CN109567086A - A kind of quick freezing mango puree and preparation method thereof - Google Patents
A kind of quick freezing mango puree and preparation method thereof Download PDFInfo
- Publication number
- CN109567086A CN109567086A CN201811392363.9A CN201811392363A CN109567086A CN 109567086 A CN109567086 A CN 109567086A CN 201811392363 A CN201811392363 A CN 201811392363A CN 109567086 A CN109567086 A CN 109567086A
- Authority
- CN
- China
- Prior art keywords
- mango
- quick freezing
- parts
- temperature
- propolis
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of quick freezing mango puree and preparation method thereof.The quick freezing mango puree includes the following raw material: mango mud, fruit ferment, propolis extract, garlic juice and white granulated sugar.Quick freezing mango puree of the invention, using mango mud as primary raw material, add fruit ferment, propolis extract, the ingredients such as garlic juice and white granulated sugar, quick freezing mango puree obtained has nutritive value abundant, also there is antibacterial, anti-inflammatory, it is antipruritic, it is anti-oxidant, enhancing is immune, it is hypoglycemic, reducing blood lipid, it is antitumor, tonifying middle-Jiao and Qi, stomach function regulating moistening lung, yin-nourishing hidroschesis and other effects, under conditions of not adding any food additives, promote the mouthfeel of quick freezing mango puree, it can also play and guarantee the quality and fresh-keeping effect simultaneously, quick freezing mango puree is set to keep natural flavour mountaineous steadily in the long term.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of quick freezing mango puree and preparation method thereof.
Background technique
Mango is one of famous tropical fruit (tree), and Mango Fruit contains sugar, protein, crude fibre, and the dimension contained by mango is raw
The precursor carrotene ingredient of plain A is especially high, is rare in all fruit.Secondly Vitamin C content is not also low.Minerals,
Protein, fat, carbohydrate etc. and its main nutrient composition.It can fruit juice, jam, can, pickling, sour and hot pickles and mango processed
Milk powder, preserved fruit etc..
Puree, be fruit pureed flow morphology, be fresh fruit is cleaned, pick up choosing, mashing, modulation, concentration, sterilization
Etc. the product that is process of production processes, product there is the peculiar taste of natural fruit, the smell of fruits is very sweet, mellow in taste, and nutrition is rich
Richness, can directly swallow edible without chewing, be particularly suitable for children and designed for old people, be well received by consumers, be to have very much hair
The natural green instant food of exhibition prospect.
The industrial puree product variety in China is less at present, and market is deficient, usually adds during making puree
Thickener (sodium alginate), preservative (sodium benzoate), acidity regulator (citric acid), antioxidant (vitamin C) etc. are in GB
Food additives involved in 2760-2014, with promoted mouthfeel, guarantee the quality with it is fresh-keeping.But human body it is edible excessive be added with food
The puree of additive can cause adverse effect to the health of human body, not meet original intention of the puree as healthy food.
Summary of the invention
In order to overcome shortcoming and defect existing in the prior art, the purpose of the present invention is to provide a kind of quick freezing mango fruits
Mud, using mango mud as primary raw material, the ingredients such as addition fruit ferment, propolis extract, garlic juice and white granulated sugar are obtained quick-frozen
Mango puree have nutritive value abundant, also have antibacterial, anti-inflammatory, it is antipruritic, anti-oxidant, enhancing it is immune, hypoglycemic, drop blood
Rouge, antitumor, tonifying middle-Jiao and Qi, stomach function regulating moistening lung, yin-nourishing hidroschesis and other effects, under conditions of not adding any food additives, mention
The mouthfeel of quick freezing mango puree is risen, while can also play and guarantee the quality and fresh-keeping effect, protects quick freezing mango puree steadily in the long term
It holds natural flavour mountaineous.
Another object of the present invention is to provide a kind of quick freezing mango puree and preparation method, the preparation method operation letter
Single, easy to control, high production efficiency, production cost is low, can be used for being mass produced.
The purpose of the invention is achieved by the following technical solution: a kind of quick freezing mango puree, the original including following parts by weight
Material:
Quick freezing mango puree of the invention adds fruit ferment, propolis extract, garlic using mango mud as primary raw material
The ingredients such as juice and white granulated sugar, quick freezing mango puree obtained have nutritive value abundant, also have antibacterial, anti-inflammatory, antipruritic, anti-
Oxidation enhances immune, hypoglycemic, reducing blood lipid, antitumor, tonifying middle-Jiao and Qi, stomach function regulating moistening lung, yin-nourishing hidroschesis and other effects, is not adding
Under conditions of any food additives, the mouthfeel of quick freezing mango puree is promoted, while can also play and guarantee the quality and fresh-keeping effect, is made
Quick freezing mango puree keeps natural flavour mountaineous steadily in the long term.The fruit ferment of addition is with health role to human body, can balance interior
Secretion, beautifying face and moistering lotion, improves body immune, enhancing passive protective physical fitness, loses weight, fills blood activating cell.The propolis of addition extracts
The abundant and unique bioactive substance that object contains, makes it have that antibacterial, anti-inflammatory, antipruritic, anti-oxidant, enhancing is immune, drop blood
The multiple functions such as sugar, reducing blood lipid, antitumor.The garlic juice of addition has prevention diabetes, anti-cancer and cancer-preventing, anti-aging, prevention
Lead poisoning, anti-inflammatory sterilizing, prevention arthritis and other effects, are applied in the present invention, can prevent mango mud brown stain, play and guarantee the quality and protect
Propolis extract is compounded synergistic effect with garlic juice with weight ratio 2-8:5-10, improves quick freezing mango puree by fresh effect
Anticorrosion effect, greatly prolongs the shelf-life.The white granulated sugar of addition be mainly used for adjust puree sugariness, have tonifying middle-Jiao and Qi and
The effect of stomach moistening lung, yin-nourishing hidroschesis, compounds synergistic effect with propolis extract with weight ratio 2-8:8-15, avoids edible white granulated sugar
Excessively lead to blood glucose rise, guarantees that the sweet tea acid of quick freezing mango puree is moderate, it is tasty, promote the mouthfeel of quick freezing mango puree.
