CN106721741A - A kind of mango beverage and its preparation technology - Google Patents
A kind of mango beverage and its preparation technology Download PDFInfo
- Publication number
- CN106721741A CN106721741A CN201710021978.XA CN201710021978A CN106721741A CN 106721741 A CN106721741 A CN 106721741A CN 201710021978 A CN201710021978 A CN 201710021978A CN 106721741 A CN106721741 A CN 106721741A
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- Prior art keywords
- mango
- water
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- beverage
- cooling
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Abstract
The invention discloses a kind of mango beverage, it is characterized in that：It is prepared from by following raw materials according：A Fangsuo mango juices：20%；White sugar：2.5%；HFCS：4%；Xylitol：3%；Vitamin C：0.03%；Sodium iso-vc：0.05%；Natural pectin：0.5%；Citric acid：0.016%；Malic acid：0.02%；Sodium citrate：0.05%；Mango essence 0.02%；Balance of water.The preparation technology of this kind of mango beverage is comprised the following steps：Weighing, material, take out that material cooling, acid adding and jam, constant volume and average, sterilization, filling, cooling be sterilized, defective work treatment.The beneficial effects of the invention are as follows：Through mango beverage prepared by this technique, special taste is suitable for people of all ages to drink, and is of high nutritive value, and can play the original nutritive value of mango, meets people throughout the year to the demand of mango.
Description
Technical field
It is to be related to a kind of mango beverage and its preparation work concretely the present invention relates to drink technology field
Skill.
Background technology
Mango Fruit contains sugar, protein, crude fibre, and the precursor carrotene composition of the vitamin A contained by mango is special
Height, is rare in all fruit.Secondly Vitamin C content is not also low.Furthermore, mineral matter, protein, fat, carbohydrate etc.,
It is its main nutrient composition.Contain 56.4-137.5 milligrams of vitamin C per hectogram pulp, up to 189 milligrams for having；Sugar content
14~16%；Contain protein 5.6% in seed；Fat 16.1%；Carbohydrate 69.3%.Edible mango have beneficial stomach, quench one's thirst, profit
The function of urine, ripe mango can pharmaceutically made to delay dirt agent and diuretics, and seed can then make insecticide and astringent.Mango
Pulp succulence, it is tasty, have the flavour of peach, apricot, Lee and apple etc. concurrently, such as midsummer is able to eat several, can promote the production of body fluid to quench thirst, relieves summer heat easypro
God.The Dai nationality of In Xishuangbanna likes the mango to be made mango gum and eats, and its way is that mango is cooked stoning filtering, is become
It is translucent amber pectin, clear and melodious agreeable to the taste, the local flavor uniqueness of food.The high fruit of mango nutritive value, containing substantial amounts of
Vitamin, therefore mango is often eaten, Glycerin can be played a part of.Vitamin A content is up to 3.8%, according to the dietary therapy of Chinese medicine
Nature and flavor are analyzed, and Mangifera what flat property and sweet taste Dian quenches one's thirst the fruit for promoting the production of body fluid.Effect of the beneficial stomach Dian preventing or arresting vomitings Dian relieving fainting of mango, to what dizziness
The disease Dian Andre Meynier dizzy Dian n and Vs of syndrome Dian hypertension etc. are effective in cure.Pulp is felt sick with the pan-fried water feed of mango to pregnant woman
Also there is good effect.Mango can reduce cholesterol, and the favourable what prevention and cure of cardiovascular disease of often to eat mango, beneficial what eyesight can moisten
Damp skin, is the good fruit of beauty of ladies.Mango is dispelled disease cough-relieving, has auxiliary dietotherapy to diseases such as cough Dian abundant expectorations, asthma
Effect.The fruit juice of mango can increase gastrointestinal peristalsis, excrement is shortened in the colon residence time, therefore have very much to preventing and treating colon cancer
Benifit.Contain carrotene in mango, can beneficial eye, moist skin.Ripening of Mango Fruit During Storage is than comparatively fast, ripe mango is not easy storage, food
With also more inconvenient, it is impossible to meet the demand of the nowadays people that rhythm of life is substantially accelerated.Application No.
