CN101467766A - Mango juice beverage and method for processing the same - Google Patents
Mango juice beverage and method for processing the same Download PDFInfo
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- CN101467766A CN101467766A CNA2007100604533A CN200710060453A CN101467766A CN 101467766 A CN101467766 A CN 101467766A CN A2007100604533 A CNA2007100604533 A CN A2007100604533A CN 200710060453 A CN200710060453 A CN 200710060453A CN 101467766 A CN101467766 A CN 101467766A
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- mango juice
- mango
- water
- thickener
- juice beverage
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Abstract
The invention provides a mango juice drink and preparing method thereof. The main ingredients are the mango juice, adding with sugar, thickener, emulsifier, stabilizer, flavor and water. The weight percentage is following: mango juice 5%-45%; sugar 6%-14%; thickener 0.2%-3%; emulsifier 0.1%-0.6%; stabilizer 0.01%-0.55%; flavor 0.01%-0.02%, the rest is water. After raw materials processing, peeled, Java Juice, deployment, homogeneous, vacuum degassing, the completion of sterilization processes; process reasonably simple, transparent and quality beverages to clarify the stability and uniqueness of the original mango flavor and nutritional ingredients, pure fresh taste, cool, sweet and sour entrance, family, and the crowd wide adaptability, palatability, and is particularly suited to long-term consumption.
Description
Technical field
The present invention relates to beverage, relate in particular to a kind of mango juice beverage and processing 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 juice beverage and processing method thereof are provided, and is primary raw material with the mango juice, adds granulated sugar, thickener, emulsifying agent, stabilizing agent, essence and water to make; Handle through raw material, shell, operations such as scum juice, allotment, even matter, vacuum outgas, sterilization 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, and good palatability is particularly suitable for long-term drinking.
The objective of the invention is to realize by following technical scheme.
Mango juice beverage of the present invention is characterized in that: be primary raw material with the mango juice, add granulated sugar, thickener, emulsifying agent, stabilizing agent, essence and water and make; The weight proportion of various components is: mango juice 5% to 45%, and granulated sugar 6% to 14%, thickener 0.2% to 3%, emulsifying agent 0.1% to 0.6%, stabilizing agent are 0.01% to 0.55%, essence 0.01% to 0.02%, all the other are water.
Aforesaid mango juice beverage is characterized in that: described water is pure water, distilled water or mineral water.
Aforesaid mango juice beverage is characterized in that: described stabilizing agent is brown glue.
Aforesaid mango juice beverage is characterized in that: described thickener is a gelatin.
The processing method of mango juice beverage of the present invention is characterized in that: with natural coconut palm really is raw material, places water to precook the stoning of mango fresh fruit, and its temperature is 60 to 90 ℃, and adding water again, to be crushed to particle diameter be 1.5 to 4.5 millimeters, presses extracting juice; Add granulated sugar, thickener, emulsifying agent, stabilizing agent and an amount of essence in mango juice, through glue mill, homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice beverage of the present invention.
The processing method of mango juice beverage of the present invention is characterized in that: with natural coconut palm really is raw material, will soak in water after the mango stoning fragmentation, and then adds sodium pyrophosphate, puts into and extracts lixiviate under in 85 to 95 ℃ of temperature of pot, gets mango juice; Add granulated sugar, thickener, emulsifying agent, stabilizing agent and an amount of essence in mango juice, through glue mill, homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice beverage of the present invention.
The beneficial effect of mango juice beverage of the present invention and processing method thereof is a primary raw material with the mango juice, adds granulated sugar, thickener, emulsifying agent, stabilizing agent, essence and water and makes; Handle through raw material, shell, operations such as scum juice, allotment, even matter, vacuum outgas, sterilization 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, and good palatability is suitable for long-term drinking.
The specific embodiment
Embodiment one:
With natural coconut palm really is raw material, places water to precook the stoning of mango fresh fruit, and its temperature is 80 ℃, and adding water again, to be crushed to particle diameter be 1.5 millimeters, presses extracting juice; Get mango juice 45 grams, add granulated sugar 10 grams, gelatin 3 grams, emulsifying agent 0.5 gram, brown glue 0.5 gram and essence 0.01 gram, through glue mill, homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice beverage of the present invention.
