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drying mango slices news
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Production and production of mango slices
After slicing, it is necessary to enter the color protection solution as soon as possible to avoid prolonged exposure to air. The common practice is to soak in a solution of 0.1% -0.3% citric acid, 0.1% vitamin C, and a small amount of salt for 10-15 minutes; Hot water blanching can also be used, such as blanching at 90-100 ℃ for 1-5 minutes and then quickly cooling down.
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Three technical issues for drying mango slices
After peeling and slicing, mango flesh is prone to enzymatic browning when exposed to air, resulting in a dark color and poor appearance of the dried product. Therefore, in industry, hot water at 95-100 ℃ is usually used for 3-5 minutes of blanching treatment to disrupt enzyme activity, followed by rapid cooling with cold water
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