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Instant solid mango juice drink and processing method thereof

A technology for solid beverages and mango juice, applied in application, food preparation, food science and other directions, can solve problems such as poor taste and aroma, large loss of nutrients, and achieve stable supply of raw materials, large demand, and easy scale expansion. production effect

Inactive Publication Date: 2010-03-17
艾志毅 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although there are many kinds of mango drinks on the market, there are poor taste and fragrance, and there is a large defect in the loss of nutrients in the process of processing, which needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0024] 1. Preparation of mango freeze-dried powder: Quick-freeze the cleaned mango at a low temperature below minus 25°C, vacuum-dry and dehydrate, and grind it into a powder of more than 80 meshes.

[0025] 2. The preparation of honey freeze-dried powder, the dewaxed honey is quick-frozen under the low temperature condition below minus 25°C, vacuum-dried and dehydrated, and ground into a powder of more than 40 mesh.

[0026] 3. The preparation of the freeze-dried powder of plant spices is obtained by quick-freezing plant flowers such as roses, lavender, and vanilla at a low temperature below minus 25°C, drying and dehydrating in a vacuum, and grinding them into powders of more than 100 meshes.

[0027] 4. Corn non-dairy creamer, purchased from Guangdong Shantou Ronghua Biotechnology Co., Ltd., is prepared from corn as the main material, palm oil and milk powder as auxiliary materials, and is prepared by drying and spraying into fine particle powder. Among them, the ratio of c...

Embodiment example 1

[0029] 1. Weigh each component according to the following weight (unit: Kg): 40 freeze-dried mango powder, 10 freeze-dried honey powder, 35 corn non-dairy creamer powder, and 5 plant spice freeze-dried powder;

[0030] 2. Mix all components together, add emulsifier 0.18, maltodextrin 0.5, glucose powder 0.2, and stir evenly under sterile conditions.

Embodiment example 2

[0032] 1. Weigh each component (unit: Kg) according to the following weight: 60 mango freeze-dried powder, 30 honey freeze-dried powder, 20 corn non-dairy creamer powder, and 15 plant spices;

[0033] 2. Mix all components together, add emulsifier 0.02, maltodextrin 1, glucose powder 0.3 under sterile conditions, and stir evenly.

[0034] Specific implementation cases:

[0035] Randomly let 1000 people of different ages, different cultural levels, and different regions taste the instant fruit juice solid beverage prepared by Case 1-2 of the present invention, and let them compare 2 solid beverages abroad. When comparing and tasting, the inventor The samples are tasted with anonymous numbers, and the taster is not allowed to know which one is the beverage of the present invention and which is the comparative beverage, so as to ensure the objectivity and accuracy of the test results. It is generally believed that the mango solid beverage of the present invention has a mellow an...

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PUM

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Abstract

The invention discloses an instant solid mango juice drink and a processing method thereof, belonging to the instant drink field. The drink comprises the following components in parts by weight: 20-70 parts of lyophilized mango powder, 10-50 parts of lyophilized honey powder, 20-60 parts of corn non-dairy creamers and 3-20 parts of lyophilized plant spice powder. Each component of the drink is produced by freezing at the temperature below minus 25-35 DEG C in the absence of oxygen in vacuum, the intrinsic shapes are not likely to shrink, the thermosensitive substances are free from damage, the aromatic substances are not likely to be lost and the readily oxidizable substances are not likely to be oxidized; therefore, the shapes, colors, tastes and nutrients of the substances after processing and the fresh products are basically the same, and the drink is good rehydration property and is liable to mass production. Besides, the drink contains the essential vitamins and mineral elements for human bodies, can enhance the human immunity and is a new generation nutritious and healthy drink featuring quick use and convenient carrying.

Description

technical field [0001] The invention relates to an instant solid beverage and a processing method thereof, in particular to an instant mango juice solid beverage and a processing method thereof, belonging to the field of instant beverages. Background technique [0002] Mangoes are rich in nutrients. Eating mangoes has the effects of anti-cancer, beautifying the skin, preventing high blood pressure, arteriosclerosis, preventing constipation, relieving cough, and clearing the stomach. In addition to being eaten fresh, the fruit can also be processed into food such as fruit juice, jam, candied fruit slices, candied fruit, salted products, etc. In addition, the extract of mango leaves can also inhibit pyogenic coccus, Escherichia coli, and Pseudomonas aeruginosa. The role of the virus. Mango fruit contains sugar, protein, and crude fiber. The vitamin A content contained in mango is particularly high, which is rare among all fruits. Secondly, the vitamin C content is not low. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L1/29A23L33/00
Inventor 艾志毅王媛许正高
Owner 艾志毅
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