CN104543641A - Processing technique of high-quality mango jam - Google Patents

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

A kind of high-quality mango chutney processing technology

Technical field

The present invention relates to jam technique, be specifically related to a kind of high-quality mango chutney processing technology.

Background technology

Mango is a kind of aiphyllium of original India, and fruit contains the nutritional labelings such as sugar, protein, fat, mineral matter, vitamin, crude fibre, and the precursor carrotene composition of the vitamin A wherein contained by mango is high especially, is rare in all fruit.Mango is one of famous tropical fruit (tree), and because its pulp is fine and smooth, unique flavor, is loved by the people, so the reputation have " torrid zone fruit king " claims.Edible mango has beneficial stomach, quenches one's thirst, the function of diuresis, and ripe mango pharmaceutically can make slow dirty agent and diuretics.Mango pulp succulence, tasty, have the flavour of peach, apricot, Lee and apple etc. concurrently, as several in being able to eat midsummer, can promote the production of body fluid to quench thirst, relieve summer heat god of relaxing.The Dai nationality of In Xishuangbanna likes that mango is made mango gum and eats, and its way mango is boiled stoning filter, and just becomes translucent amber pectin, food clear and melodious agreeable to the taste, local flavor uniqueness.Mango can reduce cholesterol, and the favourable what prevention and cure of cardiovascular disease of normal food mango, being of value to eyesight, skin of moistening, is the good fruit of beauty treatment of ladies.

In the process of deep processing mango, current technique of precooking usually adopts the mode of precooking of 85-95 degree hot water, and water-soluble nutrients a large amount of in such raw material can enter into liquid of precooking, and is lost in a large number thereupon, affects the nutritional quality of final products.This patent research keeps the above key technology of the nutritional labelings such as mango chutney vitamin, protein, trace element, adopt the steam of accurate temperature controlling to precook and the technique of high temperature sterilization, reach not only high-temperature sterilization but also keep the nutritional labeling of mango not run off, reduce the object of destruction.

Summary of the invention

The object of the present invention is to provide a kind of high-quality mango chutney processing technology, the present invention uses international advanced central temperature tester to carry out complete monitoring, precise temperature control to precook temperature and sterilization temperature.Mango is dug core by peeling by this technique, steam is precooked, defibrination seasoning, sterilization cooling four large master operations make mango chutney.Current digesting technoloy usually directly processes mango with 85-95 DEG C of hot water, and the present invention is processed by the mode controlling the time of precooking and temperature employing steam of precooking is precooked, significantly can reduce the loss of sugar, protein, mineral matter, vitamins and other nutritious components in mango chutney, improve the nutritional quality of mango chutney, strengthen the competitiveness of product in market.

The object of the invention is to be realized by following technical scheme, have developed a kind of high-quality mango chutney processing technology, the technical solution adopted in the present invention comprises the steps:

1) sorting: carry out sorting by first in first out, whole mill sauce technology controlling and process is within 10 hours;

2) drench alkali, peeling: to the mango arrangement after excavation core on a moving belt, drench alkali time controling at 20-25 seconds, the mango sheet after peeling will clean residual alkali lye, drench alkali lye hydrogen-oxygen sodium solution concentration at 2-3%, solution temperature maintains 87-93 degree;

3) steam is precooked: precook, temperature 87-93 degree of precooking, time 6-7 minute, and slowly sink to being advisable in cold water, the concentration of liquid citric acid of precooking is 0.1%, pH is 3.5-4.0;

4) defibrination seasoning: carry out the process of mill sauce, constantly stir, after stirring 7-8min, adds 2% granulated sugar, 0.1% converted starch and 0.8% solvent in advance gelatin.0.5% citric acid 3min before concentrated end adds, and prevents the loss of jam brown stain and VC;

5) sterilization cooling: carry out high-temperature sterilization treatment, the sterilizing time of 7113 pot is 5 minutes, and sterilization temperature is 95 degree; The sterilizing time of 15173 pot is 7 minutes, and sterilization temperature is 92 degree.Cold water cooling after sterilization, cooling water residual chlorine amount is between 0.5-0.6mg/kg.

Beneficial effect of the present invention: by this PROCESS FOR TREATMENT, peeling efficiency can be significantly improved, improve decortication effect and exterior quality, and significantly reduce the loss of sugar, protein, mineral matter, vitamins and other nutritious components in mango chutney, improve the nutritional quality of mango chutney, strengthen the competitiveness of product in market.Mango chutney is easy to carry, and keeping quality is strong, is a kind of nutrition product with market potential.

