Assorted mango granules are a kind of gelatin preserve. It is made by adding mango puree to sugar and agar, boiled, shaped, dried and cut into pellets.
The process is as follows:Â
1. Raw material processing: fresh mango can be obtained by peeling and denucleating to obtain mango puree, or semi-finished product. After taking the ripe papaya peeling and beating, the papaya pulp can be mixed. The ratio is 3:1, that is, 3 parts of mango sauce. 1 part of papaya pulp, after mixing, concentrated to about 20% solids by heating, and then added agar. Agar pretreatment: agar chopped and soaked in 20 times water to form a uniform colloid.Â
2, mixed heating molding: take half of the weight of the raw sugar into the mango papaya pulp and agar co-cooked, concentrated, and finally add citric acid and preservative sodium benzoate or potassium sorbate, so that the solids reach 45% for the cooking end concentration.Â
3, cooling molding: pour the sauce into the shallow dish, the thickness is about 1 cm, and the cooling is formed.
4, pelletizing: mechanical pelletizing, cut into squares with a width of 1 cm each.Â
5. Drying: The granules are sent to the drying equipment for drying and dehydration. The drying temperature is controlled at 40-50 °C, which is not too high, otherwise the crystal grains will dissolve and not form. Finally, the product can be sprayed with mango essence to increase the aroma of the mango. When the water content of the product reaches about 18%, it is the finished product.Â
6, packaging: can be packaged in single cellophane, and finally sealed with polyethylene bags or cartons, plastic boxes.Â
7. Finished product requirements: The finished product of crystal assorted mango granules is semi-transparent, the color is light orange or dark orange, the surface of the cut is smooth and non-sticky, the water content is less than 18%, the sugar content is 50-60%, and the taste is Soft and crisp, sweet and sour flavor.