222 results about "Mango Juice" patented technology

The invention provides a preparation method of mango juice. The preparation method comprises the following steps: a, selecting fresh mango fruits; b, pouring the mango fruits into a cold pulping machine for cold pulping to obtain flocculent fruit pulp; c, adding pectinase into the mango pulp obtained in the step b, and decomposing a pectin substance; d, pouring the mango pulp obtained after enzymolysis in the step c into a centrifuge, and filtering to obtain primary mango juice and mango residues; e, adding pectinase into the primary mango juice obtained in the step d for secondary enzymolysis, and filtering by using a plate and frame filter after enzymolysis to obtain secondary juice; f, filtering the secondary juice obtained in the step e by using a ceramic membrane filtration system to obtain trinary juice; g, sterilizing and performing enzyme deactivation on the trinary juice obtained in the step f by using a high-voltage pulsed electric field; h, packaging the mango juice obtained in the step g at a constant amount for storage. According to the preparation method, the problem of loss of nutrients due to long heat treatment time is solved, and the color, the appearance and the clarity of the mango juice are improved.

The invention discloses a formula and a preparation technology of a jelly. The jelly is prepared from raw materials of, by weight: 11.2-16.8% of white granulated sugar, 2.8-4.2% of marine fish oligopeptide powder, 0.16-0.24% of citric acid, 0.04-0.06% of malic acid, 0.024-0.036% of sodium citrate, 0.4-0.6% of concentrated mango juice, 0.4-0.6% of concentrated apple juice, 0.08-0.12% of L-calcium lactate, 0.016-0.024% of vitamin C, 0.08-0.12% of potassium chloride, 0.08-0.12% of carrageenan, 0.08-0.12% of gellan gum, 0.032-0.048% of konjac powder, 0.048-0.072% of xanthan gum, 0.12-0.18% of a flavor, and balance of water. The formula and the preparation technology are advantaged in that: (1) with the marine fish oligopeptide powder, the jelly is rich in nutrients; (2) as a foodstuff additive in the jelly, L-calcium lactate has a function of calcium supplementation, such that the jelly is especially suitable for adolescents.

The invention discloses mango fruit ice cream and a preparation method thereof. The mango fruit ice cream is prepared from the following raw materials in parts by weight: 30-50 parts of mango juice, 10-20 parts of orange juice, 10-20 parts of lemon juice, 40-60 parts of whole milk, 10-20 parts of white granulated sugar, 2-5 parts of starch, 4-10 parts of cream and 40-60 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing the mango juice, orange juice, lemon juice, whole milk, white granulated sugar, starch, cream and water to obtain mixture; 2) sterilizing the mixture; 3) homogenizing the mixture in a homogenizer; 4) quickly cooling the mixture to 2-6 DEG C, and aging at the temperature; and 5) putting the aged mixture in a stirring drum of a freezing machine, freezing while stirring, taking out, packaging, and quickly freezing for hardening to obtain the mango fruit ice cream. The ice cream disclosed by the invention is simple to prepare, does not contain any chemical additive, and has functions of promoting the production of body fluid to quench thirst and maintaining beauty.

The invention discloses a flavored morchella raw fish which is prepared from the following raw materials in parts by weight: 90-110 parts of frozen tuna, 15-16 parts of lyophilized royal jelly powder, 22-24 parts of grape pulp, 8-9 parts of morchella, 5-7 parts of steamed bun, 9-11 parts of mango juice, 17-18 parts of walnut kernel, 7-8 parts of honey, 0.5-1 part of a mulberry root, 0.4-1 part of penthorum Chinese pursh, 1.8-2 parts of wax gourd seeds, 0.2-0.3 part of sodium glutamate, 0.1-0.3 part of ethyl maltol, 0.1-0.2 part of phosphate, 1-2 parts of lactic acid bacteria, 300mmol/L of CaCl2 solution, refined salt and a proper amount of sugar. The flavored morchella raw fish has the advantages of unique taste, long shelf life and good health effect; the flavored morchella raw fish is unfrozen by a pickling method and is pickled by an injection method; the technology is unique and novel; the value-added space and the extension benefits of the raw fish product are increased; and due to the addition of traditional Chinese medicine components such as mulberry root and penthorum Chinese pursh, walnut kernel is endowed with the health effects of moistening the lung for removing phlegm and clearing away heat and toxic materials.

