CN106213082A - Mango juice beverage and preparation method thereof - Google Patents
Mango juice beverage and preparation method thereof Download PDFInfo
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- CN106213082A CN106213082A CN201610637851.6A CN201610637851A CN106213082A CN 106213082 A CN106213082 A CN 106213082A CN 201610637851 A CN201610637851 A CN 201610637851A CN 106213082 A CN106213082 A CN 106213082A
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- mango juice
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- sterilization
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 38
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 38
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 41
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 15
- 238000007689 inspection Methods 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 239000000126 substance Substances 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 28
- 239000000796 flavoring agent Substances 0.000 claims description 24
- 230000002378 acidificating effect Effects 0.000 claims description 23
- 235000013355 food flavoring agent Nutrition 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 18
- 238000001514 detection method Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 235000021433 fructose syrup Nutrition 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000049 pigment Substances 0.000 claims description 13
- 238000005070 sampling Methods 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 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 claims description 12
- 150000001720 carbohydrates Chemical class 0.000 claims description 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 12
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 7
- 239000004155 Chlorine dioxide Substances 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 6
- 230000006578 abscission Effects 0.000 claims description 6
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 6
- 239000011344 liquid material Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical group O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 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 1
- 239000002253 acid Substances 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 239000000725 suspension Substances 0.000 abstract description 3
- 230000001376 precipitating effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 229920002148 Gellan gum Polymers 0.000 description 4
- 239000000216 gellan gum Substances 0.000 description 4
- 235000010492 gellan gum Nutrition 0.000 description 4
- 230000002906 microbiologic effect Effects 0.000 description 4
- 210000000697 sensory organ Anatomy 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the preparation method of a kind of mango juice, comprise the following steps: 1) preparation raw material: 2) allotment: 3) filter 4) and homogenizing: 5) sterilization: 6) cleaning and sterilizing: 7) fill；8) torsion and sugar speckle: 9) capping 10) set mark: 11) coding；12) lamp inspection: 13) packaging: 14) product inspection.The present invention is directed to fiber in natural mango meat, pectin content higher, and the most a certain amount of starch and the feature of protein, have employed raw material containing juice content more than 50% and the process of compound stabilizer, the fruit drink produced has relatively high fluidity and becomes reconciled suspension stability, layering and precipitating will not be produced, there is preferably mouthfeel, and the holding time is more long.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of mango juice beverage.
Background technology
Along with awakening and the propelling of country's supply side reform of the health of people consumption consciousness, " green, natural, nutrition, strong
Health " become the theme of beverage industry development and lead the new trend of market popularity.Fructus Mangifera Indicae is famous tropical fruit (tree), originates in print
Degree and Malaysia, India cultivates, and history at most, looks good, smell good and taste good, nutritious, and because its sarcocarp is fine and smooth, unique flavor, deeply
Liked by people, have the good reputation of " torrid zone fruit king ".Possibly together with a kind of material being Mengiferin in Fructus Mangifera Indicae, there is obvious lipotropism matter
Peroxidating and the effect of protection brain neuron, can delaying cell aging, raising brain function.But Fructus Mangifera Indicae is short for storage period, therefore may be used
Deep processing becomes fruit drink.During actual fruit juice production, owing to fiber in natural mango meat, pectin content are higher, and also
Having a certain amount of starch and protein, thus former pulp presents relatively low mobility, it is heavy that the fruit juice being processed into easily produces layering
Form sediment, affect attractive in appearance and mouthfeel.
Summary of the invention
Goal of the invention: the invention aims to make up the deficiency of existing investigative technique, it is provided that a kind of mango juice
The preparation method of beverage.
Technical scheme: the preparation method of a kind of mango juice, comprises the following steps:
1) raw material is prepared: Fructus Mangifera Indicae raw material used is imported raw material, 4 times of concentrations.