Preferably, the preparation method of every part of mango mud includes the following steps:
(A1), 100-120 portions of mango, 4-8 portions of salt and 10-15 parts of water are weighed by weight, it is spare；
(A2), mango is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and mangrove bark；
(A3), salt and water are added in the mangrove bark obtained to step (A2), stirs 1-2h, pulping obtains pretreated
Mangrove bark；
(A4), the mango pulp that step (A2) obtains is uniformly mixed with the pretreated mangrove bark that step (A3) obtains,
A certain amount of complex enzyme is added after squeezing and stirs evenly, 1-2h is digested at a temperature of 38-42 DEG C, is squeezed again, inactivates, mistake
60-100 mesh is to get the mango mud.
Using mango mud made from above-mentioned preparation method, mouthfeel top ten, utilization rate is high, and nutritive value is high, with mango point
The skin and meat separated out is primary raw material, produces the mango mud to look good, smell good and taste good, improves the utilization rate of mangrove bark, avoid mangrove bark
Abandon waste of resource, the mangrove bark after discarding be easy to turn sour it is smelly, pollute environment.Wherein, in step (A2), sterilization treatment can prevent
The microbiological oxidation mango being only attached on mango leads to mango brown stain and scraps；In step (A3), 1-2h is stirred, mango is made
Skin is sufficiently combined with salt, removes the bitter taste of mangrove bark, and the mangrove bark after pulping is convenient for further processing；Step (A4)
In, handled using squeezing twice, for the first time the purpose of squeezing be make mango pulp and mangrove bark tentatively squeeze obtain fiber disperse,
The longer slurry of fibre length, while complex enzyme being promoted to be uniformly dispersed in the slurry, enzymolysis efficiency is improved, the fibre in fiber is reduced
The content of dimension element and pectin, improves the utilization rate of mangrove bark and mango, and the product after enzymatic hydrolysis can play work in mango mud again
With improving the mouthfeel of mango mud；The purpose of second squeezing is to obtain that content of cellulose in fiber is lower, fibre length is shorter
Slurry, be convenient for 60-100 mesh, and removed the slag charges such as fiber in slurry, improve the mouthfeel of mango mud.
Preferably, in the step (A4), the additive amount of complex enzyme is the 0.05-0.08wt% of mango total amount, described multiple
Synthase is made of pectase and cellulase by weight 4-7:1.
Pectase and cellulase act synergistically by weight 4-7:1, promote the degradation of cell wall, in conjunction with step (A4)
Operation, the pectin and cellulose degradation rate of mango and mangrove bark can reach 75%-85%, improve the benefit of mango and mangrove bark
With rate.
Preferably, the preparation method of every part of fruit ferment includes the following steps:
(B1), 50-60 parts of strawberry pulp, 2-4 parts of cellulases, 0.5-1 parts of hemicellulases, 1- are weighed according to parts by weight
3 parts of pectases, 0.5-0.8 parts of saccharomycete, 5-8 parts of white sugar, 0.3-1 portions of salt and 5-15 parts of water, it is spare；
(B2), it takes white sugar and strawberry pulp to mix and blend, cellulase, the half fiber of step (B1) is sequentially added after sterilizing
Plain enzyme and pectase are tieed up, stirs evenly, 1-2h is digested at a temperature of 38-42 DEG C, is inactivated, enzymatic hydrolysis slurry is obtained；
(B3), saccharomycete is added into the enzymatic hydrolysis slurry that step (B2) obtains, is uniformly mixed, ferments at a temperature of 22-28 DEG C
70-100d sterilizes, filtering, and salt is added into filtrate and stirs evenly, obtains the fruit ferment.
Fruit ferment obtained by adopting the above technical scheme, the product after enzymatic hydrolysis and fermentation, not only by fresh fruit cell wall
Decompose, also decomposition fresh fruit cell film, by the several functions such as the original vitamin C of fruit, Polyphenols, flavonoids, anthocyanidin at
Divide and release, be convenient for absorption of human body, it is living that amylase, protease, lipase and superoxide dismutase etc. are secreted out of after fermentation
Sexual function enzyme and various nutriments, it is with health role to human body, endocrine, activating cell, beautifying face and moistering lotion, raising can be balanced
Body immune, loses weight, fills blood at enhancing passive protective physical fitness, and cellulose is added using strawberry pulp as primary raw material in aromatic flavour
The ferment that enzyme, hemicellulase, pectase and saccharomycete are formed with weight ratio 0.5-1:1-3:1-3:0.5-0.8, synergistic effect,
In enzymatic hydrolysis, fermentation process, strawberry pulp and white sugar are consumed, various bioactivators are obtained, forms fruit after final processing
Ferment improves nutritive value.Strawberry pulp vitamin C rich in itself, VitAVitE, nicotinic acid, dimension life
Plain B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry pulp amine, pectin, cellulose, folic acid, iron, calcium, tan
The nutriments such as acid and anthocyanidin are spent, there is beauty and skin care, prevention and cure of cardiovascular disease, keep alimentary canal health, promote digestible energy
Power, maintenance epithelial tissue health, improving eyesight nourishing the liver, enhancing development and other effects；Pass through cellulase, hemicellulase and pectin
The synergistic effect of enzyme digests hemicellulose, pectic substance and the cellulose of strawberry pulp, cell wall of degrading, cell out of tissue
It separates, obtains exposed protoplast.Saccharomycetes to make fermentation is added, amylase, protease, lipase and super oxygen are secreted out of
The nutriments such as object mutase isoreactivity functional enzyme and protein, amino acid, it is with health role to human body, interior point can be balanced
It secretes, activating cell, beautifying face and moistering lotion, improves body immune, enhancing passive protective physical fitness, lose weight, fill blood.Addition white sugar is cellulose
Enzyme, hemicellulase, pectase and saccharomycete provide energy, while promoting the mouthfeel of fruit ferment；The salt of addition can remove
The bitterness sense of fruit ferment after enzymatic hydrolysis and fermentation is applied in quick freezing mango puree, can increase mouthfeel, improves nutritive value.
