Processing method of mango freeze-dried powder for auxiliary materials of lactic acid bacteria beverage

Abstract

The invention discloses a processing method of mango freeze-dried powder for auxiliary materials of a lactic acid bacteria beverage. According to the processing method disclosed by the invention, waste mango peel and waste mango kernels are fully utilized, so that waste can be turned into wealth, and the problems of environment pollution and resource waste can also be solved. After superfine crushing treatment is performed, the water holding capacity, the oil holding capacity and the polyphenol dissolving-out quantity of the mango peel / kernels can be increased; mango flesh is pulped in a liquid nitrogen pulping machine, so that the juice yield rate is high; after the pulped mango flesh is mixed with the mango peel / kernel mixed powder, microorganism cells are harmed by a high-pressure homogenizing treatment technique, so that the sterilization effects are achieved, the influence of heat effects in a hot processing process on foods is effectively reduced, and the freshness of products isincreased; finally, in the form of preparing powder through low-temperature vacuum freeze-drying, the mango freeze-dried powder is easy to preserve and transport; water is added, then the mango freeze-dried powder is blended to form mango juice, and the milk is mixed with the mango juice, so that a novel lactic acid bacteria beverage which integrates the health-care functions of the mango juice and the health-care functions of yoghourt can be made, the market is rich, and besides, a new way is also provided for development of rich agriculture product resources in China.

Description

technical field [0001] The invention relates to the field of food freeze-dried powder processing, in particular to a processing method of mango freeze-dried powder for lactic acid bacteria beverage auxiliary materials. Background technique [0002] Fermented milk beverage is a kind of nutrition and health beverage fermented by lactic acid bacteria. In particular, the market demand for probiotic fermented milk products is increasing year by year, and probiotic products such as Bifidobacterium, acidophilus, and lactobacillus have become domestic research hotspots in recent years. Traditional lactic acid bacteria beverages are made from milk and fermented with probiotics. The taste is relatively simple and the nutritional structure is relatively monotonous. [0003] Mango is a tropical fruit tree belonging to the Anacardiaceae mango family. Together with citrus, banana, grape, and apple, it is known as the world's top five fruits and is known as the "king of the tropics". Man...

AI Technical Summary

Problems solved by technology

[0004] However, the maturity period of mango is short, the cost control of mango juice is unstable, and the storage and preservation of mango juice are easy to oxidize; the traditional heat treatment sterilization method will damage the flavor, nutrition, texture and other qualities of mango juice due to its high temperature. The traditional method of making mango juice only utilizes mango pulp to squeeze the juice directly. Because the mango skin is rich in dietary fiber, pectin and polyphenols, the fruit stone has the effect of dispelling wind and relieving cough, and the two are used as waste. Throwing it away is a waste of resources and pollutes the surrounding environment