Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mango powder and preparation method thereof

A technology of mango powder and mango puree, which is applied in the field of food processing, can solve the problems of large loss of nutrients, poor sense of mango powder, and high production cost, and achieve low equipment investment, retain nutritional value, and good taste.

Inactive Publication Date: 2011-10-12
PANZHIHUA QILIN FRUIT VEGETABLE PRODS
View PDF4 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem to be solved by the present invention is that the mango powder prepared in the prior art has poor sensory perception, large loss of nutrients, poor solubility, high production cost, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 Preparation and detection of mango powder of the present invention

[0029] a. Choose fresh mango varieties Jilu (Jilu, Kate, Tainong No. 1, etc., which are fresh, more than 90% mature, rich in mango flavor, high in soluble solids, and moderate in sugar content, and are used in this embodiment. Jilu) as raw material, feed 90 kg in one batch, remove impurities and rotten fruits, soak and roll with running water, then immerse and sterilize with ozone water, prepare ozone water with an ozone generator, and the ozone concentration of ozone water is 2.0± 0.3mg / L, drain the water. When making a small amount, put the mango in hot water above 90°C for 1 minute, take it out and put it in cold water to cool down, peel off the peel by hand, the pulp yield is high, and it can also play the role of inactivating enzymes; the factory produces on a large scale Use a stainless steel knife to cut off the dark-spotted peel and soft rotten parts, and then send it to the impro...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Granularityaaaaaaaaaa
Meshaaaaaaaaaa
Login to View More

Abstract

The invention belongs to the field of food processing, and particularly relates to mango powder and a preparation method thereof. The invention aims to solve the technical problems of poor perception, large loss of nutrient components, low dissolubility, high production cost and the like of mango powder prepared by the prior art. The technical scheme for solving the technical problems is that the mango powder is provided. The mango powder is prepared from the following raw materials: mango single pure, maltodextrin, white granulated sugar and citric acid in a mass ratio of 100:(8-10):(5-6):(0.3-0.4). After being brewed, the mango powder is just like fresh mango juice and has good mouthfeel. The process is simple, equipment investment is low, a forced air drying method is used for producing the mango powder, and the mass industrialized production can be realized.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mango powder and a preparation method thereof. Background technique [0002] Mango is a well-known tropical fruit, known as the "King of Tropical Fruits", with sweet flesh and fragrant smell, rich in sugar, acid, vitamins A, B, C and a small amount of protein, fat and minerals. According to the report of the Food and Agriculture Organization of the United Nations, vitamin A contains 4800u (international unit) per 100g edible part, which is 10 times that of bananas and 50 times that of apples; the content of vitamin C is 41mg / 100g, lysine, methionine, etc. The essential amino acid content is also quite rich. Eating mango has the effects of anti-cancer, beautifying the skin, preventing high blood pressure, arteriosclerosis, preventing constipation, relieving cough, and clearing the stomach. At present, the domestic production of mango has reached 5 million tons. Mango...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/212A23L1/09A23L2/39A23L19/00
Inventor 郑毅邹敏马光强伍斌陈太川何鑫黄双华
Owner PANZHIHUA QILIN FRUIT VEGETABLE PRODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com