Sour-sweet dried mango and making method thereof

Abstract

The invention discloses sour-sweet dried mango and a making method thereof. The making method includes: 1), removing peel and kernels of mangoes, and slicing the mangoes to obtain mango slices; 2), disposing the mango slices into a pyrosulfite solution for color protection treatment to obtain color-protected mango slices; 3), sugaring the color-protected mango slices to obtain sugared mango slices; 4), draining the sugared mango slices to remove sugar liquid to obtain drained mango slices; 5), evacuating the drained mango slices to obtain evacuated mango slices; 6), mixing the evacuated mango slices, the sugar liquid and malt syrup for carbon-frying to obtain carbon-fried mango slices; 7), drying, softening and blending the carbon-fried mango slices with powdered sugar to obtain the sour-sweet dried mango, wherein evacuating treatment at least meets the following conditions such as minus 0.8-minus 0.7Mpa in vacuum degree, and 1-3min in treatment time. The sour-sweet dried mango made by the method is soft in mouthfeel and has sheet shape with straight appearance.

Description

technical field [0001] The invention relates to mango products, in particular to a sweet and sour dried mango and a preparation method thereof. Background technique [0002] Dried sweet and sour mango is the dried fruit obtained from mango after treatment. It has the following effects: 1) beneficial to the stomach, anti-nausea, anti-dizziness; 2) lowering cholesterol, beneficial to the prevention and treatment of cardiovascular diseases, beneficial to vision, and moisturizing the skin; 3) It has the effect of dispelling diseases and relieving cough; 4) It can increase gastrointestinal motility and shorten the residence time of feces in the colon; 5) It has carotene, which can benefit eyes and moisturize the skin; Protein-containing fruits, eat more and make you feel full. [0003] The existing preparation method is as follows: 1) peeling and removing the core of the mango; 2) color protection treatment; 3) enzyme-inactivating ripening treatment); 4) sugar soaking treatment;...

AI Technical Summary

Problems solved by technology

In this method, the dried sweet and sour mango after the color protection treatment is directly deenzyme-cured, which will kill the tissue structure of the mango, thereby making the taste of the mango harder, and at the same time, it is difficult for the fragrance and sweetness in the candied treatment to enter the mango. This further affects the taste of the mango, and at the same time, in terms of appearance, it is Yan-shaped rather than straight, which greatly reduces the quality of sweet and sour dried mango