Mango NFC product and technology thereof

Abstract

The invention provides a mango NFC (Near Field Communication) product and a process thereof, and the process comprises the following steps: selecting healthy mangoes, pulping to obtain mango pulp, filtering the mango pulp, carrying out enzymolysis, centrifuging, carrying out enzyme deactivation, and homogenizing to obtain homogenized liquid; and sterilizing, cooling and filling the homogenized liquid to obtain a finished product. According to the process disclosed by the invention, the raw material composition and proportion of the enzymatic hydrolysate are defined, the rotating speeds of a main machine and an auxiliary machine of a centrifugal machine in the mango pulp centrifuging step are defined, and parameters such as enzyme deactivation temperature and homogenizing pressure are defined, so that the mango NFC product prepared by the method disclosed by the invention can maintain the flavor of original mango juice, has fragrant and sweet mouth feel and dense fruity flavor, and is suitable for industrial production. The mango NFC product is stable in property, free of additional additives and capable of meeting the standard of green and healthy drinks.

Description

Technical Field

[0001] The present invention relates to a field, and in particular to a mango NFC product and a process thereof. Background Art

[0002] Mango NFC products refer to mango juice drinks produced using NFC technology (Not From Concentrate). NFC (Not From Concentrate) is a juice production technology, which means that the juice is directly squeezed from fresh fruit without going through the concentration and recovery process. Specifically, mango NFC products are made by squeezing fresh mangoes into juice, then sterilizing and canning them directly without adding any water, sugar or other additives, retaining the nutrition and flavor of the fruit. At present, there are the following problems in the production of mango NFC products: First, since mango NFC products require 100% original fruit extraction without concentration and recovery processes, this means that the extraction and sterilization processes need to be precisely controlled during the production process to retain the aroma, taste and nutritional components of the mango itself. Due to the complex flavor and aroma components of mango, freshness preservation is the key during the processing process; secondly, in order to keep the juice fresh, it is necessary to perform aseptic treatment immediately after squeezing, such as instant high-temperature sterilization or aseptic cold filling, to prevent the growth and reproduction of microorganisms. Therefore, the selection of sterilization temperature or aseptic cold filling parameters is crucial. Third, the setting of parameters such as temperature and light during storage and transportation directly affects the oxidation and deterioration of juice. In summary, the existing mango NFC products have problems such as difficult storage, poor color, and poor taste, which are difficult to meet people's demand for mango NFC products. Therefore, it is of great practical significance to develop a mango NFC product and its process. Summary of the invention

[0003] In view of this, the present invention develops a mango NFC product and a process thereof to solve the above problems.

[0004] The technical solution of the present invention is achieved in this way:

[0005] A preparation process of a mango NFC product comprises the following steps:

[0006] S1. Select healthy mangoes, wash them, blanch them, cool them, blow dry them, and pulp them to obtain mango pulp;

[0007] S2, filtering the mango slurry, adding compound enzyme powder to the filtered juice for enzymolysis, centrifuging, and filtering again to obtain an enzymolysis solution, wherein the compound enzyme powder consists of polygalacturonase, pectin methylesterase, papain, cellulase and amylase;

[0008] S3, inactivate the enzyme in the enzymatic solution twice, filter, homogenize, and magnetically separate to obtain a homogenous solution;

[0009] S4. Sterilize, cool and fill the homogenized liquid to obtain the finished product.

[0010] Furthermore, in step S1, the blanching temperature is 85-100° C., and the cooling temperature is 10-25° C.; and in the pulping, carbon dioxide is continuously introduced to make the dissolved oxygen content in the mango pulp ≤0.3 mg / L.

[0011] Furthermore, in step S2, the mass ratio of polygalacturonase, pectin methylesterase, papain, cellulase and amylase in the complex enzyme powder is 0.5-0.7:2-2.5:1-2:3-4:0.8-1.2; and the mass ratio of the mango slurry to the complex enzyme powder is 100:0.10-0.12.

[0012] Furthermore, in step S2, the enzymolysis time is 60-65 min, the enzymolysis temperature is 38-42° C., and the dissolved oxygen content in the enzymolysis solution is ≤1.0 mg / L.

[0013] Furthermore, in step S2, the centrifugation has a centrifuge auxiliary machine frequency of 12000-14000 r / min, and a centrifuge main machine frequency 30%-35% lower than the auxiliary machine frequency.

[0014] Furthermore, in step S3, the homogenization pressure is 15-20 MPa, and the homogenization time is 8-10 minutes.

