Dried mangoes are made from fresh mangoes. The taste is different from that of fresh mangoes. It is more chewy, sweet and delicious. Dried mangoes are also snacks and have a longer storage time. Dried mangoes are popular among the public. Vigorously developing mango deep processing technology, extending the mango industry chain, and driving the value-added of mango deep processing is the only way to develop the mango industry.
Dried Mango Processing:
The raw materials for making dried mangoes are ripe and fresh mangoes. For example, Luzon mango or purple mango or Hainan native wild mango are very suitable for processing. 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:
Step 1: Mango cleaning and grading
Pour the mangoes into a flowing water tank and 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. GELGOOG offers mango washing machine
Step 2: Mango peel and slice
Because the skin and core part accounts for about 50%, and the usable meat part only accounts for half, how to increase the yield and reduce the cost is a very important issue. Use a stainless steel knife to manually remove the skin and repair the scars. The surface must 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.
Step 3: Mango drying process
Put the processed mango raw materials evenly on the mango drying dehydrator
(drain the water first for color protection), and put it into the heat pump mango drying machine room to dry.
Set the first stage to 55°C, heat up, and dry for 3 hours. Set 60°C in the second stage and start to dehumidify. The third stage is set to 62°C, continuously dehumidifying. The fourth stage was set to 58°C, and the temperature began to drop to remove humidity. Set the last section to 55°C to remove moisture and consolidate.
Summary: The mango drying system composed of two 12P hosts can process 2.5 tons of fresh mango slices per batch, and it takes 24 hours to complete a batch of drying.
GELGOOG offers the full set of dried mango processing solutions from mango washing to the final dried mango packaging.
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