Powder: white sugar 5-10 part, acidic flavoring agent 1.5-2.0 part, sweeting agent 0.001-0.003 part, stabilizer 0.0016-
0.0017 part, pigment 0.003-0.005 part；
Liquor: mango juice 50-52 part, edible essence 0.0003-0.0007 part, high fructose syrup 5-10 part, surplus adds pure
Water purification is to 100 parts；
2) allotment:
A. predissolve: add 80-90 DEG C of pure water of more than 500L in emulsion tank, dissolve white sugar, is poured slowly into steady simultaneously
Determine agent, abundant predissolve stirring 15-20min, form carbohydrate gum liquid；In two other emulsion tanks, be separately added into mango juice,
High fructose syrup, appropriate amount of purified water liftout, it is sufficiently stirred for dissolving acidic flavoring agent, sweeting agent with less than 50 DEG C warm water in being pre-dissolved bucket, adds
The water yield is for the purpose of can being completely dissolved powder, and the container water of liquid material is rinsed well；
B: allocate in allotment bucket in the following order: carbohydrate gum liquid → high fructose syrup → mango juice → acidic flavoring agent →
Sweeting agent → pigment → edible essence → add water constant volume；
C: sampling detection: allocating 1 ton, in blend tank, constant volume is 1000L, stirs 10-15 minute, sampling detection physics and chemistry refers to
Mark；
D: adjust physical and chemical index: be adjusted according to physical and chemical index limit standard, until physical and chemical index complies fully with standard
Till；
3) filter: carrying out according to filter progress operation requirement, by force (forcing) pump and pipelined filter, fineness is 100 mesh
Filter, after filtration, squeeze into sterilization machine, confirm before carrying out fill；
4) homogenizing: with the pressure of 20-25MPa, by homogenizer, fruit drink is carried out homogenizing process；
5) sterilization: sterilizer is that bushing type sterilizes and is furnished with cooling system, to sterilization cooling system through 115 before producing
DEG C or 125 DEG C carry out 15 seconds system sterilization, it is ensured that the aseptic condition of whole system, when sterilization temperature and holding temperature
It is not less than technological order when setting up definite value lower limit, enters cooling system；
6) cleaning and sterilizing: bottle ozone concentration 0.3-0.5mg/L, wash bottle water column rushes at the bottom of bottle；Bottle cap: pass through chlorine dioxide
200-250ppm rinses；
7) fill: when fill starts, head examines 12 bottles, test torsion, net content and physical and chemical index, in pouring process on request
Inspect by random samples；
8) torsion and sugar speckle: 2-2.5N.m, sugar-free speckle；
9) capping: good seal, Wu Gaogai, without abscission ring；
10) set mark: standard: without askew mark；
11) coding: the time that guarantees is correct, font is clear；
12) lamp inspection: mark before casing with set after including fill, range estimation detection impurity, choose net capacity not enough low with liquid level
Product, chooses the undesirable product of labeling；
13) packaging: the time that guarantees is correct, font clear, sealing is good；
14) product inspection.
As preferably, described acidic flavoring agent is citric acid and sodium citrate.
As preferably, described sweeting agent is sucralose.
As preferably, described stabilizer is xanthan gum and gellan gum.
As preferably, described pure electrical conductivity of water is less than 8 μ s/cm, PH:6.5-7.5.
The invention also discloses with the mango juice beverage made by above-mentioned preparation method.
Beneficial effect: the present invention is directed to fiber in natural mango meat, pectin content higher, and the most a certain amount of starch and egg
The feature of white matter, have employed raw material and has containing juice content more than 50% and the process of compound stabilizer, the fruit drink produced
There is relatively high fluidity to become reconciled suspension stability, layering and precipitating will not be produced, there is preferably mouthfeel, and the holding time is more long.
Detailed description of the invention:
In the present invention, pigment is lemon yellow.