[0015] Furthermore, in step S3, the enzyme is inactivated twice, the first time at a temperature of 100°C-105°C for 25 min-30 min, and the second time at a temperature of 120°C-125°C for 8 min-12 min.

[0016] Furthermore, in step S4, the sterilization adopts a combined sterilization method of ultrasound and heating, the sterilization temperature is 101-104°C, the time is 12-15min, and the ultrasonic power is 500w-550w; the cooling temperature is 0-4°C.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1) The mango NFC product prepared by the method of the present invention adopts an ultrasonic and heating combined sterilization method to improve the quality and stability of the product.

[0019] 2) The preparation method of the present invention limits the homogenization pressure and enzyme inactivation temperature of mangoes. Under this condition, the mangoes have no stratification and bright color.

[0020] 3) According to the analysis of the product storage process, the present invention increases the temperature of heating to kill enzymes and eliminates the enzymes. Therefore, it is no longer necessary to add color protectants such as vitamin C and sodium isoVC, and the product quality and taste can be maintained, thereby reducing product costs. DETAILED DESCRIPTION

[0021] In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention. The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.

[0022] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0023] Polygalacturonase powder, food grade, No. 9032-75-1, enzyme activity greater than 300,000 u / g, purity 99%, purchased from Wuhan Huaxiang Kejie Biotechnology Co., Ltd.; pectin methylesterase powder, CAS No. 9025-98-3, enzyme activity ≥150,000 u / g, food grade, purchased from Sigma-Aldrich (Shanghai) Co., Ltd.; papain powder, food grade, CAS No. 9001-73-4, active ingredient greater than 99%, enzyme activity greater than 100,000 u / g, purchased from Shaanxi Chenming Biotechnology Co., Ltd.; cellulase powder, food grade, CAS No. 9012-54-8, active ingredient 99%, enzyme activity ≥100,000 u / g, purchased from Zhejiang Yicun Biotechnology Co., Ltd.; amylase powder, food grade, CAS No. 9000-92-4, active substance content 99%, purchased from Jiangsu Yihaotian Biotechnology Co., Ltd.

[0024] Example 1

[0025] The preparation of mango NFC products includes the following steps:

[0026] Step (1): selecting healthy mangoes, washing, blanching at a temperature of 85° C., cooling and drying at 10° C., and beating the mangoes, continuously injecting carbon dioxide during beating, and dissolving oxygen in the mango pulp at an average of 0.2 mg / L, thereby obtaining mango pulp;

[0027] Step (2): filtering the mango slurry, adding compound enzyme powder to the filtrate for enzymolysis, wherein the enzymolysis solution comprises polygalacturonase, pectin methylesterase, papain, cellulase and amylase in a mass ratio of 0.5:2:1:3:0.8, the mass ratio of mango slurry to compound enzyme powder is 100:0.1, the enzymolysis time is 60 min, the enzymolysis temperature is 38° C., the average oxygen content in the enzymolysis solution is 0.8 mg / L, centrifugation is performed after enzymolysis, the frequency of the centrifuge auxiliary machine is 12000 r / min, the frequency of the centrifuge main machine is 30% lower than the frequency of the auxiliary machine, and the frequency of the main machine is 8400 min, and filtering again after separation to obtain the enzymolysis solution;

[0028] Step (3): inactivate the enzyme in the enzymatic solution twice, the first inactivation temperature is 100°C, the time is 25 minutes, the second inactivation temperature is 120°C, the time is 8 minutes, and the homogenization is performed after filtration at a homogenization pressure of 15 MPa for 8 minutes. A homogenized solution is obtained after magnetic separation;

[0029] Step (4): sterilize the homogenized liquid by a combined ultrasonic and heating sterilization method, the sterilization temperature is 101°C, the time is 12 minutes, and the ultrasonic power is 500W; cool immediately after sterilization, the cooling temperature is 0°C, and fill to obtain the finished product.