Wherein, white sugar and strawberry pulp are mixed and are blended by step (B2), because white sugar is crystalline particles, the white sugar when blending
It can promote the cell wall rupture of strawberry pulp with strawberry pulp friction, improve pulping efficiency, mention while by the effect of osmotic pressure
High enzymolysis efficiency, the product after enzymatic hydrolysis can play a role in fruit ferment again, improve nutritive value；The study found that from fermenting
From in 20 days, be nearly no detectable protein, protein content rises rapidly after the 20th day, and protein content reaches within the 75th day
To highest, step (B3) fermentation time was controlled at 70-100 days, can promote the protein content of fruit ferment, improved nutriture value
Value, in addition, amino acid content also has increase, wherein the content increase of aspartic acid and glutamic acid is the most obvious, in human body, paddy
Propylhomoserin can form glutamine in conjunction with blood ammonia, be conducive to the function of detoxification of liver, while can also enliven the brain tissue generation of human body
It thanks, and aspartic acid can be relieved the damage of bone and tooth；Aspartic acid and glutamic acid are Fresh ear field again, improve fruit
The flavor of ferment.
Preferably, the hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:1-3:1
It closes.
The hemicellulase is compounded by dextranase, zytase and mannase by enzyme activity ratio 2:1-3:1,
Common hemicellulose enzymolysis, wherein dextranase is restriction endonuclease, and hemicellulose enzymolysis generates oligosaccharide and glucose；Zytase
Hemicellulose enzymolysis (xylan) generates oligosaccharide and xylose, and hemicellulose (mannosan) is decomposed generation by mannase
Manna oligosacchride can be absorbed by the beneficial bacterium in human body intestinal canal, improved flora composition, reduced the infection of Escherichia coli, salmonella.
Preferably, the preparation method of every part of propolis extract includes the following steps:
(C1), it is molten for the ethyl alcohol of 65-80% that 10-15 parts of propolis raw materials, 100-150 parts of volume fractions are weighed by weight
Liquid, it is spare；
(C2), it takes propolis raw material size degradation to handle, ethanol solution is then added, is heated to 30-45 DEG C while stirring, and herein
At a temperature of dissolve 1-3h, obtain propolis turbid；
(C3), the propolis turbid for obtaining step (C2) flows back at a temperature of 68-77 DEG C extracts 7-9h, cooled and filtered,
Drying is to get the propolis extract.
Propolis extract obtained by adopting the above technical scheme, be immunized with antibacterial, anti-inflammatory, antipruritic, anti-oxidant, enhancing,
The multiple functions such as hypoglycemic, reducing blood lipid, antitumor；Rich in compounds such as flavonoids, terpenes and phenolic acid class, there is strong anti-oxidation
Property, most representative active material is the phenethyl caffeate in Quercetin, terpene and organic acid in flavone compound；
Quercetin is the effective component of many Chinese medicines, has extensive physiology and pharmacological action.Studies have shown that in propolis extract
Folic acid in Quercetin and mango has synergistic effect, can inhibit the endothelial cell release Endothelin under different conditions, to reduce blood
The tonicity of pipe, to prevent thromboembolism from providing foundation.
Wherein, in step (C2), the propolis after size degradation is dissolved at 30-45 DEG C using ethanol solution, can be effectively retained bee
The middle active constituent of glue avoids the excessively high active constituent for being dissolved in ethanol solution of temperature from volatilizing and volatilize with ethyl alcohol；Step (C3)
In, reflux extracting 7-9h, obtains the active constituent of the propolis extract of high-content, while removing propolis at a temperature of 68-77 DEG C
In heavy metal, avoid remaining on propolis extract.
Propolis raw material is dissolved in the ethanol solution that volume fraction is 65-80%, can dissolve 60-65% in propolis raw material
Effective component, if the volume fraction of ethanol solution is lower than 65%, the effective component for dissolving propolis raw material can be lower than 60%, ethyl alcohol
When the volume fraction of solution reaches 40%, the effective component for dissolving propolis raw material only has 15-20%；If the volume of ethanol solution point
Number is higher than 80%, and the same effective component for dissolving propolis raw material can be lower than 60%, and the volume fraction of ethanol solution reaches 95%, molten
The effective component of solution propolis raw material only has 45-50%.
The pharmacology and effect of propolis are as follows:
Propolis: taste micro-sweet；It is mild-natured；Channel tropism liver, the spleen channel.Major function moisturizing myogenic；Anti-inflammatory analgetic；Main gastric ulcer；Oral cavity
Ulcer；Cervical erosion；Shingles zoster；Ox-hide bits；Psoriasis；Skin Tearing Pain；Corn；Burn and scald.
