CN107821894A - A kind of preparation method of mango juice fermented beverage - Google Patents
A kind of preparation method of mango juice fermented beverage Download PDFInfo
- Publication number
- CN107821894A CN107821894A CN201711243652.8A CN201711243652A CN107821894A CN 107821894 A CN107821894 A CN 107821894A CN 201711243652 A CN201711243652 A CN 201711243652A CN 107821894 A CN107821894 A CN 107821894A
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- CN
- China
- Prior art keywords
- mango juice
- preparation
- mango
- fermented beverage
- juice fermented
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 59
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 59
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 59
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 18
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 58
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000265 homogenisation Methods 0.000 claims description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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 belongs to mango processing technique field, more particularly to a kind of preparation method of mango juice fermented beverage.A kind of preparation method of mango juice fermented beverage, comprises the following steps：(1) preparation of mango juice, (2) inoculation fermentation, (3) allotment, homogeneous and (4) bottling, sterilization.The preparation method of the mango juice fermented beverage of the present invention is simple, is adapted to large-scale production；The mango juice fermented beverage of the present invention is in good taste, and often drinking contributes to body and mind pleasant.
Description
Technical field
The invention belongs to mango processing technique field, more particularly to a kind of preparation method of mango juice fermented beverage.
Background technology
Mango, originate in India.Fruit morphology has ellipse, kidney-shaped and obovate etc..The pericarp of mellow fruit has green, Huang
Color, and the aubergine that arrives, pulp are yellow or orange-yellow, fruit juice and fiber are because of kind and different.Mango Fruit ellipse is lubricious, and pericarp is in
Lemon yellow, taste glycol, shape and color are pretty and dazzling.Mango is famous tropical fruit (tree), is described as " king of tropical fruit (tree) ".In China,
Mainly originate in the provinces and regions such as Taiwan, Guangdong, Guangxi, Hainan and Fujian, Yunnan, Sichuan.
The nutritive value of mango is high, and vitamin A content is up to 3.8%, it is more than apricot go out 1 times.It is ascorbic to contain
Amount is also above orange Dian strawberries.Mango contains the nutritional ingredients such as sugared Dian protein and calcium Dian phosphorus Dian iron, is that human body institute is required.According to right
The several mango principal item analysiss of data in China mango producing region are concluded, mango soluble solid 14%-24.8%, sugar content
11%-19%, protein 0.65%-1.31%, every 100 grams of pulp 2281-6304 containing carrotene micrograms, and also it is needed by human
Micro- ＜ selenium, calcium, phosphorus, the ＞ contents such as potassium it is also very high.
The content of the invention
A kind of the defects of the invention aims to make up prior art, there is provided preparation side of mango juice fermented beverage
Method.
To achieve these goals, the present invention is realized using following technical scheme：
A kind of preparation method of mango juice fermented beverage, comprises the following steps：
(1) preparation of mango juice：Fresh mango is taken to clean peeling, be cut into small pieces shape, is blended with bruisher, adds running water
In colloid mill homogeneous 5-10min, pH value is adjusted to be hot filling into 5.5-6.0 in sterile chamber, and be cooled to 40 with sodium carbonate liquor
It is DEG C standby；
(2) inoculation fermentation：Mixed bacteria is inoculated in mango juice, 10-15h is cultivated at 37 DEG C；
(3) allotment, homogeneous：Add defatted milk to be allocated, by temperature control at 50-60 DEG C, homogenization pressure enters for 20MPa
Row homogenization；
(4) bottle, sterilize：Homogeneous good beverage 250mL vials or other container fillings will be allocated；Filling and sealing
Afterwards, sterilization processing is carried out using 85 DEG C of holding 20min sterilization conditions；It should be cooled down immediately after sterilization, as finished product.
Preferably, the addition of running water is 3-8 times of mango quality in step (1).
Preferably, mixed bacteria is Bulgarian Lactobacillus in step (2)：Streptococcus thermophilus is according to mass ratio 1.5:
1 composition.
Preferably, the inoculum concentration of mixed bacteria is the 2-4% of mango juice quality in step (2).
Preferably, the addition of defatted milk is the 5-10% of mango juice quality in step (3).
Compared with prior art, the device have the advantages that being：
1. the preparation method of the mango juice fermented beverage of the present invention is simple, it is adapted to large-scale production.
2. the mango juice drink fermented of the present invention is in good taste, often drinking contributes to body and mind pleasant.
Embodiment
With reference to specific embodiment, make further details of elaboration to the present invention, but embodiments of the present invention are not
It is confined to the scope of embodiment expression.
Embodiment 1：
A kind of preparation method of mango juice fermented beverage, comprises the following steps：
(1) preparation of mango juice：Fresh mango is taken to clean peeling, be cut into small pieces shape, is blended with bruisher, adds running water
In colloid mill homogeneous 5min, adjust pH value to be hot filling into sterile chamber to 5.5 with sodium carbonate liquor, and be cooled to 40 DEG C it is standby；
The addition of running water is 3 times of mango quality；
(2) inoculation fermentation：Mixed bacteria is inoculated in mango juice, 10h is cultivated at 37 DEG C；Mixed bacteria is Bao Jiali
Sub- Bacillus acidi lactici：Streptococcus thermophilus is according to mass ratio 1.5:1 composition；The inoculum concentration of mixed bacteria is the 2-4% of mango juice quality；
(3) allotment, homogeneous：Add defatted milk to be allocated, by temperature control at 50 DEG C, homogenization pressure is carried out for 20MPa
Homogenization；The addition of defatted milk is the 5% of mango juice quality；
(4) bottle, sterilize：Homogeneous good beverage 250mL vials or other container fillings will be allocated；Filling and sealing
Afterwards, sterilization processing is carried out using 85 DEG C of holding 20min sterilization conditions；It should be cooled down immediately after sterilization, as finished product.
