How do you master the process and drying skills of a mango dryer?

Mango pulp is juicy, delicious, and has peach, apricot, plum, and apple flavors. It is known as the “King of Tropical Fruits” and has high nutritional value. If you eat a few in midsummer, it can produce body fluids to quench thirst, relieve heat and soothe the mind. Mango contains about 57 calories (100 grams/about 1 large mango pulp), and the vitamin A content is as high as 3.8%, which is twice as much as apricots. The content of vitamin C also exceeds that of oranges and strawberries. Every 100 grams of pulp contains 56.4-137.5 mg of vitamin C, and some can be as high as 189 mg; sugar content is 14-16%; seeds contain protein 5.6%; fat 16.1%; carbohydrates 69.3%. Because mango is inconvenient to keep fresh and stored and transported over long distances, people often process it into canned syrup, candied fruit, fruit wine, dried fruit, jam, jelly, etc.

Dried mango is made by selecting materials, peeling, slicing, hardening, drying, and packaging. Its color is bright, with orange, orange, or golden yellow. The surface of each dried mango is dry and not sticky. It has a strong mango aroma, sweet and sour and delicious, rich in nutrition, sweet but not greasy, and high-end snack food.

The raw materials for making dried mangoes are ripe and fresh mangoes. First of all, thick meat can increase the yield. The maturity is 8-9. If the maturity is too low, the color and flavor of the mango will be poor, and the mango will rot easily if it is overripe. The production steps and drying process skills are as follows:

The first step: cleaning and grading

Pour the mangoes into a flowing water tank, wash them one by one, select them further, remove the unqualified fruits, grade the mangoes according to their size, put them in plastic baskets, and drain the water.

Step 2: Peel and slice

Because the skin and core part accounts for about 50%, and the usable meat part only accounts for half, increasing the yield and reducing the cost is critical. Use a stainless steel knife to remove the skin and repair the scars manually. The surface is required to be smooth and without obvious water chestnuts. The outer skin must be cleaned because the skin 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. The core of the remaining pulp can be sent to beating and making juice.

The third step: drying process and skills

Put the processed mango raw materials evenly on the drying rack (drain the water first for color protection), and put it into the heat pump mango drying machine room to dry. The temperature in the initial drying stage is controlled at 70-75°C, and in the later stage at 60-65°C. During the drying process, pay attention to operations such as overturning and re-wetting. After softening and packaging, when the product reaches the moisture content required for drying, it is generally about 15-18%. Put the product in a closed container and let it soften so that the moisture content of each part is balanced and the texture is soft for packaging.

Special attention: the drying capacity should be effectively matched with the size of the drying room and the drying unit.

Dried mango is a kind of dried fruit with high added value. In Thailand and the Philippines, dried mango is a local specialty snack. The use of a heat pump mango dryer to bake dried mango is also very particular. The dried mango is full of color and taste—sweet and sour aroma. The author is fortunate to have accumulated the baking experience of local dried mango manufacturers and many domestic dried mango manufacturers. I hope to share and discuss with more friends. In addition, the heat pump mango dryer is also suitable for pineapple drying, litchi drying, longan drying, dragon fruit drying, banana drying, walnut drying, kiwi drying, longan drying, star anise drying, etc. Used by fruit production and processing enterprises.

 

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