Preparation method of mango milk

A technology for mango pulp and dairy products, applied in the field of preparation of neutral juice liquid milk drinks, can solve the problems of only about 6 weeks, short shelf life, protein denaturation, etc., and achieve the effect of expanding the sales range and satisfying the taste demand.

Active Publication Date: 2014-03-26
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Preparation method of mango milk
  • Preparation method of mango milk
  • Preparation method of mango milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of preparation method of mango milk

[0026] Formula (based on one ton of product):

[0027]

[0028]

[0029] Raw material standard:

[0030] Milk: protein ≥ 3.0%, fat ≥ 3.3%, dry matter ≥ 11.8%.

[0031] White granulated sugar: in line with the national first-class standard.

[0032] Pure water: in line with national standards.

[0033] Preparation of mango pulp: mangoes go through raw material acceptance, selection, crushing and beating, mango pulp is pretreated, filtered, sterilized, and filled. Soluble solids ≥ 12.0%; pH value: 4.3-4.5; mango has normal aroma and color.

[0034] See attached figure 1 , the preparation process of mango milk is as follows:

[0035] 1) Prepare the base material: a. Add the qualified milk into the chemical tank at 60-70°C, add sucrose, xanthan gum, monostearate, hydroxypropyl distarch phosphate, and put it in the high-speed shear pump Stir and keep warm for 15-25 minutes, cool at about 10°C and pour in...

Embodiment 2

[0040] Embodiment 2, a kind of preparation method of mango milk

[0041] Formula (based on one ton of product):

[0042]

[0043] Raw material standard:

[0044] Milk: protein ≥ 3.0%, fat ≥ 3.3%, dry matter ≥ 11.8%.

[0045] White granulated sugar: in line with the national first-class standard.

[0046] Pure water: in line with national standards.

[0047]The preparation of mango pulp: with embodiment 1, the buffer salt that uses is sodium citrate and sodium bicarbonate.

[0048] Preparation process: with embodiment 1.

[0049] The product detection index that present embodiment provides: fat content is 1.70%, and protein content is 1.55%, and soluble solid is 12.5%, and the viscosity of this product that records at 20 ℃ with BROKFIELD DV-III type viscometer is about 45.5% centipoise, pH 6.9. The overall state of the product is uniform, and the taste is smooth and smooth when drinking, with the smooth taste of milk and the aroma of mango.

Embodiment 3

[0050] Embodiment 3, a kind of preparation method of mango milk

[0051] Formula (based on one ton of product):

[0052]

[0053] Raw material standard:

[0054] Milk: protein ≥ 3.0%, fat ≥ 3.3%, dry matter ≥ 11.8%.

[0055] White granulated sugar: in line with the national first-class standard.

[0056] Pure water: in line with national standards.

[0057] The preparation of mango pulp: with embodiment 1.

[0058] Preparation process: with embodiment 1.

[0059] The product testing index provided by this embodiment: the fat content is 1.70%, the protein content is 1.55%, and the soluble solids are 14.0%. The viscosity of this product measured at 20°C with a BROKFIELD DV-III viscometer is about 46.2 centipoise, pH 7.0. The overall state of the product is uniform, and the taste is smooth and smooth when drinking, with the smooth taste of milk and the aroma of mango.

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 孙远征巴根纳赵六永刘华
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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