Preparation method of mango milk

Abstract

The invention discloses a mango milk and a preparation method thereof. The mango milk is a neutral juice liquid milk product and comprises the following raw materials in 100 parts by weight: 35-80 parts of liquid milk material, 3.5-8.0 parts of sweet substance, 0.01-0.46 parts of emulsifier, 0.015-3.6 parts of thickener and 5-50 parts of mango pulp. By adopting the preparation method of the mango milk, the defect that the mango juice is easily solidified and layered, and not easy to store after being added to the neutral milk is solved, so that the nutrients of the milk are fully fused with delicious pure fruit juice, a new variety is added to the diary market, and a blank at home and abroad is filled.

Description

technical field [0001] The invention relates to the field of liquid milk processing, in particular to a method for preparing a neutral fruit juice liquid milk drink added with mango. Background technique [0002] The nutritional value of mango fruit is extremely high, and the vitamin A content is as high as 3.8%, which is twice as much as that of apricots. The content of vitamin C also surpasses orange, strawberry. Mango contains sugar, protein, calcium, phosphorus, iron and other nutrients, all of which are necessary for the human body. According to the analysis data of several main varieties of mango in my country's mango producing areas, the soluble solids of mango are 14%-24.8%, the sugar content is 11%-19%, the protein is 0.65%-1.31%, and the carotene per 100 grams of pulp is 2281- 6304 micrograms, and the content of trace elements such as selenium, calcium, phosphorus, and potassium necessary for the human body is also very high. Combining mango with milk with high n...

AI Technical Summary

Problems solved by technology

The acidity of mango pulp is generally pH=4.0-4.5, and the acidity is 0.4-0.7% based on citric acid monohydrate. In order to solve the protein flocculation caused by acidic substances, the general solution is to adjust the pH to neutral, and the pH of milk is 6.5 About, mango milk can also be made if mango juice is added to the milk and the pH is adjusted to about 6.5, but the shelf life is very short, and fat floating and stratification will appear in a short period of time; another solution is to make it acidic For milk drinks, there is no need to consider the problem of protein denaturation (lower than the isoelectric point of protein) at this time, but it still cannot solve the problem of milk deterioration and protein denaturation caused by fiber components in mango pulp. Therefore, most of the common mango milk drinks on the market are Made from mango-flavored essence, which does not have nutritional value

[0006] U.S. Patent US 2004 / 0071821 A1 discloses a stable milk drink containing fruit juice, which contains 5-98% fruit juice, 0.01-5% stabilizer, and a pH value of 3.0-6.0, but its shelf life is far from the actual demand It is still far away, and the invention is actually a combination of multiple components (mango pulp accounts for only 5.39%). Although there are mature technologies for stability improvement of this type of system, the shelf life of this beverage is the largest. Only about 6 weeks, and a single mango juice drink is not mentioned

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