Embodiment 1:
The preparation method of a kind of mango juice, comprises the following steps:
1) raw material is prepared:
Powder: white sugar 5 parts, acidic flavoring agent 1.5 parts, sweeting agent 0.001 part, stabilizer 0.0016 part, pigment 0.003 part；
Liquor: mango juice 50 parts, edible essence 0.0003 part, high fructose syrup 5 parts, surplus adds pure water to 100 parts；
2) allotment:
A. predissolve: add 80-90 DEG C of pure water of more than 500L in emulsion tank, dissolve white sugar, is poured slowly into steady simultaneously
Determine agent, abundant predissolve stirring 15-20min, form carbohydrate gum liquid；In two other emulsion tanks, be separately added into mango juice,
High fructose syrup, appropriate amount of purified water liftout, it is sufficiently stirred for dissolving acidic flavoring agent, sweeting agent with less than 50 DEG C warm water in being pre-dissolved bucket, adds
The water yield is for the purpose of can being completely dissolved powder, and the container water of liquid material is rinsed well；
B: allocate in allotment bucket in the following order: carbohydrate gum liquid → high fructose syrup → mango juice → acidic flavoring agent →
Sweeting agent → pigment → edible essence → add water constant volume；
C: sampling detection: allocating 1 ton, in blend tank, constant volume is 1000L, stirs 10-15 minute, sampling detection physics and chemistry refers to
Mark；
Physical and chemical index:
D: adjust physical and chemical index: be adjusted according to physical and chemical index limit standard, until physical and chemical index complies fully with standard
Till；
3) filter: carrying out according to filter progress operation requirement, by force (forcing) pump and pipelined filter, fineness is 100 mesh
Filter, after filtration, squeeze into sterilization machine, confirm before carrying out fill；
4) homogenizing: with the pressure of 25MPa, by homogenizer, fruit drink is carried out homogenizing process；
5) sterilization: sterilizer is that bushing type sterilizes and is furnished with cooling system, to sterilization cooling system through 115 before producing
DEG C or 125 DEG C carry out 15 seconds system sterilization, it is ensured that the aseptic condition of whole system, when sterilization temperature and holding temperature
It is not less than technological order when setting up definite value lower limit, enters cooling system；
Microbiological indicator:
6) cleaning and sterilizing: bottle ozone concentration 0.3-0.5mg/L, wash bottle water column rushes at the bottom of bottle；Bottle cap: pass through chlorine dioxide
200-250ppm rinses；
7) fill: when fill starts, head examines 12 bottles, test torsion, net content and physical and chemical index, in pouring process on request
Inspect by random samples；
8) torsion and sugar speckle: 2-2.5N.m, sugar-free speckle；
9) capping: good seal, Wu Gaogai, without abscission ring；
10) set mark: standard: without askew mark；
11) coding: the time that guarantees is correct, font is clear；
12) lamp inspection: mark before casing with set after including fill, range estimation detection impurity, choose net capacity not enough low with liquid level
Product, chooses the undesirable product of labeling；
Sense organ:
13) packaging: the time that guarantees is correct, font clear, sealing is good；
14) product inspection.
Acidic flavoring agent is citric acid and sodium citrate, and sweeting agent is sucralose, and stabilizer is xanthan gum and gellan gum, pure
Electrical conductivity of water is less than 8 μ s/cm, PH:6.5-7.5.
Embodiment 2:
The preparation method of a kind of mango juice, comprises the following steps:
1) raw material is prepared:
Powder: white sugar 10 parts, acidic flavoring agent 2.0 parts, sweeting agent 0.003 part, stabilizer 0.0017 part, pigment 0.005 part；
Liquor: mango juice 52 parts, edible essence 0.0007 part, high fructose syrup 10 parts, surplus adds pure water to 100 parts；
2) allotment:
A. predissolve: add 80-90 DEG C of pure water of more than 500L in emulsion tank, dissolve white sugar, is poured slowly into steady simultaneously
Determine agent, abundant predissolve stirring 15-20min, form carbohydrate gum liquid；In two other emulsion tanks, be separately added into mango juice,
High fructose syrup, appropriate amount of purified water liftout, it is sufficiently stirred for dissolving acidic flavoring agent, sweeting agent with less than 50 DEG C warm water in being pre-dissolved bucket, adds
The water yield is for the purpose of can being completely dissolved powder, and the container water of liquid material is rinsed well；
B: allocate in allotment bucket in the following order: carbohydrate gum liquid → high fructose syrup → mango juice → acidic flavoring agent →
Sweeting agent → pigment → edible essence → add water constant volume；
C: sampling detection: allocating 1 ton, in blend tank, constant volume is 1000L, stirs 10-15 minute, sampling detection physics and chemistry refers to
Mark；
Physical and chemical index:
D: adjust physical and chemical index: be adjusted according to physical and chemical index limit standard, until physical and chemical index complies fully with standard
Till；
3) filter: carrying out according to filter progress operation requirement, by force (forcing) pump and pipelined filter, fineness is 100 mesh
Filter, after filtration, squeeze into sterilization machine, confirm before carrying out fill；
4) homogenizing: with the pressure of 20MPa, by homogenizer, fruit drink is carried out homogenizing process；
5) sterilization: sterilizer is that bushing type sterilizes and is furnished with cooling system, to sterilization cooling system through 115 before producing
DEG C or 125 DEG C carry out 15 seconds system sterilization, it is ensured that the aseptic condition of whole system, when sterilization temperature and holding temperature
It is not less than technological order when setting up definite value lower limit, enters cooling system；
Microbiological indicator:
6) cleaning and sterilizing: bottle ozone concentration 0.3-0.5mg/L, wash bottle water column rushes at the bottom of bottle；Bottle cap: pass through chlorine dioxide
200-250ppm rinses；
7) fill: when fill starts, head examines 12 bottles, test torsion, net content and physical and chemical index, in pouring process on request
Inspect by random samples；
8) torsion and sugar speckle: 2-2.5N.m, sugar-free speckle；
9) capping: good seal, Wu Gaogai, without abscission ring；
10) set mark: standard: without askew mark；
11) coding: the time that guarantees is correct, font is clear；
12) lamp inspection: mark before casing with set after including fill, range estimation detection impurity, choose net capacity not enough low with liquid level
Product, chooses the undesirable product of labeling；
Sense organ:
13) packaging: the time that guarantees is correct, font clear, sealing is good；
14) product inspection.
