CN104720060A - Sugar-free mango acid drink and production method thereof - Google Patents
Sugar-free mango acid drink and production method thereof Download PDFInfo
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Abstract
The invention discloses a sugar-free mango acid drink and a production method thereof. The production method comprises the steps of color fixation, circulating beating, addition of an enzyme, standing, clarification, blending, inoculation, anaerobic fermentation, sterilization and canning. The sugar-free mango acid drink produced by the production method disclosed by the invention is orange yellow. The drink disclosed by the invention adopts fresh mangoes with peels as production raw materials, does not contain any preservatives and other pigment additives and is sour, sweet, delicious and rich in nutrients and applicable to the majority of consumers, including people afraid of obesity and patients with obesity and diabetes; and furthermore, the production method is simple, the production cost is relatively low, and the production method is applicable to large-scale industrial production.
Description
Technical field
The invention belongs to technical field of food beverage, specifically relate to lactic acid drink and production method thereof.
Background technology
Mango, have another name called mango, honey prestige, Buddhist nunnery POLO fruit etc., mango pulp is fine and smooth, is of high nutritive value, unique flavor, both edible, pharmaceutically acceptable again, both nutritious, can cure the disease again, be loved by the people.Once sweeping the country, and had the good reputation of " king of tropical fruit (tree) ", is one of large fruit in the world ten.The rich in nutrition content of mango, contains in every 100 grams of mango: protein 0.65-1.31 gram, fatty 0.1-0.9 gram; Dietary fiber 1.3 grams, calcium 7mg, iron 0.2-0.5mg, phosphorus 11-12mg, potassium 138-304mg, sodium 2.8-3.6mg, copper 0.06-0.1g, magnesium 10-14mg, zinc 0.09-0.14mg, selenium 0.25-144 μ g, manganese 0.2-0.24mg, VB1 0.01-0.03mg, VB2 0.01-0.04mg, niacin 0.3-0.4mg, VC 41-145mg, VE 1.21mg, VA150-347mg, carrot 897-2080 μ g.Wherein the content of carrotene is 45-104 times of apple, and the content of VC is 3-10 times of apple, and selenium is 2-12 times of apple.Mango also containing the chemical substance such as abundant mangiferin, fourth gallic acid, lycopene, Quercetin, mangiferonic acid, isomangiferolic acid, fragrant acid, quercetin, integrates elite.
Mango is containing higher carbohydrate and heat, and moisture moisture 85.2 grams in every 100 grams of mango, carbohydrate 12-14 gram, containing heat 32-50Kcal.The carbohydrate of mango mainly comprises abundant starch and soluble sugar (comprise glucose, fruit has sugar, sucrose), and with Fruit development process, shows different Changing Patterns.Grow and mainly accumulate starch, glucose and fructose early stage.During fruit ripening, Starch Hydrolysis, sucrose Rapid Accumulation.Starch reaches maximum in post-flowering development after 120 days, and during full maturity, starch declines to some extent.Sucrose is grown at mango and is not all changed too much with mid-term early stage, and Rapid Accumulation during later stage complete ripeness, reach maximum 60-80mg/g.Glucose content raises to some extent to during green mature (8-10 mg/g), reaches maximum (18-20 mg/g) during complete ripeness.When fruit development 90 days is to green mature, fructose content rises always, reaches 25-28mg/g to during green mature, and fruit complete ripeness fructose content rises to the highest (60-70 mg/g).
Mango has a lot of health care: (1) anti-oxidant, delay senility: the abundant gallic acid of mango, mangiferin, mangiferonic acid have collaborative oxidation resistant effect, form strong anti-oxidation system together with abundant selenium, carrotene, vitamin C, vitamin E, there is well anti-oxidant, effect of delaying senility; (2) anticancer: mango is rich in selenium, lycopene, carotenoid, flavonoid class phytochemicals, be called as " anticancer king "; (3) prevent and treat cardiovascular and cerebrovascular disease: in mango, the content of VC and potassium is very high, mango is also rich in mangiferin and mangiferonic acid simultaneously, and these compositions have reduction cholesterol and triglycerides, suppresses the effect such as hypertension and atherosclerotic, can protect cardiovascular; (4) expelling phlegm and arresting coughing: mango contains the composition such as mangiferin, Quercetin, has the effect of disease cough-relieving of dispelling.Modern Chinese medicine medical science is thought, mango is sweet, sour, cool, beneficial stomach preventing or arresting vomiting, cough-relieving of regulating the flow of vital energy.
