Fermented mango juice beverage and preparation method thereof

A technology of mango juice and beverage, applied in the field of fermented mango juice beverage and its preparation, to achieve the effect of good taste

Inactive Publication Date: 2017-01-04
广西石埠乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With people's pursuit of high-quality, high-nutrition products, the a

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0030] The fermented mango juice drink of the present invention is composed of the following raw materials in parts by weight: 15% of fermented mango puree, 25% of defatted fermented milk, 5% of fructooligosaccharide, 0.5% of stabilizer, 5% of white sugar, and the rest is water and stabilizer Composed of pectin, glyceryl monostearate and sodium carboxymethylcellulose, the weight ratio is: pectin 0.2%, glyceryl monostearate 0.1%, sodium carboxymethylcellulose 0.2%.

[0031] The preparation method of fermented mango juice beverage of the present invention comprises the following steps:

[0032] 1) Preparation of fermented mango puree

[0033] a. Select fresh, mildew-free and insect-free mangoes as raw materials, wash, peel, and make mango puree;

[0034] b. Preheating and homogenizing: the above-mentioned mango puree is preheating and homogenizing at a temperature of 65°C and a pressure of 20 Mpa;

[0035] c. Sterilization: Sterilize at 95°C, keep warm for 20 minutes, then ...

Embodiment 2

[0051] The fermented mango juice beverage of the present invention is composed of the following raw materials in parts by weight: 10% fermented mango puree, 18% defatted fermented milk, 1% fructooligosaccharide, 0.6% stabilizer, 10% white sugar, and the rest is water and stabilizer Composed of pectin, glyceryl monostearate and sodium carboxymethylcellulose, the weight ratio is: pectin 0.35%, glyceryl monostearate 0.1%, sodium carboxymethylcellulose 0.15%.

[0052] The preparation method of fermented mango juice beverage of the present invention comprises the following steps:

[0053] 1) Preparation of fermented mango puree

[0054] a. Select fresh, mildew-free and insect-free mangoes as raw materials, wash, peel, and make mango puree;

[0055] b. Preheating and homogenizing: preheating and homogenizing the above-mentioned mango puree at a temperature of 60°C and a pressure of 20Mpa;

[0056] c. Sterilization: Sterilize at 90°C, keep warm for 30 minutes, then cool to 40°C;...

Embodiment 3

[0072] The fermented mango juice beverage of the present invention is composed of the following raw materials in parts by weight: 12% of fermented mango puree, 20% of defatted fermented milk, 3% of fructo-oligosaccharide, 0.7% of stabilizer, 8% of white sugar, and the rest is water and stabilizer Composed of pectin, glyceryl monostearate and sodium carboxymethylcellulose, the weight ratio is: pectin 0.4%, glyceryl monostearate 0.1%, sodium carboxymethylcellulose 0.2%.

[0073] The preparation method of fermented mango juice beverage of the present invention comprises the following steps:

[0074] 1) Preparation of fermented mango puree

[0075] a. Select fresh, mildew-free and insect-free mangoes as raw materials, wash, peel, and make mango puree;

[0076] b. Preheating and homogenizing: preheating and homogenizing the above-mentioned mango puree at a temperature of 63°C and a pressure of 22Mpa;

[0077] c. Sterilization: Sterilize at 92°C, keep warm for 25 minutes, then ...

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Abstract

The invention relates to fermented mango juice beverage which is characterized by consisting of the following raw materials in percentage by weight: 10 to 15 percent of fermented mango original pulp, 18 to 25 percent of defatted fermented milk, 1 to 5 percent of fructo-oligosaccharide, 0.3 to 0.8 percent of a stabilizer, 5 to 10 percent of white granulated sugar and the balance of water. The invention also discloses a preparation method of the fermented mango juice beverage. The preparation method of the fermented mango juice beverage comprises the following steps: 1) preparing the fermented mango original pulp; 2) preparing the defatted fermented milk; 3) preparing the fermented mango juice beverage.

Description

technical field [0001] The invention belongs to the technical field of fermented fruit and vegetable juice beverages, in particular to a fermented mango juice beverage and a preparation method thereof. Background technique [0002] The nutritional value of mango is very rich, and it is also known as the king of tropical fruits. Eating mango has the effects of clearing the stomach, preventing constipation, arteriosclerosis, preventing high blood pressure, beautifying the skin, and anti-cancer. In addition to being eaten fresh, mango fruit can also be processed into foods such as candied fruit, jam, fruit juice, candied fruit slices, and salted products. Along with people's pursuit to high-quality, high nutritional value product, the food form of above-mentioned mango can't satisfy people's demand. This technology provides a fermented mango juice drink and its preparation method. The fermented mango juice drink produced by the preparation method is sweet and sour, rich in nut...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307
Inventor 郑博强
Owner 广西石埠乳业有限责任公司
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