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A kind of mango microcapsule instant powder and preparation method thereof

A technology for microcapsules and mangoes, which is applied to the field of mango microcapsule instant powder and its preparation, can solve the problems of difficulty in realizing large-scale industrial production, poor product solubility, and high product prices, and achieves extended storage time and water content. Low, easy to transport effect

Active Publication Date: 2015-12-30
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The shortcomings of the above two processes: the production process of the former is that although the color, aroma, taste and nutritional components of the raw materials can be well maintained, the investment in the process equipment is too high, the energy consumption is large, the production capacity is low, and the high cost leads to It is difficult to achieve large-scale industrial production due to the price of products
The production process problem of the latter is that the solubility of the product is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The mango microcapsule instant powder of this implementation adopts following raw material to make:

[0030] 30 parts of mango puree, 25 parts of gum arabic, 60 parts of maltodextrin, 20 parts of corn germ oil, 1 part of emulsifier, and the balance is water.

[0031] (1) Preparation of mango puree: fresh mature mangoes are selected and cleaned, sterilized, peeled and pitted, and beaten to obtain mango puree, and 0.02% ascorbic acid is added to the obtained mango puree in time.

[0032] (2) Water phase preparation: add 30 parts of mango puree, 25 parts of gum arabic, and 60 parts of maltodextrin to 600 parts of water, and fully dissolve them in water at 60-80°C to obtain a water phase.

[0033] (3) Preparation of oil phase: put 20 parts of corn germ oil into a carburetor and heat at a temperature below 80°C, then add 1 part of emulsifier and 120 parts of water, and stir evenly to obtain an oil phase.

[0034] (4) Emulsification: Mix the water phase and the oil phase, sh...

Embodiment 2

[0038] The mango microcapsule instant powder of this implementation adopts following raw material to make:

[0039] 35 parts of mango puree, 33 parts of gum arabic, 70 parts of maltodextrin, 30 parts of corn germ oil, 3 parts of emulsifier, and the balance is water.

[0040] (1) Preparation of mango puree: fresh mature mangoes are selected and cleaned, sterilized, peeled and cored, and beaten to obtain mango puree, and 0.05% ascorbic acid is added to the obtained mango puree in time.

[0041] (2) Water phase preparation: Add 35 parts of mango puree, 33 parts of gum arabic, and 70 parts of maltodextrin to 700 parts of water, fully dissolve them in water at 60-80°C to obtain a water phase.

[0042] (3) Preparation of oil phase: put 30 parts of corn germ oil into a carburetor and heat at a temperature below 80°C, then add 3 parts of emulsifier and 130 parts of water, and stir evenly to obtain an oil phase.

[0043] (4) Emulsification: Mix the water phase and the oil phase, shear...

Embodiment 3

[0047] The mango microcapsule instant powder of this implementation adopts following raw material to make:

[0048] 40 parts of mango puree, 40 parts of gum arabic, 80 parts of maltodextrin, 40 parts of corn germ oil, 5 parts of emulsifier, and the balance is water.

[0049] (1) Preparation of mango puree: fresh mature mangoes are selected and cleaned, sterilized, peeled and cored, and beaten to obtain mango puree, and 0.05% ascorbic acid is added to the obtained mango puree in time.

[0050] (2) Water phase preparation: add 40 parts of mango puree, 40 parts of gum arabic, and 80 parts of maltodextrin to 800 parts of water, and fully dissolve them in water at 60-80°C to obtain a water phase.

[0051] (3) Preparation of oil phase: put 40 parts of corn germ oil into a carburetor and heat the heating temperature below 80°C, then add 5 parts of emulsifier and 150 parts of water, and stir evenly to obtain an oil phase.

[0052] (4) Emulsification: Mix the water phase and the oil p...

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Abstract

The invention discloses a mango microcapsule instant powder and a preparation method thereof. The mango microcapsule instant powder consists of the following parts by weight: 30-40 parts of mango puree, 25-40 parts of gum arabic, and 60-40 parts of maltodextrin 80 parts, corn germ oil 20-40 parts, emulsifier 1-5 parts. The mango microcapsule instant powder of the invention can well protect the color, fragrance and flavor of the natural mango, and obtain high-quality natural microcapsule mango powder. The technology adopted can effectively preserve the physiologically active components and nutritional components of the mango, prevent the mango from being oxidized, and prolong the storage time of the mango at the same time. Mango microcapsule instant powder has low water content and good solubility. It can not only be eaten directly, but also convenient for transportation and reduce transportation costs.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a mango microcapsule instant powder and a preparation method thereof. Background technique [0002] Mango [Latin scientific name] MangiferaindicaLinn , is a famous tropical fruit and is a tropical evergreen tree of the Anacardiaceae mango family. Because of its delicate flesh and unique flavor, it is deeply loved by people and is known as the "king of tropical fruits". Mango is the second largest tropical fruit in the world. Asia's mango production accounts for about 78% of the world's total. India has the largest cultivated area, followed by China. As of 2007, the mango planting area in my country (excluding Taiwan) was 132,100 hm2, the output was 741,500 tons, and the output value was 2.316 billion yuan. Mango has good color, fragrance and taste, and is rich in nutrition. It contains a particularly high vitamin A content, which is rare among all fruits. Every 100 g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/29A23P1/04A23P1/06A23L19/00A23L33/00A23P10/30
CPCA23L19/09A23L29/10A23L29/25A23L29/35A23L33/115A23P10/30A23V2002/00A23V2250/21A23V2250/5028A23V2250/5114A23V2250/186A23V2250/192
Inventor 张娥珍辛明何全光黄振勇苏燕竹阳仁桂廖芬黄茂康
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI