Fermented mango juice beverage and preparation method thereof

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...

AI Technical Summary

Problems solved by technology

With people's pursuit of high-quality, high-nutrition products, the above-mentioned food forms of mango can no longer meet people's needs.