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Mango preserves containing green tea and making method thereof

A production method and mango technology, applied in confectionery, confectionery industry, food science and other directions, can solve problems such as inability to achieve nutrition and health care, and achieve the effects of helping gastrointestinal digestion, moderate sweetness, and promoting appetite

Inactive Publication Date: 2014-08-27
ZHANGZHOU COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually consumers eat mango as fresh fruit or preserved fruit, and green tea is only consumed as a beverage. However, because the health effects and effects of these two foods are not the same, simply eating one of them cannot meet people's demands for nutrition, health care, and prevention. Anti-cancer, hypoglycemic, fatigue-relieving, anti-aging effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of mango candied fruit containing green tea, its preparation method comprises the following concrete steps:

[0025] 1) Material selection: 100kg of nine-ripe fresh mangoes without pests and mechanical damage;

[0026] 2) Cleaning: Wash the mango twice with clean water and drain;

[0027] 3) Blanch: Put the mango into boiling water and blanch for 2 minutes, remove and drain to kill the microorganisms on the skin and remove the wax paper;

[0028] 4) Acupuncture: pierce the peel with edible steel needles, and set aside;

[0029] 5) Sugar production: Prepare 30kg of sugar powder to make a sugar solution with a mass fraction of 30%, add 12g of D-isoascorbic acid and mix well, add it to the pricked mangoes, and cook in a pot for 40 minutes;

[0030] 6) Seasoning: During the cooking process, after the sugar solution is boiled, add 1kg of green tea soup into the pot, and cook together with mangoes;

[0031] 7) Drying: Take out the cooked mangoes and dry them at 50°C...

Embodiment 2

[0035] A kind of mango candied fruit containing green tea, its preparation method comprises the following specific steps:

[0036] 1) Material selection: 100kg of eight-ripe fresh mangoes without pests and mechanical damage;

[0037] 2) Cleaning: Wash the mango 3 times with clean water and drain;

[0038] 3) Blanch: Put the mango into boiling water and blanch for 2 minutes, remove and drain to kill the microorganisms on the skin and remove the wax paper;

[0039] 4) Acupuncture: pierce the peel with edible steel needles, and set aside;

[0040] 5) Sugar production: Prepare 40kg of sugar powder to make a sugar solution with a mass fraction of 40%, add 16g of D-isoascorbic acid and mix evenly, add it to the pricked mangoes, and boil in a pot for 50 minutes;

[0041] 6) Seasoning: During the cooking process, after the sugar solution is boiled, add 2kg of green tea soup into the pot and cook with mango;

[0042] 7) Drying: take out the cooked mangoes and dry them at 55°C;

[0...

Embodiment 3

[0046] A kind of mango candied fruit containing green tea, its preparation method comprises the following concrete steps:

[0047] 1) Material selection: 100kg of nine-ripe fresh mangoes without pests and mechanical damage;

[0048] 2) Cleaning: Wash the mango 3 times with clean water and drain;

[0049] 3) Blanch: Put the mango into boiling water and blanch for 3 minutes, remove and drain to kill the microorganisms on the skin and remove the wax paper;

[0050] 4) Acupuncture: pierce the peel with edible steel needles, and set aside;

[0051] 5) Sugar production: Prepare 50kg of sugar powder to make a sugar solution with a mass fraction of 50%, add 20g of D-isoascorbic acid and mix evenly, add it to the pricked mangoes, and cook in a pot for 60 minutes;

[0052] 6) Seasoning: During the cooking process, after the sugar solution is boiled, add 5kg of green tea soup into the pot and cook together with mangoes;

[0053] 7) Drying: Take out the cooked mangoes and dry them at 6...

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Abstract

The invention discloses mango preserves containing green tea and a making method of the mango preserves. The method comprises the steps of perform sorting, washing, scalding, puncturing, sugaring, flavoring, drying, gel coating and packaging on fresh mangoes, and then the finished preserves are obtained. On the basis of a traditional preserves processing technology, the green tea is added into the making technology of the mango preserves; through the scientific compatibility between the mangoes and the green tea, the health care effect of the mangoes and the green tea on the human body are brought into full play, and the mango preserves have the effects of being nutritive and healthy, preventing cancer, reducing blood sugar, facilitating gastrointestinal digestion, promoting appetite and the like. The obtained mango preserves are golden yellow, translucent, smooth in surface and moderate in sweetness and has sweet and mellow aftertaste of the tea and the scent of the mangoes. Besides, the shelf life of the mango preserves can reach one year.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mango preserve containing green tea and a preparation method thereof. Background technique [0002] mango( Mangifera indica Linn ) is an evergreen tree of the Anacardiaceae family of Sapindus. Its fruit is smooth and juicy, rich in nutrition, delicate and smooth in taste, and contains essential minerals, protein and rich vitamins A, B, and C, especially the pulp It is rich in carotene, the content is as high as 2.4mg / 100g, which is 50 times that of apples. It is known as the "king of tropical fruits" and its output ranks seventh in the world. In addition, mango also has medicinal value such as quenching thirst and vomiting, benefiting stomach and promoting body fluid, preventing dizziness, etc., as well as physiological functions such as antibacterial, antitumor, hypoglycemic, and antiviral, so it is very popular among people. [0003] Tea is a recognized natural he...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 蔡烈伟王春莲朱元培蓝仁杰陈开梅杨双旭
Owner ZHANGZHOU COLLEGE OF SCI & TECH
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