Preferably, in the step (C2), the operating method of size degradation processing is to freeze bee at a temperature of -20 DEG C to -10 DEG C
Collagen material, it is 1-2mm that the propolis raw material after freezing, which is smashed to pieces to granularity,.
Compared with dispersing propolis raw material under room temperature, present invention quick freezing at a temperature of -20 DEG C to -10 DEG C is kept away in size degradation
Exempt from mutually to bond in propolis raw material decomposable process and decompose difficulty, the easy density on expansion of the propolis raw material after freezing is small, and propolis is former
Expect that the gravitation between moisture close to the inner portion arranges in an orderly manner, it is easier to which size degradation, it is 1- that the propolis raw material after freezing, which is smashed to pieces to granularity,
2mm promotes propolis raw material to be dissolved in ethanol solution.
Preferably, the preparation method of every part of garlic juice includes the following steps:
(D1), weigh by weight 80-100 portions of garlics, 3-8 parts of vinegars, 2-5 portions of brown sugar, 0.5-1 parts of Bacillus acidi lacticis and
20-40 parts of water, it is spare；
(D2), it after taking garlic to remove clothing, cleans up, smashs into mashed garlic to pieces, stand 20-30min, then by mashed garlic at -10 DEG C to 0
Garlic ice slag is frozen at a temperature of DEG C；
(D3), sequentially added at room temperature into the garlic ice slag that step (D2) obtains vinegar, brown sugar, Bacillus acidi lactici and
Water crosses 80-120 mesh after sealing fermentation 45-180d up for safekeeping, removes filter residue, and sterilizing obtains garlic juice.
Garlic juice obtained by adopting the above technical scheme, eliminates the acid of garlic, and gives out giving off a strong fragrance, and boils
Pungent method is compared, and garlic juice nutritive value made from this method is higher, and mouthfeel is more preferable, and still retains the effect of sterilization fresh,
To candida albicans, neogenesis cryptococcus, staphylococcus, meningococcus, pneumococcus, streptococcus, G+Bacterium (such as waxy gemma
Bacillus), G-Bacterium (such as large intestine angstrom is bacterium), corynebacterium diphtheriae, shigella dysenteriae, Escherichia coli, typhoid bacillus, paratyphosum Bacterium, tuberculosis
The various pathogens such as bacillus and comma bacillus have apparent antibacterial or bactericidal effect, also have prevention diabetes, anti-cancer and cancer-preventing,
Anti-aging, prevention lead poisoning, antiviral, anti-inflammatory sterilizing, prevention arthritis and other effects, the trace selenium content of garlic juice reaches
0.04-0.05 μ g/g improves human body to the intake of selenium, improves the immunity of the human body, is applied in the present invention, prevents mango mud brown
Become, play and guarantee the quality and fresh-keeping effect, improves nutritive value.Propolis extract is compounded with garlic juice with weight ratio 2-8:5-10
Synergistic effect improves the anticorrosion effect of quick freezing mango puree, greatly prolongs the shelf-life.Wherein, in step (D2), garlic is smash
It is broken into mashed garlic, stands 20-30min, promotes allinnase in the lumen room of garlic to discharge and contact with alliin, alliin turns
It is melted into reactive intermediate sulfenic acids, by-product pyruvic acid and ammonium ion, the sulfenic acids of generation, which combines to produce two-by-two, to be had strongly
The volatile materials allicin of acid is convenient for following process；Mashed garlic is frozen into ice slag, and intracellular moisture expansion makes cell wall
Rupture, is conducive to release intracellular active constituent, is convenient for following process.In step (D3), vinegar, which is added, makes fermentation system
PH value be down to 6-6.5, promote the fermentation of Bacillus acidi lactici, obtain activated product；Brown sugar is added and provides energy for Bacillus acidi lactici, also
It is more much higher than white granulated sugar containing vitamin and microelement, such as iron, zinc, manganese, chromium, nutritional ingredient, enhancing human physiological functions,
It boosts metabolism, delay senescence；It seals fermentation 45-180d up for safekeeping, controls its anaerobic fermentation time, if fermentation time is lower than 45d, greatly
The acid of garlic fails to completely eliminate, and influences the flavor of mango puree, if fermentation time is greater than 180d, although eliminating garlic
Acid, and giving off a strong fragrance is given out, but the protein in garlic is consumed, reduce the nutritive value of garlic juice；80-120 mesh is crossed,
The filter residue of green is avoided to influence the color of mango puree.
Another object of the present invention is achieved through the following technical solutions: the preparation method of above-mentioned quick freezing mango puree, packet
Include following steps:
(E1), mango mud, fruit ferment, propolis extract, garlic juice and white granulated sugar are weighed by weight, it is spare；
(E2), mango mud, fruit ferment, propolis extract and white granulated sugar are mixed, instantaneous sterilizing adds garlic juice and stirs
It mixes uniformly, mixing slurry is made；
(E3), the mixing slurry for obtaining step (E2) dispenses, and then fast frozen, makes the central temperature of product reach -20
DEG C to -16 DEG C, quick freezing mango puree is made.