The Ripening of Mango Fruit During Storage phase, fresh fruit very easily rotted in 5-9 month, which limits the Commodity Flow general character of mango, for improving the economic worth of mango and cutting the waste, except strengthening except the preservation technique of mango, also must pay attention to its process technology.In recent years, mango is processed to the product that fruit juice, jam, can, drink, dried fruit etc. are of a great variety, style is complicated.But modern improves constantly due to living standard, is not only confined to surface to the requirement of mango deep processed product, not only tangible, look, taste, U.S., perfume (or spice), nutrition etc. enrich mouthfeel, and want product to give more healthy quality.Current market, about the drink of mango is mostly containing a large amount of starch and soluble sugar, is therefore rich in heat.Which greatly limits and probably consume at interior part population in the crowd and diabetic etc. of obesity.Therefore, produce a mango drink drunk of this types of populations that is applicable to and will have huge market.
Summary of the invention
The present invention is in order to a kind of Sugarless type mango acid beverage of overcoming deficiency of the prior art and providing and production method thereof.This beverage adopts fresh mango as raw materials for production, with the addition of in beverage have antibacterial, antibacterial, the water chestnut bark extract that mouthfeel is fresh and sweet, make this beverage not containing any chemical preservative and other pigment additives, but long shelf-life, there is natural orange yellow appearance, sweet and sour taste, nutritious, be applicable to probably drinking interior consumers in general in fat with diabetic; And production method is simple, energy consumption is low, is applicable to large-scale industrial production.
The present invention is achieved through the following technical solutions:
A production method for Sugarless type mango acid beverage, comprises the steps:
(1) look is protected: the pulp sheet of mango is immersed in 5-30 minute in the mixed liquor containing 0.2-1.0% salt and 0.2-1.0% ascorbic acid;
(2) circulation beating: by through protecting the pulp sheet after look, be divided into some aliquots, first get a wherein aliquot to add 0.2-1.0% Vitamin C aqueous acid and pull an oar, until become uniform slurries completely, filtration obtains mango juice, add another aliquot mango again and continue making beating, circulate successively, obtaining concentration is the mango juice of 20-50%;
(3) enzyme-added: in every kilogram of mango juice, to add 0.01-0.2% protease;
(4) leave standstill clarification: left standstill by the mango juice after enzyme-added, centrifugal segregation precipitates, and obtains clarifying mango juice;
(5) allocate: the clarification mango juice of every 100 weight portions adds FOS 2-40 weight portion, Sucralose 0.005-0.03 weight portion as the nutritional labeling of sweetener and strain fermentation, then after heat sterilization, is cooled to 35-45 DEG C;
(6) inoculation and anaerobic fermentation: the bacterium liquid that the mango juice of heat sterilization inoculate 2-5% streptococcus thermophilus and 2-5% Bifidobacterium carries out mixed culture fermentation, seals and carries out anaerobic fermentation 6-24h;
(7) sterilizing and canned: mango juice centrifugal segregation thalline after fermenting, heating boiling sterilization, by the interpolation water chestnut skin extract 5-20 weight portion of every 100 weight portion mango juices, then canned preservation.
In the present invention, the preparation of water chestnut bark extract is dried by the fresh water chestnut skin cleaned, and pulverizes and obtain water chestnut skin powder; Be solvent with water again, add water chestnut skin powder, solid-liquid ratio is 1:12 ~ 15, lixiviate 7 ~ 14 days, and extraction temperature is 35 ~ 40 DEG C, and filter cleaner is centrifugal, can obtain water chestnut bark extract.
Preferred as technical scheme, dries 6 ~ 8h by the fresh water chestnut skin cleaned under 45 ~ 50 DEG C of conditions, pulverizes, and then mistake 80 ~ 100 orders, obtain water chestnut skin powder for subsequent use..
