freezing the particles into freeze-dried powder;
s106: covering the freeze-dried powder, and dispersing and completely submerging the drained mango pulp in the freeze-dried powder;
s107: and (4) freeze-drying treatment, namely, firstly cooling the mango in the S106, then heating up and preserving heat according to different temperature gradients, and realizing freeze-drying.
Further, S102 includes the steps of:
s1021: pushing the fruit rack into a refrigeration house, freezing for 5-10 min at the temperature of-12 to-6 ℃, and keeping the pulp in the thickness of 3-5 mm on the surface layer of the mango in a frozen and condensed state;
s1022: raising the temperature to-1 ℃ at a temperature raising rate of 1-2 ℃ for storage, and using the mango juice to be stored integrally before freeze-drying.
Further, S105 includes the steps of:
s1051: drying the mango peel by hot air, removing 40-70% of water, and cooling;
s1052: separately crushing mango peel and mango leaves, sieving, and uniformly mixing to obtain a granular mixture;
s1053: pre-cooling the mixture for 10-20 min in an environment at 6-10 ℃;
s1054: cooling to-20 to-10 ℃ at the speed of 2-5 ℃/min and keeping for 10-20 min;
s1055: cooling to-40-25 ℃ at the speed of 10-20 ℃/min and storing at the temperature for later use.
Further, in S106, the mango is put in a liquid nitrogen environment in advance for quick freezing treatment, the quick freezing temperature is-140 to-40 ℃, the quick freezing time is 5 to 30min, the heat preservation time is 2 to 30min, and then the temperature is reduced to-40 to-25 ℃ at the speed of 10 to 20 ℃/min.
Furthermore, in S106, the mango is put into the temperature-reducing device in advance to be reduced to-40 to-25 ℃ at the temperature-reducing rate of 5 to 10 ℃/min.
Further, S107 includes the steps of:
s1071: in S106, the mango is subjected to heat preservation for 6-7 hours at the temperature of-40 to-25 ℃;
s1072: heating to-20 to-10 ℃ at the speed of 2-5 ℃/min, and keeping the temperature for 8-12 h;
s1073: heating to 6-10 ℃ at the speed of 1-3 ℃/min, and preserving heat for 18-20 h.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the freeze-drying processing technology for mangoes, mangoes are frozen firstly, then ripening, peeling and slitting are performed, color is protected at low temperature and freeze-drying is performed, so that the storage time of the mangoes can be prolonged, and the freshness of the freeze-dried mangoes can be reserved.
2. The freeze-drying processing technology for mango provided by the invention is characterized in that mango peel and fresh mango leaves are crushed and frozen to form freeze-dried powder covering mango pulp, the freeze-dried powder is freeze-dried in a completely buried state, and mango fragrance is retained in mango dried mango after freeze-drying.
3. According to the freeze-drying processing technology for the mangos, provided by the invention, the freeze-dried mangos are quickly frozen at the extremely low temperature and then subjected to temperature rise and heat preservation at different temperature gradients, so that the finally formed freeze-dried mangos are high in moisture, low in sugar degree and low in hardness, are cooled at a low speed and are subjected to temperature rise and heat preservation at different temperature gradients, the finally formed freeze-dried mangos are low in moisture, high in sugar degree and high in hardness, and the freeze-dried mangos with different tastes can be produced and are suitable for different people.
Drawings
FIG. 1 is an overall flow diagram of the freeze-drying process for mango according to the present invention;
FIG. 2 is a flow chart of the preliminary quick freezing process of the freeze-drying process for mango according to the present invention;
FIG. 3 is a flow chart of the freeze-dried powder preparation process for the freeze-drying process of mango according to the present invention;
fig. 4 is a flow chart of the freeze-drying process for mango according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
Referring to fig. 1, a freeze-drying process for mango includes the following steps:
s101: mango pretreatment, namely cleaning fresh mangoes, cutting off fruit stalks, sterilizing and disinfecting, placing fruit bases downwards on a fruit rack with a sieve mesh, and covering fresh mango leaves; the mango is stored at 12-14 ℃ after being picked, in order to keep the fresh taste of the mango and the mango can be eaten directly, but the mango for freeze-drying can be frozen preliminarily, so that the fresh-keeping time of the mango is prolonged, and the taste of the mango after freeze-drying is not influenced;
s102: primarily quick-freezing, namely integrally freezing mango, heating to-1 ℃, freezing and storing, wherein the mango peel protects mango pulp by adopting integral freezing and storing, and the freeze-dried mango can be prepared on site and has better taste compared with the freeze-dried mango stored after preparation;