[0030] Example 2

[0031] The preparation of mango NFC products includes the following steps:

[0032] Step (1): selecting healthy mangoes, washing, blanching at a temperature of 100° C., cooling and drying at 25° C., and beating the mangoes, continuously injecting carbon dioxide during beating, and dissolving oxygen in the mango pulp at an average of 0.2 mg / L, thereby obtaining mango pulp;

[0033] Step (2): filtering the mango slurry, adding compound enzyme powder to the filtrate for enzymolysis, wherein the enzymolysis solution comprises polygalacturonase, pectin methylesterase, papain, cellulase and amylase in a mass ratio of 0.7:2.5:2:4:1.2, the mass ratio of mango slurry to compound enzyme powder is 100:0.12, the enzymolysis time is 65 min, the enzymolysis temperature is 42° C., the average oxygen content in the enzymolysis solution is 0.7 mg / L, centrifugation is performed after enzymolysis, the frequency of the centrifuge auxiliary machine is 14000 r / min, the frequency of the centrifuge main machine is 35% lower than the frequency of the auxiliary machine, and the frequency of the main machine is 9100 min, and filtering again after separation to obtain the enzymolysis solution;

[0034] Step (3): inactivate the enzyme in the enzymatic solution twice, the first inactivation temperature is 105°C, the time is 30 minutes, the second inactivation temperature is 125°C, the time is 12 minutes, and the homogenization pressure is 20 MPa and the homogenization time is 10 minutes after filtration, and a homogenized solution is obtained after magnetic separation;

[0035] Step (4): sterilize the homogenized liquid by a combined ultrasonic and heating sterilization method, the sterilization temperature is 104°C, the time is 15 minutes, and the ultrasonic power is 550W; cool immediately after sterilization, the cooling temperature is 4°C, and fill to obtain the finished product.

[0036] Example 3

[0037] The preparation of mango NFC products includes the following steps:

[0038] Step (1): selecting healthy mangoes, washing, blanching at a temperature of 90° C., cooling and drying at 20° C., and beating the mangoes, and continuously injecting carbon dioxide during beating to obtain mango pulp with an average dissolved oxygen content of 0.3 mg / L;

[0039] Step (2): filtering the mango slurry, adding compound enzyme powder to the filtrate for enzymolysis, wherein the enzymolysis solution comprises polygalacturonase, pectin methylesterase, papain, cellulase and amylase in a mass ratio of 0.6:2.3:1.5:3.5:1, the mass ratio of mango slurry to compound enzyme powder is 100:0.11, the enzymolysis time is 62 min, the enzymolysis temperature is 40° C., the average oxygen content in the enzymolysis solution is 0.8 mg / L, centrifugation is performed after enzymolysis, the frequency of the centrifuge auxiliary machine is 13000 r / min, the frequency of the centrifuge main machine is 33% lower than the frequency of the auxiliary machine, and the frequency of the centrifuge main machine is 9380 r / min, and filtering again after separation to obtain the enzymolysis solution;

[0040] Step (3): inactivate the enzyme in the enzymatic solution twice, the first inactivation temperature is 102°C, the time is 28 minutes, the second inactivation temperature is 123°C, the time is 10 minutes, and the homogenization is performed after filtration at a homogenization pressure of 18 MPa for 9 minutes, and a homogenized solution is obtained after magnetic separation;

[0041] Step (4): sterilize the homogenized liquid by a combined ultrasonic and heating sterilization method, the sterilization temperature is 102°C, the time is 13 minutes, and the ultrasonic power is 530W; cool immediately after sterilization, the cooling temperature is 2°C, and fill to obtain the finished product.

[0042] Comparative Example 1

[0043] The difference from Example 3 is that the enzymatic hydrolysis step of step (2) is removed in Comparative Example 1, and the other steps are the same as those in Example 3.

[0044] Comparative Example 2

[0045] The difference from Example 3 is that in the enzymatic hydrolysis step of step (2) of Comparative Example 2, "the complex enzyme powder includes polygalacturonase, pectin methylesterase, papain, cellulase and amylase in a mass ratio of 0.5-0.7:2-2.5:1-2:3-4:0.8-1.2" is replaced by "the enzymatic hydrolysis solution includes cellulase and amylase in a mass ratio of 3-4:0.8-1.2", and the other steps are the same as Example 3.

[0046] Comparative Example 3

[0047] The difference from Example 3 is that in Example 3, the parameters of the centrifuge in step (2) are set by replacing "the frequency of the centrifuge auxiliary machine is 13000 r / min, the frequency of the centrifuge main machine is 33% lower than the frequency of the auxiliary machine, and the frequency of the centrifuge main machine is 9380 r / min" with "the frequency of the centrifuge main machine is 13000 r / min, the frequency of the centrifuge auxiliary machine is 33% lower than the frequency of the main machine, and the frequency of the centrifuge auxiliary machine is 9380 r / min". The frequencies of the main machine and the auxiliary machine are replaced, and the other steps are the same as those in Example 3.

[0048] Comparative Example 4

[0049] The difference from Example 3 is that in Comparative Example 4, the enzyme inactivation step (3) is replaced by the addition of "vitamin C", and the other steps are the same as those in Example 3.

