6 results about "Mango Juice" patented technology

This invention discloses a method for enhancing the color and aroma of whole-component fruit juice through synergistic fermentation with lactic acid bacteria, belonging to the field of food processing technology. The method uses ripe mangoes / pineapples as raw materials. After washing, pitting (peeling), and low-temperature jet milling to retain all components, the juice undergoes compound enzymatic hydrolysis and optimization of its uniformity. A compound strain composed of *Lactobacillus plantarum*, *Lactobacillus fermentum*, and *Lactobacillus helveticus* is then inoculated. The mixture undergoes constant-temperature anaerobic fermentation. The process is optimized using fuzzy mathematical sensory evaluation and response surface methodology, resulting in a sensory score of 91.67 for mango juice and 90.83 for pineapple juice. The retention rate of carotenoids is increased by 25%-30%, the lactic acid content reaches 2.97-26.45 mg / g, and the relative content of esters in volatile aroma components increases to over 35%. Simultaneously, the total sugar content decreases by 3.7%-24.0%. This method solves the problems of dull color, weak aroma, and nutrient loss in traditional whole-component fruit juices. The product combines natural functionality with a unique fermented flavor, making it suitable for industrial production.

The invention relates to the technical field of microorganisms, in particular to a lactobacillus plantarum strain LT303 and application thereof.The lactobacillus plantarum strain LT303 is separated from an acid material, and a fermentation product obtained after fermentation of the strain and leaf mustard has the antibacterial effect on salmonella enteritidis, staphylococcus aureus and / or listeria monocytogenes; the content of sweet amino acids, namely threonine, alanine, serine, glycine and proline, of the pickled Chinese cabbages prepared by fermentation of the strain LT303 is remarkably high, and the fermented pickled Chinese cabbages are the most sweet and fresh in taste and the most abundant in sweet amino acid content; besides, the texture of the pickled Chinese cabbages prepared by adding the mango juice, the pitaya juice and the siraitia grosvenorii juice is enhanced, and the content of sweet amino acids is more remarkably increased, so that the LT303 strain can be used for preparing the pickled Chinese cabbages which are more sweet in taste and more unique in flavor, fermentation liquor has the value of researching and developing antibacterial peptides, and new raw materials and thoughts are provided for increasing the additional value of products in the later period.

This utility model relates to the field of mango processing, and more particularly to a mango juicing device, comprising a housing with an integrally installed horizontal partition inside. The partition forms an axially penetrating functional cavity, dividing the housing into an upper processing area and a lower collection area. A material guide hole communicating with the upper processing area is opened through the top surface of the partition, and a liquid drain hole communicating with the lower collection area is opened on the bottom surface. A double-layer filtration unit is installed in the functional cavity, comprising a vertically stacked upper coarse filtration structure and a lower fine filtration structure, which respectively form fluid channels with the material guide hole and the liquid drain hole. A juice collection box is detachably installed at the bottom of the lower collection area, and a juicing execution unit is installed in the upper processing area. This utility model adopts a vertically arranged primary crushing component and extrusion component, combined with an inclined guide plate, to fully crush and extrude the mango pulp, improving the juice yield. The double-layer filtration unit performs progressive fine filtration to ensure that the mango juice is clear and pure.

1. Name of the product in this design: Label (NFC Mango Juice). 2. Purpose of this design: To be used as a label for spraying, printing or pasting on the outer packaging of products. 3. The key design features of this product are the combination of pattern and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.

1. Name of the designed product: beverage bottle (mango juice). 2. Use of the designed product: for containing beverage. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: perspective view. 5. The claimed design contains color. 6. The bottom surface of the designed product is the part that is not easily seen or not seen during use, and the top view is omitted.