Preparation method of aroma-enhanced mango fermented beverage

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of an aroma-enhanced mango fermented beverage, which comprises the following preparation steps: (1) taking mangoes, peeling and denucleating to obtain pulp, putting the pulp into a juicing device, and separating to obtain mango juice and mango residues; (2) inoculating lactic acid bacteria liquid into the mango juice, and fermenting to obtain first fermentation liquid; (4) adding sterile water of which the weight is equal to that of the mango residues into the mango residues, then inoculating a plant lactobacillus liquid, and fermenting to obtain a second fermentation liquid; and (5) mixing the first fermentation liquor and the second fermentation liquor, performing low-temperature fermentation and centrifugal separation, taking supernate, filling, and sterilizing to obtain the fermented beverage. The mango fermented beverage prepared by the method disclosed by the invention is strong and lasting in fragrance, fragrant and sweet in taste and excellent in storage performance.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a flavor-enhanced mango fermented beverage. Background Art

[0002] As people pursue a healthier lifestyle, mangoes, nutritious and delicious, and boasting numerous health benefits, are increasingly popular, posing a significant consumer potential. However, mangoes have a short ripening period, are concentrated on the market, and are soft and juicy. The ripe fruit can be damaged by even the slightest collision, leading to softening and rotting. They are also extremely vulnerable to storage and transportation, resulting in significant postharvest losses. Currently, the main methods for preserving mangoes include low-temperature storage, controlled atmosphere storage, and chemical treatment. While these preservation technologies have been widely adopted and have achieved some success, they still cannot fundamentally address the short shelf life of mangoes. Therefore, deep processing of mango products has become a key research area.

[0003] Beverage processing has a long history, and different beverage categories have developed differently. Carbonated beverages, fruit juice drinks, and tea drinks occupy a prominent position and have a long history. With the improvement of living standards in my country, consumers' demand for healthier soft drinks has continued to rise, leading to significant changes in the soft drink market structure. Healthy and nutritious fermented fruit and vegetable juice beverages align with modern consumer values. The development and production of uniquely flavored and nutritious fermented mango beverages using mixed fermentation technologies such as lactic acid bacteria and yeasts can not only expand deep processing of fruit and vegetable juices but also boost economic development. However, due to the high acidity of mango juice, poorly controlled fermentation conditions can result in a sour taste and poor quality. Furthermore, during the fermentation process, sugars such as sucrose, glucose, and fructose are consumed by lactic acid bacteria, generating large amounts of lactic acid. This results in a high acidity in the fermented mango beverage, which affects its flavor and lacks a rich aroma.

[0004] Therefore, it is very necessary to research and develop a flavor-enhancing mango fermented beverage with excellent local flavor. Summary of the Invention

[0005] The present invention aims to solve the above technical problems and provides a method for preparing a flavored mango fermented beverage. The mango fermented beverage obtained by the method has a strong mango aroma and excellent flavor.

[0006] The technical solution of the present invention is:

[0007] A method for preparing a flavored mango fermented beverage comprises the following steps:

[0008] (1) taking a mango, peeling and removing the core to obtain mango pulp, placing the pulp in a juice extractor, and separating to obtain mango juice and mango pomace;

[0009] (2) inoculating 0.6-1.1% by weight of the mango juice with a lactic acid bacteria solution into the mango juice, and fermenting to obtain a first fermentation liquid;

[0010] (3) adding sterile water equal to the weight of the mango pomace to the mango pomace, beating the mango pomace, and then inoculating 0.8-1.5% of the weight of the mango pomace with a Lactobacillus plantarum solution, and fermenting to obtain a second fermentation liquid;

[0011] (4) The first fermentation liquid and the second fermentation liquid are mixed, fermented at low temperature, centrifuged, and the supernatant is taken, bottled, and sterilized to obtain a fermented beverage.