The preparation method is easy to operate, easy to control, and high production efficiency, production cost is low, can be used for being mass produced.It should
Quick freezing mango puree made from preparation method, stay in grade have good mouthfeel, and nutritive value is high, good for health, guarantee the quality
Phase is long.In step (E2), using instantaneous sterilizing mode, it is not only able to maintain flavour of food products, moreover it is possible to by pathogen and there is heat-resisting bud
The harmful microorganisms such as the bacterium of born of the same parents kill, and add garlic juice, further increase the shelf-life of puree.In step (E3), product
Central temperature reach -20 DEG C to -16 DEG C, after freezing, internal biochemical process stops, keeping the vivid color of product, due to
The frozen Cheng Bing of quick freezing mango puree contained humidity, microorganism is without moisture necessary to living, and low temperature also counteracts microorganism
Activity and breeding, thus puree can be able to long term storage.
Preferably, in the step (E2), the temperature of instantaneous sterilizing is 118-123 DEG C, and the time of the instantaneous sterilizing is
280-310s；In the step (E3), the temperature of fast frozen is -165 DEG C to -155 DEG C.
In step (E2), the temperature for controlling instantaneous sterilizing is 118-123 DEG C and the time of instantaneous sterilizing is 280-310s,
Avoid that temperature is excessively high, overlong time causes nutriment rotten, temperature is too low to cause strain residual to reduce the quality guarantee period.Step
(E3) in, the temperature for controlling fast frozen is -165 DEG C to -155 DEG C, the central temperature of puree can be down to -20 in a short time
DEG C to -16 DEG C, the puree shelf-life is improved.
The beneficial effects of the present invention are: quick freezing mango puree of the invention adds fruit using mango mud as primary raw material
The ingredients such as ferment, propolis extract, garlic juice and white granulated sugar, quick freezing mango puree obtained have nutritive value abundant, also
With antibacterial, anti-inflammatory, antipruritic, anti-oxidant, enhancing is immune, hypoglycemic, reducing blood lipid, antitumor, tonifying middle-Jiao and Qi, stomach function regulating moistening lung, supports
Negative hidroschesis and other effects promotes the mouthfeel of quick freezing mango puree under conditions of not adding any food additives, while can also rise
To guaranteeing the quality and fresh-keeping effect, quick freezing mango puree is made to keep natural flavour mountaineous steadily in the long term.
Preparation method of the invention is easy to operate, easy to control, and high production efficiency, production cost is low, can be used for extensive
Production.
Specific embodiment
For the ease of the understanding of those skilled in the art, below with reference to embodiment, the present invention is further illustrated, real
The content that the mode of applying refers to not is limitation of the invention.
Embodiment 1
A kind of quick freezing mango puree, the raw material including following parts by weight:
The preparation method of every part of mango mud includes the following steps:
(A1), 110 portions of mango, 6 portions of salt and 13 parts of water are weighed by weight, it is spare；
(A2), mango is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and mangrove bark；
(A3), salt and water are added in the mangrove bark obtained to step (A2), stirs 1.5h, pulping obtains pretreated
Mangrove bark；
(A4), the mango pulp that step (A2) obtains is uniformly mixed with the pretreated mangrove bark that step (A3) obtains,
A certain amount of complex enzyme is added after squeezing and stirs evenly, digests 1.5h at a temperature of 40 DEG C, squeezes again, inactivates, crosses 80 mesh
Sieve is to get the mango mud.
Wherein, in the step (A4), the additive amount of complex enzyme is the 0.07wt% of mango total amount, and the complex enzyme is by fruit
Glue enzyme and cellulase are formed by weight 5.5:1.
The preparation method of every part of fruit ferment includes the following steps:
(B1), 55 parts of strawberry pulp, 3 parts of cellulases, 0.8 portion of hemicellulase, 2 parts of pectin are weighed according to parts by weight
Enzyme, 0.65 part of saccharomycete, 6.5 parts of white sugar, 0.7 portion of salt and 10 parts of water, it is spare；
(B2), it takes white sugar and strawberry pulp to mix and blend, cellulase, the half fiber of step (B1) is sequentially added after sterilizing
Plain enzyme and pectase are tieed up, stirs evenly, digests 1.5h at a temperature of 40 DEG C, is inactivated, enzymatic hydrolysis slurry is obtained；
(B3), saccharomycete is added into the enzymatic hydrolysis slurry that step (B2) obtains, is uniformly mixed, ferment 85d at a temperature of 25 DEG C,
Sterilizing, filtering are added salt into filtrate and stir evenly, obtain the fruit ferment.
The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:1.5:1.
The preparation method of every part of propolis extract includes the following steps:
(C1), 13 parts of propolis raw materials are weighed by weight, the ethanol solution that 125 parts of volume fractions are 72%, it is spare；
(C2), it takes propolis raw material size degradation to handle, ethanol solution is then added, be heated to 37 DEG C while stirring, dissolve 2h, obtain
To propolis turbid；
(C3), the propolis turbid for obtaining step (C2) flows back at a temperature of 72 DEG C extracts 8h, and cooled and filtered is dry,
Up to the propolis extract.
Wherein, in the step (C2), the operating method of size degradation processing is to freeze propolis raw material at a temperature of -15 DEG C, will
It is 1.5mm that propolis raw material after freezing, which is smashed to pieces to granularity,.
The preparation method of every part of garlic juice includes the following steps:
(D1), 90 portions of garlics, 6 parts of vinegars, 3.5 portions of brown sugar, 0.8 part of Bacillus acidi lactici and 30 parts of water are weighed by weight, it is standby
With；
(D2), it after taking garlic to remove clothing, cleans up, smashs into mashed garlic to pieces, stand 25min, then by mashed garlic at a temperature of -5 DEG C
It is frozen into garlic ice slag；
(D3), sequentially added at room temperature into the garlic ice slag that step (D2) obtains vinegar, brown sugar, Bacillus acidi lactici and
Water sieves with 100 mesh sieve after sealing fermentation 112d up for safekeeping, removes filter residue, and sterilizing obtains garlic juice.
