Processing technique of high-quality mango jam

Abstract

The invention relates to a processing technique of high-quality mango jam, which is characterized by comprising the following steps: 1) sorting mangoes; 2) spraying alkali and peeling the sorted mangoes; 3) precooking the peeled mangoes with steam; and 4) grinding the precooked mangoes into thick liquid, and seasoning the obtained product, wherein 0.5 percent citric acid is added 3 min before the end of concentration to prevent browning of the jam and loss of VC; and 5) performing sterilization and cooling, wherein sterilization is performed at high temperature, and cold water is used for cooling after sterilization, and the content of residual chlorine in the cold water is 0.5-0.6 mg / kg. The processing technique provided in the invention has the following benefits: with the adoption of the technique, the peeling efficiency can be significantly improved, the peeling effect and appearance quality are improved, loss of nutritional ingredients such as sugar, proteins, minerals, vitamins in the mango jam can be significantly reduced, the nutritional quality of the mango jam is increased, and the market competitiveness of the product is enhanced. The mango jam is convenient to carry, has high storage resistance, and is a nutritional product with market potential.

Description

technical field [0001] The invention relates to jam technology, in particular to a high-quality mango jam processing technology. Background technique [0002] Mango is an evergreen tree native to India. The fruit contains sugar, protein, fat, minerals, vitamins, crude fiber and other nutrients. Among them, the precursor carotene of vitamin A contained in mango is particularly high. rare. Mango is one of the famous tropical fruits. Because of its delicate flesh and unique flavor, it is deeply loved by people, so it is known as the "king of tropical fruits". Eating mangoes has the functions of benefiting the stomach, quenching thirst, and diuresis. Ripe mangoes can be used as anti-pollution agents and diuretics in medicine. Mango pulp is juicy, delicious, and has the taste of peach, apricot, plum, and apple. If you eat a few in midsummer, it can produce body fluids, quench thirst, and relieve summer heat. The Dai people in Xishuangbanna area like to make mango pectin from m...

AI Technical Summary

Problems solved by technology

[0003] In the process of deep processing mango, the current precooking process often adopts the precooking method of 85-95 degrees hot water, so that a large amount of water-soluble nutrients in the raw materials will enter into the precooking liquid, and then a large amount will be lost, affecting the final product. The nutritional quality of the product