s103: peeling and cutting, wherein the temperature rise rate of the freezing temperature is 1-2 ℃ is increased to 2-5 ℃, low-temperature ethylene gas is circularly introduced until the mango skin is golden yellow, peeling and denucleating are carried out, the mango skin is cut into mango blocks, mango strips or mango dices, the ethylene gas and the low-temperature gas exchange heat in advance to reduce the temperature of the ethylene gas, and then the ethylene gas is introduced into gaps between mangoes and mango leaves, the ripening generally needs 2-3 days, and the mango stored in a long-term freezing mode needs ripening for 1-2 days;
s104: performing low-temperature color protection, namely sterilizing at the low temperature of 2-5 ℃, soaking the mangoes in color protection liquid at the temperature of 2-5 ℃ for 2-3 min, taking out the mangoes, draining, performing low-temperature color protection, saving energy required for cooling in a freeze-drying treatment process, adapting to the condition of storing the mangoes in an early stage in a freezing way, and easily causing the mangoes to be easily rotten if the traditional normal-temperature or high-temperature color protection is adopted;
s105: freeze-drying powder preparation, drying mango peel produced by peeling and cutting, crushing the dried mango peel and fresh mango leaves, screening particles with the particle size of less than 4mm, freezing the particles into freeze-dried powder, wherein the small particles are convenient for filling gaps among the dried mango leaves and completely cover the dried mango leaves, and are used for conducting heat and keeping mango fragrance of the dried mango leaves;
s106: covering with the freeze-dried powder, wherein the drained mango pulp is dispersed and completely buried in the freeze-dried powder, so that the temperature can be transferred, and the mango smell and taste of the freeze-dried mango pulp can be retained to the maximum extent; the method comprises the following steps of putting mangoes in a liquid nitrogen environment for quick-freezing treatment, wherein the quick-freezing temperature is-140 to-40 ℃, the quick-freezing time is 5 to 30min, the heat preservation time is 2 to 30min, then the temperature is reduced to-40 to-25 ℃ at the speed of 10 to 20 ℃/min, and finally the formed freeze-dried mangoes are high in water content, low in sugar degree and low in hardness;
s107: and (4) freeze-drying treatment, namely, firstly cooling the mango in the S106, then heating up and preserving heat according to different temperature gradients, and realizing freeze-drying.
Referring to fig. 2, S102 includes the steps of:
s1021: pushing the fruit rack into a refrigeration house, freezing for 5-10 min at-12 to-6 ℃, wherein the pulp in the mango surface layer with the thickness of 3-5 mm is in a frozen and condensed state, the pulp on the outer mango layer is cured faster than the pulp on the inner mango layer, and the mango surface layer is easy to rot due to long-time storage, so that the mango curing is basically in a stagnation state, the storage time is prolonged, and the inner and outer curing of the mango pulp tends to be consistent;
s1022: raising the temperature to-1 ℃ at a heating rate of 1-2 ℃ for storage, and storing the mango before freeze-drying in an integral manner, wherein at the temperature of-1 ℃, the frozen and condensed state of the mango pulp in the thickness of 3-5 mm on the surface layer of the mango is kept unchanged, the mango pulp is stored for a long time at the highest temperature, the storage cost is saved, and the transportation condition is reduced.
Referring to fig. 3, S105 includes the steps of:
s1051: drying the mango peel by hot air, removing 40-70% of water, and cooling, wherein the mango peel contains 20-40% of mango pulp;
s1052: separately crushing mango peel and mango leaves, sieving, and uniformly mixing to obtain a granular mixture;
s1053: placing the mixture in an environment with the temperature of 6-10 ℃ for precooling for 10-20 min, and continuously shaking the mixture in the precooling process to prevent mango peel and mango leaf particles from sticking to each other and to prevent frost from adhering to the surfaces of the particles;
s1054: cooling to-20 to-10 ℃ at the speed of 2-5 ℃/min, keeping for 10-20 min, vibrating in the cooling and heat preservation processes, and eliminating frost until the surfaces of mango peel and mango leaf particles are smooth and non-adhesive to dry mango;
s1055: cooling to-40 to-25 ℃ at the speed of 10-20 ℃/min, storing at the temperature for later use, and adopting a hierarchy progressive freezing mixture to adapt to the dried mangoes heated to-40 to-25 ℃.
Referring to fig. 4, S107 includes the steps of:
s1071: in S106, the mango is subjected to heat preservation for 6-7 hours at the temperature of-40 to-25 ℃;
s1072: heating to-20 to-10 ℃ at the speed of 2-5 ℃/min, and keeping the temperature for 8-12 h;
s1073: heating to 6-10 ℃ at the speed of 1-3 ℃/min, and preserving heat for 18-20 h.