The preparation method of the quick freezing mango puree includes the following steps:
(E1), mango mud, fruit ferment, propolis extract, garlic juice and white granulated sugar are weighed by weight, it is spare；
(E2), mango mud, fruit ferment, propolis extract and white granulated sugar are mixed, instantaneous sterilizing adds garlic juice and stirs
It mixes uniformly, mixing slurry is made；
(E3), the mixing slurry for obtaining step (E2) dispenses, and then fast frozen, makes the central temperature of product reach -18
DEG C, quick freezing mango puree is made.
Wherein, in the step (E2), the temperature of instantaneous sterilizing is 120 DEG C, and the time of the instantaneous sterilizing is 300s；Institute
It states in step (E3), the temperature of fast frozen is -160 DEG C.
Embodiment 2
A kind of quick freezing mango puree, the raw material including following parts by weight:
The preparation method of every part of mango mud includes the following steps:
(A1), 100 portions of mango, 4 portions of salt and 10 parts of water are weighed by weight, it is spare；
(A2), mango is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and mangrove bark；
(A3), salt and water are added in the mangrove bark obtained to step (A2), stirs 1h, pulping obtains pretreated awns
Pericarp；
(A4), the mango pulp that step (A2) obtains is uniformly mixed with the pretreated mangrove bark that step (A3) obtains,
A certain amount of complex enzyme is added after squeezing and stirs evenly, digests 1h at a temperature of 38 DEG C, squeezes again, inactivates, crosses 60 meshes,
Up to the mango mud.
Wherein, in the step (A4), the additive amount of complex enzyme is the 0.05wt% of mango total amount, and the complex enzyme is by fruit
Glue enzyme and cellulase are formed by weight 4:1.
The preparation method of every part of fruit ferment includes the following steps:
(B1), 50 parts of strawberry pulp, 2 parts of cellulases, 0.5 portion of hemicellulase, 1 part of pectin are weighed according to parts by weight
Enzyme, 0.5 part of saccharomycete, 5 parts of white sugar, 0.3 portion of salt and 5 parts of water, it is spare；
(B2), it takes white sugar and strawberry pulp to mix and blend, cellulase, the half fiber of step (B1) is sequentially added after sterilizing
Plain enzyme and pectase are tieed up, stirs evenly, digests 1h at a temperature of 38 DEG C, is inactivated, enzymatic hydrolysis slurry is obtained；
(B3), saccharomycete is added into the enzymatic hydrolysis slurry that step (B2) obtains, is uniformly mixed, ferment 70d at a temperature of 22 DEG C,
Sterilizing, filtering are added salt into filtrate and stir evenly, obtain the fruit ferment.
The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:1:1.
The preparation method of every part of propolis extract includes the following steps:
(C1), 10 parts of propolis raw materials are weighed by weight, the ethanol solution that 100 parts of volume fractions are 65%, it is spare；
(C2), it takes propolis raw material size degradation to handle, ethanol solution is then added, be heated to 30 DEG C while stirring, dissolve 1h, obtain
To propolis turbid；
(C3), the propolis turbid for obtaining step (C2) flows back at a temperature of 68 DEG C extracts 7h, and cooled and filtered is dry,
Up to the propolis extract.
Wherein, in the step (C2), the operating method of size degradation processing is to freeze propolis raw material at a temperature of -20 DEG C, will
It is 1mm that propolis raw material after freezing, which is smashed to pieces to granularity,.
The preparation method of every part of garlic juice includes the following steps:
(D1), 80 portions of garlics, 3 parts of vinegars, 2 portions of brown sugar, 0.5 part of Bacillus acidi lactici and 20 parts of water are weighed by weight, it is spare；
(D2), it after taking garlic to remove clothing, cleans up, smashs into mashed garlic to pieces, stand 20min, then by mashed garlic at a temperature of -10 DEG C
It is frozen into garlic ice slag；
(D3), sequentially added at room temperature into the garlic ice slag that step (D2) obtains vinegar, brown sugar, Bacillus acidi lactici and
Water crosses 80 meshes after sealing fermentation 45d up for safekeeping, removes filter residue, and sterilizing obtains garlic juice.
The preparation method of the quick freezing mango puree includes the following steps:
(E1), mango mud, fruit ferment, propolis extract, garlic juice and white granulated sugar are weighed by weight, it is spare；
(E2), mango mud, fruit ferment, propolis extract and white granulated sugar are mixed, instantaneous sterilizing adds garlic juice and stirs
It mixes uniformly, mixing slurry is made；
(E3), the mixing slurry for obtaining step (E2) dispenses, and then fast frozen, makes the central temperature of product reach -20
DEG C, quick freezing mango puree is made.
Wherein, in the step (E2), the temperature of instantaneous sterilizing is 118 DEG C, and the time of the instantaneous sterilizing is 280s；Institute
It states in step (E3), the temperature of fast frozen is -165 DEG C.
Embodiment 3
A kind of quick freezing mango puree, the raw material including following parts by weight:
The preparation method of every part of mango mud includes the following steps:
(A1), 120 portions of mango, 8 portions of salt and 15 parts of water are weighed by weight, it is spare；
(A2), mango is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and mangrove bark；
(A3), salt and water are added in the mangrove bark obtained to step (A2), stirs 2h, pulping obtains pretreated awns
Pericarp；
(A4), the mango pulp that step (A2) obtains is uniformly mixed with the pretreated mangrove bark that step (A3) obtains,
A certain amount of complex enzyme is added after squeezing and stirs evenly, digests 2h at a temperature of 42 DEG C, squeezes again, inactivates, crosses 100 mesh
Sieve is to get the mango mud.
