The dried mango processing machine adopts a heat pump dryer which is a kind of gentle drying. It can effectively solve the problems of discoloration, quality, cracking, uneven moisture, and production pollution that occur during the mango drying process. The dried mangoes are plump, bright in color and good gloss. The product runs fully automatically, without manual duty during the drying process, has the advantages of automatic constant temperature and humidity, automatic judgment of humidity, automatic dehumidification, etc., which are beyond the reach of traditional mango drying equipment, and the operating cost is ultra-low, which can be used by general fruit cooperatives. .

Material selection: Choose mangoes with small nucleus and thick flesh. The maturity is 8-9. If the maturity is too low, the color and flavor of the mango will be poor, and if it is overripe, it will be easy to rot.

The raw materials for making dried mangoes generally require fresh mangoes with full fruit and ripeness of 7-8. Such mangoes have thick cores, fine pulp fibers, bright yellow color and good flavor. The color and taste of unripe or overripe mangoes will be affected after drying. After selecting the fruit, remove the pedicle and skin and cut into mango slices of uniform thickness. The slices are kept in the vertical direction. The size of the block is 1/6 to 1/8 of the whole fruit, which is about 50px in width, 1~37.5px in thickness and length. For mango slices of about 250px, the surface of the mango after being cut must be peeled clean and smooth without edges or corners. Otherwise, the mango will be easy to brown during processing, which will affect the color and flavor of subsequent drying.

Washing: Wash the mangoes manually or in a washing machine. After washing, wait for it to drain.

Peeled and sliced: The outer skin must be cleaned, because the peel contains more tannins. If it is not cleaned, it is easy to brown during processing, which will affect the color of the finished product. The peeled fruit is sliced longitudinally with a sharp blade, and the thickness is about 8-10mm.

Sugar Dipping: During the color protection of the mango slices, add white sugar, a layer of mango slices with a layer of sugar, and a layer of sugar on the top. The marinating time of granulated sugar should not be too long, usually 8 hours. After that, take out the sugar water, concentrate the sugar water in the pot, and pour the fruit pieces into the sugar water. If the sugar is not enough, you can add it to make the concentration of sugar water reach 45%-60%. Note that mango slices cannot be cooked directly. The initial temperature of the soaking sugar solution is about 30. The added ingredients in the dipping process are required to comply with food hygiene standards.

Placing: Take out the mango slices carefully, drain the water, place them evenly on the drying tray, and then put them in the drying room to dry.

The heat pump mango dryer can adjust the drying temperature and humidity in a targeted manner. Avoid building indoors during the drying process. The mango slices are in a relatively closed space and are not affected by the external environment. The dried mangoes are dried The color of the original fruit is maintained, so the process of sulfur fumigation is no longer needed, and the formation of a pulp is avoided. The internal moisture of dried mango can be removed evenly. There are multiple stages in the drying process of dried mango. The temperature and humidity of each stage are different. During the operation of the drying room, it consumes a small amount of electric energy to drive air compression to do work. Harmful substances are produced, the quality and appearance are greatly improved, and the secondary pollution in mango drying is ingeniously avoided.

Put the processed mango slices evenly on the material sieve to drain the water, then spread out in a single layer into the material tray, and put it into the new mango dryer to dry.

Initial drying stage: The temperature is controlled at about 70 degrees, the humidity is adjusted to 60%, and the time is about 6 hours. This time is the color fixation stage of the mango, in order to have sufficient heating and a large amount of dehumidification effect;

Mid-drying period: The temperature can be controlled at about 60 degrees, the humidity of the drying room can be adjusted to 40%, and the time is 12 hours; at this time, the mangoes have been fixed and do not need to be as high as the temperature, but the humidity is still relatively high. Exhaust a lot of moisture;

Late drying period: The temperature can be controlled between 45-50 degrees, the humidity can be adjusted to about 30%, and the time is 8 hours. Because the mango must maintain a certain humidity after the mango, the taste should be soft and soft, so the temperature should not be too late. High, the humidity in the drying room is not too heavy at this time, and it needs to be drained slowly.

Soft packaging: When the mango reaches the moisture content required for non-cracking, good quality, beautiful color, and non-sticky drying, it is generally about 15%-18%. The product can be placed in a closed container to make it soft 2-3 Hours, the water content of each part is balanced, the texture is soft, and it can be packaged and stored.

• Low energy consumption, saving investment costs;

• Realize automatic constant temperature and automatic damp exhaust;

• The mango drying efficiency is high, the speed is fast, and the output is large;

• The size of the mango drying room can be customized according to customer requirements;

• The mango drying equipment uses energy-saving and efficient air-energy heat pumps for heating, "1 kWh of electricity can be used as low as 4 kWh";

Mango is one of the famous tropical fruits. Mango fruit contains sugar, protein and crude fiber. Mango contains carotene, the precursor of vitamin A, which is rare in all fruits. It has high nutritional value: anti-cancer, lowering blood fat, name, strengthening immunity, anti-aging, anti-motion sickness, weight loss, strengthening the spleen and stomach and so on.

Dried mango is a kind of fruit material or dried fruit, not a Chinese medicinal material, it has certain nutritional value. Mango is a tropical fruit. Mangoes contain high calories. After the mangoes are dried, the water is absorbed and all the nutrients are retained in the dried mangoes, which has the following effects.

1. Dried mango has the effects of invigorating the stomach and assisting digestion, regulating qi and relieving vomiting, and improving dizziness and dizziness.

2. Dried mango has the effect of expelling phlegm and relieving cough. It can be used as an auxiliary diet therapy for patients with cough, excessive phlegm and asthma.

3. Dried mango contains a lot of vitamin C, which has certain nutritional value to the human body.

4. Dried mango can lower cholesterol, increase gastrointestinal motility, promote defecation, and have a certain effect on constipation.