Mango Processing Technology And Flow Chart

Mango is a famous tropical fruit with delicate flesh, unique flavor and rich nutrition, and is known as the "tropical fruit king". The harvest period of mango is short, the fruit body is delicate, the skin is thin and juicy, and it is easy to cause mechanical damage and rot. The annual loss of mangoes in storage, transportation and circulation is as high as 20%. It not only limits the development of the mango market, but also seriously affects the enthusiasm for mango production and management. At present, the mango market is mainly used for fresh sales in the origin, except for a small amount of processing into juice, pulp and preserved fruit. With the continuous expansion of mango planting area and the continuous decline in prices, the mango market will shift from fresh sales to processing. Therefore, to solve the problem of mango storage and transportation and promote the rapid development of mango planting industry, we should vigorously develop mango processing industry, improve mango processing technology and process, and develop mango deep-processing products.

 

Mango fruit is a type of fruit with a peak respiration. After ripening to a certain level, the respiration intensity and ethylene production of the fruit increase rapidly, and then decrease after reaching the peak. The fruit is easily rotten and spoiled. Therefore, in the mango processing industry,scientific mango post-harvest treatment measures are very important.

The technological process for the mango processing is: timely harvesting of fresh mangoes → sorting, grading → cleaning → thermal bleaching → conveyor belt → hot air drying → cooling → packaging → storage and refrigeration.

For mango processing industry, there another one processing is mango pulp.Fresh mangoes are poured into the circulating water tank and fruit washing machine by the conveyor belt or directly from the fruit truck for two cleanings, and the rotten fruits and fruit branches and leaves are picked out on the picking conveyor belt, and then sent to the mango pitting machine through the conveyor belt. The processing of pitting and beating is carried out. The mango pulp produced is blended in the blending tank to make it reach the specified sugar and acidity, and then homogenized and degassed.
 

It is sterilized by the sterilization equipment and cooled to about 45 ℃. After cooling, it is bagged and sealed on the aseptic filling machine, and then directly sold or refrigerated after filling.

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The mango pulp process flow chart is: fresh mang → cleaning and conveying → picking → pre-cooking → pitting and beating → mixing → homogenizing → degassing → sterilization → cooling → filling → sealing → storage.

No matter what kind of product is produced, the mango processing process generally has the following steps:

The mango washing machine mainly imitates the manual cleaning method, using mesh belt for conveying, the high pressure air pump generates gas to make the mango make a strong turning movement in the washing machine, under the action of high pressure water flow and strong air bubbles, it can effectively separate the impurities attached to the surface of the mango, At the same time, because the mangoes are turned over in the gas-water mixture, the damage to the mangoes caused by bumps, knocks and scratches during the cleaning process is effectively avoided.

In the process of mango conveying, the spray cleaning function is added, so that after the gas-water cleaning is completed, it is sprayed and cleaned. The function of  mango washing process is to bring the cleaning water in the sink to the next process to improve the cleaning of materials. At the same time, after the second cleaning of the mangoes, the external cleaning spray water automatically flows into the water tank to replace and replenish the cleaning water in the water tank, maintain the cleanliness of the water quality in the water tank, and improve the utilization rate of cleaning water. Added cleaning effect.
 

In the treatment of precipitated impurities, the water circulation of the circulating water pump allows the impurities to enter the water circulation tank. The filter device of the water tank can be disassembled freely. The filtered impurities are left in the water tank. , can remove impurities in time.
 

The mango hot treatment machine mainly adopts the hot bath type, which is used for blanching, greening and cooking of mangoes. The water inside the blanching machine is hot water, and the heating method is electric heating, gas heating or steam heating. Most of them use steam heating, which is more economical and economical for long-term use. The mango is sent into the blanching tank by means of conveyor belt or manual assistance. The mango hot water blanching machine inside the blanching machine is controlled by frequency conversion, and the mango blanching time can be set according to different product processes, reducing the manual waiting time.
 

Since the heating source is steam heating, it is equipped with an automatic control steam inlet device to keep the surface warm. Reduce energy waste.
 

The transmission system adopts a speed-regulating deceleration motor, so that the conveying speed of the conveyor belt can be adjusted, and the blanching time can be adjusted within 5-60 minutes.

 

Mango resources are abundant, and the comprehensive utilization of mangoes and the development of new mango products are not only in line with the development trend of modern food, but also give full play to the resource advantages of the fruit and vegetable industry. Therefore, discussing and researching feasible mango processing technologies and processes has far-reaching significance for improving and developing the mango industry chain and promoting economic development.