[0012] Mango pulp contains a lot of fiber. When fermented with lactic acid bacteria, the relatively high fiber content reduces the water activity of the substrate, restricting the growth and metabolism of microorganisms and weakening the fermentation effect. In addition, if the fiber content is high, the substrate will clump, reducing the particle space of the fermentation substrate and affecting the respiration of microorganisms. At the same time, the clumping of the substrate will also adsorb some nutrients in the fermentation substrate, making it difficult for these adsorbed nutrients to be utilized by microorganisms, reducing the fermentation efficiency and fermentation effect. In addition, the high fiber content makes the insoluble fiber content in the fermentation substrate too high, affecting the fermentation effect of lactic acid bacteria and the taste of the final product. In order to obtain mango juice with a low fiber content and suitable for fermentation by the process of the present invention, the mango of the present invention needs to be squeezed by the specific juice extraction device of the present invention. Preferably, in step (1) of the present invention, the juice extraction device includes a rotating platform, a housing is fixedly installed on the top of the rotating platform, two pressure plates are symmetrically arranged in the housing, both pressure plates are slidably matched with the housing, two opposite inner side walls of the housing are fixedly installed with slide rails, two slide seats are slidably installed on the slide rails, one slide seat is fixedly connected to one pressure plate by a connecting rod, and the other slide seat is fixedly connected to the other pressure plate by a connecting rod, two opposite outer side walls of the housing are fixedly installed with hydraulic cylinders, the output end of the hydraulic cylinder passes through the side wall of the housing, and the output ends of the two hydraulic cylinders are respectively fixedly connected to the two pressure plates, a filter pocket is provided between the two pressure plates, the bottom of the filter pocket is in a closed state, the top is in an open state, and the pulp is put in from the top. The state and component composition of the mango juice squeezed by the juice extraction device of the present invention, combined with the specific process of the present invention, the mango fermented beverage is full of fermented flavor and rich aroma, and the storage state is stable without adding stabilizers, and there is no need to add additional sweeteners to have a taste with moderate sweetness.

[0013] The filter bag of the present invention has a cross-sectional perimeter of half less than the length of the pressing plate. Figure 1 For the cross section shown, the length is Figure 1 The long side length of the pressing plate shown is such that when the filter pocket is squeezed into a flat shape, the edge of the filter pocket cannot extend from the gap between the two pressing plates, so that all the mangoes in the filter pocket can be squeezed by the pressing plate.

[0014] In order to prevent the pulp from overflowing from the filter bag when the filter bag rotates, preferably, fixed columns are fixedly installed on both sides of the top of a pressure plate described in the present invention, and a pull ball is slidably installed on the fixed column. The height of the filter bag is higher than the height of the pressure plate, and two guide rings are fixedly installed on the top of the pressure plate. The two guide rings are respectively arranged next to the two slides. A traction rope is connected to the pull ball, and one end of the traction rope passes through the guide ring and is fixedly connected to the side of the top of the filter bag away from the pull ball.

[0015] In order to improve the taste and aroma of mango fermented beverage and make it more refreshing and mellow, an appropriate concentration of lactic acid bacteria liquid is required. Preferably, in step (2) of the present invention, the concentration of lactic acid bacteria liquid is 3×10 7 ~6×10 7 cfu / mL. Too much inoculation will increase the sour taste and affect the taste of the flavored mango fermented beverage. If the inoculation is too low, the fermentation is insufficient, the fragrance is not fully released, and the resulting mango fermented beverage has a poor fragrance. In order to produce more organic acids and aroma substances when lactic acid bacteria ferment mango juice, so that the mango fermented beverage tastes more mellow and refreshing, and at the same time, in order to better generate aroma components such as esters, alcohols and aldehydes to achieve the flavoring effect of the fermented beverage, it is also necessary to control the fermentation conditions. Preferably, in step (2) of the present invention, the fermentation temperature is 35-41°C and the time is 24-40h. Excessive fermentation will lead to an increase in the acidity of the beverage, causing the fermented beverage to be too sour and astringent, while insufficient fermentation will result in insufficient flavor and aroma of the fermented beverage. Therefore, it is necessary to control the fermentation conditions.

[0016] When mango juice is fermented with lactic acid bacteria liquid, sugars such as sucrose, glucose and fructose are consumed by lactic acid bacteria during the fermentation process, generating a large amount of lactic acid, resulting in a high acidity of the mango fermented beverage. In order to neutralize the taste of the fermented mango juice, improve the overall taste of the fermented beverage, and make full use of the mango pulp, the present invention also uses plant lactobacillus liquid to ferment the mango pomace. Preferably, in step (3) of the present invention, the concentration of the plant lactobacillus liquid is 6×10 7 ~9×10 7 cfu / mL. The plant lactobacillus liquid of the present invention can metabolize substances such as fiber, protein and cellulose in mango pomace well, and produce other metabolites to obtain a second fermentation liquid with higher sweetness. In particular, the mango pomace obtained after juicing by the specific juicing device of the present invention serves as a fermentation substrate of the plant lactobacillus liquid. The proportion of the components therein, after fermentation by the plant lactobacillus liquid, produces some sweet metabolites, thereby improving the sweetness of the fermentation product. In addition, it is necessary to control the fermentation conditions well to further obtain a second fermentation liquid with better sweetness, so as to improve the sweetness and mouthfeel of the final mango fermentation liquid. Preferably, in step (3) of the present invention, the fermentation temperature is 30-37° C. and the fermentation time is 26-58 h.

