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Processing method of mango whole juice

A processing method and mango technology, applied in the field of mango juice processing, can solve the problems of juice precipitation and nutrient damage, color instability, environmental pollution, etc., and achieve the effects of reducing production costs, reducing waste of resources, and improving yields

Inactive Publication Date: 2018-01-09
ANHUI FUNAN CHANGHUI FOOD
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly the following problems in the process of fruit juice processing and storage, low juice yield, unstable color, loss of aroma, precipitation of juice and destruction of nutritional components
The traditional peeling and pressing of mango juice produces a large amount of by-products of mango peel, and the peel is often discarded as waste, which not only causes environmental pollution, but also leads to waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of processing method of whole mango juice is characterized in that it is made up of following steps:

[0014] 1) Clean high-quality mangoes, blanching them at 85°C for 3 minutes, remove the pits, add 0.04% D-sodium erythorbate, 0.06% L-cysteine ​​and 0.02% phytic acid, and then add 1.5 times the amount of water Beat the pulp and keep it fresh at 4°C for later use;

[0015] 2) Heat the fruit pulp obtained in step 1 to 42°C in a water bath, adjust the initial pH value to 5.0 with 0.5% acetic acid by volume, add 0.07% pectinase and 0.01% cellulase, and carry out enzymatic hydrolysis at constant temperature for 60 minutes. Bath inactivates the enzyme for 3 minutes;

[0016] 3) Squeeze the juice from the enzymatic hydrolyzate obtained in step 2, and filter the obtained juice at 0.8MPa high pressure, then add 6.5% honey, 5% white sugar, 0.02% citric acid, 0.09% PGA, 0.06% xanthan gum, Quality 2 times;

[0017] 4) Concentrate the product obtained in step 3 in vacuum ...

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PUM

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Abstract

The invention relates to a processing method of mango whole juice. The processing method is characterized in that mangoes with peel are produced into fruit juice, so that the utilization rate of the mangoes is increased, the waste of peel resources is reduced, and the production cost of the fruit juice is reduced; a composite brown stain inhibitor consisting of D-sodium erythorbate, L-cysteine andphytic acid in best compounding ratio is added before fermentation, so that the condition of brown stain of the fruit juice of the mangoes with peel, produced by an enzyme method is controlled; and pectinase and cellulases are added for enzymolysis, so that the yield of the mango juice is increased.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of whole mango juice. Background technique [0002] Mango is one of the five largest fruits in the world. It is tender, sweet, nutritious and has a special flavor, so it is deeply loved by people. However, mango has a short harvest period, is not resistant to storage, and has a large loss. Therefore, in addition to being eaten as fresh fruit, mangoes are mostly processed into mango juice, mango puree and canned mangoes. At present, there are mainly the following problems in the process of fruit juice processing and storage, such as low juice yield, unstable color, loss of aroma, precipitation of juice and destruction of nutritional components. The traditional peeling and pressing of mango juice produces a large amount of by-products of mango peel, and the peel is often discarded as waste, which not only causes environmental pollution, but also leads to wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/52
Inventor 李峰
Owner ANHUI FUNAN CHANGHUI FOOD
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