Process of producing mango juice

Abstract

During producing mango juice, composite enzyme comprising pectase and cellulase is added so as to raise mango juice yield and lower viscosity. The process has mild enzyme treatment, production cost basically equal to that of traditional process, convenient operation and obviously raised economic benefit. Compared with traditional production process, the present invention has over 9.0 % raised mango juice yield, and the mango juice has raised soluble solid matter content and may be used in producing mango juice product with stable quality.

Description

technical field [0001] The invention belongs to fruit juice production technology, in particular to a production method of mango puree. Background technique [0002] Mango harvesting period is short, high temperature and high humidity during the harvesting season, coupled with delicate fruit body, thin skin and juicy, high respiratory metabolism, strong transpiration, it is easy to cause mechanical damage and rot. The storage period of mango is only ten days to one month. In order to adapt to and promote the development of the mango planting industry, one of the most effective ways is to develop the mango processing industry and develop a series of mango deep-processing products. According to statistics, the annual loss of mango storage and circulation is higher than 20%, and the loss of other subtropical fruits is also much higher than that of temperate and frigid fruits. As far as processing is concerned, the processing ratio of temperate and frigid fruits is much higher...

AI Technical Summary

Problems solved by technology

The processing rate of domestic mangoes is less than 15%

In 1993, domestic scholar Yu Jinchun used enzyme as one of the clarifying agents when comparing the effects of peeling and non-peeling, blanching and non-blanching on the yield of mango clarified juice, but enzymes from different sources have different viscosity-reducing effects.

The pectin content in mango is relatively high, so that in the production of mango puree, due to the high viscosity of the puree, the yield is low, resulting in waste of raw materials and increased production costs

Moreover, the resistance increases when the slurry is transported, which wastes energy and increases the cleaning workload of the pipeline.

In addition, the high-viscosity pulp tastes not smooth, and the quality is poor, which limits the application

The application of a single enzyme preparation, such as the addition of pectinase, can partially reduce the viscosity of the pulp and improve the yield of the product, but it is still not ideal