[0017] When the fermentation broths after fermentation by two different strains of bacteria are directly mixed, the taste and flavor do not blend well enough. In order to obtain a better blended taste and flavor, it is necessary to control the ratio of the two fermentation broths and carry out fusion fermentation. Preferably, in step (4) of the present invention, the weight ratio of the first fermentation broth to the second fermentation broth is 10:2 - 4; the temperature for low-temperature fermentation is 4 - 7°C, and the time is 5 - 8 h. During this period, stirring is carried out every 2 hours for 20 - 30 min. Through low-temperature and non-stop stirring fermentation, the consumption of sugar can be reduced. At the same time, during the fermentation process, the first fermentation broth and the second fermentation broth can be fused under mild conditions, further promoting the generation of flavor substances, obtaining a coordinated flavored beverage, and a mango fermentation beverage with a strong fragrance.

[0018] Due to the adoption of the above technical solution, the beneficial effects of the present invention are as follows:

[0019] 1. In the present invention, mango juice and mango pomace are fermented separately. Different fermentation strains are used for different substrate raw materials to obtain different fermentation broths. Finally, through low-temperature intermittent stirring fermentation to fuse different fermentation broths, an enhanced-flavor mango fermentation beverage with a strong fragrance, coordinated flavor, moderate sweetness, and good storage stability can be obtained.

[0020] 2. In order to enable the lactic acid bacteria liquid to better ferment mango juice and obtain more flavor substances and aroma substances, the specific juicing device of the present invention is used for juicing. The remaining mango pomace after juicing has a composition ratio that is very suitable as the fermentation substrate for Lactiplantibacillus plantarum liquid, generating more sweet substances. After mixing and fermenting with the fermentation product of the lactic acid bacteria liquid, a mango fermentation beverage with a strong flavor, aroma, and moderate taste is obtained.

[0021] 3. The present invention uses a specific juicing device so that the components of the squeezed mango juice and mango pomace, in cooperation with the fermentation conditions of the present invention, can well overcome the deficiencies of different bacteria, and finally be perfectly fused to obtain an enhanced-flavor mango fermentation beverage with a strong fragrance, coordinated flavor, and moderate sweetness. Description of the Drawings

[0022] Figure 1 It is a top view structural schematic diagram of the juicing device of the present invention;

[0023] Figure 2 is Figure 1 an enlarged structural schematic diagram of part A of

[0024] Figure 3 It is the fingerprint spectrum of volatile aroma components of each group of mango fermentation beverages in Test Example 3.

[0025] Figure 1 The reference numerals in

[0026] 1. Housing; 2. Hydraulic cylinder; 3. Pressure plate; 4. Filter pocket; 5. Rotating platform; 6. Slide seat; 7. Connecting rod; 8. Slide rail; 9. Support column; 10. Pull ball; 11. Guide ring; 12. Pull rope. DETAILED DESCRIPTION

[0027] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0028] Example 1

[0029] A method for preparing a flavored mango fermented beverage comprises the following steps:

[0030] (1) taking 7-9 ripe golden mangoes, peeling and removing the core to obtain mango pulp, placing it in a juice extractor, and separating to obtain mango juice and mango pomace;

[0031] (2) The concentration of 0.6% of the mango juice weight was inoculated into the mango juice at 6×10 7 cfu / mL of lactic acid bacteria solution, fermented at 35°C for 40h to obtain a first fermentation broth;

[0032] (3) Add sterile water of equal weight to the mango pomace, beat and mix evenly, and then inoculate 6×10 7 cfu / mL of Lactobacillus plantarum solution, fermenting at 30°C for 58h to obtain a second fermentation liquid;

[0033] (4) The first fermentation liquid and the second fermentation liquid were mixed in a weight ratio of 10:2, and fermented at 4°C for 8 hours, stirred for 20 minutes every 2 hours, and centrifuged at 5000 r / min for 10 minutes. The supernatant was taken, filled, and pasteurized to obtain a fermented beverage.