Embodiment two:
With natural coconut palm really is raw material, will soak in water after the mango stoning fragmentation, and then adds sodium pyrophosphate, puts into and extracts pot lixiviate under 95 ℃ of temperature, gets mango juice; Get mango juice 40 grams, add granulated sugar 12 grams, gelatin 3 grams, emulsifying agent 0.4 gram, brown glue 0.5 gram and essence 0.02 gram, through glue mill, homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice beverage of the present invention.
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 juice beverage of the present invention and processing method thereof is: be primary raw material with the mango juice, add granulated sugar, thickener, emulsifying agent, stabilizing agent, essence and water and make; Handle through raw material, shell, operations such as scum juice, allotment, even matter, vacuum outgas, sterilization 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, and good palatability is suitable for long-term drinking.
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 (6)
1, a kind of mango juice beverage is characterized in that: be primary raw material with the mango juice, add granulated sugar, thickener, emulsifying agent, stabilizing agent, essence and water and make; The weight proportion of various components is: mango juice 5% to 45%, and granulated sugar 6% to 14%, thickener 0.2% to 3%, emulsifying agent 0.1% to 0.6%, stabilizing agent are 0.01% to 0.55%, essence 0.01% to 0.02%, all the other are water.
2, mango juice beverage according to claim 1 is characterized in that: described water is pure water, distilled water or mineral water.
3, mango juice beverage according to claim 1 is characterized in that: described stabilizing agent is brown glue.
4, mango juice beverage according to claim 1 is characterized in that: described thickener is a gelatin.
5, the processing method of mango juice beverage as claimed in claim 1 is characterized in that: with natural coconut palm really is raw material, places water to precook the stoning of mango fresh fruit, and its temperature is 60 to 90 ℃, and adding water again, to be crushed to particle diameter be 1.5 to 4.5 millimeters, presses extracting juice; Add granulated sugar, thickener, emulsifying agent, stabilizing agent and an amount of essence in mango juice, through glue mill, homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice beverage of the present invention.
6, the processing method of mango juice beverage as claimed in claim 1 is characterized in that: with natural coconut palm really is raw material, will soak in water after the mango stoning fragmentation, and then adds sodium pyrophosphate, puts into and extracts lixiviate under in 85 to 95 ℃ of temperature of pot, gets mango juice; Add granulated sugar, thickener, emulsifying agent, stabilizing agent and an amount of essence in mango juice, through glue mill, homogeneous, vacuum outgas, pasteurization, canning sealing promptly gets mango juice beverage of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100604533A CN101467766A (en) | 2007-12-28 | 2007-12-28 | Mango juice beverage and method for processing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100604533A CN101467766A (en) | 2007-12-28 | 2007-12-28 | Mango juice beverage and method for processing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467766A true CN101467766A (en) | 2009-07-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100604533A Pending CN101467766A (en) | 2007-12-28 | 2007-12-28 | Mango juice beverage and method for processing the same |
Country Status (1)
| Country | Link |
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| CN (1) | CN101467766A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172333A (en) * | 2014-07-03 | 2014-12-03 | 广西大学 | Mango beverage and manufacture method thereof |
| CN105532889A (en) * | 2016-01-08 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit granules and preparation method thereof |
| CN106578083A (en) * | 2016-11-17 | 2017-04-26 | 大连工业大学 | Sea mustard sporophyl beverage and processing technology thereof |
| CN106721737A (en) * | 2017-01-09 | 2017-05-31 | 湛江市欢乐家食品有限公司 | The raw preparation method for squeezing coconut milk beverage |
-
2007
- 2007-12-28 CN CNA2007100604533A patent/CN101467766A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172333A (en) * | 2014-07-03 | 2014-12-03 | 广西大学 | Mango beverage and manufacture method thereof |
| CN104172333B (en) * | 2014-07-03 | 2016-04-20 | 广西大学 | A kind of mango beverage and preparation method thereof |
| CN105532889A (en) * | 2016-01-08 | 2016-05-04 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit granules and preparation method thereof |
| CN105532889B (en) * | 2016-01-08 | 2020-05-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | High-stability mango and coconut milk beverage containing fruit particles and preparation method thereof |
| CN106578083A (en) * | 2016-11-17 | 2017-04-26 | 大连工业大学 | Sea mustard sporophyl beverage and processing technology thereof |
| CN106721737A (en) * | 2017-01-09 | 2017-05-31 | 湛江市欢乐家食品有限公司 | The raw preparation method for squeezing coconut milk beverage |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090701 |