阅读说明：本技术 一种用于芒果的冻干加工工艺 (Freeze-drying processing technology for mangoes ) 是由 潘艺斌 于 2020-07-13 设计创作，主要内容包括：本发明公开了一种用于芒果的冻干加工工艺,属于芒果冻干技术领域,包括以下步骤：S101：芒果预处理；S102：初步速冻,将芒果整体以-12～-6℃冷冻5~10min后以1~2℃的升温速率升温至-1～1℃,冷冻存储；S103：去皮分切,冷冻温度1~2℃的升温速率升温至2~5℃,并循环通入低温乙烯气体；S104：低温护色；S105：冻干粉制备；S106：冻干粉覆盖,沥干后的芒果果肉分散并完全淹埋在冻干粉中；S107：冻干处理。不仅能够延长芒果的存储时间,还能够保留冻干芒果的新鲜度,留存芒果芳香,且能够生产出不同口味的冻干芒果,适应不同人群。(The invention discloses a freeze-drying processing technology for mango, belonging to the technical field of mango freeze-drying and comprising the following steps of: s101: mango pretreatment; s102: primarily quick-freezing, namely freezing the whole mango at-12 to-6 ℃ for 5 to 10min, then heating to-1 to 1 ℃ at the heating rate of 1 to 2 ℃, and freezing and storing; s103: peeling and cutting, heating to 2-5 ℃ at the temperature rising rate of 1-2 ℃ of freezing temperature, and circularly introducing low-temperature ethylene gas; s104: protecting color at low temperature; s105: preparing freeze-dried powder; s106: covering the freeze-dried powder, and dispersing and completely submerging the drained mango pulp in the freeze-dried powder; s107: and (5) freeze-drying treatment. Not only can prolong the storage time of mango, can also keep the freshness of freeze-dried mango, keep the mango fragrance, and can produce the freeze-dried mango of different tastes, adapt to different crowds.)

1. A freeze-drying processing technology for mango is characterized by comprising the following steps:

s101: mango pretreatment, namely cleaning fresh mangoes, cutting off fruit stalks, sterilizing and disinfecting, placing fruit bases downwards on a fruit rack with a sieve mesh, and covering fresh mango leaves;

s102: primarily quick-freezing, namely freezing the whole mango at-12 to-6 ℃ for 5 to 10min, then heating to-1 to 1 ℃ at the heating rate of 1 to 2 ℃, and freezing and storing;

s103: peeling and cutting, heating to 2-5 ℃ at a heating rate of 1-2 ℃ in a freezing temperature, circularly introducing low-temperature ethylene gas until the mango skin is golden yellow, peeling and removing kernels, and cutting into mango blocks, mango strips or mango dices;

s104: performing low-temperature color protection, namely disinfecting at a low temperature of 2-5 ℃, soaking the mangoes in color protection liquid at a temperature of 2-5 ℃ for 2-3 min, taking out and draining;

s105: preparing freeze-dried powder, drying mango peel produced by peeling and cutting, crushing the dried mango peel and fresh mango leaves, screening particles with the particle size of less than 4mm, and freezing the particles into freeze-dried powder;

s106: covering the freeze-dried powder, and dispersing and completely submerging the drained mango pulp in the freeze-dried powder;

s107: and (4) freeze-drying treatment, namely, firstly cooling the mango in the S106, then heating up and preserving heat according to different temperature gradients, and realizing freeze-drying.

2. A freeze-drying process for mangoes according to claim 1, wherein S102 comprises the following steps:

s1021: pushing the fruit rack into a refrigeration house, freezing for 5-10 min at the temperature of-12 to-6 ℃, and keeping the pulp in the thickness of 3-5 mm on the surface layer of the mango in a frozen and condensed state;

s1022: raising the temperature to-1 ℃ at a temperature raising rate of 1-2 ℃ for storage, and using the mango juice to be stored integrally before freeze-drying.

3. A freeze-drying process for mangoes according to claim 1, wherein S105 comprises the following steps:

s1051: drying the mango peel by hot air, removing 40-70% of water, and cooling;

s1052: separately crushing mango peel and mango leaves, sieving, and uniformly mixing to obtain a granular mixture;

s1053: pre-cooling the mixture for 10-20 min in an environment at 6-10 ℃;

s1054: cooling to-20 to-10 ℃ at the speed of 2-5 ℃/min and keeping for 10-20 min;

s1055: cooling to-40-25 ℃ at the speed of 10-20 ℃/min and storing at the temperature for later use.

