Processing method for mango concentrated juice
A processing method and concentrated juice technology, which is applied in the field of mango concentrated juice processing, can solve the problems of low acid content in mango, dark product color, high product viscosity, etc., and achieve the effects of low viscosity, improved appearance and quality, and better flavor
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Embodiment 1
[0024] Take 100kg of purple mango that has been ripened to full ripeness. After cleaning and sieving, it is beaten with a double-pass beating machine. A nozzle is added to the mango pulp outlet of the beating machine, and 50g of citric acid solution with a weight concentration of 10% is sprayed through here. Fruit pulp pH=3.5. The fruit pulp obtained by the beater is conveyed into the tubular heat exchanger by the screw pump, heated to 65°C, the enzyme is inactivated at a constant temperature of 60S, cooled to 45°C, and then input into the enzymolysis tank for enzymolysis. After the above treatment, 59.2 kg of mango pulp was obtained; 5.92 g of pectin lyase was added and enzymatic hydrolysis was performed for 45 minutes. Then put the fruit pulp into the plate heat exchanger to inactivate enzyme (90°C) for 180S and cool to 40°C. The mango raw juice is separated by butterfly centrifuge and directly concentrated, sterilized, and filled to obtain 13.4kg of 60°Brix mango juice concentr...
Embodiment 2
[0026] Take 100kg of Tainong No. 1 mango, produce mango pulp according to the method in Example 1, and spray 500g of citric acid solution with a weight concentration of 10% to obtain 54.8kg of pulp, pH 4.0. Add 2.74g of pectin lyase to the pulp to be enzymatically hydrolyzed for 90 minutes. Then put the fruit pulp into a plate heat exchanger to inactivate enzyme (95°C) for 30S and cool to 40°C. After the mango juice is separated by the butterfly centrifuge, it is concentrated, mixed with the fruit puree separated by the centrifuge, sterilized and filled to obtain 18.3kg of the 45°Brix mango juice concentrate. The product is turbid and stable after being reduced to the original juice, with good color and flavor, pulp content ≥5%, and carotenoid content ≥50mg / kg.
Embodiment 3
[0028] Take 100 kg of Tianyang fragrant mango, produce mango pulp according to the method in Example 1, and spray 500 g of a citric acid solution with a weight concentration of 10% to obtain 50.8 kg of pulp with a pH of 3.9. The fruit pulp is heated to 80°C in the heat exchanger, the enzyme is inactivated at a constant temperature for 10S, cooled to 45°C, and then put into the enzymolysis tank for enzymolysis. Add 4.06 g of pectin lyase to the pulp to be enzymatically hydrolyzed for 60 minutes. Then put the fruit pulp into a plate heat exchanger to inactivate enzyme (93°C) for 30S and cool to 40°C. After the mango juice is separated by the butterfly centrifuge, it is concentrated and mixed with the fruit puree separated by the centrifuge, sterilized and filled to obtain 13.2kg of 50°Brix mango juice concentrate. The product is turbid and stable after being reduced to the original juice, with good color and flavor, pulp content ≥5%, and carotenoid content ≥50mg / kg.
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