11 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.

1. Name of the product for this design: Packaging Box (Panxin Mango Juice). 2. Purpose of this design: for packaging. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

The invention discloses a formula of an organic mixed health-care beverage and a preparation method of the organic mixed health-care beverage. The raw materials comprise, by weight, 1-3 g of ginseng, 1-3 g of deer-horn glue, 2-5 g of folium cortex eucommiae, 2-5 g of gynostemma pentaphylla, 2-5 g of hawthorn, 2-5 g of ligusticum wallichii, 1-3 g of schisandra chinensis, 3-5 g of rhizoma polygonati, 2-5 g of radix ophiopogonis, 100-200 mg of algal oil, 200-300 mg of taurine, 150-200 mg of grape seed extract, 3-5 ml of perilla seed oil, 50-80 ml of yoghourt, 30-50 ml of walnut juice and 30-50 ml of peanut liquid. The selenium-enriched beverage is prepared from 30 to 50 milliliters of sweet almond liquid, 30 to 50 milliliters of black sesame liquid, 30 to 50 milliliters of mango juice, 50 to 100 milliliters of apple juice, 30 to 50 milliliters of tomato juice, 50 to 80 micrograms of selenium-enriched yeast, 25 to 50 milligrams of vitamin C, 125 to 25 milligrams of vitamin E, 0 to 15 milligrams of vitamin B1 {thiamine}, 15 milligrams of vitamin B2 {riboflavin}, 0 to 15 milligrams of vitamin B2 {pyridoxine}, 15 milligrams of vitamin B6 {pyridoxine}, 25 milligrams of vitamin B9 {folic acid}, 40 micrograms of vitamin B9 {folic acid}, and 0 to 75 milligrams of vitamin B12 {cobalamin}. After being taken by various people for a period of time, the health-care food is smooth and delicious in taste and free of adverse reaction through evaluation in multiple aspects, and the health-care effect and feeling state of the health-care food are better than those of the prior art. And the health-care tea is suitable for a wide range of people, is beneficial to market promotion, and enables more people to achieve the health-care effect of preventing diseases before diseases.

The invention belongs to the technical field of food processing, and particularly relates to ultrasonic-ultraviolet combined sterilization equipment and method for mango juice pasteurization, and the equipment system comprises an integrated sterilization tank, an ultrasonic component and an ultraviolet sterilization component. Pasteurization of the sterilization tank is achieved through jacket heating, the ultrasonic component drives the tool head through the transducer to generate a cavitation effect, and the ultraviolet component conveys materials to the quartz tube through the feeding pump for ultraviolet irradiation. The equipment supports three independent modes of Pasteur, ultrasonic and ultraviolet and four combined modes thereof. The method comprises the steps of mango juice preparation, primary sterilization and optional secondary sterilization. Through the synergistic effect of sound, light and heat, the sterilizing effect is guaranteed, meanwhile, the nutritional ingredients and sensory quality of the juice are well reserved, and the method is suitable for industrial continuous production.

The invention relates to the technical field of microorganisms, in particular to a lactobacillus plantarum strain LXC and application thereof.The lactobacillus plantarum strain LXC is separated from acid materials, the strain has good acid production capacity, pickled Chinese cabbages obtained through fermentation are high in crispness and sour and crisp in taste, meanwhile, the strain can also submit the content of fermentation organic acid, the pickled Chinese cabbages are richer in flavor, and in addition, the lactobacillus plantarum strain LXC has the advantages of being rich in flavor and good in taste. The strain has a bacteriostatic effect on Escherichia coli, a (NH4) 2SO4 salting-out extract of fermentation liquor of the strain has a bacteriostatic effect on one or more of Escherichia coli, staphylococcus aureus and Listeria monocytogenes, and a new technical thought is provided for later separation of bacteriostatic peptides; the enrichment test also finds that the mango juice and the orange juice can effectively increase the viable count of the strain LXC, the pickled Chinese cabbage prepared from the mango juice and the orange juice can effectively improve the taste of the pickled Chinese cabbage, and new raw materials and thoughts are provided for increasing the added value of the product in the later period.

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.

The utility model relates to the technical field of mango juice fermentation devices, and discloses an energy-saving mango juice fermentation tank which comprises an in-situ cleaning device, a water conveying pipe and a fermentation tank body, the fermentation tank body comprises a motor, a stirring mechanism is fixedly arranged at the lower end of the motor, and a water inlet pipe is fixedly arranged at the end, close to the motor, of the stirring mechanism. The stirring mechanism comprises a column body, three stirring blades are movably arranged on the outer wall of the column body, six sliding grooves are formed in the outer side of the column body in a penetrating mode, and six sliding blocks are fixedly arranged above the sides, close to the column body, of the three stirring blades. According to the mango juice fermentation tank, mango juice can be prevented from entering the column body through the sliding groove through the stirring blade structure and the thin film arranged in the sliding groove, mango juice residues in the fermentation tank are avoided, and insufficient cleaning caused by the fact that a mixture of the mango juice and microorganisms is attached to the position near a water outlet when the mango juice is stirred and fermented is avoided.

The invention relates to the field of food, in particular to a fruit juice preparation technology. The device has the beneficial effects that pulp and peel can be thoroughly separated, and waste caused by pulp remaining on the peel is avoided. The fruit juice preparation process comprises the following steps: S1, selecting fresh mangoes, washing the mangoes, and slicing pulp on two sides of the mangoes along a direction parallel to mango kernels; s2, placing the cut pulp on a separating device with the cut upward, and thoroughly separating the pulp from the peel through the separating device; s3, sequentially performing pulping and pectinase enzymolysis on the mango pulp; s4, performing solid-liquid separation to obtain mango flesh juice and mango flesh residues; s5, performing high-temperature sterilization on the mango juice obtained in the S4; and S6, cooling the mango juice subjected to high-temperature sterilization, and carrying out sterile filling, so as to obtain the finished mango juice.

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.