[0050] Comparative Example 5

[0051] The difference from Example 3 is that in Comparative Example 5, the enzyme inactivation step (3) is replaced by adding "sodium isoVC (sodium carboxymethyl cellulose)", and the other steps are the same as those in Example 3.

[0052] Comparative Example 6

[0053] The difference from Example 3 is that in Comparative Example 6, the two enzyme inactivation steps in step (3) are replaced by one, and the enzyme inactivation temperature and time are replaced by: temperature is 80° C., time is 20 min, and the other steps are the same as in Example 3.

[0054] Comparative Example 7

[0055] The difference from Example 3 is that in Comparative Example 7, the homogenization pressure of step (3) is replaced by 7 MPa instead of 18 MPa, and the other steps are the same as those of Example 3.

[0056] Comparative Example 8

[0057] The difference from Example 3 is that in Comparative Example 8, the homogenization pressure of step (3) is replaced by 12 MPa from 18 MPa, and the other steps are the same as those of Example 3.

[0058] Comparative Example 9

[0059] The difference from Example 3 is that in Comparative Example 9, the homogenization pressure of step (3) is replaced by 26 MPa instead of 18 MPa, and the other steps are the same as those of Example 3.

[0060] Comparative Example 10

[0061] The difference from Example 3 is that in Comparative Example 10, the sterilization temperature of step (4) is replaced by 106°C from 102°C, and the other steps are the same as those of Example 3.

[0062] Comparative Example 11

[0063] The difference from Example 3 is that in Comparative Example 11, the sterilization temperature of step (4) is replaced by 97°C from 102°C, and the other steps are the same as those of Example 3.

[0064] Comparative Example 12

[0065] The difference from Example 3 is that in Comparative Example 12, the sterilization temperature of step (4) is replaced by 100°C from 102°C, and the other steps are the same as those of Example 3.

[0066] Comparative Example 13

[0067] The difference from Example 3 is that in Comparative Example 13, the cooling temperature in step (4) is replaced by 10° C. instead of 2° C. Control: Commercially available mango NFC product Jiuri mango juice, manufactured by Jinan Qixi Trading Co., Ltd.

[0068] test

[0069] For each of Examples 1-3, Comparative Examples 1-11 and the control product, 10 bottles were sealed, each bottle was 300 ml, and placed at 15°C, avoiding strong light exposure, under normal day and night light for 60 days, and the stratification phenomenon, color change phenomenon and fineness and roughness of the mango juice were observed, and recorded in Table 1. The results of microbial detection and sodium content detection are shown in Table 2. The microbial detection method and standard refer to "GB 4789.20-2024 National Food Safety Standard Food Microbiology Inspection Aquatic Products and Their Products Sampling and Inspection Sample Processing".

[0070] 170 consumers were selected and randomly divided into 17 groups (example groups and comparative example groups), each with 10 people. Sensory scores were performed on the products prepared in Examples 1-3 and Comparative Examples 1-13 and the control products. The sensory evaluation standards are shown in Table 1.

[0071] Table 1 Reference table of color, smell and taste evaluation scores

[0072] score 0-39 points (poor) 40-79 points (good) 80-100 points (Excellent) Color Dull, lackluster Slightly bright, slightly glossy Bright color odor Unpleasant smell The smell is acceptable Has the unique aroma of mango, rich fruity aroma Taste Bad taste Moderate taste Good taste

[0073] (1) Comparative Example 1: In Comparative Example 1, the enzymatic hydrolysis step of step (2) was removed. When tested on the production line, the centrifuge did not discharge slag, and the amount of material that went in was the same as the amount that came out of the discharge port. The material gradually became viscous, even more viscous than the product standard, and the taste became worse.

[0074] (2) Comparative Example 2: In the enzymatic hydrolysis step of step (2) of Comparative Example 2, "the composite enzyme powder includes polygalacturonase, pectin methylesterase, papain, cellulase and amylase in a mass ratio of 0.5-0.7:2-2.5:1-2:3-4:0.8-1.2" is replaced by "the composite enzyme powder includes cellulase and amylase in a mass ratio of 3-4:0.8-1.2". When sampling and testing were performed on the production line, the product did not show stratification, and the pulp content met the test requirements. The centrifugal separation speed was also relatively fast. However, after observation on the 60th day, the enzymatic hydrolyzed products all showed obvious stratification.