Acidic flavoring agent is citric acid and sodium citrate, and sweeting agent is sucralose, and stabilizer is xanthan gum and gellan gum, pure
Electrical conductivity of water is less than 8 μ s/cm, PH:6.5-7.5.
Embodiment 3:
The preparation method of a kind of mango juice, comprises the following steps:
1) raw material is prepared:
Powder: white sugar 8 parts, acidic flavoring agent 1.8 parts, sweeting agent 0.002 part, stabilizer 0.00165 part, pigment 0.004 part；
Liquor: mango juice 51 parts, edible essence 0.0005 part, high fructose syrup 8 parts, surplus adds pure water to 100 parts；
2) allotment:
A. predissolve: add 80-90 DEG C of pure water of more than 500L in emulsion tank, dissolve white sugar, is poured slowly into steady simultaneously
Determine agent, abundant predissolve stirring 15-20min, form carbohydrate gum liquid；In two other emulsion tanks, be separately added into mango juice,
High fructose syrup, appropriate amount of purified water liftout, it is sufficiently stirred for dissolving acidic flavoring agent, sweeting agent with less than 50 DEG C warm water in being pre-dissolved bucket, adds
The water yield is for the purpose of can being completely dissolved powder, and the container water of liquid material is rinsed well；
B: allocate in allotment bucket in the following order: carbohydrate gum liquid → high fructose syrup → mango juice → acidic flavoring agent →
Sweeting agent → pigment → edible essence → add water constant volume；
C: sampling detection: allocating 1 ton, in blend tank, constant volume is 1000L, stirs 10-15 minute, sampling detection physics and chemistry refers to
Mark；
Physical and chemical index:
D: adjust physical and chemical index: be adjusted according to physical and chemical index limit standard, until physical and chemical index complies fully with standard
Till；
3) filter: carrying out according to filter progress operation requirement, by force (forcing) pump and pipelined filter, fineness is 100 mesh
Filter, after filtration, squeeze into sterilization machine, confirm before carrying out fill；
4) homogenizing: with the pressure of 23MPa, by homogenizer, fruit drink is carried out homogenizing process；
5) sterilization: sterilizer is that bushing type sterilizes and is furnished with cooling system, to sterilization cooling system through 115 before producing
DEG C or 125 DEG C carry out 15 seconds system sterilization, it is ensured that the aseptic condition of whole system, when sterilization temperature and holding temperature
It is not less than technological order when setting up definite value lower limit, enters cooling system；
Microbiological indicator:
6) cleaning and sterilizing: bottle ozone concentration 0.4mg/L, wash bottle water column rushes at the bottom of bottle；Bottle cap: pass through chlorine dioxide
250ppm rinses；
7) fill: when fill starts, head examines 12 bottles, test torsion, net content and physical and chemical index, in pouring process on request
Inspect by random samples；
8) torsion and sugar speckle: 2-2.5N.m, sugar-free speckle；
9) capping: good seal, Wu Gaogai, without abscission ring；
10) set mark: standard: without askew mark；
11) coding: the time that guarantees is correct, font is clear；
12) lamp inspection: mark before casing with set after including fill, range estimation detection impurity, choose net capacity not enough low with liquid level
Product, chooses the undesirable product of labeling；
Sense organ:
13) packaging: the time that guarantees is correct, font clear, sealing is good；
14) product inspection.
Acidic flavoring agent is citric acid and sodium citrate, and sweeting agent is sucralose, and stabilizer is xanthan gum and gellan gum, pure
Electrical conductivity of water is less than 8 μ s/cm, PH:6.5-7.5.
