Crystal Assorted Mango Grains
Assorted mango fruit is a gel preserve product. It is made from mango puree by adding sugar and agar, boiled, shaped, dried and granulated. The process is as follows:
1. Raw material treatment: fresh mangoes are peeled and cored to obtain mango puree, which can also be semi-finished products. The matured papayas are also peeled and beaten to obtain a mixture of both. The ratio is 3:1, that is, 3 mango sauces. , 1 papaya slurry, mixed and concentrated by heating to about 20% solids, and then add agar. Agar pretreatment: The agar chopped with 20 times the amount of water immersed and heated to form a uniform colloid.
2, mixed heat molding: take the raw material weight half of the sugar to join the mango papaya slurry with agar cook, concentrated, and finally add citric acid and preservative sodium benzoate or potassium sorbate, so that solids reached 45% for the end of the cooking concentration.
3, cooling molding: pour the sauce into the shallow pan, thickness of about 1 cm, stand to cool the formation.
4. Pellets: Mechanical pellets, cut and cut to a width of 1 cm square.
5. Drying: The granules will be sent to the drying equipment for drying and dehydration. The drying temperature should be controlled at 40-50°C. It should not be too high, otherwise the crystal grains will dissolve without forming. Finally, the product can be sprayed with mango flavor to increase the aroma of mango. When the product water content reaches 18%, it is the finished product.
6, packaging: can be used cellophane single packaging, and finally with polyethylene bags or boxes, plastic boxes and other sealed packaging.
7. Finished product requirements: The finished product of crystal assorted mango grains is required to have a translucent appearance with a pale orange or dark orange color and a smooth, non-stick knife with a water cut of no more than 18% and a sugar content of 50% to 60%. Soft and brittle, sweet and sour taste.
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