[0075] (3) Comparative Example 3: In Comparative Example 3, the parameters of the centrifuge in step (2) are set by replacing "the frequency of the centrifuge auxiliary machine is 13000 r / min, the frequency of the centrifuge main machine is 33% lower than the frequency of the auxiliary machine, and the frequency of the centrifuge main machine is 9380 r / min" with "the frequency of the centrifuge main machine is 13000 r / min, the frequency of the centrifuge auxiliary machine is 33% lower than the frequency of the main machine, and the frequency of the centrifuge auxiliary machine is 9380 r / min". The frequencies of the main machine and the auxiliary machine are replaced, and the centrifuge parameters are adjusted. During the test, the adjustment of the parameters of the main machine and the auxiliary machine of the centrifuge, as well as the replacement of the baffle, have a significant impact on the slag discharge of the material. For other fruit products, under normal circumstances, the frequency conversion of the main machine should be larger than that of the auxiliary machine, and the baffle should be the smallest. However, mango pulp is the opposite. The frequency conversion of the main machine must be adjusted lower than that of the auxiliary machine, and the baffle must also be replaced with the largest one. After adjusting the centrifuge parameters in Comparative Example 3, the centrifugal effect is poor, and stratification occurs after 60 days.

[0076] (4) Comparative Examples 4 and 5: In Comparative Example 4, the enzyme inactivation step (3) is replaced by the addition of "vitamin C", and in Comparative Example 5, the enzyme inactivation step (3) is replaced by the addition of "sodium isoVC (sodium carboxymethyl cellulose)". In Comparative Example 4, the color protection effect of adding vitamin C is slightly deviated, and the aqueous solution is acidic, which reduces the pH value of the product; in Comparative Example 5, sodium isoVC is added: the color protection effect is obvious, and the pH value of the product is not changed, but the "sodium" content of the product will be increased, which will deteriorate the product quality.

[0077] (5) Comparative Example 6: In Comparative Example 6, the two enzyme inactivation steps in step (3) were replaced with one, and the enzyme inactivation temperature and time were replaced with: temperature of 80°C, time of 20 min. After reducing the number of enzyme inactivation steps, the enzyme inactivation effect became worse, stratification occurred after 60 days, and the color became darker. The enzyme inactivation temperature was too low, resulting in part of the enzyme not being eliminated, causing "post-enzymatic hydrolysis", resulting in the phenomenon of "secondary enzymatic hydrolysis" as the product was stored for a longer time.

[0078] (6) Comparative Examples 7-9: In Comparative Example 7, the homogenization pressure of step (3) was replaced by 7MPa from 18MPa. When the homogenization pressure was 5-15MPa, the mango pulp slurry was obviously rough and the slurry state was not good-looking; in Comparative Example 8, the homogenization pressure of step (3) was replaced by 12MPa from 18MPa. When the homogenization pressure was 15-20MPa, the mango pulp slurry was relatively fine and bright in color; in Comparative Example 9, the homogenization pressure of step (3) was replaced by 26MPa from 18MPa. In Comparative Example 9, when the homogenization pressure was 25-30MPa, the mango pulp slurry was relatively fine, but the color was dark;

[0079] (7) Comparative Examples 10-12: When the sterilization temperature of Comparative Example 10 was 105-108°C, the microorganisms were stored in a sterile state, but the mango pulp had a cooked taste, the flavor was not fresh enough, and the taste was poor; when the temperature of Comparative Example 11 was 95-98°C, there was no cooked taste and it had a fresh taste, but the total number of microbial colonies was basically close to 100 CFU / g; when the temperature of Comparative Example 12 was 98-100°C, there was no cooked taste and the fresh taste was weak. The total number of microbial colonies sometimes appeared and sometimes was not detected, which was very unstable.

[0080] (8) Comparative Example 13: The cooling temperature in step (4) was changed from 2°C to 10°C. The product was prone to discoloration during storage. After the cooling temperature of the product of Example 1-3 was lowered, the mango flavor was more obvious and the product color was brighter.

[0081] The evaluation scores of the color, smell and taste evaluation tests were averaged, and the results showed that the mango NFC products prepared by the raw materials and methods of the present invention were all excellent in sensory evaluation, and changing the production method reduced the evaluation score. In Comparative Examples 1-13, after the preparation method was adjusted, the sensory evaluation decreased (Table 3).

