(1) Process
Raw materials→cleaning→peeling, enucleation, dicing (sheet)→hot blanching→watering cooling→leaching sulfur→sweet or salting→watering rinse→drying→regaining→dehumidification→bag sealing→finished products
(II) Description of operation points
(1) Raw material requirements: select mature mango or unripe fruit or acid mango with fine meat quality, clean it, remove the pests and diseases, peel off the skin, remove the core, cut the block, cut the knife along the axis of the core, cut thick It is generally 6 to 14 mm.
(2) blanching, leaching sulfur: The fruit pieces are first blanched with hot water of 95~100 °C for 3 to 5 minutes, then quickly cooled with cold water to prevent excessive heating of the fruit pieces. The blanching water should not be replaced frequently to avoid excessive loss of soluble substances in the fruit pieces (sheets). The blanching water can be recycled and reused because it contains a lot of mango juice.
The blanching and color-removing fruit pieces need to be subjected to leaching (dipping) vulcanization treatment to achieve secondary color protection, so as to achieve the purpose that the quality of the dried product, especially the freeze-dried product, does not deteriorate during storage. Sulfur treatment is generally carried out by immersing in a concentration of 0.25% to 2% of sulfite or bisulfite (sodium) solution for about 5 minutes.
(3) Candied or salted: Sugar stains are usually carried out in two steps. The first step is immersed in a lower sugar syrup for about 20 hours, and the second step is replaced with a higher sugar syrup for a few hours to remove about 50% of the water in the fruit pieces, and then further dried. Generally, the syrup concentration is 40% to 50%. If the immersion time needs to be shortened, the immersion temperature can be appropriately increased. The salting method is mainly used for unripe fruit or acid mango slices. It is generally marinated with dry salt with a fruit weight of 2.5% to 5% to remove salt bacteria and remove some moisture from the fruit pieces. After the mango pieces are treated with sugar or salt, the sugar and salt on the surface of the fruit pieces should be washed away with water to facilitate the smooth dehydration and drying.
(4) Dehydration drying: The best methods for dehydration and drying of mango are freeze drying, vacuum drying and microwave drying. Freeze-drying equipment is available in small box or large cylindrical sublimation drying equipment. During operation, after the tray containing the fruit pieces is sent to the freeze-drying box, it is first pre-frozen under low vacuum conditions, and then vacuum is applied to sublimate the solid water, and finally the water in the mango block is appropriately heated and discharged. When the product meets the moisture content required by the process (usually 18% mature mango block, unripe fruit or acid mango not more than 2%), vacuum discharge can be used. The equipment selected for vacuum drying is typically a box vacuum drying unit. When drying, the vacuum in the vacuum drying chamber is about 1×10~5 kPa, and the temperature of the heated mango block does not exceed 60-65 °C. In this way, the dry quality of the mango block is quite good, and the color and flavor of the dehydrated mango block are very close to the fresh mango. Microwave drying refers to a method in which a mango block is heated by an ultra-high frequency electric wave having a frequency of 300 MHz to 300 GHz to heat the inside of the fruit piece, and the moisture in the fruit piece is quickly removed to obtain a dry product. Microwave drying is better for the mango slices after salting and dehydration. The high concentration of sugar in the mango pieces (tablets) after browning is browned due to heat, resulting in poor quality of the products, so it is not suitable to use microwave drying method. In addition, drying, baking, far infrared ray and electric heating drying can be used, but the color, aroma, taste and nutrients of the drying result block are not as good as the above three methods.
(5) Regaining moisture and dehumidification: After drying for a certain period of time, let the dehydrated dried mango pieces (tablets) absorb the moisture in the air and regain moisture, and gradually make the water content of each part of the fruit pieces uniform. The product after resurgence is then sent to a vacuum oven for drying.
(6) Finished product packaging: The finished product packaging requirements can be separated from water, moisture, and air, ensuring that the finished product does not regain moisture during storage.
(3) Product quality indicators
Dehydrated mango pieces (tablets) made from mature mangoes require that the fruit pieces be orange-red or orange-yellow, without shrinkage, the size of the fruit pieces is uniform, the water content is not more than 18%, and the mango flavor is rich. Mango slices made from unripe fruit or sour mango require that the color retention of the fruit pieces is good, the water content is not more than 2%, and it is easy to be crushed.
Amino acid additives are used in feed to balance or supplement a particular production purpose of the required nutrients. The main amino acids added in the feed are: lysine, tryptophan, methionine, threonine these limiting amino acids. Amino acids are the basic building blocks of proteins. The essence of protein nutrition is amino acid nutrition. The core of amino acid nutrition is the balance between amino acids.
The balance of amino acids in natural feed is very poor. Almost all of them are not balanced. The animal body in the limited feed can not synthesize themselves.
They can only rely on eating intake of amino acids. The amino acid content of natural feed is very different, each is not the same, because of different kinds, different ratio of natural feed composed of full price compound feed, although try to mix according to the principle of amino acid balance, but their various amino acid content and the proportion between amino acid is still variable, various. Therefore, amino acid additives are needed to balance or supplement the requirements for a particular production purpose.
feed amino acides Lysine,feed amino acides Tryptophan,high quality Threonine
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