Example two
Referring to fig. 1, a freeze-drying process for mango includes the following steps:
s101: mango pretreatment, namely cleaning fresh mangoes, cutting off fruit stalks, sterilizing and disinfecting, placing fruit bases downwards on a fruit rack with a sieve mesh, and covering fresh mango leaves; the mango is stored at 12-14 ℃ after being picked, in order to keep the fresh taste of the mango and the mango can be eaten directly, but the mango for freeze-drying can be frozen preliminarily, so that the fresh-keeping time of the mango is prolonged, and the taste of the mango after freeze-drying is not influenced;
s102: primarily quick-freezing, namely integrally freezing mango, heating to-1 ℃, freezing and storing, wherein the mango peel protects mango pulp by adopting integral freezing and storing, and the freeze-dried mango can be prepared on site and has better taste compared with the freeze-dried mango stored after preparation;
s103: peeling and cutting, wherein the temperature rise rate of the freezing temperature is 1-2 ℃ is increased to 2-5 ℃, low-temperature ethylene gas is circularly introduced until the mango skin is golden yellow, peeling and denucleating are carried out, the mango skin is cut into mango blocks, mango strips or mango dices, the ethylene gas and the low-temperature gas exchange heat in advance to reduce the temperature of the ethylene gas, and then the ethylene gas is introduced into gaps between mangoes and mango leaves, the ripening generally needs 2-3 days, and the mango stored in a long-term freezing mode needs ripening for 1-2 days;
s104: performing low-temperature color protection, namely sterilizing at the low temperature of 2-5 ℃, soaking the mangoes in color protection liquid at the temperature of 2-5 ℃ for 2-3 min, taking out the mangoes, draining, performing low-temperature color protection, saving energy required for cooling in a freeze-drying treatment process, adapting to the condition of storing the mangoes in an early stage in a freezing way, and easily causing the mangoes to be easily rotten if the traditional normal-temperature or high-temperature color protection is adopted;
s105: freeze-drying powder preparation, drying mango peel produced by peeling and cutting, crushing the dried mango peel and fresh mango leaves, screening particles with the particle size of less than 4mm, freezing the particles into freeze-dried powder, wherein the small particles are convenient for filling gaps among the dried mango leaves and completely cover the dried mango leaves, and are used for conducting heat and keeping mango fragrance of the dried mango leaves;
s106: covering with the freeze-dried powder, wherein the drained mango pulp is dispersed and completely buried in the freeze-dried powder, so that the temperature can be transferred, and the mango smell and taste of the freeze-dried mango pulp can be retained to the maximum extent; the mango is cooled to-40 to-25 ℃ at a cooling rate of 5-10 ℃/min in advance, and finally the formed freeze-dried mango is low in water, high in sugar degree and high in hardness;
s107: and (4) freeze-drying treatment, namely, firstly cooling the mango in the S106, then heating up and preserving heat according to different temperature gradients, and realizing freeze-drying.
Referring to fig. 2, S102 includes the steps of:
s1021: pushing the fruit rack into a refrigeration house, freezing for 5-10 min at-12 to-6 ℃, wherein the pulp in the mango surface layer with the thickness of 3-5 mm is in a frozen and condensed state, the pulp on the outer mango layer is cured faster than the pulp on the inner mango layer, and the mango surface layer is easy to rot due to long-time storage, so that the mango curing is basically in a stagnation state, the storage time is prolonged, and the inner and outer curing of the mango pulp tends to be consistent;
s1022: raising the temperature to-1 ℃ at a heating rate of 1-2 ℃ for storage, and storing the mango before freeze-drying in an integral manner, wherein at the temperature of-1 ℃, the frozen and condensed state of the mango pulp in the thickness of 3-5 mm on the surface layer of the mango is kept unchanged, the mango pulp is stored for a long time at the highest temperature, the storage cost is saved, and the transportation condition is reduced.
Referring to fig. 3, S105 includes the steps of:
s1051: drying the mango peel by hot air, removing 40-70% of water, and cooling, wherein the mango peel contains 20-40% of mango pulp;
s1052: separately crushing mango peel and mango leaves, sieving, and uniformly mixing to obtain a granular mixture;
s1053: placing the mixture in an environment with the temperature of 6-10 ℃ for precooling for 10-20 min, and continuously shaking the mixture in the precooling process to prevent mango peel and mango leaf particles from sticking to each other and to prevent frost from adhering to the surfaces of the particles;
s1054: cooling to-20 to-10 ℃ at the speed of 2-5 ℃/min, keeping for 10-20 min, vibrating in the cooling and heat preservation processes, and eliminating frost until the surfaces of mango peel and mango leaf particles are smooth and non-adhesive to dry mango;
s1055: cooling to-40 to-25 ℃ at the speed of 10-20 ℃/min, storing at the temperature for later use, and adopting a hierarchy progressive freezing mixture to adapt to the dried mangoes heated to-40 to-25 ℃.
Referring to fig. 4, S107 includes the steps of:
s1071: in S106, the mango is subjected to heat preservation for 6-7 hours at the temperature of-40 to-25 ℃;
s1072: heating to-20 to-10 ℃ at the speed of 2-5 ℃/min, and keeping the temperature for 8-12 h;
s1073: heating to 6-10 ℃ at the speed of 1-3 ℃/min, and preserving heat for 18-20 h.
