CN101467629A - Mango product and method for producing the same - Google Patents
Mango product and method for producing the same Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- mango
- water
- essence
- sulfurous acid
- granulated sugar
- 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
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 60
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 60
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title description 5
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000003381 stabilizer Substances 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 11
- 239000000686 essence Substances 0.000 claims abstract description 6
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical group [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 15
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000010265 sodium sulphite Nutrition 0.000 claims description 9
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000009924 canning Methods 0.000 claims description 6
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 claims description 4
- 229940043349 potassium metabisulfite Drugs 0.000 claims description 4
- 235000010263 potassium metabisulphite Nutrition 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 2
- 239000011707 mineral Substances 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 238000009849 vacuum degassing Methods 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 8
- 238000002372 labelling Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000036039 immunity Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
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
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.
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)
| 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 |
-
2007
- 2007-12-28 CN CNA2007100604567A patent/CN101467629A/en active Pending
Cited By (3)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090701 |