[0082] Table 2 Characteristic changes

[0083]

[0084] Table 3 Microbiological detection and sensory evaluation table

[0085]

[0086]

[0087] The experiment concluded that in order to improve the stability and taste of mango NFC products, a healthy mango drink without additives was provided. The process of the mango NFC product of the present invention, including enzymolysis, enzyme inactivation, homogenization, sterilization, cooling and other steps, was tested, the composition of the enzyme in the enzymolysis step was further defined, the main machine frequency of the centrifuge was higher than the auxiliary machine frequency, the enzyme inactivation step and the homogenization pressure, the raw material composition and ratio of the enzymolysis solution, the speed of the main machine and the auxiliary machine of the centrifuge in the mango slurry centrifugation step, the enzyme inactivation temperature and the homogenization pressure and other parameters were clarified, the enzymolysis step was removed in Comparative Example 1, the product was more viscous and the taste was worse; after the enzymolysis solution of Comparative Example 2 was replaced with cellulase and amylase, the products on the 60th day showed obvious stratification; after the frequencies of the main machine and the auxiliary machine were replaced in Comparative Example 3, and the centrifuge parameters were adjusted, stratification occurred in 60 days. Comparative Examples 4 and 5 add "Vitamin C" and "Sodium IsoVC (Sodium Carboxymethyl Cellulose)" to deteriorate the product quality; Comparative Example 6 replaces the enzyme inactivation temperature and time with a temperature of 80 ° C and a time of 20 min. After reducing the number of enzyme inactivations, the enzyme inactivation effect deteriorates, stratification occurs after 60 days, and the color darkens. The enzyme inactivation temperature is too low, causing some enzymes not to be eliminated, resulting in a "post-enzymolysis" situation, which leads to the phenomenon of "secondary enzymolysis" as the product is stored for a longer time. Comparative Examples 7-13 change the homogenization pressure, sterilization and refrigeration temperature, all of which reduce the stability and taste of the product. Therefore, the mango NFC product prepared according to the method of the present invention can maintain the flavor of the original mango juice, has a sweet taste and a strong fruity smell, and the mango NFC product is stable in nature, does not need to add additional additives, and meets the standards of green and healthy beverages.

[0088] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A preparation process of a mango NFC product, characterized in that: The following steps are involved: S1. Select healthy mangoes, wash them, blanch them, cool them, blow dry them, and pulp them to obtain mango pulp; S2, filtering the mango slurry, adding compound enzyme powder to the filtered juice for enzymolysis, centrifuging, and filtering again to obtain an enzymolysis solution, wherein the compound enzyme powder consists of polygalacturonase, pectin methylesterase, papain, cellulase and amylase; S3, inactivate the enzyme in the enzymatic solution twice, filter, homogenize, and magnetically separate to obtain a homogenous solution; S4. Sterilize, cool and fill the homogenized liquid to obtain the finished product.

2. The preparation process of a mango NFC product according to claim 1, characterized in that: Step S1, the blanching temperature is 85-100° C., and the cooling temperature is 10-25° C.; during the pulping, carbon dioxide is continuously introduced to make the dissolved oxygen content in the mango pulp ≤0.3 mg / L.

3. The preparation process of a mango NFC product according to claim 1, characterized in that: Step S2, the mass ratio of polygalacturonase, pectin methylesterase, papain, cellulase and amylase in the complex enzyme powder is 0.5-0.7:2-2.5:1-2:3-4:0.8-1.2; the mass ratio of mango slurry to the complex enzyme powder is 100:0.10-0.

12.

4. The preparation process of a mango NFC product according to claim 1, characterized in that: Step S2, the enzymolysis time is 60-65 min, the enzymolysis temperature is 38-42° C., and the dissolved oxygen content in the enzymolysis solution is ≤1.0 mg / L.

5. The preparation process of a mango NFC product according to claim 1, characterized in that: Step S2, the centrifugation, the centrifuge auxiliary machine frequency is 12000-14000r / min, and the centrifuge main machine frequency is 30%-35% lower than the auxiliary machine frequency.

6. The preparation process of a mango NFC product according to claim 1, characterized in that: In step S3, the homogenization pressure is 15-20 MPa and the homogenization time is 8-10 minutes.

7. The preparation process of a mango NFC product according to claim 1, characterized in that: Step S3, the enzyme is inactivated twice, the first time at a temperature of 100°C-105°C for 25 min-30 min, and the second time at a temperature of 120°C-125°C for 8 min-12 min.

8. The preparation process of a mango NFC product according to claim 1, characterized in that: Step S4, the sterilization adopts a combined sterilization method of ultrasound and heating, the sterilization temperature is 101-104°C, the time is 12-15min, and the ultrasonic power is 500w-550w; the cooling temperature is 0-4°C.

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