How to dry mango slice?
Slicing: The peeled mango is sliced longitudinally with a sharp blade, with a thickness of about 8-10mm.
Color protection: The mango slices should be soaked in sugar water with color protection solution immediately.Sugar dipping: white granulated sugar is added during the color protection of mango slices, one layer of mango slices and one layer of granulated sugar, and the top should also covered with a layer of granulated sugar. The sugar marinating time should not be too long, generally 8 hours. After that, the sugar water is drawn out, concentrated in a pot, and then the fruit pieces are poured into the sugar water. If the sugar is not enough, it can be added to make the sugar water concentration reach 45% to 60%. Note that mango slices cannot be cooked directly. It is advisable to soak the initial temperature of the sugar solution at about 30°C. The added ingredients in the dipping process are all required to meet the food hygiene standards.
Hardening: Mangoes need to be hardened when processed into flakes, otherwise it is not easy to shape. There are many kinds of hardening agents added, and calcium chloride has a good hardening effect.
Cooling: After color protection, sugar absorption and hardening, the mango slices should be refrigerated for 12 hours.
Set the drying parameters of the drying process as follows.
The first stage: Time 4H, temperature 45℃, humidity control at 65%.
The second stage: Time 6H, temperature 55℃, humidity control at 42%.
The third stage: Time 2H, temperature 62℃, humidity control at 26%.
When the drying process is over, the dried mangoes can be guaranteed to be dried.
Softening: Dried mangoes generally have a final moisture content of about 15%-18%. After reaching the drying requirements, take the dried mangoes out of the air-energy drying room, place them in an airtight container, and soften them for 2-3 hours.
Packaging: Pack after dried mangoes are soft and easy to pack after softening.
