CN101467629A - Mango product and method for producing the same - Google Patents

Mango product and method for producing the same Download PDF

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Publication number
CN101467629A
CN101467629A CNA2007100604567A CN200710060456A CN101467629A CN 101467629 A CN101467629 A CN 101467629A CN A2007100604567 A CNA2007100604567 A CN A2007100604567A CN 200710060456 A CN200710060456 A CN 200710060456A CN 101467629 A CN101467629 A CN 101467629A
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CN
China
Prior art keywords
mango
water
essence
sulfurous acid
concentration
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2007100604567A
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Chinese (zh)
Inventor
王爱民
赵金樑
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tianjin Zhongying Health Food Co Ltd
Original Assignee
Tianjin Zhongying Health Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tianjin Zhongying Health Food Co Ltd filed Critical Tianjin Zhongying Health Food Co Ltd
Priority to CNA2007100604567A priority Critical patent/CN101467629A/en
Publication of CN101467629A publication Critical patent/CN101467629A/en
Pending legal-status Critical Current

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Abstract

The invention provides a mango product and a preparation method thereof; wherein the mango product is prepared by taking mango as the main material, and adding granulated sugar, stabilizer and essence and water; the weight ratio of the ingredients is: 5-45 percent of mango, 6-14 percent of granulated sugar, 0.01-0.55 percent of stabilizer, 0.01-0.02 percent of essence and rest of water; the preparation undergoes the procedures of material treatment, shelling, color protection, preparing, homogenizing, vacuum degassing, sterilizing, and the like. The mango product has the advantages of simple and reasonable technology, clean and transparent drinking, stable quality, stable intrinsic unique flavor and nutrient content of the mango, faint-scent and pure taste, cool, sweet and sour mouthfeel, all-age coverage, wide population applicability and good palatability, which is suitable for all seasons.

