Mango and papaya composite fruit juice beverage and preparation method thereof

Abstract

The invention relates to a mango and papaya composite fruit juice beverage and a preparation method thereof, and belongs to the technical field of foods and beverages. The mango and papaya composite fruit juice beverage is prepared through the following steps of (1) preparing mango turbid juice and papaya turbid juice; (2) preparing mango peel essential oil; (3) preparing a mango peel extract; and(4) performing blending. Through the adoption of the preparation method disclosed by the invention, the utilization rate of raw materials is increased, the technology is simple, equipment requirements and energy consumption are not high, and the mango and papaya composite fruit juice beverage is suitable for large-scale industry production. The mango and papaya composite fruit juice beverage prepared by the method is rich in nutrient substances, rich in fragrance and good in mouth feel and cannot include preservatives.

Description

【Technical field】 [0001] The invention relates to the field of food technology, in particular to a mango papaya compound fruit juice drink and a preparation method thereof. 【Background technique】 [0002] Mango is a tropical and subtropical fruit native to India. my country's mango production areas are mainly in the south, such as Guangdong, Guangxi, Fujian, Yunnan and other regions. And mango is divided into many varieties, such as Guiqimang, Tainong No. 1, Qingpi Mango, Jinhuang Mango, Kitty Mango, Red Ivory Mango, Yuwen Mango No. 6, Binlin No. 1, Guifei Mango, etc. The nutritional value of mango pulp is very high, rich in vitamin A, vitamin C, sugar, protein, calcium, phosphorus, iron and other ingredients, of which vitamin A content is more than twice that of apricots, and vitamin C content is also higher than that of strawberries. high. Mango pulp is juicy and sweet, and can be processed into many mango products, such as mango crystal, mango preserved, mango cake, ma...

AI Technical Summary

Problems solved by technology

[0004] In the current market, there are many forms of drinks with mango as the main ingredient, but there are the following problems: one, the mouthfeel is not good. In the traditional processing method, the volatile oil of mango is seriously lost, and the processed finished product often does not have the fragrance of mango; Second, it contains chemical additives such as preservatives and thickeners, which do not meet the requirements of green organic food; third, when mango products are processed, only the pulp is often taken, and the peel is discarded as waste. Not only the utilization rate of mango raw materials is not high, but also polluted environment