Composite mango juice and making method thereof

A technology of mango juice and tomato juice, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem of not considering the changes in color, aroma, taste and stability, affecting the content of nutrients and Sensory quality, unreasonable compound ratio of fruits and vegetables, etc., to achieve the effect of maintaining food color, improving body immunity, and being suitable for large-scale production

Inactive Publication Date: 2017-02-22
彭志文
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing compound fruit and vegetable juice has the following problems: (1) the compound ratio of fruit and vegetable is unreasonable, which affects its nutrient content and sensory quality, and does not take into account the changes in color, fragrance, taste and stability in the process of compounding
(2) During the storage process, due to the influence of external factors such as light temperature, the color, flavor, etc. are unstable
(3) The complex nutrients of simple fruits and vegetables are not easily absorbed

Method used

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  • Composite mango juice and making method thereof
  • Composite mango juice and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] A compound mango juice, in parts by weight, consists of the following components: 60 parts mango juice, 25 parts tomato juice, 5 parts sucrose, 3 parts food additives, 8 parts traditional Chinese medicine soup, 0.1 parts copper sodium chlorophyll, sodium erythorbate 0.1 part, 0.2 part citric acid, 0.1 part lactic acid.

[0027] Among them, the traditional Chinese medicine soup is based on parts by weight and is composed of the following components: 25 parts of red dates, 8 parts of orange peel, 3 parts of cork, 6 parts of Poria, 3 parts of cloves, and 3 parts of Polygala. The food additive, in parts by weight, consists of the following components: 15 parts of rice wine, 10 parts of honey, 15 parts of lotus leaves, and 6 parts of corn black mold powder.

[0028] The method for preparing composite mango juice of the preferred embodiment includes the following steps:

[0029] (1) Select ripe fresh mangoes and tomatoes, wash, peel, and slice to obtain mango slices and tomato slic...

Embodiment 2

[0036] A compound mango juice in parts by weight, consisting of 75 parts of mango juice, 35 parts of tomato juice, 8 parts of sucrose, 5 parts of food additives, 10 parts of traditional Chinese medicine soup, 0.2 parts of sodium copper chlorophyll, and sodium erythorbate 0.2 part, 0.5 part of citric acid, 0.3 part of lactic acid.

[0037] Among them, the traditional Chinese medicine soup is calculated in parts by weight and consists of the following components: 35 parts of red dates, 10 parts of orange peel, 5 parts of cork, 8 parts of Poria, 5 parts of cloves, and 5 parts of Polygala. The food additive, in parts by weight, consists of the following components: 20 parts of rice wine, 15 parts of honey, 20 parts of lotus leaves, and 8 parts of corn black mold powder.

[0038] The preparation method of a composite mango juice in this embodiment is the same as that in embodiment 1, so it will not be repeated.

Embodiment 3

[0040] A compound mango juice, in parts by weight, consists of the following components: 70 parts mango juice, 25 parts tomato juice, 6 parts sucrose, 4 parts food additives, 8 parts traditional Chinese medicine soup, 0.1 parts copper sodium chlorophyll, sodium erythorbate 0.1 part, 0.4 part citric acid, 0.2 part lactic acid.

[0041] Among them, the traditional Chinese medicine soup is calculated by the following parts by weight and is composed of the following components: 28 parts of red dates, 9 parts of orange peel, 4 parts of cork, 7 parts of Poria, 3 parts of cloves, and 5 parts of Polygala. The food additive, in parts by weight, consists of the following components: 18 parts of rice wine, 10 parts of honey, 16 parts of lotus leaves, and 7 parts of corn black mold powder.

[0042] The method for preparing composite mango juice of the preferred embodiment includes the following steps:

[0043] (1) Select ripe fresh mangoes and tomatoes, wash, peel, and slice to obtain mango sli...

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Abstract

The invention discloses a composite mango juice and a making method thereof. The making method comprises the steps that mango juice, tomato juice and a traditional Chinese medicine decoction are mixed, sodium copper chlorophyllin, sodium erythorbate, citric acid and lactic acid are added, all the materials are stirred to be uniform and then subjected to vacuum degassing, fruit and vegetable juice obtained after vacuum degassing is subjected to filling, sealing and ultrahigh pressure sterilization, and the composite mango juice is obtained. The composite mango juice highlights unique flavor of mangoes and rich nutritional ingredients of tomatoes, adopts sodium copper chlorophyllin, sodium erythorbate, citric acid and lactic acid as additives, the effects of enhancing the appetite of a drinker, promoting digestive absorption of substances of calcium and phosphorus in a human body, maintaining the color and luster of food, improving the product quality, inhibiting bacteria, prolonging the quality guarantee period and the like are achieved, and meanwhile the functions of beautifying skin, regulating qi, regulating middle energizer, nourishing yin, replenishing blood and the like are achieved; the composite mango juice is a novel composite traditional Chinese medicine fruit and vegetable juice.

Description

Technical field [0001] The invention relates to a mango juice, in particular to a composite mango juice and a preparation method thereof. Background technique [0002] Compound Chinese medicine fruit and vegetable juice has the characteristics of unique flavor, comprehensive nutrition and Chinese medicine conditioning. At present, in the fruit and vegetable juice market in my country, new beverages represented by compound fruit and vegetable juice are more and more popular with consumers and have a larger market space. However, the existing compound fruit and vegetable juice has the following problems: (1) The compound ratio of fruit and vegetable is unreasonable, which affects its nutrient content and sensory quality, and does not take into account the changes in color, aroma, taste and stability during the compounding process. (2) The color and flavor are unstable due to the influence of external factors such as light and temperature during storage. (3) Simple compound nutrien...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/42A23L33/105
CPCA23L2/02A23L2/42A23L2/52A23V2002/00A23V2250/21A23V2200/30A23V2200/324
Inventor 彭志文吴明洋艾永冠
Owner 彭志文
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