Equipment and process for mango puree

The advantages of a mango puree machine are as follows:

1) High efficiency and time-saving: Mango puree machine uses an electric mixer to quickly turn mangoes into puree, saving production time and increasing efficiency.

2) Convenient operation: The structure of the mango puree machine is simple, easy to operate and clean, without complicated operation steps and a large amount of manpower.

3) Improved quality: The mango puree machine can completely crush the mango, avoiding the chunky residue that is left when traditionally hand-mixed, thereby improving the taste and quality of the mango puree.

4) Versatility: The mango puree machine is not only suitable for mangoes, but can also be used for pureeing other fruits, with a wide range of applications.

5) Maintaining nutrition: The mango puree machine can completely crush the mango, preserving the nutritional content of the mango and producing a healthier and more nutritious mango puree.

In summary, the mango puree machine has advantages in high efficiency and time-saving, convenient operation, improved quality, versatility, and maintaining nutrition, making it an ideal equipment for making mango puree.

Why is it necessary to heat and blanch mangoes before pureeing them?

Mango is a fruit that is highly prone to oxidation and discoloration, and its flesh is relatively soft. This can result in issues such as the flesh becoming pasty and the color becoming darker during the pureeing process, affecting the taste and appearance. Heating and blanching can solve these problems through the following ways:

1) Sterilization: There may be bacteria and other microorganisms on the surface of the mango, and heating can kill them, reducing food safety hazards.

2) Enzyme destruction: Mango contains some enzyme substances, which can undergo oxidation reaction when exposed to air and water, causing the flesh to become black and sour. However, heating and blanching can destroy these enzymes, reduce the occurrence of oxidation reaction, and maintain the original color and taste of the mango.

3) Increase the viscosity of the puree: Heating and blanching can make the pectin substances in the mango cells more viscous, resulting in a smoother and silkier texture after pureeing.

Therefore, heating and blanching are essential steps in making mango desserts, as they can greatly improve the taste and quality of the puree.