Preferred as technical scheme, the pulp sheet of mango be select green mature, Beijing opera fruit hard mango be raw materials for production, again along mango long cut in half while, stoning, then the pulp of horizontal inscribe two halves fruit, does not cut brokenly pericarp, then inscribe separates pulp and pericarp, remove pericarp and obtain the pulp sheet of mango, for subsequent use.
Preferred as technical scheme, it is that the mango juice after enzyme-added is left standstill 2-24h at the temperature of 2-10 DEG C that above-mentioned steps (4) leaves standstill clarification.
Preferred as technical scheme, above-mentioned steps (5) heat sterilization is heated to 75-100 DEG C, sterilizing 1-5 minute.
The present invention produces the Sugarless type mango acid beverage obtained, and this beverage presents orange-yellow, pH4-6, and concentration is 20-50%.
Tradition does not add the lactic acid drink of any chemical preservative, shelf-life is generally 10 ~ 30 days, and Sugarless type mango acid beverage of the present invention is removal live body probio, and after adding there is the water chestnut bark extract of natural anticorrosion effect, shelf-life is longer, can reach 6-12 month.
The present invention has the following advantages:
(1) the present invention utilizes the hard green mature mango of Beijing opera fruit as raw material, for the processing technology of " peeling stoning " is provided convenience, also can gain time for the process of raw material.
(2) in the present invention, mango is immersed in the mixed liquor containing 0.2-1.0% salt and 0.2-1.0% ascorbic acid, not only can suppress the brown stain of mango slurries, protects the orange-yellow of mango.
(3) in the middle of fruit-vegetable juice beverage, except providing certain trophism, also there is certain harmful effect, comprise in satiety and low-temperature storage process and affect quality because sex change of flocculating occurs to precipitate in protein.Protease is added in mango juice of the present invention, protein component in mango is made effectively to be hydrolyzed into each amino acid, this not only enriches the nutritive value of drink, again for the growth fermentation of bacterial classification provides nutriment basis, also can avoid the satiety that in beverage, protein brings.Secondly, by the chilling treatment to mango juice in the present invention, and by materials such as the remaining protein of centrifugal segregation, also avoid beverage in later stage storage because protein denaturation flocculation produces the harmful effect of precipitation.
(4) starch is the predominant amount composition of mango, particularly green mature mango.To in the deep processed product of mango, have by directly heating starch in pulp, liquefying, saccharification, the technique such as cooling, the fermentation of recycling lactic acid bacteria produces the drink of high concentration lactic acid.Not only acidity is large, complex production process, cost are high for these products, and product due to starch can not complete hydrolysis and make product with the feature of high heat.The present invention is by the technique such as circulation beating, refrigeration, and directly remove starch in mango, this not only simplifies production technology, also greatly reduces the heat of this beverage.
(5) the present invention is by circulation beating, mango is remained in the liquid of larger capacity and pulls an oar, be conducive to starch in mango and be precipitated out to greatest extent, and ensures the final mango juice obtaining higher concentration.
(6) the present invention utilizes FOS and Sucralose as mixing sweetener, not only give this beverage fresh and sweet tasty and refreshing, joyful mouthfeel, reduce production cost, FOS has the absorption promoting calcium simultaneously, adjusting blood lipid, immunological regulation, the natural active matter of the health cares such as anti-caries tooth, be described as the additive of new generation of most potentiality after the antibiotic epoch, give this product better health-care effect.And FOS is that one has regulating intestinal canal flora, to bifidobacterium fermentation below, there is value-added effect and facilitation.
(7) the present invention utilizes the mixed culture fermentation of streptococcus thermophilus and Bifidobacterium to utilize the reduced sugar fallen in mango juice, makes beverage realize sugar-free character, gives the distinctive fragrance matter of this beverage and low lactic acid taste simultaneously.
(8) beverage of the present invention's production is in the natural surroundings of a pH4-5, and the water chestnut skin extract of interpolation can suppress the growth and breeding of spoilage organisms, and therefore this beverage can add any chemical preservative, can preserve for a long time.
