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Making technology of frozen mango juice

A preparation process, mango juice technology, applied in the direction of food freezing, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc., can solve the problems of accelerated decay, blackened fruit skin, unsuitable for preservation, etc., and achieve the ultimate taste Good, improve anti-corrosion, easy storage and preservation effect

Inactive Publication Date: 2018-04-20
厦门市花果山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing mango juice is a drink made from mangoes. Fresh mangoes should not be stored in the refrigerator. If mangoes are stored at a temperature of more than ten degrees Celsius, the peel will turn black, and the decay will be accelerated if left for a long time
The existing method of mango juice is to squeeze the juice from a kind of mango, put it into ice cubes and freeze it. This method is suitable for drinking now after squeezing, and it is not suitable for preservation, and the taste of a single mango is single and the taste is not good.

Method used

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  • Making technology of frozen mango juice

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Experimental program
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Effect test

Embodiment 1

[0029] The preparation steps of present embodiment freezing mango juice are as follows:

[0030] S1. Selection of raw materials: Choose fresh Tainong mangoes, purple flower mangoes, and egg mangoes without rot and deterioration and moderate maturity as raw materials for cleaning. After the raw materials are cleaned, put the three kinds of mangoes into a sodium hypochlorite solution containing 150-200 ppm of available chlorine, soak and disinfect for 3-5 minutes, then remove and rinse with clean water to remove residual chlorine on the surface.

[0031] S2. Proportionate deployment: select Tainong mango, purple mango, egg mango, peel and take the flesh, weigh the mass of each mango: 24 parts of Tainong mango, 24 parts of purple mango, 12 parts of egg mango, weigh the raw materials 40 parts of sugar (comprising 0.1 part of konjac glucomannan and 39.9 parts of white sugar), 0.2 part of vitamin C and 0.5 part of citric acid. Adding konjac glucomannan acts as shear thinning when s...

Embodiment 2

[0036] The preparation steps of present embodiment freezing mango juice are as follows:

[0037] S1. Selection of raw materials: Choose fresh Tainong mangoes, purple flower mangoes, and egg mangoes without rot and deterioration and moderate maturity as raw materials for cleaning. After the raw materials are cleaned, put the three kinds of mangoes into a sodium hypochlorite solution containing 150-200 ppm of available chlorine, soak and disinfect for 3-5 minutes, then remove and rinse with clean water to remove residual chlorine on the surface.

[0038] S2. Deployment according to the ratio: select Tainong mango, purple mango, egg mango, peel and take the flesh, and weigh the number of pulp of each mango: 20 parts of Tainong mango, 23 parts of purple mango, 15 parts of egg mango, and weigh the raw materials 38 parts of sugar (comprising 0.2 part of konjac glucomannan and 37.8 parts of white sugar).

[0039] S3. Stirring and putting on a plate: Mix and stir the three kinds of m...

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PUM

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Abstract

The invention discloses a making technology of frozen mango juice. The making technology comprises the following steps of S1, selecting raw materials; S2, performing blending in proportion; S3, performing stirring and performing loading in dishes; S4, performing freezing; and S5 making a beverage namely the frozen mango juice. According to the making technology disclosed by the invention, three different kinds of mangoes are blended, so that the made mango juice has the mouth feel of the three kinds of mangoes, namely sour and sweet mouth feel, and is extremely excellent in taste; and mango flesh is taken out, then the taken-out mango flesh is mixed with sugar, and the mango flesh is macerated in the sugar, so that the taste of the mangoes is regulated, and besides, the antiseptic propertyof the frozen mango juice can be improved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation process of frozen mango juice. Background technique [0002] Mango is one of the famous tropical fruits. There are many varieties and strains of mangoes. It is estimated that there are more than 1,000 varieties in the world. At present, there are 100-200 varieties in my country. The common mango varieties include Guiqimang, Qingpimang, Taiwan Nongmang, Jinhuangmang, Katemang, Guifeimang, etc. [0003] Existing mango juice is a drink made from mangoes. Fresh mangoes should not be stored in the refrigerator. If mangoes are stored at a temperature of more than ten degrees Celsius, the peel will turn black, and the decay will be accelerated if left for a long time. The way of existing mango juice is to squeeze juice with a kind of mango, put into ice cube and freeze, this method is applicable to squeeze and drink now, is not suitable for preservation, and the taste of sing...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/44
CPCA23L2/02A23L2/44A23V2002/00A23V2200/10A23V2200/16A23V2250/032A23V2250/5066A23V2250/708A23V2300/20
Inventor 李海珍罗珊珊
Owner 厦门市花果山食品有限公司