Description

Mango product and preparation method thereof
Technical field
The present invention relates to beverage, relate in particular to a kind of mango product and preparation method thereof.
Background technology
Raising along with people's living standard, health care consciousness progressively strengthens, the prescription and the manufacture craft of existing commercial beverage, mainly be various raw materials to be mixed the back in water, carry out heat extraction, and allocated with sucrose and to form, though have certain function of health care, yet find in practice, beverage is because technology is unreasonable, and active material with health role runs off many, and especially the nutritional labeling of needed by human such as vitamin, amino acid only can only effectively be extracted about 40%; Secondly, seldom have the composition that improves body immunity in existing health care's beverage, make that the function of health nutrient, the aspect of building up health is obviously not enough; Moreover, rely on the liquid as a result of traditional Chinese medical science adjustment immunity not necessarily desirable merely, and inconvenient, and financial burden is heavy.Therefore, remain to be developed healthy beverage, satisfy the needs of people's modern life with health care's effect.
Summary of the invention
Main purpose of the present invention is to overcome the above-mentioned shortcoming that existing product exists, and a kind of mango product and preparation method thereof is provided, and is primary raw material with mango, after protecting look and handling, adds granulated sugar, stabilizing agent, essence and water and makes; Handle through raw material, shell, protect operations such as look, allotment, even matter, vacuum outgas, sterilization and finish; The technology advantages of simple, beverage clear and steady quality keep original peculiar flavour of mango and nutritional labeling, and mouthfeel delicate fragrance is pure, and it is refrigerant sour-sweet, suitable for all ages to enter the mouth, and crowd's adaptability is extensive, good palatability, the suitable four seasons drink.
The objective of the invention is to realize by following technical scheme.
Mango product of the present invention is characterized in that: be primary raw material with mango, add granulated sugar, stabilizing agent, essence and water and make; The weight proportion of various components is: mango 5% to 45%, and granulated sugar 6% to 14%, stabilizing agent are 0.01% to 0.55%, essence 0.01% to 0.02%, all the other are water.
Aforesaid mango product is characterized in that: described water is pure water, distilled water or mineral water.
Aforesaid mango product is characterized in that: described stabilizing agent is brown glue.
The preparation method of mango product of the present invention is characterized in that: be raw material with the natural mango, with fresh fruit hot dipping peeling after the mango stoning, its temperature is 60 to 100 ℃, protects look and handles, and adding water again, to be crushed to particle diameter be 1.5 to 4.5 millimeters pulp; Add granulated sugar, stabilizing agent and an amount of essence in mango pulp, through homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango product of the present invention.
The preparation method of aforesaid mango product is characterized in that: described color preservation technology is to protect look with the mixed solution that contains ascorbic sulfurous acid or sulphite; Sulfurous acid concentration is 0.3 to 0.8%; Sulphite is sodium sulfite, sulfurous acid basin sodium, inclined to one side basin sodium sulfite, potassium metabisulfite, and concentration is 0.4 to 1%; Ascorbic concentration is 0.1 to 0.3%; Protecting the look time is 1 to 5 second kind.
The processing method of mango juice beverage of the present invention is characterized in that: with natural mango is raw material, and with fresh fruit hot dipping peeling after the mango stoning, its temperature is 60 to 100 ℃, protects look and handles, and adding water again, to be crushed to particle diameter be 1.5 to 4.5 millimeters pulp, scum juice; Add granulated sugar, stabilizing agent and an amount of essence in mango juice, through homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice of the present invention.
The preparation method of aforesaid mango product is characterized in that: described color preservation technology is to protect look with the mixed solution that contains ascorbic sulfurous acid or sulphite; Sulfurous acid concentration is 0.3 to 0.8%; Sulphite is sodium sulfite, sulfurous acid basin sodium, inclined to one side basin sodium sulfite, potassium metabisulfite, and concentration is 0.4 to 1%; Ascorbic concentration is 0.1 to 0.3%; Protecting the look time is 1 to 5 second kind.
The beneficial effect of mango product of the present invention and preparation method thereof is a primary raw material with mango, after protecting look and handling, adds granulated sugar, stabilizing agent, essence and water and makes; Handle through raw material, shell, protect operations such as look, allotment, even matter, vacuum outgas, sterilization and finish; The technology advantages of simple, beverage clear and steady quality keep original peculiar flavour of mango and nutritional labeling, and mouthfeel delicate fragrance is pure, and it is refrigerant sour-sweet, suitable for all ages to enter the mouth, and crowd's adaptability is extensive, good palatability, the suitable four seasons drink.
The specific embodiment
Embodiment one:
With the natural mango is raw material, and with fresh fruit hot dipping peeling after the mango stoning, the hot dipping temperature is 90 ℃, protects look then and handles, and adding water again, to be crushed to particle diameter be 4.5 millimeters pulp; Get mango pulp 45 grams and add granulated sugar 10 grams, stabilizing agent 0.5 and an amount of essence 0.1 gram, through homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango product of the present invention.
Present embodiment protects look with containing ascorbic sulfurous acid solution, and sulfurous acid concentration is 0.3%; Ascorbic concentration is 0.3%; Protecting the look time is 5 seconds kinds.
Embodiment two:
With natural mango is raw material, and with fresh fruit hot dipping peeling after the mango stoning, its temperature is 100 ℃, protects look and handles, and adding water again, to be crushed to particle diameter be 1.5 millimeters pulp, scum juice; Get mango juice 40 grams with granulated sugar 12 grams, stabilizing agent 0.5 gram and an amount of essence 0.2 gram, through homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice of the present invention.
Present embodiment protects look with containing ascorbic sodium sulfite, and concentration is 0.4%; Ascorbic concentration is 0.2%; Protecting the look time is 3 seconds kinds.
Vacuum outgas in the present embodiment, canned and sealing technology are prior art, thus do not give unnecessary details in detail,
The advantage of mango product of the present invention and preparation method thereof is: with mango is primary raw material, after protecting look and handling, adds granulated sugar, stabilizing agent, essence and water and makes; Handle through raw material, shell, protect operations such as look, allotment, even matter, vacuum outgas, sterilization and finish; The technology advantages of simple, beverage clear and steady quality keep original peculiar flavour of mango and nutritional labeling, and mouthfeel delicate fragrance is pure, and it is refrigerant sour-sweet, suitable for all ages to enter the mouth, and crowd's adaptability is extensive, good palatability, the suitable four seasons drink.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.