Wherein, in the step (A4), the additive amount of complex enzyme is the 0.08wt% of mango total amount, and the complex enzyme is by fruit
Glue enzyme and cellulase are formed by weight 7:1.
The preparation method of every part of fruit ferment includes the following steps:
(B1), according to parts by weight weigh 60 parts of strawberry pulp, 4 parts of cellulases, 1 portion of hemicellulase, 3 parts of pectases,
0.8 part of saccharomycete, 8 parts of white sugar, 1 portion of salt and 15 parts of water, it is spare；
(B2), it takes white sugar and strawberry pulp to mix and blend, cellulase, the half fiber of step (B1) is sequentially added after sterilizing
Plain enzyme and pectase are tieed up, stirs evenly, digests 2h at a temperature of 42 DEG C, is inactivated, enzymatic hydrolysis slurry is obtained；
(B3), saccharomycete is added into the enzymatic hydrolysis slurry that step (B2) obtains, is uniformly mixed, ferments at a temperature of 28 DEG C
100d sterilizes, filtering, and salt is added into filtrate and stirs evenly, obtains the fruit ferment.
The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:3:1.
The preparation method of every part of propolis extract includes the following steps:
(C1), 15 parts of propolis raw materials are weighed by weight, the ethanol solution that 150 parts of volume fractions are 80%, it is spare；
(C2), it takes propolis raw material size degradation to handle, ethanol solution is then added, be heated to 45 DEG C while stirring, dissolve 3h, obtain
To propolis turbid；
(C3), the propolis turbid for obtaining step (C2) flows back at a temperature of 77 DEG C extracts 9h, and cooled and filtered is dry,
Up to the propolis extract.
Wherein, in the step (C2), the operating method of size degradation processing is to freeze propolis raw material at a temperature of -10 DEG C, will
It is 2mm that propolis raw material after freezing, which is smashed to pieces to granularity,.
The preparation method of every part of garlic juice includes the following steps:
(D1), 100 portions of garlics, 8 parts of vinegars, 5 portions of brown sugar, 1 part of Bacillus acidi lactici and 40 parts of water are weighed by weight, it is spare；
(D2), it after taking garlic to remove clothing, cleans up, smashs into mashed garlic to pieces, stand 30min, then mashed garlic is frozen at a temperature of 0 DEG C
At garlic ice slag；
(D3), sequentially added at room temperature into the garlic ice slag that step (D2) obtains vinegar, brown sugar, Bacillus acidi lactici and
Water crosses 120 meshes after sealing fermentation 180d up for safekeeping, removes filter residue, and sterilizing obtains garlic juice.
The preparation method of the quick freezing mango puree includes the following steps:
(E1), mango mud, fruit ferment, propolis extract, garlic juice and white granulated sugar are weighed by weight, it is spare；
(E2), mango mud, fruit ferment, propolis extract and white granulated sugar are mixed, instantaneous sterilizing adds garlic juice and stirs
It mixes uniformly, mixing slurry is made；
(E3), the mixing slurry for obtaining step (E2) dispenses, and then fast frozen, makes the central temperature of product reach -16
DEG C, quick freezing mango puree is made.
Wherein, in the step (E2), the temperature of instantaneous sterilizing is 123 DEG C, and the time of the instantaneous sterilizing is 310s；Institute
It states in step (E3), the temperature of fast frozen is -155 DEG C.
Embodiment 4
A kind of quick freezing mango puree, the raw material including following parts by weight:
The preparation method of every part of mango mud includes the following steps:
(A1), 105 portions of mango, 5 portions of salt and 11 parts of water are weighed by weight, it is spare；
(A2), mango is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and mangrove bark；
(A3), salt and water are added in the mangrove bark obtained to step (A2), stirs 1.8h, pulping obtains pretreated
Mangrove bark；
(A4), the mango pulp that step (A2) obtains is uniformly mixed with the pretreated mangrove bark that step (A3) obtains,
A certain amount of complex enzyme is added after squeezing and stirs evenly, digests 1.8h at a temperature of 41 DEG C, squeezes again, inactivates, crosses 70 mesh
Sieve is to get the mango mud.
Wherein, in the step (A4), the additive amount of complex enzyme is the 0.06wt% of mango total amount, and the complex enzyme is by fruit
Glue enzyme and cellulase are formed by weight 5:1.
The preparation method of every part of fruit ferment includes the following steps:
(B1), 58 parts of strawberry pulp, 2.5 parts of cellulases, 0.7 portion of hemicellulase, 1.8 portions of fruits are weighed according to parts by weight
Glue enzyme, 0.7 part of saccharomycete, 6 parts of white sugar, 0.5 portion of salt and 5-15 parts of water, it is spare；
(B2), it takes white sugar and strawberry pulp to mix and blend, cellulase, the half fiber of step (B1) is sequentially added after sterilizing
Plain enzyme and pectase are tieed up, stirs evenly, digests 1.8h at a temperature of 41 DEG C, is inactivated, enzymatic hydrolysis slurry is obtained；
(B3), saccharomycete is added into the enzymatic hydrolysis slurry that step (B2) obtains, is uniformly mixed, ferment 90d at a temperature of 24 DEG C,
Sterilizing, filtering are added salt into filtrate and stir evenly, obtain the fruit ferment.