The present invention discloses fermented milk and a preparation method thereof. Raw materials of the fermented milk include the following components: 8.0%-18.0% of original mango juice, 0.006%-7.5% of sweeteners and 0.001%-0.006% of starter culture with raw milk up to 100%, and the percentage = the mass of each component/the total mass of the raw materials. The preparation method comprises the following steps: (1) evenly mixing the raw milk, the sweeteners and the original mango juice to obtain mixture liquid A; (2) homogenizing, sterilizing and cooling the mixture liquid A to obtain mixture liquid B; (3) inoculating the starter culture into the mixture liquid B, and evenly mixing and fermenting the mixture to obtain mixture liquid C; and a fermentation end acidity is 65-75 DEG T; and (4) cooling and after-ripening the mixture liquid C, thereby obtaining the fermented milk. The original mango juice and the raw milk are fermented together to prepare the fermented milk, and the prepared fermented milk is delicate in texture and rich in mouthfeel; and after fermentation, the mango can play a role in alleviating allergic symptoms for people with allergic constitution.

The invention discloses an instant solid mango juice drink and a processing method thereof, belonging to the instant drink field. The drink comprises the following components in parts by weight: 20-70 parts of lyophilized mango powder, 10-50 parts of lyophilized honey powder, 20-60 parts of corn non-dairy creamers and 3-20 parts of lyophilized plant spice powder. Each component of the drink is produced by freezing at the temperature below minus 25-35 DEG C in the absence of oxygen in vacuum, the intrinsic shapes are not likely to shrink, the thermosensitive substances are free from damage, the aromatic substances are not likely to be lost and the readily oxidizable substances are not likely to be oxidized; therefore, the shapes, colors, tastes and nutrients of the substances after processing and the fresh products are basically the same, and the drink is good rehydration property and is liable to mass production. Besides, the drink contains the essential vitamins and mineral elements for human bodies, can enhance the human immunity and is a new generation nutritious and healthy drink featuring quick use and convenient carrying.

The invention relates to compound drink of blueberry juice and mango juice. A preparation method of the compound drink of the blueberry juice comprises the following steps: preparing the blueberry juice and the mango juice from blueberries and mango, and merging the blueberry juice with the mango juice to prepare compound juice; adding water, bacillus subtilis freeze-dried powder and lactobacillus freeze-dried powder to blueberry pomace and mango pomace, and carrying out sealed fermentation for 3-7 days, wherein the initial fermentation temperature is 25-35 DEG C; filtering to obtain fermented mash; mixing the compound juice with the fermented mash, and then adding pectinase into the juice, so that the juice is clear; and finally, sterilizing and blending so as to obtain the finished product. According to the preparation method, the mulberry and mango juice and the blueberry juice are adopted for the first time to prepare the compound drink, and the drink is good in mouthfeel, pure and unified in taste, and free of sense of separation; the shelf life of the compound drink is prolonged under the condition of not adding a preservative; in addition, the problem that some people are allergic to mango juice is also solved by the drink.

