Mango is a famous tropical fruit. Mangoes have a low acid content, a sugar/acid ratio of about 40:1, vitamin C content is not too high, but β-carotene content ranks first among tropical fruits. Mango has a delicate and delicate flesh with a special flavor. It is known as "Tropical Fruit King".
Quick-frozen mango pieces are quick-frozen mango products made by cutting fresh mangoes after a series of processing. This extends the storage time of mangoes and facilitates long-distance transportation. Fresh and mature mangoes are processed into quick-frozen mango pieces to maximize the original flavor, color and nutrient content of mangoes.
First, processing equipment: drum-type washing machine, pre-cooker, steam blanching machine, cooling tank, vacuum sealing machine, quick-freezing machine, cold storage.
Second, the operating points:
(1) Choose fruit. Choose mature juicy, shiny fresh mangoes, remove rot fruits, wormholes and other fruit.
(2) Cleaning. Rinse with flowing fresh water to remove impurities such as dust, sediment, and microorganisms adhering to the surface of the peel. Or use a drum type washing machine for cleaning, and use the friction between the fruit and the drum wall to wipe away dirt and other impurities on the surface.
(3) Peeled and enucleated. The washed mangoes are immediately peeled and enucleated, and can be manually peeled, enucleated, and cut (note that mango pulp cannot be directly contacted with the metal surface and a stainless steel knife is used for cutting), and then the sliced ​​mangoes are cut. The mango pieces are sent from the conveyor belt to the pre-cooker for precooking.
(4) Blanching and cooling. Steam is used to directly perform continuous blanching of the fruit pieces, and the blanching temperature is controlled at 100° C. or higher for 1 to 2 minutes. By blanching to protect the color of the fruit pieces to reduce the loss of pulp juice. The fruit pieces after the blanching should immediately enter the cooling tank for cooling in order to prevent the texture of the fruit pieces from becoming soft.
(5) Low temperature soaking sugar. The mango fruit pieces cooled by the cooling tank enter the low-temperature sugar liquid for low-temperature dipping sugar treatment. The concentration of the sugar liquid is generally between 25 and 35 °C Brix.
(6) Bagging and sealing. The fruit pieces after the low-temperature dipping sugar were bagged according to the ratio of the fruit pieces and the sugar solution of 3:1, and were sealed by heat sealing with a vacuum sealer.
(7) Quick-freeze. The bagged and sealed mango pieces are immediately frozen and frozen at a temperature of minus 35 to 40°C, and are to be completed in a short period of time so as to ensure that the pulp moisture freezes in the original position into fine ice crystals without causing its destruction. To reduce the loss of nutrients after thawing.
(8) Inspection and packing. After the quick-frozen fruit pieces are inspected, they can be packed after passing the inspection.
(9) Low-temperature storage: Store at a low temperature of -18°C to 20°C after packing.
Third, quality standards:
(1) Sensory indicators. Color - white or light yellow, translucent; smell, taste - sweet and sour, rich mango flavor; product smell, taste - close to fresh mango; packaging - clean and tidy, no leakage, appearance without impurities.
(2) Health indicators. E. coli and pathogenic bacteria must not be detected.
Quick-frozen mango pieces are quick-frozen mango products made by cutting fresh mangoes after a series of processing. This extends the storage time of mangoes and facilitates long-distance transportation. Fresh and mature mangoes are processed into quick-frozen mango pieces to maximize the original flavor, color and nutrient content of mangoes.
First, processing equipment: drum-type washing machine, pre-cooker, steam blanching machine, cooling tank, vacuum sealing machine, quick-freezing machine, cold storage.
Second, the operating points:
(1) Choose fruit. Choose mature juicy, shiny fresh mangoes, remove rot fruits, wormholes and other fruit.
(2) Cleaning. Rinse with flowing fresh water to remove impurities such as dust, sediment, and microorganisms adhering to the surface of the peel. Or use a drum type washing machine for cleaning, and use the friction between the fruit and the drum wall to wipe away dirt and other impurities on the surface.
(3) Peeled and enucleated. The washed mangoes are immediately peeled and enucleated, and can be manually peeled, enucleated, and cut (note that mango pulp cannot be directly contacted with the metal surface and a stainless steel knife is used for cutting), and then the sliced ​​mangoes are cut. The mango pieces are sent from the conveyor belt to the pre-cooker for precooking.
(4) Blanching and cooling. Steam is used to directly perform continuous blanching of the fruit pieces, and the blanching temperature is controlled at 100° C. or higher for 1 to 2 minutes. By blanching to protect the color of the fruit pieces to reduce the loss of pulp juice. The fruit pieces after the blanching should immediately enter the cooling tank for cooling in order to prevent the texture of the fruit pieces from becoming soft.
(5) Low temperature soaking sugar. The mango fruit pieces cooled by the cooling tank enter the low-temperature sugar liquid for low-temperature dipping sugar treatment. The concentration of the sugar liquid is generally between 25 and 35 °C Brix.
(6) Bagging and sealing. The fruit pieces after the low-temperature dipping sugar were bagged according to the ratio of the fruit pieces and the sugar solution of 3:1, and were sealed by heat sealing with a vacuum sealer.
(7) Quick-freeze. The bagged and sealed mango pieces are immediately frozen and frozen at a temperature of minus 35 to 40°C, and are to be completed in a short period of time so as to ensure that the pulp moisture freezes in the original position into fine ice crystals without causing its destruction. To reduce the loss of nutrients after thawing.
(8) Inspection and packing. After the quick-frozen fruit pieces are inspected, they can be packed after passing the inspection.
(9) Low-temperature storage: Store at a low temperature of -18°C to 20°C after packing.
Third, quality standards:
(1) Sensory indicators. Color - white or light yellow, translucent; smell, taste - sweet and sour, rich mango flavor; product smell, taste - close to fresh mango; packaging - clean and tidy, no leakage, appearance without impurities.
(2) Health indicators. E. coli and pathogenic bacteria must not be detected.
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