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Mango juice beverage containing aloe gel particles, and preparation method thereof

A technology of aloe vera gel and mango juice, applied in the field of non-alcoholic beverages, can solve the problems of easy layering, heavy taste, single taste, etc., and achieve the effects of good product stability, extended shelf life and good stability

Active Publication Date: 2016-03-30
XIAMEN HUIERKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 1) Flavor problem: Collect and compare various mango juice drinks on the market. The solvent of the essence tastes very strong, pungent and unnatural
[0008] 2) The problem of single taste: basically it is pure mango juice, or it is a compound mango juice drink, and mango juice with granules is rarely
[0009] 3) Quality stability issues: mango puree beverage products basically have a shelf life of about three months, and are prone to stratification and precipitation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The raw material formula is: Alphonso mango puree 10%, white sugar 10%, aloe vera gel granules 2%, citric acid 0.08%, sodium citrate 0.02%, pectin 0.03%, vitamin C 0.04%, The rest is water.

[0037] The preparation method of the mango juice beverage containing aloe vera gel particles of the present invention comprises the following steps:

[0038] 1) Mix pectin with 10% white granulated sugar, add 20% of the total mass to hot water at 70°C, and stir at 1500 rpm for 3 minutes to obtain pectin solution A;

[0039] 2) Add mango puree, citric acid, sodium citrate and vitamin C to pectin solution A respectively, and continue stirring at 1500 rpm for 5 minutes to obtain feed solution B;

[0040] 3) Homogenize the material liquid B after filtering through 40 mesh, and the pressure of homogenization is 15MPa;

[0041]4) Add the remaining 90% white granulated sugar into 20% of the total mass of hot water at 70°C, and stir at 1500 rpm for 3 minutes to obtain sugar solution C; ...

Embodiment 2

[0050] The raw material formula is: Alphonso mango puree 11%, white sugar 9%, aloe vera gel granules 2.5%, citric acid 0.07%, sodium citrate 0.03%, pectin 0.02%, vitamin C 0.03%, The rest is water.

[0051] The preparation method of the mango juice beverage containing aloe vera gel particles of the present invention comprises the following steps:

[0052] 1) Mix pectin with 15% white sugar, add 20% of the total mass into hot water at 75°C, stir at 1500rpm for 4min, and obtain pectin solution A;

[0053] 2) Add mango puree, citric acid, sodium citrate and vitamin C to pectin solution A respectively, and continue stirring at 1500 rpm for 4 minutes to obtain feed solution B;

[0054] 3) Homogenize the material liquid B after filtering through 40 mesh, and the pressure of homogenization is 18MPa;

[0055] 4) Add the remaining 85% white granulated sugar into 20% of the total mass of hot water at 75°C, and stir at 1500 rpm for 4 minutes to obtain sugar solution C;

[0056] 5) Inj...

Embodiment 3

[0063] The raw material formula is: Alphonso mango puree 12%, white sugar 8%, aloe vera gel granules 3%, citric acid 0.06%, sodium citrate 0.04%, pectin 0.01%, vitamin C 0.02%, The rest is water.

[0064] The preparation method of the mango juice beverage containing aloe vera gel particles of the present invention comprises the following steps:

[0065] 1) Mix pectin with 20% white granulated sugar, add 20% of the total mass into hot water at 78°C, stir at 1500rpm for 5min, and obtain pectin solution A;

[0066] 2) Add mango puree, citric acid, sodium citrate and vitamin C to pectin solution A respectively, and continue stirring at 1500 rpm for 5 minutes to obtain feed solution B;

[0067] 3) Homogenize the material liquid B after filtering through 40 mesh, and the pressure of homogenization is 20MPa;

[0068] 4) Add the remaining 80% white granulated sugar into 20% of the total mass of 80°C hot water, and stir at 1500 rpm for 5 minutes to obtain sugar solution C;

[0069] ...

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Abstract

The invention relates to a non-alcoholic beverage, and more specifically discloses a mango juice beverage containing aloe gel particles, and a preparation method thereof. The mango juice beverage comprises, by mass, 10 to 12% of mango primary pulp, 8 to 10% of sugar, 2 to 3% of Aloe vera gel particle, 0.06 to 0.08% of citric acid, 0.02 to 0.04% of sodium citrate, 0.01 to 0.03% of pectin, 0.02 to 0.04% of vitamin C, and the balance water. Alphonso mango primary pulp with natural mango fragrance is selected, no essence is added, Aloe vera gel particle with medicinal value is added, metal can sealing after nitrogen injection is adopted, the mango juice beverage is capable of providing nutrients of Alphonso mango and the medical functions of Aloe vera, and product stability is high.

Description

technical field [0001] The invention relates to a non-alcoholic beverage, in particular to a mango juice beverage containing aloe gel particles and a preparation method thereof. Background technique [0002] Mango is a famous tropical fruit, known as the king of tropical fruits, one of the top ten famous fruits in the world, and sold well all over the world. Native to India, Myanmar, Thailand, Indonesia, and the Philippines in tropical southern Asia, it is now widely distributed in tropical and subtropical regions, with the largest cultivation area in India. Alfonso mango is a world-renowned Indian fine variety and one of the best varieties in India. [0003] The characteristics of Alfonso mango: Mango has plump flesh, sweet juice and smooth meat, and unique aroma. It is a rare top-grade mango. Nutritional value of Alphonso mango: The content of carotene is particularly high, which is beneficial to eyesight and can beautify and moisturize the skin. Its mangiferin can dela...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/105
CPCA23L2/02
Inventor 蔡福带林小秋张燕杨帆
Owner XIAMEN HUIERKANG FOOD
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