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Preserved mangos and preparation method thereof

A technology for mango and preserved fruit is applied in the directions of food preservation, food ingredients as taste modifiers, food ingredients as taste modifiers, etc., which can solve the problems of being susceptible to microbial damage, bright and glossy original fruits, reducing economic benefits, etc., and achieve strong removal. Free radical capacity and antioxidant activity, bright luster, good taste effect

Inactive Publication Date: 2017-09-19
岑健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the processing of mangoes, they are easily attacked by microorganisms or oxidized, and the color is not as bright and lustrous as the original fruit, which makes the processed mango food have a short shelf life, decreased taste, and poor senses, thereby reducing economic benefits.

Method used

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  • Preserved mangos and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preserved mango, mainly made of the following raw materials in parts by weight: 50-60 parts of mango, 15-20 parts of honey, 10-15 parts of sugarcane, 13-15 parts of beet, 3-5 parts of erythritol, and 10 parts of sumac -15 parts, juniper 11-13 parts, gardenia 13-15 parts, marjoram 12-14 parts, basil 10-12 parts, oregano 10-12 parts, campanula 10-12 parts, lemon 3-4 parts 1-2 parts of ferrous gluconate, 2-3 parts of nicotinamide, 1-2 parts of sodium erythorbate and 2-3 parts of disodium stannous citrate.

[0031] The prediction of above-mentioned proportioning is used following method to prepare preserved mango fruit, specifically comprises the following steps:

[0032] (1) Select fresh ripe mangoes, wash them, drain the surface water, and set aside;

[0033] (2) Remove the peel and core from the cleaned mango, cut the pulp into slices of uniform size and thickness, and set aside;

[0034] (3) Select fresh lemons and clean them, squeeze the juice from the lemons, add ...

Embodiment 2

[0044] A preserved mango fruit, mainly made of the following raw materials in parts by weight: 55 parts of mango, 17 parts of honey, 13 parts of sugarcane, 14 parts of sugar beet, 4 parts of erythritol, 13 parts of sumac, 12 parts of juniper, and 14 parts of gardenia 13 parts of marjoram, 11 parts of basil, 11 parts of oregano, 11 parts of campanula, 3.5 parts of lemon, 1.5 parts of ferrous gluconate, 2.5 parts of niacinamide, 1.5 parts of sodium erythorbate and disodium stannous citrate 2.5 servings.

[0045] The prediction of above-mentioned proportioning is used following method to prepare preserved mango fruit, specifically comprises the following steps:

[0046] (1) Select fresh ripe mangoes, wash them, drain the surface water, and set aside;

[0047] (2) Remove the peel and core from the cleaned mango, cut the pulp into slices of uniform size and thickness, and set aside;

[0048] (3) Select fresh lemons and clean them, squeeze the juice from the lemons, add dehydrated...

Embodiment 3

[0058] A preserved mango, mainly made of the following raw materials in parts by weight: 60 parts of mango, 20 parts of honey, 15 parts of sugar cane, 15 parts of sugar beet, 5 parts of erythritol, 15 parts of sumac, 13 parts of juniper, 15 parts of gardenia 14 parts of marjoram, 12 parts of basil, 12 parts of oregano, 12 parts of campanula, 4 parts of lemon, 2 parts of ferrous gluconate, 3 parts of niacinamide, 2 parts of sodium erythorbate and disodium stannous citrate 3 copies.

[0059] The prediction of above-mentioned proportioning is used following method to prepare preserved mango fruit, specifically comprises the following steps:

[0060] (1) Select fresh ripe mangoes, wash them, drain the surface water, and set aside;

[0061] (2) Remove the peel and core from the cleaned mango, cut the pulp into slices of uniform size and thickness, and set aside;

[0062] (3) Select fresh lemons and clean them, squeeze the juice from the lemons, add dehydrated alcohol with a volum...

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Abstract

The invention relates to the technical field of food processing, in particular to preserved mangos and a preparation method thereof. The preserved mangos are mainly prepared from raw materials including 50-60 parts of mangos, 15-20 parts of honey, 10-15 parts of sugarcanes, 13-15 parts of beet, 3-5 parts of erythritol, 10-15 parts of sapanwood, 11-13 parts of Chinese juniper, 13-15 parts of fructus gardeniae, 12-14 parts of marjoram, 10-12 parts of basil leaves, 10-12 parts of oregano herb, 10-12 parts of Chinese clinopodium herb, 3-4 parts of lemons, 1-2 parts of ferrous gluconate, 2-3 parts of nicotinamide, 1-2 parts of sodium isoascorbate and 2-3 parts of disodium stannous citrate through multiple steps of raw material treatment, color protection, antibacterial and antioxidant treatment, sugaring, drying, sterilization and the like. The preparation method is simple and the preserved mangos are easy to process. The preserved mangos have bright luster, keep the original fruit color and taste crisp, fresh and sweet in nature and have good taste, and the shelf life is effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preserved mango and a preparation method thereof. Background technique [0002] 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". Mango has good color, fragrance and taste, and is rich in nutrition. But mangoes are difficult to preserve. As long as there are black spots on the skin, it means that they are going to rot, but eating too much at one time is not good for the body. Therefore, the processing of mangoes is favored by people. It not only preserves the unique aroma of mangoes, but also has a sweet and sour taste. However, during the processing of mangoes, they are susceptible to microbial damage or oxidation, and the color does not have the bright luster of the original fruit, which makes the processed mango food have a short shelf life, dec...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/36A23L3/3472
CPCA23G3/48A23G3/36A23G3/362A23G3/42A23L3/3472A23V2002/00A23V2200/048A23V2200/16A23V2200/14A23V2250/21
Inventor 岑健
Owner 岑健
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