Processing method of mango whole juice
A processing method and mango technology, applied in the field of mango juice processing, can solve the problems of juice precipitation and nutrient damage, color instability, environmental pollution, etc., and achieve the effects of reducing production costs, reducing waste of resources, and improving yields
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[0013] A kind of processing method of whole mango juice is characterized in that it is made up of following steps:
[0014] 1) Clean high-quality mangoes, blanching them at 85°C for 3 minutes, remove the pits, add 0.04% D-sodium erythorbate, 0.06% L-cysteine and 0.02% phytic acid, and then add 1.5 times the amount of water Beat the pulp and keep it fresh at 4°C for later use;
[0015] 2) Heat the fruit pulp obtained in step 1 to 42°C in a water bath, adjust the initial pH value to 5.0 with 0.5% acetic acid by volume, add 0.07% pectinase and 0.01% cellulase, and carry out enzymatic hydrolysis at constant temperature for 60 minutes. Bath inactivates the enzyme for 3 minutes;
[0016] 3) Squeeze the juice from the enzymatic hydrolyzate obtained in step 2, and filter the obtained juice at 0.8MPa high pressure, then add 6.5% honey, 5% white sugar, 0.02% citric acid, 0.09% PGA, 0.06% xanthan gum, Quality 2 times;
[0017] 4) Concentrate the product obtained in step 3 in vacuum ...
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