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Mango concentrated drink and preparation method thereof

A mango and beverage technology, applied in the field of beverages, can solve the problems of unfavorable industrial production, difficult long-term storage, high storage cost, and achieve the effects of better taste, sweet and sour taste, and rich nutrition.

Inactive Publication Date: 2018-09-18
黄名玉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it is not easy to store for a long time, and the storage cost is high, it is usually eaten directly, its economic value is low, and its taste is single, which is not conducive to industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A concentrated mango drink is mainly prepared from the following raw materials in proportions by mass:

[0028] 20 parts of mango, 5 parts of jasmine, 10 parts of passion fruit, 8 parts of hawthorn, 2 parts of cactus, 2 parts of comfrey, 1 part of mint, 2 parts of rhodiola, 1 part of Polygonatum, 5 parts of rock sugar.

[0029] The preparation method of described mango concentrate drink, comprises the following steps:

[0030] (1) First immerse jasmine, comfrey, mint, rhodiola rosea, and Polygonatum odoratum in absolute ethanol at 28°C, seal and soak for 25 minutes, drain the water, pulverize, fry in a pot for 10 minutes at low temperature, and then spray yeast on them 23 hours of liquid fermentation to obtain fermented mixed powder; add 5 times the mass of water to the fermented mixed powder, cook at 50°C for 60 minutes, filter and concentrate to 1 / 5 of the original volume, and prepare a nutrient solution for later use;

[0031] (2) Soak mango, passion fruit, hawthorn...

Embodiment 2

[0041] A concentrated mango drink is mainly prepared from the following raw materials in proportions by mass:

[0042] 25 parts of mango, 6 parts of jasmine, 15 parts of passion fruit, 10 parts of hawthorn, 3 parts of cactus, 3 parts of comfrey, 1.5 parts of mint, 3 parts of rhodiola, 2 parts of polygonatum, 7.5 parts of rock sugar.

[0043] The preparation method of described mango concentrate drink, comprises the following steps:

[0044] (1) First immerse jasmine, comfrey, mint, rhodiola rosea, and Polygonatum odoratum in absolute ethanol at 30°C, seal and soak for 30 minutes, drain the water, pulverize and fry in a pot for 12 minutes at low temperature, and then spray yeast on it Fermented in liquid for 24 hours to obtain fermented mixed powder; add 6 times the mass of water to fermented mixed powder and cook at 55°C for 65 minutes, filter and concentrate to 1 / 5 of the original volume to prepare nutrient solution for later use;

[0045] (2) Soak mango, passion fruit, hawt...

Embodiment 3

[0055] A concentrated mango drink is mainly prepared from the following raw materials in proportions by mass:

[0056] 30 parts of mango, 7 parts of jasmine, 20 parts of passion fruit, 12 parts of hawthorn, 4 parts of cactus, 4 parts of comfrey, 2 parts of mint, 4 parts of rhodiola, 3 parts of Polygonatum, 10 parts of rock sugar.

[0057] The preparation method of described mango concentrate drink, comprises the following steps:

[0058] (1) First immerse jasmine, comfrey, mint, rhodiola rosea, and Polygonatum odoratum in absolute ethanol at 32°C, seal and soak for 35 minutes, drain the water, pulverize, fry in a pot for 15 minutes at low temperature, and then spray yeast on them Fermented in liquid for 25 hours to obtain fermented mixed powder; add water 7 times its mass to fermented mixed powder, cook at 60°C for 70 minutes, filter and concentrate to 1 / 5 of the original volume, and prepare nutrient solution for later use;

[0059] (2) Soak mango, passion fruit, hawthorn, an...

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Abstract

The present invention discloses mango concentrated drink. The mango concentrated drink is prepared from the following raw materials in parts by mass: 20-30 parts of mangoes, 5-7 parts of jasmine flowers, 10-20 parts of passion fruits, 8-12 parts of haws, 2-4 parts of cactuses, 2-4 parts of arnebia root, 1-2 parts of mint, 2-4 parts of rhodiola rosea, 1-3 parts of fragrant solomonseal rhizome and 5-10 parts of crystal sugar. After the above materials are scientifically formulated, the mango concentrated drink is better in mouthfeel and also has nutritional and body-strengthening effects. The drink is simple in formula, sour, sweet and tasty in mouthfeel, high in vitamin, trace element and amino acid content and rich in nutrients, can promote digestion, has a feature-beautifying effect, canalso supplement spleen, benefit qi, clear heat and relieve toxins, and has relatively strong health-care functions.

Description

technical field [0001] The invention relates to beverages, in particular to a concentrated mango beverage and a preparation method thereof. Background technique [0002] Mango (Mangifera indica), Anacardiaceae. The fruit is rich in sugar, protein, crude fiber, vitamins, minerals, fat and other beneficial ingredients for the human body. Mango is one of the famous tropical fruits. Because of its delicate flesh, unique flavor and rich nutrition, it is deeply loved by people, so it is known as the "king of tropical fruits". However, because it is not easy to store for a long time, and the storage cost is high, it is usually eaten directly, its economic value is low, and its taste is single, which is not conducive to industrial production. [0003] Concentrated beverages are made by evaporating part of the water by low-temperature vacuum concentration after the fruit is squeezed into raw juice. When preparing 100% fruit juice, the natural water lost during the concentration pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L33/105
CPCA23L2/02A23L2/84A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2200/318A23V2250/21A23V2300/14
Inventor 黄名玉
Owner 黄名玉
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