Embodiment 4:
The preparation method of a kind of mango juice, comprises the following steps:
1) raw material is prepared:
Powder: white sugar 6 parts, acidic flavoring agent 1.6 parts, sweeting agent 0.002 part, stabilizer 0.0017 part, pigment 0.005 part；
Liquor: mango juice 50 parts, edible essence 0.0006 part, high fructose syrup 6 parts, surplus adds pure water to 100 parts；
2) allotment:
A. predissolve: add 80-90 DEG C of pure water of more than 500L in emulsion tank, dissolve white sugar, is poured slowly into steady simultaneously
Determine agent, abundant predissolve stirring 15-20min, form carbohydrate gum liquid；In two other emulsion tanks, be separately added into mango juice,
High fructose syrup, appropriate amount of purified water liftout, it is sufficiently stirred for dissolving acidic flavoring agent, sweeting agent with less than 50 DEG C warm water in being pre-dissolved bucket, adds
The water yield is for the purpose of can being completely dissolved powder, and the container water of liquid material is rinsed well；
B: allocate in allotment bucket in the following order: carbohydrate gum liquid → high fructose syrup → mango juice → acidic flavoring agent →
Sweeting agent → pigment → edible essence → add water constant volume；
C: sampling detection: allocating 1 ton, in blend tank, constant volume is 1000L, stirs 10-15 minute, sampling detection physics and chemistry refers to
Mark；
Physical and chemical index:
D: adjust physical and chemical index: be adjusted according to physical and chemical index limit standard, until physical and chemical index complies fully with standard
Till；
3) filter: carrying out according to filter progress operation requirement, by force (forcing) pump and pipelined filter, fineness is 100 mesh
Filter, after filtration, squeeze into sterilization machine, confirm before carrying out fill；
4) homogenizing: with the pressure of 23MPa, by homogenizer, fruit drink is carried out homogenizing process；
5) sterilization: sterilizer is that bushing type sterilizes and is furnished with cooling system, to sterilization cooling system through 115 before producing
DEG C or 125 DEG C carry out 15 seconds system sterilization, it is ensured that the aseptic condition of whole system, when sterilization temperature and holding temperature
It is not less than technological order when setting up definite value lower limit, enters cooling system；
Microbiological indicator:
6) cleaning and sterilizing: bottle ozone concentration 0.4mg/L, wash bottle water column rushes at the bottom of bottle；Bottle cap: pass through chlorine dioxide
250ppm rinses；
7) fill: when fill starts, head examines 12 bottles, test torsion, net content and physical and chemical index, in pouring process on request
Inspect by random samples；
8) torsion and sugar speckle: 2-2.5N.m, sugar-free speckle；
9) capping: good seal, Wu Gaogai, without abscission ring；
10) set mark: standard: without askew mark；
11) coding: the time that guarantees is correct, font is clear；
12) lamp inspection: mark before casing with set after including fill, range estimation detection impurity, choose net capacity not enough low with liquid level
Product, chooses the undesirable product of labeling；
Sense organ:
13) packaging: the time that guarantees is correct, font clear, sealing is good；
14) product inspection.
In order to prove that beneficial effects of the present invention, spy enumerate following test example further:
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Compound stabilizers summation | 0.83 | 1.04 | 1.35 | 1.62 |
| Relative suspension stability | 0.41 | 0.49 | 0.58 | 0.67 |
Claims (6)
1. the preparation method of a mango juice, it is characterised in that: comprise the following steps:
1) raw material is prepared:
Powder: white sugar 5-10 part, acidic flavoring agent 1.5-2.0 part, sweeting agent 0.001-0.003 part, stabilizer 0.0016-0.0017
Part, pigment 0.003-0.005 part；
Liquor: mango juice 50-52 part, edible essence 0.0003-0.0007 part, high fructose syrup 5-10 part, surplus adds pure water
To 100 parts；
2) allotment:
A. predissolve: add 80-90 DEG C of pure water of more than 500L in emulsion tank, dissolve white sugar, be poured slowly into stabilizer simultaneously,
Fully predissolve stirring 15-20min, forms carbohydrate gum liquid；In two other emulsion tanks, it is separately added into mango juice, really Portugal
Syrup, appropriate amount of purified water liftout, it is sufficiently stirred for dissolving acidic flavoring agent, sweeting agent, amount of water with less than 50 DEG C warm water in being pre-dissolved bucket
For the purpose of can being completely dissolved powder, the container water of liquid material is rinsed well；
B: allocate in allotment bucket in the following order: carbohydrate gum liquid → high fructose syrup → mango juice → acidic flavoring agent → sweet taste