4. The freeze-drying processing technology for mango as claimed in claim 1, wherein in S106, mango is put into a liquid nitrogen environment in advance to be subjected to quick-freezing treatment, wherein the quick-freezing temperature is-140 ℃ to-40 ℃, the quick-freezing time is 5-30 min, the heat preservation time is 2-30 min, and then the temperature is reduced to-40 ℃ to-25 ℃ at a speed of 10-20 ℃/min.

5. The freeze-drying processing technology for mango as claimed in claim 1, wherein in S106, mango is placed in advance at a cooling rate of 5-10 ℃/min to be cooled to-40 ℃ to-25 ℃.

6. The freeze-drying process for mangoes according to claim 1, wherein S107 comprises the following steps:

s1071: in S106, the mango is subjected to heat preservation for 6-7 hours at the temperature of-40 to-25 ℃;

s1072: heating to-20 to-10 ℃ at the speed of 2-5 ℃/min, and keeping the temperature for 8-12 h;

s1073: heating to 6-10 ℃ at the speed of 1-3 ℃/min, and preserving heat for 18-20 h.

Technical Field

The invention relates to the technical field of mango freeze-drying, and particularly relates to a freeze-drying processing technology for mango.

Background

Mango, Latin school name: mangifera indica L, Mangifera indica, fructus Citri Limoniae, fomentata, fructus Aristolochiae, fructus Mali Asiaticae, fructus Pyri, fructus Tamarindi Indicae, and fructus Tamarindi Indicae, which are plants of Anacardiaceae. The mango belongs to tropical evergreen big trees, the height of the mango is 9-27 m, and the service life of the tree is hundreds of years. Mango is one of the ten best fruits published by the world health organization, and the yield of the mango lies in the 5 th fruit in the world.

The respiration intensity of different fruits is related to the internal factors and the external environment conditions, and the fruits need to be stored and preserved by taking corresponding measures according to the life activity characteristics of different varieties of fruits and different physiological states, so that the external environment conditions are changed and the influence of the external conditions on the fruits is controlled. Chinese patent document CN 104082694A discloses a preparation method of dried mango, which organically combines microwave drying, liquid nitrogen quick freezing and vacuum freeze drying to reduce the water content in mango slices to the minimum; chinese patent document CN201911242966.5 provides a quick-freezing preservation method of fresh-cut mangoes and a quick-freezing mango product prepared by the method. The method comprises the following steps: sterilizing cleaned fresh mango by sodium hypochlorite, peeling and removing kernels, cutting, performing blanching or non-blanching treatment, sterilizing and color-protecting treatment, and draining; and (5) placing the mixture in a liquid nitrogen environment for quick freezing treatment. However, the fresh-keeping of mango in the above patent is to keep fresh of dried mango and fresh-cut mango, the traditional preservation that maintains freeze-dried mango relies on the temperature basically, actually, mango between the preparation freeze-dried mango is non-fresh mango, transport through the low temperature of 12~18 degrees after the mango is picked, mango preserves the highest 30 days that do not exceed under this temperature, the transportation needs 2~5 days, mango freeze-drying takes a long time, can not freeze-dry a large amount of mango once, the mango piles up to deposit and takes time again, lead to the freeze-dried mango freshness of preparation to be low, and the mango of freeze-drying receives low temperature influence, mango fragrance is few, the taste is poor, and can not adapt to the demand of different crowds to the taste of freeze-dried mango.

Disclosure of Invention

The invention aims to provide a freeze-drying processing technology for mangos, which can prolong the storage time of the mangos, preserve the freshness of the freeze-dried mangos and keep the fragrance of the mangos, can produce freeze-dried mangos with different tastes, is suitable for different people and solves the problems in the background art.

