Fermented mango beverage and preparation method thereof

A technology for fermenting beverages and mangoes, applied in the directions of bacteria, food science, and applications used in food preparation, can solve problems such as affecting health, astringency in fruit juice beverages, and restricting the application of mangoes, achieving easy acceptance, unique taste, and full retention. The effect of nutrients

Pending Publication Date: 2017-06-20
HUNAN SIQI BIOPHARM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mangoes are difficult to preserve for a long time, and the taste of fruit juice drinks is astringent, and additives such as pigments, flavors and preservatives need to be added, which affects health and limits the application of mangoes in the field of fruit juice drinks

Method used

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  • Fermented mango beverage and preparation method thereof
  • Fermented mango beverage and preparation method thereof
  • Fermented mango beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Wash the mangoes, dry them, put them into boiling water, blanch them for 5 seconds, take them out and put them in cold water to cool immediately, and peel them;

[0032] (2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.5, stir evenly, beat for 20 minutes, homogenize 3 times, the first homogenization pressure is 20-25Mpa, and the second homogenization pressure is 20 -25Mpa, the third homogeneous pressure is 35-40Mpa;

[0033] (3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 8% of the feed liquid volume, mix evenly, and sterilize;

[0034] (4) Mix Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei in a ratio of 8:2:10:1, and add 1% of the volume of the feed liquid into the sterilized feed liquid, Stir well, ferment at 34-38°C for 47 hours, until pH=3..8 is the end point of fermentation, and obtain mango puree;

[0...

Embodiment 2

[0037] (1) Wash the mangoes, dry them, put them into boiling water, blanch them for 5 seconds, take them out and put them in cold water to cool immediately, and peel them;

[0038] (2) Add purified water to the peeled mango according to the ratio of material to liquid ratio 1:0.8, stir evenly, beat for 10 minutes, homogenize twice, the first homogenization pressure is 20-25Mpa, the second homogenization pressure is 35 -40Mpa;

[0039] (3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 12% of the feed liquid volume, mix evenly, and sterilize;

[0040] (4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

[0041] a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°...

Embodiment 3

[0046] (1) Wash and dry the mangoes, put them into boiling water, blanch for 10 seconds, take them out and put them in cold water to cool immediately, and peel them;

[0047] (2) Add purified water to the peeled mango according to the ratio of material to liquid 1:1, stir evenly, beat for 30 minutes, homogenize twice, the first homogenization pressure is 20-25Mpa, and the second homogenization pressure is 35Mpa -40Mpa;

[0048] (3) Place the homogenized feed liquid in a fermenter, add glucose and sucrose respectively according to 11% of the feed liquid volume, mix evenly, and sterilize;

[0049] (4) The four strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei are used after domestication and screening by the following steps:

[0050] a. High glucose resistance: add glucose to the MRS medium, the proportion of glucose used is 40%, 50%, 60%, after inoculating the above four strains respectively, culture at 37±1°C for 2...

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Abstract

The invention belongs to the field of foods, and especially relates to a fermented mango beverage and a preparation method thereof. The fermented mango beverage is prepared by the following steps: carrying out blanching, carrying out pulping, carrying out fermenting, carrying out seasoning, and carrying out sterilizing. The fermented mango beverage provided by the invention is rich in nutrition, good in edible taste, as well as beneficial for nutrient intake and body health.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fermented mango drink. [0002] Background technique: [0003] Mango fruit contains sugar, protein, and crude fiber. The precursor carotene of vitamin A contained in mango is particularly high, which is rare in all fruits. Secondly, the vitamin C content is not low. Minerals, proteins, fats, sugars, etc. are also its main nutrients. Mango is one of the famous tropical fruits with delicate flesh and unique flavor, which is deeply loved by people. However, mangoes are difficult to preserve for a long time, and the taste of fruit juice drinks is astringent, and additives such as pigments, essences and preservatives need to be added, which affects health and limits the application of mangoes in the field of fruit juice drinks. [0004] Invention content: [0005] The purpose of the present invention is to provide a mango fermented beverage, which is rich in nutrition, h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/38A23L2/52A23V2400/125A23V2400/113A23V2400/169
Inventor 杨明兵周云喜唐美艳梁冰韩慧敏杨胜梅张兰艳刘潇朱艳
Owner HUNAN SIQI BIOPHARM
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