Nowadays, all kinds of dried fruits are welcomed by more and more people with the advantages of easy to carry and easy to store, and become the favorite snacks of the public.

The emergence of raisins, dried strawberries, dried pineapple, dried peaches and even dried sugar cane reflects people's fanaticism for these dried fruits.

So how are these delicious dried fruits made?

The real dried fruit refers to the natural state in which the fruit is dehydrated and dried without adding any additives.

The common dried fruit processing methods on the market are traditional drying, hot air drying, hot air expansion drying, vacuum freeze drying, deep frying dehydration and so on.

The general main steps are as follows.

1. Raw material requirements

Fresh mango with ripe and good color is used as raw material.

Only the fleshy mango can improve the yield of finished products.

2. Peeling and slicing

The skin and core part accounts for about 50%, and the fleshy part that can be used accounts for only half.

So attention should be paid to improving the yield when dealing with it.

3. Hardening treatment

When mango is ripe, the pericarp becomes soft.

It is easy to process into a paste, but to be processed into a sheet needs to be hardened, otherwise it is not easy to form.

There are many kinds of hardeners added, and calcium chloride has the best effect.

In addition, in order to improve the yield and flavor, part of sucrose or starch syrup can be added, in which a small amount of calcium chloride hardener is added.

And mango slices are impregnated in syrup for 1-2 days to play the role of hardening and sugar absorption.

If there is vacuum sugar permeation equipment, the effect will be better.

4. Drying

The mango slices are taken out of the sugar solution and dried at 60-70 ℃ to reduce its water content to 16%.

If there is vacuum drying equipment, the drying time will be shortened and the color will be better.

The nutritional value of dried fruit still exists, and all kinds of nutrients increase and decrease compared with fresh fruit, which can not be generalized.

The reduced components of dried fruit are mainly moisture and vitamin C and B1 per unit mass.

Generally speaking, the volume of dried fruit will be reduced to 20%, 30% of the original, and the mass will be 6-20% of the original.

The increase is due to the concentration of water loss, and the contents of sugars and nutrients such as potassium, sodium, magnesium, zinc and selenium have increased as a result of high concentration (the specific changes in nutrient content are shown in the table below).

In addition to nutrients, there are also antioxidant anthocyanins, resveratrol, flavonoids and other phytochemicals in fruits.

These substances with health care functions are not affected by drying temperature and will be retained or even concentrated in dried fruits.