Low-sugar preserved mango and preparation method thereof

Abstract

The invention belongs to the technical field of preserved fruit foods and specifically discloses a low-sugar preserved mango and a preparation method of the low-sugar preserved mango. The low-sugar preserved mango comprises the following material components by weight: 30-40 parts of mango, 12-18 parts of concentrated smallanthus sonchifolius solution, 10-15 parts of concentrated pawpaw solution, 25-35 parts of hardening and color retention solution, 15-20 parts of sugar solution, and 10-15 parts of a filler; the preparation method comprises the following steps: (1) selecting the raw materials;(2) processing the raw materials; (3) protecting the color and hardening; (4) pre-drying; (5) soaking in the concentrated solution; (6) sugaring; (7) drying; and (8) packaging in vacuum. The low-sugar preserved mango is good in color, form of organization, taste, flavor and sensory effect, meanwhile, the preparation method is easy to operate, and the sensory effect of the prepared preserved mangois effectively improved.

Description

【Technical field】 [0001] The invention relates to the technical field of preserved fruit food, in particular to a low-sugar preserved mango and a preparation method thereof. 【Background technique】 [0002] Mango is a tropical and subtropical fruit, native to India. Mangoes in my country are mainly produced in the south, such as Guangdong, Guangxi, Fujian, Yunnan and other regions. Mango pulp is rich in vitamin A, vitamin C, sugar, protein, calcium, phosphorus, iron and other ingredients. , dizziness, increase gastrointestinal motility, prevent high blood pressure, cough and phlegm, prevent arteriosclerosis and other effects. [0003] Due to the limitation of the place of origin, mangoes often deteriorate and rot during transportation, causing huge economic losses. Therefore, mangoes are prepared into a series of products such as mango jam, mango preserved, mango cake, mango powder, and mango wine, which are easy to transport, process, and preserve. The promotion of the eco...

AI Technical Summary

Problems solved by technology

However, the sugar content of traditional preserved mangoes is relatively high, as high as 65%, which can easily lead consumers to suffer from obesity, high blood pressure, high blood sugar and other diseases, which does not meet the health needs of consumers

[0004] Although there are many studies and reports on low-sugar preserved mangoes, the existing low-sugar preserved mangos usually have sensory problems such as poor product appearance, poor taste, and bad smell.