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Preparation method of mango condensed thick juice

A technology of mango and fruit pulp, which is applied in the field of preparation of mango concentrated muddy juice, can solve problems such as rough processing technology, single variety, and lack of a good brand and scale, and achieve the goals of reducing viscosity, increasing juice yield, and improving storage stability Effect

Inactive Publication Date: 2009-09-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, special mango processing is still in its infancy in my country. As far as the national market is concerned, although some mango deep-processing products are sold, they have not formed a good brand and scale. People's living needs, large market capacity and attractive prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Blanch fresh mangoes in boiling water for 5 minutes, then cool immediately. Dehulling and pitting are carried out in a double pass beater. Carry out beating by adding water according to the ratio of material-water ratio 1:2 subsequently, and add citric acid 0.3%, ascorbic acid 0.02% and erythorbic acid 0.02% (by pulp weight) while beating, adjust pH between 3.5-4.0, carry out Color protection. At a temperature of 40°C and a pH of 3.5-4.0, first use 0.03% cellulase, 0.05% glucoamylase and 0.002% pectinase compound enzyme preparation for enzymolysis for 45 minutes; then use 0.02% acid protease The solution time is 40min, and the dosage of the above enzymes is based on the weight of the fruit pulp. After the enzymatic hydrolysis is completed, perform an enzyme-inactivating treatment, and the enzyme-inactivating condition is 90-100°C for 3-5min. After cooling the enzyme-inactivated pulp to below 40°C, press filter to filter out fibrous matter and retain more pulp compone...

Embodiment 2

[0029] Blanch fresh mangoes in boiling water for 7 minutes, then cool immediately. Dehulling and pitting are carried out in a double pass beater. Carry out beating by adding water according to the ratio of material-water ratio 1:2 subsequently, and add citric acid 0.2%, ascorbic acid 0.05% and isoascorbic acid 0.01% (by pulp weight) while beating, adjust pH between 3.5-4.0, carry out Color protection. At a temperature of 45°C and a pH of 3.5-4.0, first use 0.02% cellulase, 0.1% glucoamylase and 0.001% pectinase compound enzyme preparation for enzymolysis for 60 minutes; then use 0.03% acid protease The solution time is 30 minutes, and the above enzyme dosages are based on the weight of the fruit pulp. After the enzymatic hydrolysis is completed, perform an enzyme-inactivating treatment, and the enzyme-inactivating condition is 90-100°C for 3-5min. The pulp after enzyme inactivation is cooled to below 40°C, and subjected to pressure filtration to filter out fibrous substance...

Embodiment 3

[0031] Blanch fresh mangoes in boiling water for 3 minutes, then cool immediately. Dehulling and pitting are carried out in a double pass beater. Carry out beating by adding water according to the ratio of feed water 1: 2 subsequently, and add citric acid 0.1%, ascorbic acid 0.03% and isoascorbic acid 0.03% (by pulp weight) while beating, adjust pH between 3.5-4.0, carry out Color protection. At a temperature of 35°C and a pH of 3.5-4.0, first use 0.01% cellulase, 0.08% glucoamylase and 0.003% pectinase compound enzyme preparation for enzymolysis for 30 minutes; then use 0.01% acid protease The solution time is 50min, and the dosage of the above enzymes is based on the weight of the fruit pulp. After the enzymatic hydrolysis is completed, perform an enzyme-inactivating treatment, and the enzyme-inactivating condition is 90-100°C for 3-5min. The pulp after enzyme inactivation is cooled to below 40°C, and subjected to pressure filtration to filter out fibrous substances and r...

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Abstract

The invention relates to a preparation method for mango condensed thick juice, belonging to the technical field of the application of enzyme engineering technology to the food industry. The method comprises the following steps: using fresh mangos as raw material, blanching, peeling, discarding kernels, protecting colors and pulping to obtain mango pulp; then, carrying out composite enzymolysis treatment of cellulose, glucamylase, pectase and acid protease, degerming and pressure filtering to obtain mango zymolyte juice; and concentrating, packaging, sterilizing and cooling to obtain the mango condensed thick juice product with the dissolvable solid content of 50 to 60 degrees Brix, the beta-renieratene content more than 4000 microgrammes / g and a pH value of 3.6 to 4.0. The invention has the advantages of scientific and reasonable technology, simple and convenient operation, high juice yield rate, high maintenance rate of nutrient contents, such as pulp, and the like, high degree of concentration and good color stability.

Description

technical field [0001] The invention discloses a method for preparing mango concentrated muddy juice, which belongs to the technical field of application of enzyme engineering technology in food industry. Background technique [0002] Mango (mango) or mango, also known as lemon fruit and honeydew. The core is flat, connected with the pulp, orange-yellow, with a little fiber. Fully ripe mango, the pulp weight is about 60%-75% of the whole fruit weight. Mango contains 8%-16% sugar, mainly sucrose. The acid content is 0.2%-0.7%. In addition to citric acid, there are also malic acid, succinic acid, oxalic acid, etc. Contains more vitamins, carotene content is also high, vitamin A content reaches 1000-6000IU. [0003] At present, fruit and vegetable juice can be roughly divided into clear juice, muddy juice and fruit juice (fruit and vegetable pulp). The juice varieties processed into clear juice mainly include apple juice, grape juice and some berry juices. Citrus juice, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/08A23L2/84A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 许学勤朱巧力夏文水姜启兴项建琳
Owner JIANGNAN UNIV
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