201010587378.8 " fresh mango probiotic beverage and preparation method thereof ", the invention is as culture with fresh mango
Base, cultivates the probiotics such as Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, Bacillus acidi lactici, then, will complete fermentation
Prebiotic bacteria liquid inactivation, the beverage being made." mango vinegar beverage and preparation method thereof " of Application No. 200810073508.9,
The invention beverage each component anharmonic ratio is：Mango vinegar 5%~15%, sweetener 5%~15%, calcium lactate 10%~
20%th, balance of water.A kind of " preparation method of mango condensed thick juice " of Application No. 200910026720.4, the invention with
Fresh mango is raw material, and mango pulp is beaten to obtain through blanching, peeling stoning, color protection, then carries out cellulase, glucose and forms sediment
The treatment of powder enzyme, pectase and acid protease complex enzyme hydrolysis, the enzyme that goes out, press filtration obtain mango enzymolysis juice, then by concentration, it is filling,
It is sterilized and cool down to obtain mango condensed thick juice finished product." preparation method of mango vinegar " of Application No. 200610048851.9, should
Invention is realized by following steps：A. raw material selection；B. remove the peel, clean；C. it is beaten；D. filter；E. add water and convert
Slurry, alcoholic fermentation, acetic fermentation；F. sterilize；G. ageing；H. sterilization etc. step.Application number 201210073353.5
A kind of method of use making mango raw juice from mango peel and mango flesh.Specifically produced with the skin and meat of mango and can be widely applied to
It is the mango Normal juice of raw material to prepare mango beverage, mango wine, mango vinegar, mango powder etc..The mango of one of the raw material applied
Pericarp, its resource very abundant, and also nutritive value is very high, the not only waste of resource of abandonment, but also pollute the environment；Will
Mango pericarp is brought as raw material, can both be turned waste into wealth, and the nutrition of product is upgraded, most it is beneficial that addition awns
The cost of product is substantially reduced after fruit pericarp.It is rare that the implementation of the invention changes mango deep processed product in the market
Present situation, solves the postpartum outlet of mango, and drives the development of mango related industry, new growth engines is formed, with huge
Big economic benefit and social benefit.With the improvement of people ' s living standards, existing mango Normal juice, mango juice beverage be
Demand of the people to mango beverage taste, the mango beverage of necessary exploitation novel taste can not be met.
The content of the invention
It is an object of the present invention to provide a kind of special taste, the mango beverage being of high nutritive value, another purpose is
A kind of preparation method of mango beverage is provided.
To realize above-mentioned purpose, the technical solution adopted in the present invention is：
A kind of mango beverage, is prepared from by following raw materials according：A Fangsuo mango juices：20%；White sugar：2.5%；HFCS：4%；
Xylitol：3%；Vitamin C：0.03%；Sodium iso-vc：0.05%；Natural pectin：0.5%；Citric acid：0.016%；Malic acid：
0.02%；Sodium citrate：0.05%；Mango essence 0.02%；Balance of water.
A kind of preparation technology of mango beverage, comprises the following steps：
1：Weighing：
Weigh A Fangsuo mango juices：20kg；White sugar：2.5kg；HFCS：4kg；Xylitol：3kg；Vitamin C：
0.03kg；Sodium iso-vc：0.05kg；Natural pectin：0.5kg；Citric acid：0.016kg；Malic acid：0.02kg；Sodium citrate：
0.05kg；Mango essence 0.02kg；
2：Material：
First by pectin and white granulated sugar according to 1 before material：1.5 ratio is well mixed, and makes colloid.
The 70-75 DEG C of hot water of 300kg, water surface elevation are added inside shearing tank will flood second flywheel, start stirring
After going out whirlpool, mixed colloid is slowly added to.Start timing after adding colloid, sodium iso-vc is added afterwards within five minutes：0.05kg
And sodium citrate：0.05kg, while by the good white sugar of sugar dissolving kettle the insideization, xylitol and HFCS are pumped into shearing tank.Glue
Body is sheared 15 minutes altogether from timing is started.
Industrial water requirement:Below electrical conductivity 20, tensol temperature is minimum to cannot be below 70 degrees Celsius.
