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Prepn of composite mango juice beverage

A technology for compounding fruit juice and mango, applied in the directions of food preparation, application, food science, etc., can solve the problems of prolonging the processing cycle, increasing the workload, unfavorable fruit juice flavor, etc., and achieving the effects of excellent flavor, good stability and excellent flavor.

Inactive Publication Date: 2007-08-22
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the addition of stabilizers not only increases the production cost, but also makes the fruit juice drink viscous and not refreshing, increases the workload, prolongs the processing cycle, and is unfavorable to the maintenance of the juice flavor

Method used

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  • Prepn of composite mango juice beverage

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preparation example Construction

[0025] The preparation method of the mango compound fruit juice drink of the present invention is different from other processes in that citric acid solution is added when the mangoes are crushed and beaten, and the pH value of the fruit pulp is adjusted to between 3.5 and 4.0; Enzyme and cooling, beating and heat exchange are carried out in a completely closed space, and the enzyme is rapidly cooled after the enzyme is eliminated; the enzyme activity is inhibited during the production process, and the target of the enzyme is the pectin decomposing enzyme and phenolase of the pulp, which reduces the pectin Decomposition and enzymatic browning. The whole production process tries to isolate the air and avoid high temperature and long-term treatment. The prepared mango pulp has high viscosity, good stability, bright yellow color and strong aroma.

[0026] During the mango production season, fresh mangoes can be directly mixed with other raw and auxiliary materials such as passion...

Embodiment 1

[0037] Take 100kg of purple flower mangoes that have been ripened to full ripeness, and beat with a double-channel beater after cleaning and screening. Add nozzle at the mango pulp outlet of beater, spray 10% (by weight percentage) citric acid solution 50g by here. The fruit pulp obtained from the beater is transported into the tubular heat exchanger through the screw pump, heated to 85°C within 30s, then kept at a constant temperature for 120s, and rapidly cooled to 40°C, the whole time is 200s. After the above treatment, 59.2 kg of mango pulp was obtained, with a pH of 3.5, a golden color and a rich aroma. The obtained mango pulp is compounded with 100% pineapple juice (reduced with pineapple concentrated juice), passion fruit puree, sugar and purified water, and then obtained through homogenization, sterilization and hot filling to obtain PET bottled mango compound fruit juice. The beverage has a shelf life of up to 6 months, and there is no obvious stratification during ...

Embodiment 2

[0044] Get Tainong No. 1 mango 100kg, produce mango pulp by the method of embodiment 1, spray 500g of 10% citric acid solution, through 95 ℃, 15s inactivate enzyme, obtain 54.8kg pulp, pH value 4.0. The pulp is homogenized, pasteurized and filled aseptically to obtain 53.9kg mango puree. After blending the mango puree with other fruit juices, the Tetra Pak mango compound juice drink can be obtained through homogenization, sterilization and aseptic filling. After 6 months of storage and transportation, there is a small amount of precipitation at the bottom of the box, but the product has no obvious layering, and the color is yellow and uniform.

[0045] The compound formula is: mango puree 40kg

[0046] 100% orange juice (reduced from orange juice concentrate) 8kg

[0047] Passion fruit puree 10kg

[0048] Sugar 5kg

[0049] Purified water 37kg

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Abstract

The process of preparing composite mango juice beverage includes pulping mango while regulating the acidity to pH 3.5-4.0 with citric acid, fast deactivating enzyme and cooling to obtain stable mango pulp, homogenizing, sterilizing and pouring to obtain mango pulp; re-compounding the mango pulp with passionflower pulp or other fruit juice, homogenizing, sterilizing and packing to obtain composite mango juice beverage. The composite mango juice beverage can maintain its stable quality and excellent flavor though it contains no stabilizer.

Description

technical field [0001] The invention relates to a preparation method of a compound fruit drink, especially a mango compound fruit drink. Background technique [0002] Mango is a subtropical fruit with special flavor and good nutritional value, and is loved by people from all over the world. Mango juice can be divided into clarified juice and cloudy juice. Flavor, color and nutritional value of clarified juice are greatly lost during processing, while cloudy juice has obvious layering and precipitation problems. [0003] The main aromatic components of mango are terpenes, which are lost during processing due to heat, long-term exposure to air or the influence of enzymes, making mango juice lose the typical characteristics of mango and have a flat flavor. [0004] For the stability problem of mango juice and juice drink, known solution mainly is to adopt to add stabilizer, as adding CMC (Chinese patent application CN1096179A), pectin etc. (Chinese patent application CN144487...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L19/00
Inventor 滕建文韦保耀黄丽夏宁
Owner GUANGXI UNIV
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