The invention relates to a method for preparing blueberry fruit wine. The method comprises the following steps that blueberry and mango serving as raw materials are prepared into composite juice which is clarified by adding pectinase and is then prepared into a corrective; fermented liquid is prepared based on closed fermentation of the blueberry dregs by adding water, sugar, bacillus subtilis and yeast; the fermented liquid is blended with Fen Wine liquor or Sanhua liquor as flavoring liquor; and the flavor of the fermented liquid undergoing blending treatment is corrected by using the corrective. The method adopts a deep fermentation process and solves the problem of disappearance of flavor substances due to alcohol distillation; the method further adopts the blueberry composite juice for correction, and has no separate tastes due to homology; in addition, the mango juice adopted as the taste additive enriches the taste, and is well fused into the fruit wine under the action of the flavoring liquor, and as a result, the fruit wine has unique and stable color and good taste combined with acidy blueberry taste and sweet mango taste.

The invention relates to a fresh mango bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with fresh mango serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh mango juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh mango probiotic fermented beverage, fresh mango probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.

The invention discloses fumigation tea with jasmine flower fragrance and a preparation method thereof. The fumigation tea is prepared from, by weight, baijiu, tea fresh leaves, jasmine flowers, rose essential oil, newtol, malic acid, lotus flowers, honey, white vinegar, barley bran, chestnut powder, sweet orange peels, mango juice, hawthorn powder and a proper amount of water. The lotus flowers have fragrance, are similar to the fragrance of jasmine flowers and can promote the fragrance of jasmine flowers, the barley bran, the chestnut powder and the like are mainly composed of high gluten flour, the surface is yellowing after dry-frying, strong barley flavor overflows and is used for improving the fragrance of tea leaves, surface layers of plant leaves are provided with wax layers, the lower portion obtained after wax is removed is a sponge body, and various flavor compounds can be rapidly absorbed on the condition of evaporative water losses; on the condition that no wax exists for blockage, the tea release speed during tea leaf soaking will be increased, and the effect of rapid brewing is achieved.

The invention provides a hami melon juice drink and preparing method thereof. The main ingredients are the hami melon juice, adding with sugar, thickener, emulsifier, stabilizer, flavor and water. The weight percentage is following: mango juice 5%-45%; sugar 6%-14%; thickener 0.2%-3%; emulsifier 0.1%-0.6%; stabilizer 0.01%-0.55%; flavor 0.01%-0.02%, the rest is water. After raw materials processing, peeled, Java Juice, deployment, homogeneous, vacuum degassing, the completion of sterilization processes; process reasonably simple, transparent and quality beverages to clarify the stability and uniqueness of the original mango flavor and nutritional ingredients, pure fresh taste, cool, sweet and sour entrance, family, and the crowd wide adaptability, palatability, and is particularly suited to long-term consumption.

The invention belongs to the technical field of foods, and in particular relates to a formula of an anthocyanin drink and a production process for the anthocyanin drink. The invention solves the technical problems about unreasonable compatibility and the like in the prior art. According to the formula, the drink is prepared from the following raw materials in part by weight: 50 to 60 parts of sucrose, 0.05 to 0.15 part of mixture of aspartame and AK sugar, 1.5 to 2.0 parts of stabilizer, 45 to 55 parts of mango single puree, 20 to 30 parts of apple juice concentrate, 1.6 to 2.0 parts of citric acid, 0.1 to 0.3 part of sodium citrate, 0.2 to 0.4 part of vitamin C (VC), a proper amount of mango essence, a proper amount of beta-carotene and the balance of water (water is added till 1,000 parts). Compared with the prior art, the invention has the advantages that: the mango juice drink is reasonable in compatibility, is easy to process and manufacture, has good mouthfeel and rich nutrition, and is favorable for human health.