(9) drink that the present invention produces does not contain any chemical preservative and other pigment additives, there is tempting natural orange outward appearance, sweet and sour taste, nutritious, there is higher health care, be applicable to comprising and probably drink in the fat consumers in general with diabetic.Production method is simple, and equipment requirement is not high, and energy consumption is not high, is applicable to large-scale industrial production, has good market prospects.
Specific embodiment
The present invention's the following example is described, but is not the restriction to the scope of application of the present invention.
The preparation of mango pulp sheet:
Select green mature, the hard mango of Beijing opera fruit be raw materials for production, then along mango long cut in half while, stoning, then the pulp of horizontal inscribe two halves fruit, does not cut brokenly pericarp, then inscribe is pulp and pericarp separately, removes pericarp and obtains the pulp sheet of mango, for subsequent use.
Embodiment 1
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 8h under 45 ~ 50 DEG C of conditions, pulverize, then cross 90 ~ 100 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:12 ~ 13 by solid-liquid ratio, lixiviate 12 ~ 14 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, the production method of Sugarless type mango acid beverage, comprises the steps:
(1) look is protected: the pulp sheet of mango is immersed in 5-10 minute in the mixed liquor containing 0.5-1.0% salt and 0.5-1.0% ascorbic acid;
(2) circulation beating: by through protecting the pulp sheet 1 kilogram after look, be divided into 5 aliquots, first get the 1 kg water solution that a wherein aliquot adds containing 0.5-1.0% ascorbic acid to pull an oar, until become uniform slurries completely, filtration obtains mango juice, add another aliquot mango again and continue making beating, circulate successively, obtaining concentration is the mango juice of 40 ~ 50%;
(3) enzyme-added: in every kilogram of mango juice, to add 0.2% protease;
(4) leave standstill clarification: the mango juice after enzyme-added is left standstill 24h at the temperature of 4 DEG C, and centrifugal segregation precipitates, obtain clarifying mango juice;
(5) allocate: the clarification mango juice of every 100 weight portions adds FOS 4 weight portion, Sucralose 0.008 weight portion as the nutritional labeling of sweetener and strain fermentation, and be then heated to 75 DEG C, sterilizing 5 minutes, is cooled to 42 DEG C;
(6) inoculation and anaerobic fermentation: the bacterium liquid that the mango juice of heat sterilization inoculates 5% streptococcus thermophilus and 5% Bifidobacterium carries out mixed culture fermentation, anaerobic fermentation 12h is carried out in sealing;
(7) sterilizing and canned: mango juice centrifugal segregation thalline after fermenting, heating boiling sterilization, by interpolation water chestnut skin extract 5 weight portion of every 100 weight portion mango juices, then canned preservation.
The Sugarless type mango acid beverage that the present invention produces, this beverage presents orange-yellow, pH4-6, and concentration is 40 ~ 50%
Embodiment 2
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 7h under 45 ~ 50 DEG C of conditions, pulverize, then cross 80 ~ 90 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:14 ~ 15 by solid-liquid ratio, lixiviate 7 ~ 9 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, the production method of Sugarless type mango acid beverage, comprises the steps:
(1) look is protected: the pulp sheet of mango is immersed in 20-30 minute in the mixed liquor containing 0.2-0.5% salt and 0.2-0.5% ascorbic acid;
(2) circulation beating: by through protecting the pulp sheet 1 kilogram after look, be divided into 3 ~ 4 aliquots, first get the 4 kg water solution that a wherein aliquot adds containing 0.2-0.5% ascorbic acid to pull an oar, until become uniform slurries completely, filtration obtains mango juice, add another aliquot mango again and continue making beating, circulate successively, obtaining concentration is the mango juice of 20 ~ 30%;
(3) enzyme-added: in every kilogram of mango juice, to add 0.1% protease;
(4) leave standstill clarification: the mango juice after enzyme-added is left standstill 16h at the temperature of 10 DEG C, and centrifugal segregation precipitates, obtain clarifying mango juice;
(5) allocate: the clarification mango juice of every 100 weight portions adds FOS 40 weight portion, Sucralose 0.005 weight portion as the nutritional labeling of sweetener and strain fermentation, and be then heated to 100 DEG C, sterilizing 1 ~ 2 minute, is cooled to 42 ~ 45 DEG C;
(6) inoculation and anaerobic fermentation: the bacterium liquid that the mango juice of heat sterilization inoculates 3% streptococcus thermophilus and 3% Bifidobacterium carries out mixed culture fermentation, anaerobic fermentation 18h is carried out in sealing;
(7) sterilizing and canned: mango juice centrifugal segregation thalline after fermenting, heating boiling sterilization, by interpolation water chestnut skin extract 8 weight portion of every 100 weight portion mango juices, then canned preservation.