3：Take out material cooling：
When the feed liquid in shearing tank is pumped into blend tank, part producing normal-temperature water is added in blend tank as bottom water,
Bottom water reaches stirrer bottom paddle and is advisable, and the feed liquid for shearing tank is being squeezed into blend tank afterwards, to open cold in the middle of process
But water.The feed temperature that guarantee is got in agitator tank is at 40 degree or so.
4：Acid adding and jam：
After feed liquid is pumped into blend tank, acid and jam are initially added into when feed temperature is below 40 DEG C,
The citric acid for weighing up：0.016kg and malic acid：0.02kg shifts to an earlier date the cold water in acid adding tank, and 100 kilograms are added in sour tank
Cold water, acid addition time is controlled in 5-7min；The dissolving of acid must use normal temperature water dissolves, it is impossible to sour with hot waterization, otherwise can be right
System produces influence, and acid adding must be below 40 DEG C；Citric acid and malic acid add A Fangsuo mango juices after adding
In blend tank.
5：Constant volume and average：
Citric acid and malic acid and A Fangsuo mango juices add mango essence 0.02kg after adding inside blend tank, add afterwards
Hot water constant volume, persistently stirs 10 minutes after constant volume, and sampling carries out sense organ and physical and chemical index detection pH value requirement 3.6-4.1.
6：It is sterilized：
The sterilization instantaneous ultra high temperature sterilization of use, 105 DEG C of sterilization temperature, 90 DEG C of sterilization temperatures of outlet temperature are too high to influence stabilization
Property.
7：It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
8：Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling continues to be cased after cool bottle is dried in transferring box again after cooling.
9：Defective work treatment：
Choose defective work and not suction cover product in production.
The beneficial effects of the invention are as follows：Through mango beverage prepared by this technique, special taste is suitable for people of all ages to drink, nutrition
Value is high, can play the original nutritive value of mango, meets people throughout the year to the demand of mango.
Specific embodiment
1：Weighing：
Weigh A Fangsuo mango juices：20kg；White sugar：2.5kg；HFCS：4kg；Xylitol：3kg；Vitamin C：
0.03kg；Sodium iso-vc：0.05kg；Natural pectin：0.5kg；Citric acid：0.016kg；Malic acid：0.02kg；Sodium citrate：
0.05kg；Mango essence 0.02kg；
2：Material：
First by pectin and white granulated sugar according to 1 before material：1.5 ratio is well mixed, and makes colloid.
The 70-75 DEG C of hot water of 300kg, water surface elevation are added inside shearing tank will flood second flywheel, start stirring
After going out whirlpool, mixed colloid is slowly added to.Start timing after adding colloid, sodium iso-vc is added afterwards within five minutes：0.05kg
And sodium citrate：0.05kg, while by the good white sugar of sugar dissolving kettle the insideization, xylitol and HFCS are pumped into shearing tank.Glue
Body is sheared 15 minutes altogether from timing is started.
Industrial water requirement:Below electrical conductivity 20, tensol temperature is minimum to cannot be below 70 degrees Celsius.
3：Take out material cooling：
When the feed liquid in shearing tank is pumped into blend tank, part producing normal-temperature water is added in blend tank as bottom water,
Bottom water reaches stirrer bottom paddle and is advisable, and the feed liquid for shearing tank is being squeezed into blend tank afterwards, to open cold in the middle of process
But water.The feed temperature that guarantee is got in agitator tank is at 40 degree or so.
4：Acid adding and jam：
After feed liquid is pumped into blend tank, acid and jam are initially added into when feed temperature is below 40 DEG C,
The citric acid for weighing up：0.016kg and malic acid：0.02kg shifts to an earlier date the cold water in acid adding tank, and 100 kilograms are added in sour tank
Cold water, acid addition time is controlled in 5-7min；The dissolving of acid must use normal temperature water dissolves, it is impossible to sour with hot waterization, otherwise can be right
System produces influence, and acid adding must be below 40 DEG C；Citric acid and malic acid add A Fangsuo mango juices after adding
In blend tank.
5：Constant volume and average：
Citric acid and malic acid and A Fangsuo mango juices add mango essence 0.02kg after adding inside blend tank, add afterwards
Hot water constant volume, persistently stirs 10 minutes after constant volume, and sampling carries out sense organ and physical and chemical index detection pH value requirement 3.6-4.1.