[0034] Example 2

[0035] A method for preparing a flavored mango fermented beverage comprises the following steps:

[0036] (1) taking 7-9 ripe golden mangoes, peeling and removing the core to obtain mango pulp, placing it in a juice extractor, and separating to obtain mango juice and mango pomace;

[0037] (2) The concentration of 1.1% of mango juice weight inoculated into mango juice was 3×10 7 cfu / mL of lactic acid bacteria solution, fermented at 41°C for 24 hours to obtain a first fermentation liquid;

[0038] (3) Add sterile water equal to the weight of the mango pomace to the mango pomace, beat and mix evenly, and then inoculate with Lactiplantibacillus plantarum liquid at a concentration of 9×10 7 cfu / mL at 0.8% of the weight of the mango pomace, and ferment at 37°C for 26 h to obtain the second fermentation broth;

[0039] (4) Mix the first fermentation broth and the second fermentation broth in a weight ratio of 10:4, ferment at 7°C for 5 h, stir for 30 min every 2 h during this period, centrifuge and separate at 5000 r / min for 20 min, take the supernatant for filling, and perform pasteurization to obtain the fermented beverage.

[0040] Example 3

[0041] A preparation method of an aroma-enhanced mango fermented beverage, comprising the following preparation steps:

[0042] (1) Take 7-9 mature Golden Queen mangoes, peel and pit them to obtain mango pulp, put it into a juicing device, and separate to obtain mango juice and mango pomace;

[0043] (2) Inoculate the mango juice with lactic acid bacteria liquid at a concentration of 5×10 7 cfu / mL at 1.0% of the weight of the mango juice, and ferment at 38°C for 32 h to obtain the first fermentation broth;

[0044] (3) Add sterile water equal to the weight of the mango pomace to the mango pomace, beat and mix evenly, and then inoculate with Lactiplantibacillus plantarum liquid at a concentration of 7×10 7 cfu / mL at 1.1% of the weight of the mango pomace, and ferment at 34°C for 42 h to obtain the second fermentation broth;

[0045] (4) Mix the first fermentation broth and the second fermentation broth in a weight ratio of 10:3, ferment at 5°C for 7 h, stir for 25 min every 2 h during this period, centrifuge and separate at 5000 r / min for 15 min, take the supernatant for filling, and perform pasteurization to obtain the fermented beverage.

[0046] Comparative Example 1

[0047] The difference technical feature from Example 3 is that: use a conventional juicer (SUPOR TJ06A-400 model juicer), and the remaining steps and parameters are the same as those in Example 3.

[0048] Comparative Example 2

[0049] A preparation method of an aroma-enhanced mango fermented beverage, comprising the following preparation steps:

[0050] (1) Take 7-9 mature Golden Queen mangoes, peel and pit them to obtain mango pulp, put it into a juicing device, and separate to obtain mango juice and mango pomace;

[0051] (2) Inoculate mango juice with Lactiplantibacillus plantarum liquid at a concentration of 7×10 7 cfu / mL, which is 1.8% of the weight of the mango juice, and ferment at 34°C for 42 h to obtain the first fermentation broth;

[0052] (3) Add sterile water equal to the weight of the mango pulp residue to the mango pulp residue, beat and mix evenly, and then inoculate with Lactobacillus liquid at a concentration of 5×10 7 cfu / mL, which is 1.1% of the weight of the mango pulp residue, and ferment at 38°C for 32 h to obtain the second fermentation broth;

[0053] (4) Mix the first fermentation broth and the second fermentation broth at a weight ratio of 10:3, ferment at 5°C for 7 h, stir for 25 min every 2 h during this period, centrifuge at 5000 r / min for 15 min, take the supernatant for filling, and perform pasteurization to obtain the fermented beverage.

