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Preparation method of mango lactic acid beverage improving oxidation resistance

A lactic acid beverage, antioxidant technology, applied in biochemical equipment and methods, microorganism-based methods, bacteria used in food preparation, etc., can solve the problems of poor antioxidant function of beverages and low content of antioxidant active substances, etc. Achieving the effect of avoiding bad smell, high removal rate and strong fragrance

Active Publication Date: 2019-02-01
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention overcomes the technical problems of the low content of antioxidant active substances in the mango lactic acid drink and the poor anti-oxidation function of the drink in the prior art, and provides a preparation method of the mango lactic acid drink that can improve the antioxidant capacity

Method used

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  • Preparation method of mango lactic acid beverage improving oxidation resistance
  • Preparation method of mango lactic acid beverage improving oxidation resistance
  • Preparation method of mango lactic acid beverage improving oxidation resistance

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preparation example Construction

[0041] A, the preparation of culture medium: the pitaya pure fruit juice and pure water are mixed by equal volume ratio to obtain the pitaya dilution, then adding mass percent is 5% sucrose to dissolve;

[0042] b. Sterilization: Pour the culture solution obtained in a. into a sterilized 300mL conical flask, divide into seven bottles, each bottle contains 200mL, seal it with a sterilized sealing film, and put it into a sterilized pot Sterilize at 103°C for 5 minutes; cool to room temperature and set aside;

[0043] C. Inoculation and fermentation: Put the sterilized culture solution on the aseptic operation table, inoculate six strains of plant lactic acid bacteria into the sterilized culture solution, shake well and place it in a 37°C incubator for static fermentation for about 36 hours Obtain the pitaya fermented liquid, measure titratable acid content, pH value in the pitaya fermented liquid respectively, and carry out sensory evaluation to the pitaya fermented liquid, sele...

Embodiment 1

[0046] A method for preparing a mango lactic acid beverage that improves antioxidant activity, comprising the steps of:

[0047] (1) Preparation of mango puree: fresh mature mangoes with good appearance were washed and soaked in a sterilized solution for 5 minutes. After taking them out, they were peeled, denucleated and beaten. Synergistic treatment at 0°C for 60s to obtain mango puree; the sterilized solution contains microorganisms of the following strains: Lactobacillus plantarum, Leuconostoc enterica, Lactobacillus casei, Lactobacillus rhamnosus and milk of reuteri bacilli; the number of live bacteria of the total microbial bacteria in the sterilizing solution is 2╳10 8 cfu / ml; the pressure of the ultra-high pressure is 600MPa, and the ultrasonic power is 25kHz;

[0048] (2) Component adjustment: add sugar water, beef bone powder, phenylalanine, tyrosine to mango puree; the volume ratio of described sugar water and mango puree is 0.5:1, and the addition amount of describ...

Embodiment 2

[0051] A method for preparing a mango lactic acid beverage that improves antioxidant activity, comprising the steps of:

[0052] (1) Preparation of mango puree: fresh mature mangoes with good appearance were washed and soaked in sterilized solution for 1 min. After taking out, they were peeled, denucleated and pulped. Synergistic treatment at 5°C for 30s to obtain mango puree; the sterilized solution contains microorganisms of the following strains: Lactobacillus plantarum, Leuconostoc enterococci, Lactobacillus casei, Lactobacillus rhamnosus and milk of reuteri bacilli; the number of live bacteria of the total microbial bacteria in the sterilizing solution is 1╳10 8 cfu / ml; the pressure of the ultra-high pressure is 650MPa, and the ultrasonic power is 20kHz;

[0053] (2) Component adjustment: add sugar water, beef bone powder, phenylalanine, tyrosine to mango puree; 1% of the mass of fruit pulp, the added amount of phenylalanine is 1% of the quality of mango pulp, and the a...

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Abstract

The invention discloses a preparation method of a mango lactic acid beverage improving oxidation resistance. The preparation method comprises the following steps of (1) preparing mango primary pulp: thoroughly washing mangos, macerating the washed mangos in a sterilized solution, taking the macerated mangos out, performing peeling, performing kernel removing and performing pulping, removing crudefibers of the mangos with a filtering cloth, and performing synergistic treatment of superhigh pressure and ultrasonic waves, so as to obtain the mango primary pulp; (2) adjusting ingredients: addingsyrup, ox bone powder, phenylalanine and tyrosine; and (3) performing fermentation: adding a fermenting agent, performing fermentation, and performing filtration, so as to obtain finished products, wherein the fermenting agent is lactobacillus plantarum. Through the adoption of the preparation method disclosed by the invention, the obtained mango lactic acid beverage is rich in fragrance and freshin mouth feel, and the clearance rate of DPPH free radicals, the clearance rate of hydroxyl radicals and the clearance rate of superoxide anion free radicals are high; and compared with mango flesh,the mango lactic acid beverage prepared by the preparation method disclosed by the invention is high in the content of flavonoid compounds, the content of polyphenol compounds and the content of mangiferin.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing a mango lactic acid drink with improved antioxidant properties. Background technique [0002] In recent years, the antioxidant active ingredients in fruits and vegetables have attracted more and more attention from the medical, nutritional and biological circles. Domestic studies have also been carried out on functional components such as polyphenols, vitamins and polysaccharides that naturally exist in plants, but mainly on tea-like plants, Chinese herbal medicines, and spice crops. In terms of fruits and vegetables, there are many studies on grapes, apples, Research report on polyphenols in fruits such as citrus, loquat and pomegranate. [0003] Mango (Mangjferx indica linn) is an important tropical and subtropical fruit. Studies have shown that mango leaves, fruits, and cores are rich in vitamins, polyphenols, flavonoids, carotenoids, mangiferi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/70A23L2/84C12N1/20C12R1/25
CPCA23L2/382A23L2/52A23L2/70A23L2/84C12N1/20A23V2002/00A23V2400/125A23V2400/161A23V2400/173A23V2400/175A23V2400/169A23V2200/30A23V2200/314
Inventor 李丽孙健李昌宝刘国明辛明李杰民郑凤锦杨莹盛金凤何雪梅周主贵李志春唐雅园廖东庆易萍
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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