Preparation method of mango juice

A technology for clear juice and mango, applied in the field of mango clear juice and its preparation, can solve the problems of poor fruit flavor and loss of nutrients, and achieve the effects of short sterilization time, reduced energy consumption, and preservation of taste and texture

Active Publication Date: 2014-02-19
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The invention improves the quality and flavor of the existing mango juice through the cold beating technology, and solves the problems of poor fruit

Method used

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  • Preparation method of mango juice

Examples

Experimental program
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Effect test

Embodiment 1

[0031] The production process of mango clear juice is as follows: figure 1 As shown, it specifically includes the following steps:

[0032] 1. Select mangoes with good color, full shape, high maturity and no rot, wash and drain, peel and remove the core, and cut into pieces;

[0033] 2. Pour 100kg of diced fruit into a cold beating machine for cold beating. The temperature of the entire cold beating process is controlled at -35°C to 25°C to make flocculent fruit puree;

[0034] 3. Add pectinase to the mango pulp prepared in step 2. The amount of pectinase added is 8g, and the enzymolysis is carried out at a temperature of 40°C for 1 hour to decompose the pectin substance;

[0035] 4. Pour the mango pulp obtained after enzymolysis in step 3 into a three-legged centrifuge for filtration to obtain the primary clear mango juice and mango pulp residue, and separate the juice residue to obtain the primary clear mango juice and mango pulp residue;

[0036] 5. Add pectinase to the p...

Embodiment 2

[0041] 1. Select mangoes with good color, full shape, high maturity and no rot, wash and drain, peel and remove the core, and cut into pieces;

[0042] 2. Pour 100kg of diced fruit into a cold beating machine for cold beating. The temperature of the entire cold beating process is controlled at -35°C to 25°C to make flocculent fruit puree;

[0043] 3. Add pectinase to the mango pulp made in step 2, the amount of pectinase added is 12g, enzymatically hydrolyze at a temperature of 50°C for 2h, and decompose the pectin substance;

[0044] 4. Pour the mango pulp obtained after enzymolysis in step 3 into a three-legged centrifuge for filtration to obtain the primary clear mango juice and mango pulp residue, and separate the juice residue to obtain the primary clear mango juice and mango pulp residue;

[0045] 5. Add pectinase to the primary clear mango juice obtained in step 4 for secondary enzymolysis. After enzymolysis, filter through a plate and frame filter to obtain secondary c...

Embodiment 3

[0050] 1. Select mangoes with good color, full shape, high maturity and no rot, wash and drain, peel and remove the core, and cut into pieces;

[0051] 2. Pour 100kg of diced fruit into a cold beating machine for cold beating. The temperature of the entire cold beating process is controlled at -35°C to 25°C to make flocculent fruit puree;

[0052] 3. Add pectinase to the mango pulp prepared in step 2. The amount of pectinase added is 10g, and the enzymolysis is carried out at a temperature of 50°C for 3h to decompose the pectin substance;

[0053] 4. Pour the mango pulp obtained after enzymolysis in step 3 into a three-legged centrifuge for filtration to obtain the primary clear mango juice and mango pulp residue, and separate the juice residue to obtain the primary clear mango juice and mango pulp residue;

[0054] 5. Add pectinase to the primary clear mango juice obtained in step 4 for secondary enzymolysis. After enzymolysis, filter through a plate and frame filter to obtai...

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Abstract

The invention provides a preparation method of mango juice. The preparation method comprises the following steps: a, selecting fresh mango fruits; b, pouring the mango fruits into a cold pulping machine for cold pulping to obtain flocculent fruit pulp; c, adding pectinase into the mango pulp obtained in the step b, and decomposing a pectin substance; d, pouring the mango pulp obtained after enzymolysis in the step c into a centrifuge, and filtering to obtain primary mango juice and mango residues; e, adding pectinase into the primary mango juice obtained in the step d for secondary enzymolysis, and filtering by using a plate and frame filter after enzymolysis to obtain secondary juice; f, filtering the secondary juice obtained in the step e by using a ceramic membrane filtration system to obtain trinary juice; g, sterilizing and performing enzyme deactivation on the trinary juice obtained in the step f by using a high-voltage pulsed electric field; h, packaging the mango juice obtained in the step g at a constant amount for storage. According to the preparation method, the problem of loss of nutrients due to long heat treatment time is solved, and the color, the appearance and the clarity of the mango juice are improved.

Description

technical field [0001] The invention belongs to the field of deep processing of fruits and vegetables, and relates to a fruit juice and a preparation method thereof, in particular to a clear mango juice and a preparation method thereof. Background technique [0002] Mango is a famous fruit in the tropics. It is known as the "King of Tropical Fruits" in the world. substance. Mango has extremely high medicinal value. Its peel can be used as a diuretic, and its kernel and mango leaves can also be used as medicine to detoxify, eliminate stagnation and lower blood pressure. Mango has high economic value and rich nutrition, and is very popular among consumers. There are mainly six provinces and regions in China that grow mangoes: Guangdong, Hainan, Guangxi, Fujian, Yunnan, and Sichuan. In 2009, the area of ​​mango orchards in Guangxi was 502,400 mu, the output was 197,500 tons, and the output value was 381 million yuan, but the annual processing volume did not exceed 10,000 ton...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84
CPCA23L2/04A23L2/52A23L2/70A23L2/74A23L2/84A23V2002/00A23V2300/46A23V2300/38A23V2300/12
Inventor 李昌宝孙健李丽李杰民刘国民任二芳廖芬辛明郑凤锦李明娟盛金凤
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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