The Sugarless type mango acid beverage that the present invention produces, this beverage presents orange-yellow, pH4-6, and concentration is 20 ~ 30%
Embodiment 3
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 6h under 45 ~ 50 DEG C of conditions, pulverize, then cross 90 ~ 100 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:13 ~ 14 by solid-liquid ratio, lixiviate 9 ~ 11 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, the production method of Sugarless type mango acid beverage, comprises the steps:
(1) look is protected: the pulp sheet of mango is immersed in 10-20 minute in the mixed liquor containing 0.4-0.6% salt and 0.4-0.6% ascorbic acid;
(2) circulation beating: by through protecting the pulp sheet 1 kilogram after look, be divided into 2 ~ 3 aliquots, first get 2 ~ 3 kg water solution that a wherein aliquot adds containing 0.4-0.6% ascorbic acid to pull an oar, until become uniform slurries completely, filtration obtains mango juice, add another aliquot mango again and continue making beating, circulate successively, obtaining concentration is the mango juice of 30 ~ 40%;
(3) enzyme-added: in every kilogram of mango juice, to add 0.01 ~ 0.02% protease;
(4) leave standstill clarification: the mango juice after enzyme-added is left standstill 2 ~ 4h at the temperature of 2 DEG C, and centrifugal segregation precipitates, obtain clarifying mango juice;
(5) allocate: the clarification mango juice of every 100 weight portions adds FOS 2 weight portion, Sucralose 0.03 weight portion as the nutritional labeling of sweetener and strain fermentation, and be then heated to 75 DEG C, sterilizing 5 minutes, is cooled to 35 DEG C;
(6) inoculation and anaerobic fermentation: the bacterium liquid that the mango juice of heat sterilization inoculates 2% streptococcus thermophilus and 2% Bifidobacterium carries out mixed culture fermentation, anaerobic fermentation 24h is carried out in sealing;
(7) sterilizing and canned: mango juice centrifugal segregation thalline after fermenting, heating boiling sterilization, by interpolation water chestnut skin extract 20 weight portion of every 100 weight portion mango juices, then canned preservation.
The Sugarless type mango acid beverage that the present invention produces, this beverage presents orange-yellow, pH4-6, and concentration is 30 ~ 40%
Embodiment 4
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 8h under 45 ~ 50 DEG C of conditions, pulverize, then cross 80 ~ 90 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:12 ~ 13 by solid-liquid ratio, lixiviate 11 ~ 13 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, the production method of Sugarless type mango acid beverage, comprises the steps:
(1) look is protected: the pulp sheet of mango is immersed in 15-25 minute in the mixed liquor containing 0.6-0.8% salt and 0.6-0.8% ascorbic acid;
(2) circulation beating: by through protecting the pulp sheet 1 kilogram after look, be divided into 5 ~ 6 aliquots, first get 1 ~ 2 kg water solution that a wherein aliquot adds containing 00.6-0.8% ascorbic acid to pull an oar, until become uniform slurries completely, filtration obtains mango juice, add another aliquot mango again and continue making beating, circulate successively, obtaining concentration is the mango juice of 35 ~ 45%;
(3) enzyme-added: in every kilogram of mango juice, to add 0.05% protease;
(4) leave standstill clarification: the mango juice after enzyme-added is left standstill 16h at the temperature of 6 DEG C, and centrifugal segregation precipitates, obtain clarifying mango juice;
(5) allocate: the clarification mango juice of every 100 weight portions adds FOS 10 weight portion, Sucralose 0.01 weight portion as the nutritional labeling of sweetener and strain fermentation, and be then heated to 80 DEG C, sterilizing 4 minutes, is cooled to 40 DEG C;
(6) inoculation and anaerobic fermentation: the bacterium liquid that the mango juice of heat sterilization inoculates 4% streptococcus thermophilus and 4% Bifidobacterium carries out mixed culture fermentation, anaerobic fermentation 6h is carried out in sealing;
(7) sterilizing and canned: mango juice centrifugal segregation thalline after fermenting, heating boiling sterilization, by interpolation water chestnut skin extract 10 weight portion of every 100 weight portion mango juices, then canned preservation.
