How to make mango chips? Due to the high sugar content of fresh mangoes, it is difficult to make mango chips. We should well control the temperature and humidity, neither too high nor too low, otherwise the color and taste of the mango will be affected. Problems occur, and mango chips drying time is also one of the key parameters.
Mango chips drying process:
A.Selection of raw materials: choose fresh mangoes, and the flesh should be thick, so as to improve the yield. Ripeness of 8 or 9 is suitable for ripeness. If the ripeness is too low, the color and flavor of the mango will be poor, and if it is too ripe, it will easily rot.
B.Mango cleaning: pour the selected mangoes into the flowing clean water tank to clean them one by one, further remove the unqualified fruits, put them in a plastic basket, and drain the water.
C.Peeling and slicing: The outer skin needs to be cleaned, and the scars should be repaired to make the surface smooth. The peeled mangoes are automatically cut in half lengthwise, and then sliced by a mango slicer.
D.Color protection treatment: adopt sulfur fumigation or sulfur soaking method.
Mango Chips Drying FAQ:
How to dry mango in dehydrator: Put the dried raw materials evenly on the drying rack, and the sulfur soaked ones should be drained first, and then put into the mango dryer. The initial temperature is controlled at 60 degrees, and the latter is controlled at 40-50 degrees. During the drying process, pay attention to operations such as turning over and re-wetting.
How long to dry mango in dehydrator: it generally takes about 30h.
E.Softening and packaging: When the dried mango chips reaches the moisture content required for drying, generally about 15%-18%, put the dried mango chips in an airtight container and let it soften for 2-3 days to make each part balanced moisture content, soft texture and convenient packaging.
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