Specific embodiment

The technical solution adopted in the present invention comprises the steps:

1) sorting: carry out sorting by first in first out, whole mill sauce technology controlling and process is within 10 hours;

2) drench alkali, peeling: to the mango arrangement after excavation core on a moving belt, drench alkali time controling at 20-25 seconds, the mango sheet after peeling will clean residual alkali lye, drench alkali lye hydrogen-oxygen sodium solution concentration at 2-3%, solution temperature maintains 87-93 degree;

3) steam is precooked: precook, temperature 87-93 degree of precooking, time 6-7 minute, and slowly sink to being advisable in cold water, the concentration of liquid citric acid of precooking is 0.1%, pH is 3.5-4.0;

4) defibrination seasoning: carry out the process of mill sauce, constantly stir, after stirring 7-8min, adds 2% granulated sugar, 0.1% converted starch and 0.8% solvent in advance gelatin.0.5% citric acid 3min before concentrated end adds, and prevents the loss of jam brown stain and VC;

5) sterilization cooling: carry out high-temperature sterilization treatment, the sterilizing time of 7113 pot is 5 minutes, and sterilization temperature is 95 degree; The sterilizing time of 15173 pot is 7 minutes, and sterilization temperature is 92 degree.Cold water cooling after sterilization, cooling water residual chlorine amount is between 0.5-0.6mg/kg.

Described a kind of high-quality mango chutney processing technology, it is characterized in that: the temperature of whole technique adopts international advanced central temperature tester to monitor, and especially accurately controls temperature of precooking, sterilization temperature two parameters through repetition test the step 3 and step 5 that keep nutritional labeling.Whole process adopts the jam process equipment of domestic advanced person, and whole process controls within 10 hours, ensure that the freshness of raw material, and nutritional labeling have also been obtained maximum reservation.Wherein step 2 adopts preheating to drench the method for caustic peeling, with the alkali lye of 2-3%, and temperature 87-93 DEG C, the spray rain mango lobe surface of waterfall type, time 20-25 second.By this PROCESS FOR TREATMENT, mango back can be made to remove the peel thinner, after peeling, pulp is smooth, and without obvious mango fiber, the method for more common pouring caustic peeling, can significantly improve peeling efficiency, improves decortication effect and exterior quality.Current digesting technoloy usually direct 85-95 degree hot water processes mango, and the present invention is processed by the mode controlling the time of precooking and temperature employing steam of precooking is precooked, to precook temperature 87-93 degree, precook time 6-7 minute, the concentration of liquid citric acid of precooking is 0.1%, pH is 3.5-4.0; Result of precooking with mango sheet without half-cooked for degree, mango sheet slowly sinks to being advisable in cold water.Compared with precooking with water, by steam pre-cooking process, the nutritional labeling of raw material can not be taken away by a large amount of liquid of precooking, and nutritional labeling obtains and retains to greatest extent.Step 4 3min before the concentrated end of making beating adds 0.5% citric acid, effectively can prevent the loss of jam brown stain and VC.The sealing sterilization of step 5, can ensure that product safety is aseptic, extends the shelf-life of product, strengthens the competitiveness of product in market.

Those of ordinary skill in the art can understand, and in protection scope of the present invention, modifies for above-described embodiment, and it is all possible for adding and replacing, and it does not all exceed protection scope of the present invention.

Claims (1)

1. a high-quality mango chutney processing technology, is characterized in that, comprises the following steps:

1) sorting: carry out sorting by first in first out, whole mill sauce technology controlling and process is within 10 hours;

2) drench alkali, peeling: to the mango arrangement after excavation core on a moving belt, drench alkali time controling at 20-25 seconds, the mango sheet after peeling will clean residual alkali lye, drench alkali lye hydrogen-oxygen sodium solution concentration at 2-3%, solution temperature maintains 87-93 degree;

3) steam is precooked: precook, temperature 87-93 degree of precooking, time 6-7 minute, and slowly sink to being advisable in cold water, the concentration of liquid citric acid of precooking is 0.1%, pH is 3.5-4.0;

4) defibrination seasoning: carry out the process of mill sauce, constantly stir, after stirring 7-8min, adds 2% granulated sugar, 0.1% converted starch and 0.8% solvent in advance gelatin.0.5% citric acid 3min before concentrated end adds, and prevents the loss of jam brown stain and VC;

5) sterilization cooling: carry out high-temperature sterilization treatment, the sterilizing time of 7113 pot is 5 minutes, and sterilization temperature is 95 degree; The sterilizing time of 15173 pot is 7 minutes, and sterilization temperature is 92 degree.Cold water cooling after sterilization, cooling water residual chlorine amount is between 0.5-0.6mg/kg.