Agent → pigment → edible essence → add water constant volume；
C: sampling detection: allocating 1 ton, in blend tank, constant volume is 1000L, stirs 10-15 minute, sampling detection physical and chemical index；
D: adjust physical and chemical index: be adjusted according to physical and chemical index limit standard, until physical and chemical index complies fully with standard；
3) filtering: carry out according to filter progress operation requirement, by force (forcing) pump and pipelined filter, fineness is that 100 mesh filter,
Squeeze into sterilization machine after filtration, confirm before carrying out fill；
4) homogenizing: with the pressure of 20-25MPa, by homogenizer, fruit drink is carried out homogenizing process；
5) sterilization: sterilizer is that bushing type sterilize and is furnished with cooling system, before producing to the cooling system that sterilizes through 115 DEG C or
The system sterilization carrying out 15 seconds of 125 DEG C, it is ensured that the aseptic condition of whole system, when sterilization temperature and holding temperature are the lowest
When technological order sets up definite value lower limit, enter cooling system；
6) cleaning and sterilizing: bottle ozone concentration 0.3-0.5mg/L, wash bottle water column rushes at the bottom of bottle；Bottle cap: by chlorine dioxide 200-
250ppm rinses；
7) fill: when fill starts, head examines 12 bottles, test torsion, net content and physical and chemical index, pouring process is carried out on request
Sampling observation；
8) torsion and sugar speckle: 2-2.5N.m, sugar-free speckle:
9) capping: good seal, Wu Gaogai, without abscission ring；
10) set mark: standard: without askew mark；
11) coding: the time that guarantees is correct, font is clear；
12) lamp inspection: after including fill and before set mark vanning, range estimation detection impurity, choose the product that net capacity is not enough and liquid level is low,
Choose the undesirable product of labeling；
13) packaging: the time that guarantees is correct, font clear, sealing is good；
14) product inspection.
2. the preparation method of mango juice as claimed in claim 1: it is characterized in that: described acidic flavoring agent is citric acid and lemon
Lemon acid sodium.
3. the preparation method of mango juice as claimed in claim 1: it is characterized in that: described sweeting agent is sucralose.
4. the preparation method of mango juice as claimed in claim 1: it is characterized in that: described stabilizer is xanthan gum and knot
Cold glue.
5. the preparation method of mango juice as claimed in claim 1: it is characterized in that: described pure electrical conductivity of water is little
In 8 μ s/cm, PH:6.5-7.5.
6. one kind with the mango juice beverage made by the preparation method according to any one of claim 1-5.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610637851.6A CN106213082A (en) | 2016-08-05 | 2016-08-05 | Mango juice beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610637851.6A CN106213082A (en) | 2016-08-05 | 2016-08-05 | Mango juice beverage and preparation method thereof |
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| CN106213082A true CN106213082A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610637851.6A Pending CN106213082A (en) | 2016-08-05 | 2016-08-05 | Mango juice beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721741A (en) * | 2017-01-12 | 2017-05-31 | 山东奇华顿食品科技有限公司 | A kind of mango beverage and its preparation technology |
| CN109497368A (en) * | 2018-12-14 | 2019-03-22 | 贵州宏财聚农投资有限责任公司 | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt |
| CN113785924A (en) * | 2021-09-08 | 2021-12-14 | 北京自由时代科技发展有限公司 | Hyaluronic acid drinking water and preparation process thereof |
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| WO2014181944A1 (en) * | 2013-05-09 | 2014-11-13 | 농업회사법인 주식회사 자담 | Mixed beverage of citrus-derived cellulose gel and method for preparing same |
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| CN101066147A (en) * | 2006-08-24 | 2007-11-07 | 广东海洋大学 | Process of producing mango juice |
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| WO2014181944A1 (en) * | 2013-05-09 | 2014-11-13 | 농업회사법인 주식회사 자담 | Mixed beverage of citrus-derived cellulose gel and method for preparing same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106721741A (en) * | 2017-01-12 | 2017-05-31 | 山东奇华顿食品科技有限公司 | A kind of mango beverage and its preparation technology |
| CN109497368A (en) * | 2018-12-14 | 2019-03-22 | 贵州宏财聚农投资有限责任公司 | A kind of functional beverage and preparation method thereof containing Rosa roxburghii Tratt |
| CN113785924A (en) * | 2021-09-08 | 2021-12-14 | 北京自由时代科技发展有限公司 | Hyaluronic acid drinking water and preparation process thereof |
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Application publication date: 20161214 |