Embodiment 2：
A kind of preparation method of mango juice fermented beverage, comprises the following steps：
(1) preparation of mango juice：Fresh mango is taken to clean peeling, be cut into small pieces shape, is blended with bruisher, adds running water
In colloid mill homogeneous 10min, adjust pH value to be hot filling into sterile chamber to 6.0 with sodium carbonate liquor, and be cooled to 40 DEG C it is standby
With；The addition of running water is 8 times of mango quality；
(2) inoculation fermentation：Mixed bacteria is inoculated in mango juice, 15h is cultivated at 37 DEG C；Mixed bacteria is Bao Jiali
Sub- Bacillus acidi lactici：Streptococcus thermophilus is according to mass ratio 1.5:1 composition；The inoculum concentration of mixed bacteria is the 4% of mango juice quality；
(3) allotment, homogeneous：Add defatted milk to be allocated, by temperature control at 60 DEG C, homogenization pressure is carried out for 20MPa
Homogenization；The addition of defatted milk is the 10% of mango juice quality；
(4) bottle, sterilize：Homogeneous good beverage 250mL vials or other container fillings will be allocated；Filling and sealing
Afterwards, sterilization processing is carried out using 85 DEG C of holding 20min sterilization conditions；It should be cooled down immediately after sterilization, as finished product.
Embodiment 3：
A kind of preparation method of mango juice fermented beverage, comprises the following steps：
(1) preparation of mango juice：Fresh mango is taken to clean peeling, be cut into small pieces shape, is blended with bruisher, adds running water
In colloid mill homogeneous 8min, adjust pH value to be hot filling into sterile chamber to 5.8 with sodium carbonate liquor, and be cooled to 40 DEG C it is standby；
The addition of running water is 5 times of mango quality；
(2) inoculation fermentation：Mixed bacteria is inoculated in mango juice, 12h is cultivated at 37 DEG C；Mixed bacteria is Bao Jiali
Sub- Bacillus acidi lactici：Streptococcus thermophilus is according to mass ratio 1.5:1 composition；The inoculum concentration of mixed bacteria is the 3% of mango juice quality；
(3) allotment, homogeneous：Add defatted milk to be allocated, by temperature control at 55 DEG C, homogenization pressure is carried out for 20MPa
Homogenization；The addition of defatted milk is the 6% of mango juice quality；
(4) bottle, sterilize：Homogeneous good beverage 250mL vials or other container fillings will be allocated；Filling and sealing
Afterwards, sterilization processing is carried out using 85 DEG C of holding 20min sterilization conditions；It should be cooled down immediately after sterilization, as finished product.
The description of the foregoing specific illustrative embodiment to the present invention is to illustrate and the purpose of illustration.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explain that the certain principles of the present invention and its reality should
With so that those skilled in the art can realize and utilize the present invention a variety of exemplaries and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (5)
1. a kind of preparation method of mango juice fermented beverage, it is characterised in that comprise the following steps：
(1) preparation of mango juice：Fresh mango is taken to clean peeling, be cut into small pieces shape, is blended with bruisher, adds running water in glue
Body grinds homogeneous 5-10min, adjusts pH value to be hot filling into sterile chamber to 5.5-6.0 with sodium carbonate liquor, and be cooled to 40 DEG C it is standby
With；
(2) inoculation fermentation：Mixed bacteria is inoculated in mango juice, 10-15h is cultivated at 37 DEG C；
(3) allotment, homogeneous：Add defatted milk to be allocated, by temperature control at 50-60 DEG C, homogenization pressure is that 20MPa is carried out
Matter processing；
(4) bottle, sterilize：Homogeneous good beverage 250mL vials or other container fillings will be allocated；After filling and sealing, adopt
Sterilization processing is carried out with 85 DEG C of holding 20min sterilization conditions；It should be cooled down immediately after sterilization, as finished product.
2. the preparation method of mango juice fermented beverage according to claim 1, it is characterised in that running water in step (1)
Addition is 3-8 times of mango quality.
3. the preparation method of mango juice fermented beverage according to claim 1, it is characterised in that mixed bacteria in step (2)
For Bulgarian Lactobacillus：Streptococcus thermophilus is according to mass ratio 1.5:1 composition.
4. the preparation method of mango juice fermented beverage according to claim 1, it is characterised in that mixed bacteria in step (2)
Inoculum concentration be mango juice quality 2-4%.
5. the preparation method of mango juice fermented beverage according to claim 1, it is characterised in that defatted milk in step (3)
Addition is the 5-10% of mango juice quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711243652.8A CN107821894A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of mango juice fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711243652.8A CN107821894A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of mango juice fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821894A true CN107821894A (en) | 2018-03-23 |
Family
ID=61646981
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711243652.8A Pending CN107821894A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of mango juice fermented beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821894A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259905A (en) * | 2016-08-11 | 2017-01-04 | 广西石埠乳业有限责任公司 | A kind of fermentation Sucus Mangiferae indicae beverage and preparation method thereof |
| CN106858229A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of mango fermented beverage and preparation method thereof |
-
2017
- 2017-11-30 CN CN201711243652.8A patent/CN107821894A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858229A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of mango fermented beverage and preparation method thereof |
| CN106259905A (en) * | 2016-08-11 | 2017-01-04 | 广西石埠乳业有限责任公司 | A kind of fermentation Sucus Mangiferae indicae beverage and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180323 |