Mango drying
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Mango Drying
Mango is one of the famous tropical fruits. Mango contains sugar, protein, crude fiber. Mango contains a particularly high content of carotene, a precursor of vitamin A, which is rare among all fruits. Secondly, the content of vitamin C is not low. Minerals, protein, fat, sugar, etc. are also its main nutrients. It can be used to make juice, jam, canned food, pickled food, hot and sour pickles, mango milk powder, candied fruit, etc.
1) Process flow: Raw material selection ——Washing ——Peeling and slicing ——Color protection ——Drying ——Packaging;
2) Operation points:
Raw material selection ——Mature fresh mangoes are very suitable for processing, with good color. First of all, the fleshy flesh can improve the yield rate. The maturity of 8-9 is suitable. If the maturity is low, the color and flavor of the mango will be poor, and it will rot easily when it is ripe.
Washing ——Pour the mangoes into the flowing clean water tank and wash them one by one, further remove the unqualified fruits, and finally put them in plastic baskets according to size and drain the water.
Peeling and slicing - Use a stainless steel knife to manually peel the skin and remove the spots. The surface should be smooth without obvious corners. The skin must be removed because the skin contains more tannins. If it is not removed, it is easy to brown during processing, affecting the color of the finished product. The peeled fruit is sliced longitudinally with a sharp knife with a thickness of 6~10mm. The kernels with residual pulp can be sent for pulping and juice making.
Color protection treatment - Use sulfur fumigation or sulfur soaking.
Drying - Evenly place the raw materials after color protection treatment on the drying rack (drain the water first for sulfur soaking treatment) and dry them in the oven. The initial temperature is controlled at 70~75℃, and the later temperature is controlled at 60~65℃. Pay attention to operations such as turning over and rehumidification during the drying process.
Packaging-When the product reaches the moisture content required for drying, generally about 15%~18%, put the product in a sealed container and let it soften for about 2~3 days, so that the moisture content of each part is balanced, the texture is soft, and it is convenient for packaging.
3) Quality standard: yellow or orange-red, uniform in size and thickness, with a strong mango flavor, and a moisture content of 15%~18%.
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