In summary, the following steps: according to the freeze-drying processing technology for mangoes, mangoes are frozen firstly, then are ripened, peeled, cut, protected at low temperature and freeze-dried, so that the storage time of the mangoes can be prolonged, and the freshness of the freeze-dried mangoes can be reserved; crushing mango peel and fresh mango leaves, freezing to form freeze-dried powder covering mango pulp, and freeze-drying in a completely buried state, wherein mango fragrance is retained in the mango dried mango after freeze-drying; the freeze-dried mango is quickly frozen at the extremely low temperature, and then is heated and insulated at different temperature gradients, so that the finally formed freeze-dried mango is high in water content, low in sugar content and low in hardness, is cooled at a low speed, and is heated and insulated at different temperature gradients, the finally formed freeze-dried mango is low in water content, high in sugar content and high in hardness, and can be produced into freeze-dried mangoes with different tastes, so that the freeze-dried mango is suitable for different crowds.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. A freeze-drying processing technology for mango is characterized by comprising the following steps:
s101: mango pretreatment, namely cleaning fresh mangoes, cutting off fruit stalks, sterilizing and disinfecting, placing fruit bases downwards on a fruit rack with a sieve mesh, and covering fresh mango leaves;
s102: primarily quick-freezing, namely freezing the whole mango at-12 to-6 ℃ for 5 to 10min, then heating to-1 to 1 ℃ at the heating rate of 1 to 2 ℃, and freezing and storing;
s103: peeling and cutting, heating to 2-5 ℃ at a heating rate of 1-2 ℃ in a freezing temperature, circularly introducing low-temperature ethylene gas until the mango skin is golden yellow, peeling and removing kernels, and cutting into mango blocks, mango strips or mango dices;
s104: performing low-temperature color protection, namely disinfecting at a low temperature of 2-5 ℃, soaking the mangoes in color protection liquid at a temperature of 2-5 ℃ for 2-3 min, taking out and draining;
s105: preparing freeze-dried powder, drying mango peel produced by peeling and cutting, crushing the dried mango peel and fresh mango leaves, screening particles with the particle size of less than 4mm, and freezing the particles into freeze-dried powder;
s106: covering the freeze-dried powder, and dispersing and completely submerging the drained mango pulp in the freeze-dried powder;
s107: and (4) freeze-drying treatment, namely, firstly cooling the mango in the S106, then heating up and preserving heat according to different temperature gradients, and realizing freeze-drying.
2. A freeze-drying process for mangoes according to claim 1, wherein S102 comprises the following steps:
s1021: pushing the fruit rack into a refrigeration house, freezing for 5-10 min at the temperature of-12 to-6 ℃, and keeping the pulp in the thickness of 3-5 mm on the surface layer of the mango in a frozen and condensed state;
s1022: raising the temperature to-1 ℃ at a temperature raising rate of 1-2 ℃ for storage, and using the mango juice to be stored integrally before freeze-drying.
3. A freeze-drying process for mangoes according to claim 1, wherein S105 comprises the following steps:
s1051: drying the mango peel by hot air, removing 40-70% of water, and cooling;
s1052: separately crushing mango peel and mango leaves, sieving, and uniformly mixing to obtain a granular mixture;
s1053: pre-cooling the mixture for 10-20 min in an environment at 6-10 ℃;
s1054: cooling to-20 to-10 ℃ at the speed of 2-5 ℃/min and keeping for 10-20 min;
s1055: cooling to-40-25 ℃ at the speed of 10-20 ℃/min and storing at the temperature for later use.
4. The freeze-drying processing technology for mango as claimed in claim 1, wherein in S106, mango is put into a liquid nitrogen environment in advance to be subjected to quick-freezing treatment, wherein the quick-freezing temperature is-140 ℃ to-40 ℃, the quick-freezing time is 5-30 min, the heat preservation time is 2-30 min, and then the temperature is reduced to-40 ℃ to-25 ℃ at a speed of 10-20 ℃/min.
5. The freeze-drying processing technology for mango as claimed in claim 1, wherein in S106, mango is placed in advance at a cooling rate of 5-10 ℃/min to be cooled to-40 ℃ to-25 ℃.
6. The freeze-drying process for mangoes according to claim 1, wherein S107 comprises the following steps:
s1071: in S106, the mango is subjected to heat preservation for 6-7 hours at the temperature of-40 to-25 ℃;
s1072: heating to-20 to-10 ℃ at the speed of 2-5 ℃/min, and keeping the temperature for 8-12 h;
s1073: heating to 6-10 ℃ at the speed of 1-3 ℃/min, and preserving heat for 18-20 h.
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Application publication date: 20201023 |