In order to achieve the purpose, the invention provides the following technical scheme:

a freeze-drying processing technology for mangoes comprises the following steps:

s101: mango pretreatment, namely cleaning fresh mangoes, cutting off fruit stalks, sterilizing and disinfecting, placing fruit bases downwards on a fruit rack with a sieve mesh, and covering fresh mango leaves;

s102: primarily quick-freezing, namely freezing the whole mango at-12 to-6 ℃ for 5 to 10min, then heating to-1 to 1 ℃ at the heating rate of 1 to 2 ℃, and freezing and storing;

s103: peeling and cutting, heating to 2-5 ℃ at a heating rate of 1-2 ℃ in a freezing temperature, circularly introducing low-temperature ethylene gas until the mango skin is golden yellow, peeling and removing kernels, and cutting into mango blocks, mango strips or mango dices;

s104: performing low-temperature color protection, namely disinfecting at a low temperature of 2-5 ℃, soaking the mangoes in color protection liquid at a temperature of 2-5 ℃ for 2-3 min, taking out and draining;

s105: preparing freeze-dried powder, drying mango peel produced by peeling and cutting, crushing the dried mango peel and fresh mango leaves, screening particles with the particle size of less than 4mm, and freezing the particles into freeze-dried powder;

s106: covering the freeze-dried powder, and dispersing and completely submerging the drained mango pulp in the freeze-dried powder;

s107: and (4) freeze-drying treatment, namely, firstly cooling the mango in the S106, then heating up and preserving heat according to different temperature gradients, and realizing freeze-drying.

Further, S102 includes the steps of:

s1021: pushing the fruit rack into a refrigeration house, freezing for 5-10 min at the temperature of-12 to-6 ℃, and keeping the pulp in the thickness of 3-5 mm on the surface layer of the mango in a frozen and condensed state;

s1022: raising the temperature to-1 ℃ at a temperature raising rate of 1-2 ℃ for storage, and using the mango juice to be stored integrally before freeze-drying.

Further, S105 includes the steps of:

s1051: drying the mango peel by hot air, removing 40-70% of water, and cooling;

s1052: separately crushing mango peel and mango leaves, sieving, and uniformly mixing to obtain a granular mixture;

s1053: pre-cooling the mixture for 10-20 min in an environment at 6-10 ℃;

s1054: cooling to-20 to-10 ℃ at the speed of 2-5 ℃/min and keeping for 10-20 min;

s1055: cooling to-40-25 ℃ at the speed of 10-20 ℃/min and storing at the temperature for later use.

Further, in S106, the mango is put in a liquid nitrogen environment in advance for quick freezing treatment, the quick freezing temperature is-140 to-40 ℃, the quick freezing time is 5 to 30min, the heat preservation time is 2 to 30min, and then the temperature is reduced to-40 to-25 ℃ at the speed of 10 to 20 ℃/min.

Furthermore, in S106, the mango is put into the temperature-reducing device in advance to be reduced to-40 to-25 ℃ at the temperature-reducing rate of 5 to 10 ℃/min.

Further, S107 includes the steps of:

s1071: in S106, the mango is subjected to heat preservation for 6-7 hours at the temperature of-40 to-25 ℃;

s1072: heating to-20 to-10 ℃ at the speed of 2-5 ℃/min, and keeping the temperature for 8-12 h;

s1073: heating to 6-10 ℃ at the speed of 1-3 ℃/min, and preserving heat for 18-20 h.

Compared with the prior art, the invention has the beneficial effects that:

1. according to the freeze-drying processing technology for mangoes, mangoes are frozen firstly, then ripening, peeling and slitting are performed, color is protected at low temperature and freeze-drying is performed, so that the storage time of the mangoes can be prolonged, and the freshness of the freeze-dried mangoes can be reserved.

2. The freeze-drying processing technology for mango provided by the invention is characterized in that mango peel and fresh mango leaves are crushed and frozen to form freeze-dried powder covering mango pulp, the freeze-dried powder is freeze-dried in a completely buried state, and mango fragrance is retained in mango dried mango after freeze-drying.

3. According to the freeze-drying processing technology for the mangos, provided by the invention, the freeze-dried mangos are quickly frozen at the extremely low temperature and then subjected to temperature rise and heat preservation at different temperature gradients, so that the finally formed freeze-dried mangos are high in moisture, low in sugar degree and low in hardness, are cooled at a low speed and are subjected to temperature rise and heat preservation at different temperature gradients, the finally formed freeze-dried mangos are low in moisture, high in sugar degree and high in hardness, and the freeze-dried mangos with different tastes can be produced and are suitable for different people.

Drawings

FIG. 1 is an overall flow diagram of the freeze-drying process for mango according to the present invention;

FIG. 2 is a flow chart of the preliminary quick freezing process of the freeze-drying process for mango according to the present invention;

FIG. 3 is a flow chart of the freeze-dried powder preparation process for the freeze-drying process of mango according to the present invention;

fig. 4 is a flow chart of the freeze-drying process for mango according to the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.