[0054] Comparative Example 3

[0055] A preparation method of an aroma-enhanced mango fermented beverage, comprising the following preparation steps:

[0056] (1) Select 7-9 mature Golden Queen mangoes, peel and pit them to obtain mango pulp, put it into a juicing device, and separate to obtain mango juice and mango pulp residue;

[0057] (2) Add sterile water equal to the weight of the mango pulp residue to the mango pulp residue, beat and mix evenly to obtain a mixed solution, then mix evenly according to the weight ratio of the mixed solution to the mango juice of 3:10, inoculate with Lactobacillus liquid at a concentration of 5×10 7 cfu / mL, which is 1.8% of the weight of the mango juice, ferment at 38°C for 32 h, and then inoculate with Lactiplantibacillus plantarum liquid at a concentration of 7×10 7 cfu / mL, which is 1.1% of the weight of the mango pulp residue, and ferment at 34°C for 42 h to obtain the fermentation broth;

[0058] (4) Continue to ferment the fermentation broth at 5°C for 7 h, stir for 25 min every 2 h during this period, centrifuge at 5000 r / min for 15 min, take the supernatant for filling, and perform pasteurization to obtain the fermented beverage.

[0059] The above-mentioned juice extraction device includes a rotating platform 5, which is a platform that can rotate on its own. A shell 1 is fixedly installed on the top of the rotating platform 5. Two pressure plates 3 are symmetrically arranged in the shell 1. The two pressure plates 3 are slidably matched with the shell 1. The two opposite inner side walls of the shell 1 are fixedly installed with slide rails 8. Two slide seats 6 are slidably installed on the slide rails 8. One slide seat 6 is fixedly connected to one of the pressure plates 3 through a connecting rod 7, and the other slide seat 6 is fixedly connected to the other pressure plate 3 through a connecting rod 7. Hydraulic cylinders 2 are fixedly installed on the two opposite outer side walls of the shell 1. The output end of the hydraulic cylinder 2 passes through the side wall of the shell 1, and the output ends of the two hydraulic cylinders 2 are fixedly connected to the two pressure plates 3 respectively. A filter pocket 4 is provided between the two pressure plates 3. The bottom of the filter pocket 4 is in a closed state and the top is in an open state. Mango pulp is put in from the top; half of the circumference of the cross section of the filter pocket 4 is less than the length of the pressure plate 3, and the cross section is Figure 1 For the cross section shown, the length is Figure 1 The long side length of the pressing plate 3 shown is such that when the filter pocket 4 is squeezed into a flat shape, the edge of the filter pocket 4 cannot extend from the gap between the two pressing plates 3, so that all the mangoes in the filter pocket 4 can be squeezed by the pressing plate.

[0060] During specific use, the mango pulp is put into the filter pocket 4 from the top opening of the filter pocket 4, and then the rotating platform 5 is started, and the output end of the hydraulic cylinder 2 is controlled to extend, thereby driving the two pressing plates 3 to approach each other. When the two pressing plates 3 are relatively close to each other, the mango pulp in the filter pocket 4 is squeezed, thereby squeezing the mango in the filter pocket 4, so that the juice in the mango is squeezed out. At the same time, under the action of the rotating platform 5, the mango juice in the filter pocket 4 is thrown out by the centrifugal force, thereby realizing the separation of the mango juice. Under the action of the filter pocket 4, the fibrous matter in the mango pulp is separated, so that the content of fibrous matter in the juice is less, so that the taste of the finally produced mango fermented beverage is better. Under the rotation of the rotating platform 5, the juice in the filter pocket 4 is separated more thoroughly, thereby improving the juice yield of the pulp.

[0061] In order to prevent mango pulp from overflowing from the filter pocket 4 when the filter pocket 4 rotates, preferably, fixed columns 9 are fixedly installed on both sides of the top of one of the pressure plates 3, and a pulling ball 10 is slidably installed on the fixed column 9. The height of the filter pocket 4 is higher than the height of the pressure plate 3, and two guide rings 11 are fixedly installed on the top of the pressure plate 3. The two guide rings 11 are respectively arranged beside the two slides 9. A traction rope 12 is connected to the pulling ball 10, and one end of the traction rope 12 passes through the guide ring 11 and is fixedly connected to the side of the top of the filter pocket 4 away from the pulling ball 10.

[0062] During specific use, when the rotating platform 5 rotates, under the action of centrifugal force, the pulling ball 10 moves in the direction away from the filter bag 4 and pulls the pulling rope 12. Under the guidance of the guide ring 11, the two pulling ropes 12 pull the top of the filter bag 4 away from the side of the pulling ball 10 toward the slide 9, thereby closing the top opening of the filter bag 4 and preventing the mango pulp from overflowing from the filter bag 4 when the filter bag 4 rotates.