The invention discloses a method for increasing content and oxidation resistance of nutritional ingredients in mango juice, comprising the following steps: peeling and denucleating mango to obtain mango pulps; mixing and pulping the mango pulps and water at the mass ratio of 1:0.5-5 to prepare and obtain original mango juice; adding color fixative and flavoring agent into the original mango juice, wherein the color fixative is one of sodium ascorbate, iso-ascorbyl sodium, sodium sulfite and D-gluconic acid-delta-lactone, and the flavoring agent is one or more of saccharose, honey and citric acid; subjecting the original mango juice added with the color fixative and the flavoring agent to super high-pressure homogenization treatment and thermal treatment at the same time to obtain the mango juice, wherein the pressure and temperature for the superhigh-pressure homogenization treatment are 150-220MPa and 40-60 DEG C respectively, the flow rate of the superhigh-pressure homogenization treatment is 2.1L/h, the temperature of the thermal treatment is 40-60 degrees centigrade, and the flow rate of the thermal treatment is 2.1L/h. According to the method disclosed by the invention, the content and the oxidation resistance of nutritional ingredients such as vitamin, total phenols, carotene, anthocyanin, mineral substances and the like in mango juice can be increased effectively at the same time that microbes are killed effectively.

The invention belongs to the field of food processing, and particularly relates to mango powder and a preparation method thereof. The invention aims to solve the technical problems of poor perception, large loss of nutrient components, low dissolubility, high production cost and the like of mango powder prepared by the prior art. The technical scheme for solving the technical problems is that the mango powder is provided. The mango powder is prepared from the following raw materials: mango single pure, maltodextrin, white granulated sugar and citric acid in a mass ratio of 100:(8-10):(5-6):(0.3-0.4). After being brewed, the mango powder is just like fresh mango juice and has good mouthfeel. The process is simple, equipment investment is low, a forced air drying method is used for producing the mango powder, and the mass industrialized production can be realized.

The invention relates to fermented mango juice beverage which is characterized by consisting of the following raw materials in percentage by weight: 10 to 15 percent of fermented mango original pulp, 18 to 25 percent of defatted fermented milk, 1 to 5 percent of fructo-oligosaccharide, 0.3 to 0.8 percent of a stabilizer, 5 to 10 percent of white granulated sugar and the balance of water. The invention also discloses a preparation method of the fermented mango juice beverage. The preparation method of the fermented mango juice beverage comprises the following steps: 1) preparing the fermented mango original pulp; 2) preparing the defatted fermented milk; 3) preparing the fermented mango juice beverage.

The invention relates to a pure raw mango rice vinegar beverage and a preparation method thereof, aiming at solving the problems that part of common fruit vinegar beverage products are relatively low in content of dry extracts and insufficient in nutritional component, has a single taste, tastes plain and dull and the like. According to a technical method, mango and sticky rice have nourishing characteristics and advantages, and mango yellow rice is produced by performing compound type fermentation on mango juice and sticky rice saccharified liquid; on the basis of the mango yellow rice, acetic acid bacteria liquid is inoculated to perform acetic acid fermentation; a germfree filtering combined system is used for performing technologies such as germfree filtration and canning, so that the health pure raw mango rice vinegar beverage is produced. Due to no need of high-temperature sterilization, biological stability of the pure raw mango rice vinegar beverage is retained; the pure raw mango rice vinegar beverage tastes fresh, has soft, refreshing and pure flavor and has mellow fruit fragrance; the content of dry extracts is increased, and the nutritional components and the content thereof are enhanced; the aims of increasing the additional value of the beverage and increasing a market demand are achieved.

The invention provides a mango juice drink and preparing method thereof. The main ingredients are the mango juice, adding with sugar, thickener, emulsifier, stabilizer, flavor and water. The weight percentage is following: mango juice 5%-45%; sugar 6%-14%; thickener 0.2%-3%; emulsifier 0.1%-0.6%; stabilizer 0.01%-0.55%; flavor 0.01%-0.02%, the rest is water. After raw materials processing, peeled, Java Juice, deployment, homogeneous, vacuum degassing, the completion of sterilization processes; process reasonably simple, transparent and quality beverages to clarify the stability and uniqueness of the original mango flavor and nutritional ingredients, pure fresh taste, cool, sweet and sour entrance, family, and the crowd wide adaptability, palatability, and is particularly suited to long-term consumption.

