Mango juice beverage and method for processing the same

A processing method and technology for mango juice, applied in the field of mango juice beverage and its processing, can solve the problems of excessive loss of active substances, insufficient health care nutrition, heavy economic burden, etc., and achieve clear and transparent quality, good palatability, and pure taste. Effect

Inactive Publication Date: 2009-07-01
TIANJIN ZHONGYING HEALTH FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the awareness of health care is gradually enhanced. The formula and production process of the existing commercially available beverages are mainly mixed with various raw materials and then thermally extracted in water and formulated with sucrose. Although they have certain health benefits However, it has been found in practice that beverages have a lot of active substances with health care effects due to unreasonable technology, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Using natural coconut fruit as raw material, fresh mangoes are pitted and placed in water for pre-cooking at a temperature of 80°C, then crushed with water until the particle size is 1.5 mm, and squeezed to extract the juice; take 45 grams of mango juice, add 10 grams of sugar, 3 grams of gelatin, 0.5 grams of emulsifier, 0.5 grams of brown gum and 0.01 grams of essence, through rubber milling, homogenization, vacuum degassing, pasteurization, canned and sealed to obtain the mango juice beverage of the present invention.

Embodiment 2

[0015] Using natural coconut fruit as raw material, remove the core of the mango and break it, soak it in water, then add sodium pyrophosphate, put it in an extraction pot and extract it at a temperature of 95°C to obtain mango juice; take 40 grams of mango juice, add sugar 12 gram, 3 grams of gelatin, 0.4 gram of emulsifier, 0.5 gram of brown glue and 0.02 gram of essence, through rubber milling, homogenization, vacuum degassing, pasteurization, canned and sealed promptly gets mango juice beverage of the present invention.

[0016] In this embodiment, the vacuum degassing, canning and sealing processes are prior art, so they will not be described in detail.

[0017] The advantages of the mango juice drink and its processing method of the present invention are: the mango juice is used as the main raw material, and it is made by adding sugar, thickener, emulsifier, stabilizer, essence and water; , Homogenization, vacuum degassing, sterilization and other processes are completed...

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PUM

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Abstract

The invention provides a mango juice drink and preparing method thereof. The main ingredients are the mango juice, adding with sugar, thickener, emulsifier, stabilizer, flavor and water. The weight percentage is following: mango juice 5%-45%; sugar 6%-14%; thickener 0.2%-3%; emulsifier 0.1%-0.6%; stabilizer 0.01%-0.55%; flavor 0.01%-0.02%, the rest is water. After raw materials processing, peeled, Java Juice, deployment, homogeneous, vacuum degassing, the completion of sterilization processes; process reasonably simple, transparent and quality beverages to clarify the stability and uniqueness of the original mango flavor and nutritional ingredients, pure fresh taste, cool, sweet and sour entrance, family, and the crowd wide adaptability, palatability, and is particularly suited to long-term consumption.

Description

technical field [0001] The invention relates to beverages, in particular to a mango juice beverage and a processing method thereof. Background technique [0002] With the improvement of people's living standards, the awareness of health care is gradually enhanced. The formula and production process of the existing commercially available beverages are mainly mixed with various raw materials and then thermally extracted in water and formulated with sucrose. Although they have certain health benefits However, it has been found in practice that beverages have a lot of active substances with health care effects due to unreasonable technology, and especially the essential nutrients such as vitamins and amino acids can only be effectively extracted by about 40%; secondly, in the existing health care beverages Seldom have the composition that improves human body immunity, make the function of health care nutrition, strengthen the constitution aspect obviously insufficient; Moreover,...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/62A23L1/212A23L1/29
Inventor 王爱民赵金樑
Owner TIANJIN ZHONGYING HEALTH FOOD
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