[0063] Test Example 1: Sensory properties of the mango fermented beverage prepared by the method of the present invention

[0064] The flavored mango fermented beverages prepared in Examples 1-3 of the present invention and Comparative Examples 1-3 were left standing at 7° C. for observation for 3 months.

[0065] Table 1 Taste scores of flavored mango fermented beverages in various examples

[0066] Group Stability Color Aroma Example 1 Uniform and non - stratified Orange - yellow Rich mango aroma Example 2 Uniform and non - stratified Orange - yellow Rich mango aroma Example 3 Uniform and non - stratified Orange - yellow Rich mango aroma Comparative Example 1 Water separation occurred There was browning There was a sour smell Comparative Example 2 There was precipitation at the bottom There was browning There was a sour and stinky smell Comparative Example 3 There were cotton - wool - like accumulations There was browning There was a sour and rancid smell

[0067] As can be seen from Table 1, the mango fermented beverage prepared by the method of the present invention can improve the storage performance of the mango fermented beverage. Fermentation is a very delicate chemical reaction, and the state of the fermentation substrate and the fermentation state are changed as in Comparative Examples 1-3.

[0068] Test Example 2: Biological activity of mango fermented beverage prepared by the method of the present invention

[0069] The dietary fiber content, SOD enzyme activity, amylase activity and antioxidant activity of the mango fermented beverages of Examples 1-3 and Comparative Examples 1-3 were determined after standing at 7°C for 3 months. The dietary fiber content was determined by referring to the method described by Wang Hong et al. (Improvement of the method for determining the dietary fiber content in food by the enzyme weight method); the SOD enzyme activity and amylase activity were determined by referring to the method described by Yu Xiaoyan et al. (Determination of the activity of the main functional enzymes of microbial enzymes); and the antioxidant activity was determined by referring to the method described by Li Yahui et al. (Response surface optimization of the composite enzyme extraction process for aloe polysaccharide and analysis of its antioxidant activity).

[0070] Table 2 Specific sensory characteristics and biological activities of each group of mango fermented beverages

[0071]

[0072] As shown in Table 2, the mango fermented beverage prepared by the method of the present invention has high biological activity, stable morphology, and high dietary fiber content. In particular, the storage performance is significantly improved, and the beverage still has high biological activity after being stored at 7°C for 3 months.

[0073] Test Example 3: Content of volatile flavor substances in mango fermented beverage prepared by the method of the present invention

[0074] Mix the mango juice and mango pomace in Example 1 at a weight ratio of 10:2 as the pre-fermentation group. Then, let the enhanced flavor mango fermented beverage and the pre-fermentation group prepared in Examples 1-3 and Comparative Examples 1-3 of the present invention stand at 7°C for 3 months. Using gas chromatography-ion mobility spectrometry (GC-IMS) technology, measure and compare the volatile flavor substances in the mango fermented beverage and the pre-fermentation group. The results are shown in Table 3 and Figure 3 , Figure 3 Among them, CMG-1 corresponds to the pre-fermentation group, CMG-7 corresponds to Example 1, CMG-2 corresponds to Example 2, CMG-5 corresponds to Example 3, CMG-3 corresponds to Comparative Example 1, CMG-4 corresponds to Comparative Example 2, and CMG-6 corresponds to Comparative Example 3.

[0075] Table 3 Content of volatile flavor substances in mango fermented beverages of each group

[0076] Group Relative content of esters / % Content of ketones / % Group before fermentation 23.69 41.96 Example 1 32.77 49.65 Example 2 32.71 51.97 Example 3 31.56 52.51 Comparative Example 1 27.72 45.09 Comparative Example 2 26.07 45.95 Comparative Example 3 28.24 51.09

[0077] Esters are fruity aroma substances and play an important role in the rich fragrance of fruits. The types and contents of esters in the fermented mango liquid have increased significantly, becoming the flavor component with the highest proportion in the fermented liquid. Among them, the contents of substances such as ethyl butyrate and ethyl pyruvate account for a relatively large proportion in the fermented mango liquid. From Table 3 and Figure 3 it can be seen that the content of ester aroma components in the mango fermented beverage prepared by the method of the present invention is relatively high, indicating that the fragrance of the fermented juice is rich.