The invention discloses a mango milk and a preparation method thereof. The mango milk is a neutral juice liquid milk product and comprises the following raw materials in 100 parts by weight: 35-80 parts of liquid milk material, 3.5-8.0 parts of sweet substance, 0.01-0.46 parts of emulsifier, 0.015-3.6 parts of thickener and 5-50 parts of mango pulp. By adopting the preparation method of the mango milk, the defect that the mango juice is easily solidified and layered, and not easy to store after being added to the neutral milk is solved, so that the nutrients of the milk are fully fused with delicious pure fruit juice, a new variety is added to the diary market, and a blank at home and abroad is filled.

The invention discloses yellow fine dried noodles rich in carotene and a preparation method thereof. The yellow fine dried noodles are composed of the following components in parts by weight: 120-160 parts of high gluten flour, 10-18 parts of corn powder, 25-40 parts of superfine pumpkin powder, 15-25 parts of superfine carrot powder, 10-15 parts of mango juice, 5-10 parts of papaya juice, 6-9 parts of cantaloupe juice, 2-3 parts of vital gluten, 6-10 parts of eggs, 2-3 parts of table salt, 0.1-0.3 part of dietary alkali and 50-60 parts of water. The preparation method comprises the following steps: raw material pre-treatment; dough kneading; curing; primary tabletting; noodle piece curing; continuous tabletting and slicing; racking and even shearing; drying; and unracking and noodle cutting. By taking the high gluten flour as a primary raw material and adding nutritional substances such as corn, pumpkins, carrots, mangoes, pawpaw, hami melons and the like, the process is simple and the prepared yellow fine dried noodles are rich in nutrition, powerful in taste and bright in color and luster, and can protect the vision, improve the skin and enhance the immunity.

The invention discloses a method for making polygonum multiflorum rice wine, and belongs to the technical field of wine brewing. The method comprises the following steps: I, preparing rhodomyrtus tomentosa yeast, namely, a1, crushing rhodomyrtus tomentosa; b1, putting rhodomyrtus tomentosa, brown sugar and water into a container for fermentation so as to obtain a rhodomyrtus tomentosa yeast liquid; II, making rice wine, namely, a2, steaming rice well, and juicing mangos; b2, adding rice into mango juice, polygonum multiflorum powder, the rhodomyrtus tomentosa yeast liquid and water, and uniformly stirring; c2, fermenting the rice so as to obtain fermented glutinous rice; d2, adding water to soak the fermented glutinous rice; and e2, sealing the fermented glutinous rice, and steaming in a wine steamer till the alcoholic strength is 35-50 degrees, filtering off the wine liquid, and sealing in a wine jar, thereby obtaining the polygonum multiflorum rice wine. By adopting the method, the problems that conventional polygonum multiflorum rice wine is not good in taste and the polygonum multiflorum is not high in utilization rate can be solved.

The invention provides an intelligence-developing soybean biscuit which is prepared from the following raw materials in parts by weight: 280-300 parts of wheat flour, 30-40 parts of soybean powder, 20-30 parts of polished round-grained rice powder, 60-70 parts of milk, 20-30 parts of hawthorn, 20-30 parts of cherry, 10-15 parts of banana, 10-15 parts of grape, 30-40 parts of mango juice, 4-5 parts of herba epimedii, 5-6 parts of zornia gibbosa, 4-5 parts of sealwort, 4-5 parts of tree peony bark, 5-6 parts of radix platycodi, 3-4 parts of pogonatherum crinitum, a proper amount of white granulated sugar, a proper amount of soybean oil and a proper amount of water. The soybean, the hawthorn, the banana and the like are used as raw materials, so that the intelligence-developing soybean biscuit is rich in nutrition, and fragrant and sweet in mouthfeel; the herba epimedii, extracts of the zornia gibbosa, the sealwort, the tree peony bark, the radix platycodi and the like are added, so that the intelligence-developing soybean biscuit has the efficacies of boosting brain power, clearing internal heat, purging intense heat, nourishing the blood and the like, is suitable for being eaten by most people and is beneficial to health.

