Method for processing mango juice
A mango and fruit juice technology, applied in the field of mango juice beverages, can solve the problems of reducing the excellent flavor of fruit juice, reducing commodity value, and time-dependent precipitation, etc.
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Embodiment 1
[0064] [Example 1: Evaluation of processed mango juice]
[0065] Add water to mango puree (Magdalena River species produced in Colombia) to adjust the sugar content (Brix) to 8.5-9.0.
[0066]Each enzyme agent shown in Table 1 was added to the mango puree whose sugar content was adjusted, and the temperature of the puree was kept at 45 degreeC, and enzyme treatment was performed for 15 minutes. Mango puree after the enzyme treatment was depulped by centrifugation at 1200 (xG) for 10 minutes to obtain processed mango juice (samples 1 to 4).
[0067] In addition, the mango puree whose sugar content was adjusted was not subjected to enzyme treatment, but only depulped under the same centrifugation conditions as above to prepare a processed mango juice as a comparative example.
[0068] For the obtained processed mango juice (comparative examples, samples 1 to 4), pulp components and turbidity were measured. In addition, the presence or absence of precipitation and the state of ...
Embodiment 2
[0077] [Example 2: Evaluation of fruit wine]
[0078] Fruit wine was prepared using the processed mango juice obtained in Example 1, and the cloudiness and precipitation were evaluated.
[0079] According to the compounding table of Table 2, each raw material was allocated to make two kinds of fruit wines of reference product 1 and trial product 1. Here, the depulped processed mango juice in Table 2 corresponds to the comparative example obtained in Example 1, and the processed mango juice corresponds to Sample 2 obtained in Example 1. The prepared fruit wine was heat-sterilized at 85°C for 10 seconds, cooled to 5°C, and centrifuged (7500 (xG), 10 minutes of intermittent centrifugation), and the supernatant was filtered with a 200-mesh filter, Bottle in a 180mL clear glass bottle to 180mL capacity. After bottling, it was sterilized at 60°C for 7 minutes.
[0080] Table 2
[0081] matching content
Reference substance 1
Prototype 1
grapefruit
340m...
Embodiment 3
[0088] [Example 3: Evaluation of non-alcoholic beverages]
[0089] Non-alcoholic beverages were produced using the processed mango juice obtained in Example 1, and the turbidity and presence or absence of sediment were evaluated.
[0090] According to the compounding table in Table 4, each raw material was prepared to prepare two kinds of non-alcoholic beverages of the reference product 2 and the trial product 2. Here, the depulped processed mango juice in Table 4 corresponds to the comparative example obtained in Example 1, and the processed mango juice corresponds to Sample 2 obtained in Example 1. The non-alcoholic beverage produced was heat-sterilized at 85°C for 10 seconds, cooled to 5°C, and centrifuged (7500 (xG), 10 minutes of intermittent centrifugation), and the supernatant was filtered with a 200-mesh filter Finally, bottle it in a 180mL transparent glass bottle to a capacity of 180mL. After bottling, sterilize at 80°C for 30 minutes.
[0091] Table 4
[0092] ...
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