Claims (7)

1, a kind of mango product is characterized in that: be primary raw material with mango, add granulated sugar, stabilizing agent, essence and water and make; The weight proportion of various components is: mango 5% to 45%, and granulated sugar 6% to 14%, stabilizing agent are 0.01% to 0.55%, essence 0.01% to 0.02%, all the other are water.
2, mango product according to claim 1 is characterized in that: described water is pure water, distilled water or mineral water.
3, mango product according to claim 1 is characterized in that: described stabilizing agent is brown glue.
4, the preparation method of mango product as claimed in claim 1, it is characterized in that: be raw material with the natural mango, with fresh fruit hot dipping peeling after the mango stoning, its temperature is 60 to 100 ℃, protect look and handle, adding water again, to be crushed to particle diameter be 1.5 to 4.5 millimeters pulp; Add granulated sugar, stabilizing agent and an amount of essence in mango pulp, through homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango product of the present invention.
5, the preparation method of mango product according to claim 4 is characterized in that: described color preservation technology is to protect look with the mixed solution that contains ascorbic sulfurous acid or sulphite; Sulfurous acid concentration is 0.3 to 0.8%; Sulphite is sodium sulfite, sulfurous acid basin sodium, inclined to one side basin sodium sulfite, potassium metabisulfite, and concentration is 0.4 to 1%; Ascorbic concentration is 0.1 to 0.3%; Protecting the look time is 1 to 5 second kind.
6, the processing method of mango juice beverage as claimed in claim 1 is characterized in that: with natural mango is raw material, with fresh fruit hot dipping peeling after the mango stoning, its temperature is 60 to 100 ℃, protect look and handle, adding water again, to be crushed to particle diameter be 1.5 to 4.5 millimeters pulp, scum juice; Add granulated sugar, stabilizing agent and an amount of essence in mango juice, through homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice of the present invention.
7, the preparation method of mango product according to claim 6 is characterized in that: described color preservation technology is to protect look with the mixed solution that contains ascorbic sulfurous acid or sulphite; Sulfurous acid concentration is 0.3 to 0.8%; Sulphite is sodium sulfite, sulfurous acid basin sodium, inclined to one side basin sodium sulfite, potassium metabisulfite, and concentration is 0.4 to 1%; Ascorbic concentration is 0.1 to 0.3%; Protecting the look time is 1 to 5 second kind.
CNA2007100604567A 2007-12-28 2007-12-28 Mango product and method for producing the same Pending CN101467629A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2007100604567A CN101467629A (en) 2007-12-28 2007-12-28 Mango product and method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2007100604567A CN101467629A (en) 2007-12-28 2007-12-28 Mango product and method for producing the same

Publications (1)

Publication Number Publication Date
CN101467629A true CN101467629A (en) 2009-07-01

Family

ID=40825622

Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2007100604567A Pending CN101467629A (en) 2007-12-28 2007-12-28 Mango product and method for producing the same

Country Status (1)

Country Link
CN (1) CN101467629A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953493A (en) * 2010-09-13 2011-01-26 广东省微生物研究所 Western food seasoning juice and preparation method thereof
CN103478396A (en) * 2013-09-16 2014-01-01 梁爱华 Iced mango product and preparation method thereof
CN103750452A (en) * 2013-12-28 2014-04-30 陶峰 Method for processing flammulina velutipes-mango beverage

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953493A (en) * 2010-09-13 2011-01-26 广东省微生物研究所 Western food seasoning juice and preparation method thereof
CN103478396A (en) * 2013-09-16 2014-01-01 梁爱华 Iced mango product and preparation method thereof
CN103750452A (en) * 2013-12-28 2014-04-30 陶峰 Method for processing flammulina velutipes-mango beverage

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Open date: 20090701