The invention relates to viable type lactobacillus reuteri fermented fruit juice beverage and a method for preparing the same, and belongs to the technical field of food processing. The viable type lactobacillus reuteri fermented fruit juice beverage comprises, by weight, 88-99% of a type or a plurality of types of dragon fruit juice, apple juice and mango juice, 0.9-1.9% of lactobacillus, 0-10% of white granulated sugar, 0-0.1% of sodium carboxymethyl celluloses and 0-0.1% of high methoxyl pectin. Lactic acid bacteria are lactobacillus reuteri or compound lactic acid bacteria of lactobacillusreuteri, lactobacillus plantarum and lactobacillus casei. The viable type lactobacillus reuteri fermented fruit juice beverage further can comprise fruit granules of a type or a plurality of types ofapples, yellow peaches and blueberries. The viable type lactobacillus reuteri fermented fruit juice beverage and the method have the advantages that the viable type lactobacillus reuteri fermented fruit juice beverage has bright and uniform colors, fresh and tempting aroma, sour, sweet and delicious mouth feel, is in stable states, is delicate and smooth and has both flavor and nutrition, and diversified effects of aiding digestion, eliminating toxin in bodies, delaying senescence and the like further can be realized by the viable type lactobacillus reuteri fermented fruit juice beverage.

The invention relates to a fruit wine and particularly relates to a blueberry zero-degree fruit wine. The method for preparing the blueberry zero-degree fruit wine comprises the following steps: adding pectinase in blueberry juice, clarifying the blueberry juice and adding high fructose corn syrup and/or honey to obtain sweet blueberry juice; adding bacillus subtilis freeze-dried powder and saccharomycetes freeze-dried powder into blueberry pomace, carrying out closed fermentation, distilling fermented mash under a reduced pressure to remove ethanol and adding mango juice to obtain a composite liquid and correcting the flavor of the composite liquid with the sweet blueberry juice. According to the method provided by the invention, since the deep fermentation process is adopted, the problem that the flavor substance disappears because the spirit is distilled is solved; the flavor is corrected by use of the blueberry juice and thus no splitting feeling is generated; in addition, the mango juice is used as a flavor additive, the change in the flavor is abundant, and meanwhile, the mango juice, under the action of a grape wine as a flavoring wine, can be well mixed with the zero-degree fruit wine disclosed by the invention. The blueberry zero-degree fruit wine has the characteristics of unique and stable style and good mouth feeling and has both sour-cooling feeling of blueberry and sweet incense of mango.

The invention provides a mango fruit cake. The mango fruit cake is characterized by comprising the following components in percentage by mass: 30 to 40 percent of mango juice, 20 to 40 percent of white granulated sugar, 1 to 4 percent of pectin, 15 to 30 percent of starch syrup, 1 to 3 percent of citric acid, 0.1 to 0.3 percent of sodium citrate and 0.05 to 0.1 percent of sodium tripolyphosphate. The mango fruit cake is a product between jelly and soft sweet, has smooth appearance, delicate mouthfeel and high elasticity and can effectively reserve the nutrient components of mangos.

The invention discloses a health drink capable of invigorating the spleen and stomach and a preparation method of the health drink. The health drink is prepared from the following raw materials in percentage by weight: 30-40 percent of blueberry juice, 25-30 percent of plum-leaf crab juice, 10-15 percent of a honeysuckle extracting solution, 10-15 percent of mango juice, 0.3-0.5 percent of citric acid, 3-5 percent of honey and the balance of water. The health drink is not added with any preservative or colorant, and nutritional ingredients and flavors of the raw materials can be retained to the greatest extent. The formula of the health drink is scientific and reasonable, and the components are reasonably matched and are in synergistic interaction. The health drink has excellent prevention and treatment effects on stomach diseases such as nausea, emesis, inappetence and spleen-stomach disharmony caused by various reasons.