The Sugarless type mango acid beverage that the present invention produces, this beverage presents orange-yellow, pH4-6, and concentration is 35 ~ 45%
Embodiment 5
One, the preparation of water chestnut bark extract
The fresh water chestnut skin cleaned is dried 7.5h under 45 ~ 50 DEG C of conditions, pulverize, then cross 80 ~ 90 orders, obtain water chestnut skin powder, be solvent by water chestnut skin powder with water again, be 1:13 ~ 14 by solid-liquid ratio, lixiviate 10 ~ 12 days, extraction temperature is 35 ~ 40 DEG C, filter cleaner, centrifugal, water chestnut bark extract can be obtained, for subsequent use.
Two, the production method of Sugarless type mango acid beverage, comprises the steps:
(1) look is protected: the pulp sheet of mango is immersed in 20-30 minute in the mixed liquor containing 0.3 ~ 0.5% salt and 0.3 ~ 0.5% ascorbic acid;
(2) circulation beating: by through protecting the pulp sheet 1 kilogram after look, be divided into 5 aliquots, first get the 1 kg water solution that a wherein aliquot adds containing 0.3 ~ 0.5% ascorbic acid to pull an oar, until become uniform slurries completely, filtration obtains mango juice, add another aliquot mango again and continue making beating, circulate successively, obtaining concentration is the mango juice of 40 ~ 50%;
(3) enzyme-added: in every kilogram of mango juice, to add 0.2% protease;
(4) leave standstill clarification: the mango juice after enzyme-added is left standstill 24h at the temperature of 4 DEG C, and centrifugal segregation precipitates, obtain clarifying mango juice;
(5) allocate: the clarification mango juice of every 100 weight portions adds FOS 15 weight portion, Sucralose 0.01 weight portion as the nutritional labeling of sweetener and strain fermentation, and be then heated to 75 DEG C, sterilizing 5 minutes, is cooled to 42 DEG C;
(6) inoculation and anaerobic fermentation: the bacterium liquid that the mango juice of heat sterilization inoculates 5% streptococcus thermophilus and 2% Bifidobacterium carries out mixed culture fermentation, anaerobic fermentation 12h is carried out in sealing;
(7) sterilizing and canned: mango juice centrifugal segregation thalline after fermenting, heating boiling sterilization, by interpolation water chestnut skin extract 5 weight portion of every 100 weight portion mango juices, then canned preservation.
The Sugarless type mango acid beverage that the present invention produces, this beverage presents orange-yellow, pH4-6, and concentration is 40 ~ 50%.
Claims (7)
1. a production method for Sugarless type mango acid beverage, is characterized in that: comprise the steps:
(1) look is protected: the pulp sheet of mango is immersed in 5-30 minute in the mixed liquor containing 0.2-1.0% salt and 0.2-1.0% ascorbic acid;
(2) circulation beating: by through protecting the pulp sheet after look, be divided into some aliquots, first get a wherein aliquot to add 0.2-1.0% Vitamin C aqueous acid and pull an oar, until become uniform slurries completely, filtration obtains mango juice, add another aliquot mango again and continue making beating, circulate successively, obtaining concentration is the mango juice of 20-50%;
(3) enzyme-added: in every kilogram of mango juice, to add 0.01-0.2% protease;
(4) leave standstill clarification: left standstill by the mango juice after enzyme-added, centrifugal segregation precipitates, and obtains clarifying mango juice;
(5) allocate: the clarification mango juice of every 100 weight portions adds FOS 2-40 weight portion, Sucralose 0.005-0.03 weight portion as the nutritional labeling of sweetener and strain fermentation, then after heat sterilization, is cooled to 35-45 DEG C;
(6) inoculation and anaerobic fermentation: the bacterium liquid that the mango juice of heat sterilization inoculate 2-5% streptococcus thermophilus and 2-5% Bifidobacterium carries out mixed culture fermentation, seals and carries out anaerobic fermentation 6-24h;
(7) sterilizing and canned: mango juice centrifugal segregation thalline after fermenting, heating boiling sterilization, by the interpolation water chestnut skin extract 5-20 weight portion of every 100 weight portion mango juices, then canned preservation.