[0078] In the oxidation reaction, the formation of ketone substances means the end of the oxidation reaction, and the addition of lactic acid bacteria can promote the progress of the oxidation reaction. Ketone substances are substances with a relatively low aroma threshold, so they contribute greatly to the flavor of mango lactic acid bacteria beverages. Compared with before fermentation, the contents of 3-hydroxybutan-2-one, 3-pentanone, etc. have increased significantly. From Table 3 and Figure 3 it can be seen that the content of ketone aroma components in the mango fermented beverage prepared by the method of the present invention is relatively high.

[0079] The above description is a detailed description of the preferred and feasible embodiments of the present invention, but the embodiments are not intended to limit the patent application scope of the present invention. Any equivalent changes or modifications made under the technical spirit disclosed by the present invention should fall within the patent scope covered by the present invention.

Claims

1. A preparation method of a flavor-enhanced mango fermented beverage, characterized in that The method comprises the following preparation steps: (1) taking a mango, peeling and removing the core to obtain mango pulp, placing the pulp in a juice extractor, and separating to obtain mango juice and mango pomace; (2) inoculating 0.6-1.1% by weight of the mango juice with a lactic acid bacteria solution into the mango juice, and fermenting to obtain a first fermentation liquid; (3) adding sterile water equal to the weight of the mango pomace to the mango pomace, beating the mango pomace, and then inoculating 0.8-1.5% of the weight of the mango pomace with a Lactobacillus plantarum solution, and fermenting to obtain a second fermentation liquid; (4) The first fermentation liquid and the second fermentation liquid are mixed, fermented at low temperature, centrifuged, and the supernatant is taken, bottled, and sterilized to obtain a fermented beverage.

2. The preparation method of the flavor-added mango fermented beverage according to claim 1, wherein: In the step (1), the juice extraction device includes a rotating platform, a shell is fixedly installed on the top of the rotating platform, two pressure plates are symmetrically arranged in the shell, and the two pressure plates are slidably matched with the shell, and two opposite inner side walls of the shell are fixedly installed with slide rails, and two slide seats are slidably installed on the slide rails, one of the slide seats is fixedly connected to one of the pressure plates through a connecting rod, and the other slide seat is fixedly connected to the other pressure plate through a connecting rod, and hydraulic cylinders are fixedly installed on the two opposite outer side walls of the shell, and the output end of the hydraulic cylinder passes through the side wall of the shell, and the output ends of the two hydraulic cylinders are fixedly connected to the two pressure plates respectively, and a filter pocket is provided between the two pressure plates, the bottom of the filter pocket is in a closed state, and the top is in an open state, and the pulp is put in from the top.

3. The preparation method of the mango fermented beverage with enhanced flavor as claimed in claim 2, wherein: Half of the circumference of the cross section of the filter pocket is smaller than the length of the pressing plate.

4. The preparation method of the flavor-enhanced mango fermented beverage according to claim 2, wherein: Fixed columns are fixedly installed on both sides of the top of the pressure plate, and a pulling ball is slidably installed on the fixed column. The height of the filter pocket is higher than the height of the pressure plate. Two guide rings are fixedly installed on the top of the pressure plate. The two guide rings are respectively arranged beside the two slides. A traction rope is connected to the pulling ball. One end of the traction rope passes through the guide ring and is fixedly connected to the side of the top of the filter pocket away from the pulling ball.

5. The preparation method of the flavor-enhanced mango fermented beverage according to claim 1, characterized in that: In the step (2), the concentration of the lactic acid bacteria solution is 3×10 7 ~6×10 7 cfu / mL.

6. The preparation method of the flavor-enhanced mango fermented beverage according to claim 1, wherein: In the step (2), the fermentation temperature is 35-41° C. and the fermentation time is 24-40 h.

7. The preparation method of the flavor-added mango fermented beverage according to claim 1, wherein: In the step (3), the concentration of Lactobacillus plantarum liquid is 6×10 7 ~9×10 7 cfu / mL.

8. The preparation method of the aroma-enhanced mango fermented beverage according to claim 1, characterized in that: In the step (3), the fermentation temperature is 30-37° C. and the fermentation time is 26-58 hours.

9. The preparation method of the aroma-enhanced mango fermented beverage according to claim 1, characterized in that: In the step (4), the weight ratio of the first fermentation liquid to the second fermentation liquid is 10:2-4.

10. The preparation method of the flavor-enhanced mango fermented beverage according to claim 1, characterized in that: In the step (4), the temperature of the low-temperature fermentation is 4-7°C, the time is 5-8 hours, and stirring is performed for 20-30 minutes every 2 hours.

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