Mango and papaya composite fruit juice beverage and preparation method thereof

A compound fruit juice and mango technology, which is applied in food ingredients containing natural extracts, food ultrasonic treatment, food ingredients as anti-microbial preservation, etc., can solve the problem of low utilization rate of mango raw materials, non-compliant green organic food, and no mango in finished products Fragrance and other issues, to achieve the effect of enhancing immune regulation function, good market prospects, and low equipment requirements

Inactive Publication Date: 2019-03-05
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of mango papaya compound juice drink, comprising the steps of:

[0033] (1) Preparation of mango cloudy juice and papaya cloudy juice:

[0034] a. Fruit cleaning:

[0035] Choose mangoes and papayas with good maturity and no pests and diseases, wash them to remove microorganisms, soil and chemical residues attached to the fruits, soak them for 15 minutes after washing, and drain them for later use;

[0036] b. Preparation of mango pieces: Mangoes are peeled and cored, and the mango skins are used for later use. After the mango meat is cut into small pieces, it is put into hot water at about 90°C for 4 minutes to scald to kill enzymes, and then quickly cooled with cold water to obtain mango cubes;

[0037] c. Preparation of papaya fruit pieces: peel and core the papaya, cut the papaya flesh into small pieces and put it in hot water at about 90°C for 4 minutes to scald to inactivate the enzyme, then quickly cool it with cold water to obtain papaya f...

Embodiment 2

[0045] A preparation method of mango papaya compound juice drink, comprising the steps of:

[0046] (1) Preparation of mango cloudy juice and papaya cloudy juice:

[0047] a. Fruit cleaning:

[0048] Choose mangoes and papayas with good maturity and no pests and diseases, wash them to remove microorganisms, soil and chemical residues attached to the fruits, soak them for 15 minutes after washing, and drain them for later use;

[0049] b. Preparation of mango pieces: Peel and pit the mangoes, keep the mango skins for later use, cut the mango flesh into small pieces, put them in hot water at 90-95°C for 4-7 minutes to extinguish the enzyme, and then quickly use Cool in cold water to obtain mango pieces;

[0050] c. Preparation of papaya fruit pieces: peel and core the papaya, cut the papaya flesh into small pieces and put it in hot water at 90-95°C for 4-7 minutes to extinguish the enzyme, then quickly cool it with cold water, Get papaya fruit pieces;

[0051] d. Juicing: Sq...

Embodiment 3

[0058] A preparation method of mango papaya compound juice drink, comprising the steps of:

[0059] (1) Preparation of mango cloudy juice and papaya cloudy juice:

[0060] a. Fruit cleaning:

[0061] Choose mangoes and papayas with good maturity and no pests and diseases, wash them to remove microorganisms, soil and chemical residues attached to the fruits, soak them for 15 minutes after washing, and drain them for later use;

[0062] b. Preparation of mango pieces: Peel and pit the mangoes, keep the mango skins for later use, cut the mango flesh into small pieces, put them in hot water at 90-95°C for 4-7 minutes to extinguish the enzyme, and then quickly use Cool in cold water to obtain mango pieces;

[0063] c. Preparation of papaya fruit pieces: peel and core the papaya, cut the papaya flesh into small pieces and put it in hot water at 90-95°C for 4-7 minutes to extinguish the enzyme, then quickly cool it with cold water, Get papaya fruit pieces;

[0064] d. Juicing: Sq...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/44A23L2/56A23L2/62
CPCA23L2/02A23L2/44A23L2/56A23L2/62A23L2/84A23L33/105A23V2002/00A23V2200/048A23V2200/10A23V2200/15A23V2200/242A23V2200/324A23V2200/32A23V2200/30A23V2250/21A23V2250/032A23V2250/606A23V2250/708A23V2300/14A23V2300/48A23V2300/50
Inventor 班燕冬苏仕林麦馨允黄娇丽陈庆金
Owner BAISE UNIV
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