6：It is sterilized：
The sterilization instantaneous ultra high temperature sterilization of use, 105 DEG C of sterilization temperature, 90 DEG C of sterilization temperatures of outlet temperature are too high to influence stabilization
Property.
7：It is filling：
Temperature is more than 80 DEG C in bottle when ensureing filling, it is ensured that bottle sealing.
8：Cooling is sterilized：
Cross water-bath re-pasteurization, second segment water-bath cooling continues to be cased after cool bottle is dried in transferring box again after cooling.
9：Defective work treatment：
Choose defective work and not suction cover product in production.
Embodiment described above, the simply present invention more preferably one of specific embodiment, those skilled in the art
The usual variations and alternatives carried out in the range of technical solution of the present invention all should be comprising within the scope of the present invention.
Claims (3)
1. a kind of mango beverage, it is characterized in that：It is prepared from by following raw materials according：A Fangsuo mango juices：20%；White sugar：2.5%；
HFCS：4%；Xylitol：3%；Vitamin C：0.03%；Sodium iso-vc：0.05%；Natural pectin：0.5%；Citric acid：0.016%；
Malic acid：0.02%；Sodium citrate：0.05%；Mango essence 0.02%；Balance of water.
2. a kind of mango beverage according to claim 1, the preparation technology of this kind of mango beverage is comprised the following steps：Claim
Material, material, take out that material cooling, acid adding and jam, constant volume and average, sterilization, filling, cooling be sterilized, defective work treatment, its feature
It is：The material is included first by pectin and white granulated sugar according to 1：1.5 ratio is well mixed, and makes colloid, inside shearing tank
The 70-75 DEG C of hot water of 300kg is added, mixed colloid is slowly added to, timing is started after adding colloid, added afterwards within five minutes
Sodium iso-vc：0.05kg and sodium citrate：0.05kg, while by the good white sugar of sugar dissolving kettle the insideization, xylitol and HFCS are taken out
In entering to shear tank.
3. the preparation technology of a kind of mango beverage according to claim 2, it is characterized in that：It is described take out material cooling be included in by
When feed liquid in shearing tank is pumped into blend tank, to add part producing normal-temperature water as bottom water in blend tank, bottom water reaches
It is advisable to stirrer bottom paddle, the feed liquid for shearing tank is being squeezed into blend tank afterwards, cooling water is opened in the middle of process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710021978.XA CN106721741A (en) | 2017-01-12 | 2017-01-12 | A kind of mango beverage and its preparation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710021978.XA CN106721741A (en) | 2017-01-12 | 2017-01-12 | A kind of mango beverage and its preparation technology |
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| Publication Number | Publication Date |
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| CN106721741A true CN106721741A (en) | 2017-05-31 |
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| CN201710021978.XA Pending CN106721741A (en) | 2017-01-12 | 2017-01-12 | A kind of mango beverage and its preparation technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185000A (en) * | 2017-12-29 | 2018-06-22 | 山东初饮生物科技有限公司 | A kind of compound lactobacillus mango juice drink and its preparation process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104983003A (en) * | 2015-06-16 | 2015-10-21 | 河南汇多滋饮品股份有限公司 | Mango juice drink and preparing technology thereof |
| CN106213082A (en) * | 2016-08-05 | 2016-12-14 | 贵州北极熊实业有限公司 | Mango juice beverage and preparation method thereof |
-
2017
- 2017-01-12 CN CN201710021978.XA patent/CN106721741A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104983003A (en) * | 2015-06-16 | 2015-10-21 | 河南汇多滋饮品股份有限公司 | Mango juice drink and preparing technology thereof |
| CN106213082A (en) * | 2016-08-05 | 2016-12-14 | 贵州北极熊实业有限公司 | Mango juice beverage and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 尤新: "《淀粉衍生物》", 30 April 2001, 中国物资出版社 * |
| 张佰清等: "《食品机械与设备》", 31 January 2012, 郑州大学出版社 * |
| 阮美娟等: "《饮料工艺学》", 31 January 2013, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185000A (en) * | 2017-12-29 | 2018-06-22 | 山东初饮生物科技有限公司 | A kind of compound lactobacillus mango juice drink and its preparation process |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
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| RJ01 | Rejection of invention patent application after publication |