2. the production method of Sugarless type mango acid beverage according to claim 1, is characterized in that: the preparation of described water chestnut bark extract is: dried by the fresh water chestnut skin cleaned, pulverize and obtain water chestnut skin powder; Be solvent with water again, add water chestnut skin powder, solid-liquid ratio is 1:12 ~ 15, lixiviate 7 ~ 14 days, and extraction temperature is 35 ~ 40 DEG C, and filter cleaner is centrifugal, can obtain water chestnut bark extract.
3. the production method of Sugarless type mango acid beverage according to claim 2, is characterized in that: the fresh water chestnut skin cleaned is dried 6 ~ 8h under 45 ~ 50 DEG C of conditions, pulverizes, and then crosses 80 ~ 100 orders, obtains water chestnut skin powder for subsequent use..
4. the production method of Sugarless type mango acid beverage according to claim 1, it is characterized in that: the pulp sheet of described mango be select green mature, Beijing opera fruit hard mango be raw materials for production, again along mango long cut in half while, stoning, then the pulp of horizontal inscribe two halves fruit, does not cut brokenly pericarp, then inscribe separates pulp and pericarp, remove pericarp and obtain the pulp sheet of mango, for subsequent use.
5. the production method of Sugarless type mango acid beverage according to claim 1, is characterized in that: it is that the mango juice after enzyme-added is left standstill 2-24h at the temperature of 2-10 DEG C that described step (4) leaves standstill clarification.
6. the production method of Sugarless type mango acid beverage according to claim 1, is characterized in that: described step (5) heat sterilization is heated to 75-100 DEG C, sterilizing 1-5 minute.
7. adopt the Sugarless type mango acid beverage that the producer of the Sugarless type mango acid beverage described in claim 1 ~ 6 obtains, it is characterized in that: this beverage presents orange-yellow, pH4-6, concentration is 20-50%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249112A (en) * | 2015-11-13 | 2016-01-20 | 廖亚妹 | Preparation method of mango and snow pear fermented beverage |
| CN106107324A (en) * | 2016-06-30 | 2016-11-16 | 成都永安制药有限公司 | A kind of functional drinks of suitable for patients with diabetes mellitus and preparation method thereof |
| CN106261317A (en) * | 2016-08-10 | 2017-01-04 | 宿州学院 | A kind of sour-sweet appetizing Herba Dendrobii water chestnut beverage and preparation method thereof |
| CN107373245B (en) * | 2017-07-12 | 2020-07-17 | 百色学院 | Lactobacillus fermented cherry tomato juice and preparation method thereof |
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| CN105249112A (en) * | 2015-11-13 | 2016-01-20 | 廖亚妹 | Preparation method of mango and snow pear fermented beverage |
| CN106107324A (en) * | 2016-06-30 | 2016-11-16 | 成都永安制药有限公司 | A kind of functional drinks of suitable for patients with diabetes mellitus and preparation method thereof |
| CN106261317A (en) * | 2016-08-10 | 2017-01-04 | 宿州学院 | A kind of sour-sweet appetizing Herba Dendrobii water chestnut beverage and preparation method thereof |
| CN107373245B (en) * | 2017-07-12 | 2020-07-17 | 百色学院 | Lactobacillus fermented cherry tomato juice and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN104720060B (en) | 2016-09-21 |
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