Method for quickly freezing mango

Abstract

The invention belongs to the technical field of food processing, and relates to a method for quickly freezing mango. The method can reduce the freezing time, improve the freezing frequency, save the energy and improve the quality of the frozen mango. The method specifically comprises the steps of selecting: selecting mangos being consistent in maturity and out of mechanical damage; pre-processing: cleaning the mangos, removing the peel and kernels, and cutting the pulp into blocks or pieces; penetrating and dehydrating: placing the mango blocks or mango pieces into high-concentration penetrating fluid which is selected from one or some out of sucrose, glucose, fructose and maltose and has the concentration of 40 to 50wt%, penetrating temperature of 20 to 35 DEG C, material-to-liquid ratio of 1: 5 to 1: 10, and penetrating time of 1 to 2 hours; taking out the mangos after penetrating and dehydrating; washing with clean water to remove sugar on the surface; drying the surface; sealing and packaging after sterilizing: packaging the penetrated and dehydrated mangos through polyethylene bags, and sterilizing and sealing; and general freezing: freezing and refrigerating the packaged mangos at -20 DEG C, thus obtaining the frozen mangos.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to the preservation of fruits or vegetables, in particular to a method for quickly freezing mangoes. Background technique [0002] Mango (Magnifera indica L.) is a world famous tropical fruit. Mango is rich in nutrients, especially the content of carotenoids is much higher than other fruits, and it also contains more vitamin B 1 , B 2 And vitamin C and phenolic compounds. In European and American countries, mango is very popular all over the world and is known as the "king of tropical fruits". In Taiwan, it is called "the most golden-looking" fruit. According to statistics reported by the FAO, my country is one of the main mango producing countries; however, since fresh mangoes contain a lot of water and sugar, they are prone to rot and deterioration after harvesting, resulting in waste. [0003] At present, mangoes are usually preserved by drying or freezing technology at ...

AI Technical Summary

Problems solved by technology

Although this process can meet the requirements of quick freezing, the temperature rises again in the subsequent freezing storage; such temperature fluctuations are more likely to generate larger ice crystals, which in turn cause greater damage to the mango tissue structure

Also, the process does not save energy

Yu Jinchun ("Research on the Production Line of Quick-frozen Mango Blocks", Science and Technology of Food Industry, 1995, 3: pages 4-5) used blanching pretreatment, and then performed a similar process, that is, low-temperature quick-freezing and then ordinary frozen storage (-18--20 ℃). ), where the blanching pretreatment not only makes the mango texture soft, but also causes the loss of its unique aromatic substances and nutrients, which affects the quality of mango processed products to a certain extent