Processing of mango sauce
(1) Process flow
Raw material selection → cleaning → crushing, beating → pre-cooking → batching → heating and concentration → canning and sealing → sterilization cooling → finished product.
(2) Operation points
1 The mango that makes the jam is suitable for maturity and rich aroma, and it is better to contain pectin and acid. Generally, mangoes with too high maturity have reduced pectin and acid content; when the maturity is too low, the color and flavor are poor, and it is difficult to beat.
2 Beating mangoes are washed, peeled and beaten, and beaten with a beater. Semi-finished products of mango puree can also be used.
3 Pre-cooking the mango pulp with a sandwich pot and boil for about 10 minutes, which can destroy the activity of the enzyme, prevent discoloration and pectin hydrolysis, increase the pectin content, and evaporate a part of the water. Be careful to keep stirring and avoid boiling when heating.
4 Ingredients are compounded according to product standards. The ratio of pulp to sugar is about 1:1. The pulp is required to contain 1% pectin and 1% acid.
5 heating and concentration, canning and sterilization cooling
(3) The quality standard is orange-yellow and the color is the same; the sauce is thick, contains mango pieces, no sucrose crystals; has mango aroma and taste, no scorch and other odor. Soluble solids ≥ 65 ° Bx.
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