Processing method of mangoes

Abstract

The invention relates to a processing method of mangoes. The invention provides a juice production technology, comprising the following steps: adding water and mango juice into a high shearing tank for shearing, wherein the mass of the water is 10-13 times that of the mango juice; then, adding water into the high shearing tank, and adding a mango juice stabilizer into the high shearing tank for shearing; pressurizing the mixed liquid to 22-27MPa at the constant temperature of 60-70 DEG C, maintaining the increased pressure for 0-3h, and then filtering the mixed liquid by using a filter screen; filling a container with the mango juice, and then sterilizing the mango juice for 20+ / -2min at the constant temperature of 93+ / -3 DEG C in a way of horizontal sterilization. The processing method provided by the invention enables more effective components such as vitamins to be maintained in the produced juice by adopting proper production process parameters, especially sterilizing technology parameters; meanwhile, the mango juice produced by the production technology also has a general preservative effect without adding any preservative, and can be preserved for about a year at room temperature; therefore, the prepared mango juice belongs to green food.

Description

technical field [0001] The invention belongs to the field of fruit processing, and in particular relates to a mango processing method. Background technique [0002] The fruit is processed to make mango juice drink by pressing, which is convenient for preservation and sale. Mango juice is usually sterilized or preservatives such as sorbic acid or sodium benzoate are added to mango juice in order to keep it for a long time to prevent it from spoilage or to contain pathogenic microorganisms. microorganisms or inhibit the growth of microorganisms. [0003] Preservatives are harmful to the human body, and in the prior art, the method of sterilizing mango juice is usually ultra-high temperature instantaneous sterilization or ultra-pasteurization. The sterilization temperature of the ultra-high temperature instant sterilization method is generally around 135°C, and the sterilization time is generally 4-10 seconds; the sterilization temperature of the ultra-pasteurization method i...

AI Technical Summary

Problems solved by technology

Although these methods can effectively kill harmful microorganisms in mango juice, they will also destroy the flavor substances in mango juice. The taste of mango juice cannot maintain the flavor of freshly squeezed mango juice, and some fruits contain ingredients that are beneficial to the human body. Such as vitamins, etc., they will be destroyed after being heated at a high temperature above 100°C. For example, experiments have shown that heating food at 100°C for a few minutes will reduce the content of folic acid in the food by 50%, and the destruction of vitamin B1 is more serious.