Fermented mango juice and preparation method thereof
A mango juice, inoculation and fermentation technology, applied in the direction of bacteria, bifidobacteria, food science, etc. used in food preparation, can solve the problems of difficulty in industrial production, complex production process, complex formula, etc., and achieve the expansion of sales radius and production process. Simple, easy-to-recipe effects
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[0032] The embodiment of the present invention provides a kind of preparation method of fermented mango juice, and this method may comprise the following steps:
[0033] S1: Mix mango raw juice, reducing sugar and water evenly, then filter and sterilize to obtain a mixed solution.
[0034] S2: Inoculate the starter when the mixture is cooled to a preset temperature, and ferment at the preset temperature to obtain fermented mango juice.
[0035] In order to preserve the fermented mango juice conveniently and effectively, the preparation method further comprises:
[0036] S3: Homogenize the fermented mango juice.
[0037] The above-mentioned labels of S1, S2, and S3 and the specific steps in the labels are not used to limit the order of each step in the preparation method, and the order of each step in the method can be changed as long as it is logically reasonable.
[0038] The above-mentioned starter includes but not limited to probiotics. Probiotics are selected from one o...
Embodiment 1
[0060] 1. Proportion
[0061] Table 1
[0062]
[0063] 2. Method
[0064] (1) Stir and mix mango raw material, reducing sugar and water at 20°C for 30 minutes according to the proportioning in Table 1, filter, and sterilize at 90°C for 5 minutes to obtain a mixed solution, wherein the mango juice content is 40%;
[0065] (2) Cool the mixed solution to 25°C, add the starter according to the proportioning in Table 1, ferment at 25°C, stop the fermentation after 96 hours, and obtain fermented mango juice;
[0066] (3) The fermented mango juice is homogenized at 54°C, 15Mpa, sterilized at 85°C for 300s, cooled to 4°C, filled, and can be transported and stored at room temperature.
[0067] After testing, no mold, yeast, Escherichia coli, and pathogenic bacteria were detected after 12 months of storage; the obtained product was used for taste evaluation.
Embodiment 2
[0069] 1. Proportion
[0070] Table 2
[0071]
[0072] 2. Method
[0073] (1) Mango raw material, reducing sugar and water were stirred and mixed at 30°C for 28min according to the proportioning in Table 2, filtered, and sterilized at 91°C for 5min to obtain a mixed solution, wherein the mango juice content was 50%;
[0074] (2) Cool the mixed solution to 26°C, add the starter according to the ratio in Table 2, ferment at 26°C, stop the fermentation after 90 hours, and obtain fermented mango juice;
[0075] (3) Refining the fermented mango juice through an emulsification pump, cooling to 15°C, filling, transporting and storing at 10°C.
[0076] After testing, after 2 months of placement, the number of lactic acid bacteria was 7.1*10 7 cfu / mL, mold, yeast, Escherichia coli, and pathogenic bacteria meet the microbial limit of the national standard for beverages; the obtained products are used for taste evaluation.
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