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Mango Peeling Method

A mango and peel technology, applied in the field of mango peeling, can solve the problems of affecting the flavor and taste of mango pulp, low pulp yield, waste water pollution, etc., and achieve the effect of small flavor and taste, high pulp yield and environmental friendliness

Active Publication Date: 2020-09-08
许玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing mango peeling methods are mainly carried out by alkaline method and mechanical method. Alkaline peeling has the advantages of large processing capacity and low cost, but it has waste water pollution, and the flavor and taste of mango pulp will be affected after the lye treatment. In the post-processing process, other auxiliary materials must be added to cover up the bad flavor. The existing mechanical method of peeling is generally to put the mango directly in the mixing tank and use the stirring rod to beat the skin, which can better retain the flavor of the pulp. and taste, but it consumes a lot of energy, more pulp remains in the peel, and the yield of pulp is lower

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The invention provides a method for mango peeling, comprising:

[0055] Step 1. Place the mangoes graded according to size at 95°C for 10 minutes, remove them, and spray them with water to cool them down to room temperature;

[0056] Step 2. Cut the mango peel along the longitudinal direction of the mango with a blade, and then cut it along the horizontal direction of the mango, so that the mango peel forms several independent small peel areas, and the area of ​​each small peel area is not greater than 6cm 2 ;

[0057] Step 3: Put the mangoes into the enzymolysis solution for 30 minutes at 50°C, and remove them. The enzymolysis solution consists of the following raw materials in parts by weight: 1000 parts of water, 4 parts of pectinase, fiber 4 parts of prime enzyme and 1 part of papain;

[0058] Step 4. Place the mango under the spray water, and gently scrub with a brush to remove the peel;

[0059] Step 5. Put the collected pericarp into the waste enzymatic hydrol...

Embodiment 2

[0061] The invention provides a method for mango peeling, comprising:

[0062] Step 1. Place the mangoes graded according to size at 95°C for 12 minutes, remove them, and spray them with water to cool them down to room temperature;

[0063] Step 2. Put the mango in the mango peeler, so that the mango peel forms several independent small peel areas, and the area of ​​each small peel area is not greater than 4cm 2 ;

[0064] Step 3: Put the mangoes into the enzymolysis solution for 25 minutes at 50°C, and remove, wherein the enzymolysis solution consists of the following raw materials in parts by weight: 1000 parts of water, 4.5 parts of pectinase, fiber 4.5 parts of prime enzyme and 1.5 parts of papain, described mango peeling method, the enzyme activity of described pectinase is 100,000 u / g, the enzyme activity of described cellulase is 80,000 u / g, described The enzyme activity of papain is 800,000 u / g;

[0065] Step 4. Put the mango in the mango peeling machine, and remove...

Embodiment 3

[0068] The invention provides a method for mango peeling, comprising:

[0069] Step 1. Place the mangoes graded according to size at 95°C for 15 minutes, remove them, and spray them with water to cool them down to room temperature;

[0070] Step 2. Put the mango in the mango peeler, so that the mango peel forms several independent small peel areas, and the area of ​​each small peel area is not greater than 4cm 2 ;

[0071] Step 3: Put the mangoes into the enzymolysis solution for 20 minutes at 50°C and remove, wherein the enzymolysis solution consists of the following raw materials in parts by weight: 1000 parts of water, 5 parts of pectinase, fiber 5 parts of prime enzyme and 2 parts of papain, the enzyme activity of the pectinase is 100,000 u / g, the enzyme activity of the cellulase is 80,000 u / g, and the enzyme activity of the papain is 800,000 u / g;

[0072] Step 4. Put the mango in the mango peeling machine, and remove the peel by spraying water and a brush;

[0073] St...

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Abstract

The invention discloses a mango peeling method, which includes: grading mangoes according to the size, treating the graded mangoes at 95 DEG C for 10-15 min, fishing the treated mangoes out, and spraying the mangoes with water to cool the mangoes until the mangoes reach the room temperature; cutting the peel of the mangoes with a blade along a vertical direction, and then cutting the mangoes along a transverse direction to make the peel of the mangoes form independent small peel regions; putting the obtained mangoes in an enzymolysis liquid at 50 DEG C for enzymolysis for 20-30 min, and fishing the obtained mangoes out, wherein the enzymolysis liquid is made, by weight part, 1000 parts of water, 4-5 parts of pectinase, 4-5 parts of cellulase and 1-2 parts of papain; and putting the mangoes in spray water, slightly brushing the mangoes with a brush, and removing the peel. The method allows the flavor and taste of pulp to be well retained, is high in pulp yield and low in energy consumption, is eco-friendly, and doesn't cause waste liquid pollution.

Description

technical field [0001] The invention relates to the field of mango processing. More specifically, the present invention relates to a method for peeling mangoes. Background technique [0002] Mango peeling is the first step in the mango deep-processing industry. The quality of peeling is directly related to the flavor and yield of mango deep-processing products. The existing mango peeling methods are mainly carried out by alkaline method and mechanical method. Alkaline peeling has the advantages of large processing capacity and low cost, but it has waste water pollution, and the flavor and taste of mango pulp will be affected after the lye treatment. In the post-processing process, other auxiliary materials must be added to cover up the bad flavor. The existing mechanical method of peeling is generally to put the mango directly in the mixing tank and use the stirring rod to beat the skin, which can better retain the flavor of the pulp. And mouthfeel, but its energy consumpt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/00A23N7/02
CPCA23L5/57A23N7/023
Inventor 马飞
Owner 许玲
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