Processed mango juice and beverage containing it
a technology of mango juice and processed mango, which is applied in the field of fruit juice-containing beverages, can solve the problems of lowering product value and loss of excellent flavor derived from fruit juice, and achieve the effects of low viscosity, excellent flavor and low sedimentation
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example 1
[0035] The turbidity was measured for different fruit juices or processed fruit juices before and after depulping.
[0036] After depulping 500 ml of different fruit juices at a squeezed-state concentration (100% fruit juice) by centrifugal separation (batch centrifugal separation at 3000 rpm (1500 G) for 10 minutes), the pulp portion was adjusted to under 1%. Each obtained sample was subjected to heat sterilization at 80° C. for 30 minutes to obtain processed fruit juices.
[0037] The pulp content was measured according to the Japan Agricultural Standards Test. Specifically, the sample was placed in a centrifugal sedimentation tube, the volume percent of the precipitate obtained by centrifugation using a centrifugal separator with a rotation radius of 14.5 cm, at 20° C., 3000 rpm for 10 minutes was read with an insoluble solid measuring centrifugal precipitation tube (graduated), and the volume was represented as a percentage with respect to the total volume of the sample.
[0038] The ...
example 2
[0042] The influence of the centrifugal effect of centrifugal separation on the turbidity of processed mango juice and particle size distribution of the insoluble components was examined.
[0043] The centrifugal effect was set to 4 stages (500, 2800, 11,100 and 44,500 (x G)) for 10-minute batch centrifugal separation, for treatment of the processed mango juice. The rest of the process was the same as in Example 1.
[0044] First, the particle size distributions of the insoluble components in the processed mango juice obtained with different centrifugal effects were measured. The particle size distribution measurement was accomplished using an LS230 Particle Size Distribution Analyzer (measuring range: 0.01-10,000 μm) by Coulter Co., Ltd., and was expressed as volume frequency (%). The results for measurement of the particle size distribution for each centrifugal effect are shown in FIG. 2.
[0045] Most of the particles of the samples not subjected to centrifugal separation were 10 μm or...
example 3
[0049] A sample beverage (orange-flavored fruit wine) was prepared using processed mango juice, and the flavor, viscosity and sedimentation were evaluated.
[0050] The prescribed amounts of raw materials shown in Table 1 were combined to prepare 5 fruit wine samples (15% fruit juice).
[0051] Clarified orange juice was used as the fruit juice for Control Product A. The clarified orange juice used was a commercially available product (concentrated clarified juice, product of Yamaguchi Prefecture Agricultural Cooperative).
[0052] Cloudy orange juice was used as the fruit juice for Control Product B. The cloudy orange juice used was a commercially available product (concentrated cloudy juice, product of Citrosuco Co., Ltd.).
[0053] For Control Product C, mango juice was added in addition to clarified orange juice as the fruit juice. The mango juice used was a commercially available product (Mango Puree, product of KLT Fruits).
[0054] For Control Product D, refined mango juice was added i...
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