The hemicellulase is that dextranase, zytase and mannase are mixed by enzyme activity ratio 2:1.5:1.
The preparation method of every part of propolis extract includes the following steps:
(C1), 12 parts of propolis raw materials are weighed by weight, the ethanol solution that 120 parts of volume fractions are 75%, it is spare；
(C2), it takes propolis raw material size degradation to handle, ethanol solution is then added, be heated to 40 DEG C while stirring, dissolve 1.8h,
Obtain propolis turbid；
(C3), the propolis turbid for obtaining step (C2) flows back at a temperature of 73 DEG C extracts 8.8h, and cooled and filtered is done
It is dry to get the propolis extract.
Wherein, in the step (C2), the operating method of size degradation processing is to freeze propolis raw material at a temperature of -18 DEG C, will
It is 1.8mm that propolis raw material after freezing, which is smashed to pieces to granularity,.
The preparation method of every part of garlic juice includes the following steps:
(D1), 95 portions of garlics, 4 parts of vinegars, 4 portions of brown sugar, 0.8 part of Bacillus acidi lactici and 38 parts of water are weighed by weight, it is spare；
(D2), it after taking garlic to remove clothing, cleans up, smashs into mashed garlic to pieces, stand 28min, then by mashed garlic at a temperature of -8 DEG C
It is frozen into garlic ice slag；
(D3), sequentially added at room temperature into the garlic ice slag that step (D2) obtains vinegar, brown sugar, Bacillus acidi lactici and
Water crosses 120 meshes after sealing fermentation 150d up for safekeeping, removes filter residue, and sterilizing obtains garlic juice.
The preparation method of the quick freezing mango puree includes the following steps:
(E1), mango mud, fruit ferment, propolis extract, garlic juice and white granulated sugar are weighed by weight, it is spare；
(E2), mango mud, fruit ferment, propolis extract and white granulated sugar are mixed, instantaneous sterilizing adds garlic juice and stirs
It mixes uniformly, mixing slurry is made；
(E3), the mixing slurry for obtaining step (E2) dispenses, and then fast frozen, makes the central temperature of product reach -19
DEG C, quick freezing mango puree is made.
Wherein, in the step (E2), the temperature of instantaneous sterilizing is 120 DEG C, and the time of the instantaneous sterilizing is 290s；Institute
It states in step (E3), the temperature of fast frozen is -162 DEG C.
Comparative example 1
This comparative example the difference from embodiment 1 is that: this comparative example be free of garlic juice.
Comparative example 2
This comparative example the difference from embodiment 1 is that: every part of garlic juice is made by following steps: being weighed by weight
90 portions of garlics and 30 parts of water, are squeezed after mixing, cross 80 meshes.
Comparative example 3
This comparative example the difference from embodiment 1 is that: step (E3) dispenses mixing slurry, then cold at a temperature of -18 DEG C
Freeze, until the central temperature of product reaches -18 DEG C, mango puree is made.
The performance test of 6 puree of embodiment
Brown stain time, smell, mouthfeel and protein content are tested to embodiment 1-4 and comparative example 1-3 respectively, and observe it
Color.
Wherein, the detection method of brown stain time: taking 100g mango puree to be placed in -4 DEG C of environment and refrigerate, and it is brown to calculate its appearance
The time of change, unit d.
The test method of smell, mouthfeel and color: it takes 100g mango puree to be placed in -18 DEG C of environment and refrigerates 3 months, then
It takes out to thaw and sees its color, hears its smell, then taste puree.
The measuring method of protein content: according to specified in GB/T 5009.5-2016 " measurement of Protein in Food "
Spectrophotometry is measured.
Test result is as follows shown in table 1:
Table 1
Mango is not only influenced it is found that embodiment 1 compared with comparative example 1, does not add garlic juice prepared by the present invention by upper table 1
The smell of puree also reduces shelf-life and the proteinaceous nutrient ingredient of mango puree.Embodiment 1 is compared with comparative example 2, this hair
The preparation method of the garlic juice of bright use not only eliminates the penetrating odor of garlic itself and eliminates the pungent sense of garlic,
It returns mango and brings faint scent, salubrious smell, while improving proteinaceous nutrient ingredient, promote health growth.Implement
Example 1 forms quick freezing mango puree compared with comparative example 3 at -160 DEG C, can avoid influencing mango color, energy in refrigerating process
Keep the vivid color of product.
The present invention using mango mud as primary raw material, match by addition fruit ferment, propolis extract, garlic juice and white granulated sugar etc.
Material, quick freezing mango puree obtained has nutritive value abundant, under conditions of not adding any food additives, promotes speed
Freeze the mouthfeel of mango puree, while can also play and guarantee the quality and fresh-keeping effect, quick freezing mango puree is made to keep day steadily in the long term
Right flavor.
Above-described embodiment is the preferable implementation of the present invention, and in addition to this, the present invention can be realized with other way,
Do not depart under the premise of present inventive concept it is any obviously replace it is within the scope of the present invention.
Claims (10)
1. a kind of quick freezing mango puree, it is characterised in that: the raw material including following parts by weight:
2. a kind of quick freezing mango puree according to claim 1, it is characterised in that: the preparation method of every part of mango mud
Include the following steps:
(A1), 100-120 portions of mango, 4-8 portions of salt and 10-15 parts of water are weighed by weight, it is spare；
(A2), mango is taken to clean, after sterilizing, stalk, stoning, skin and flesh separation obtain mango pulp and mangrove bark；
(A3), salt and water are added in the mangrove bark obtained to step (A2), stirs 1-2h, pulping obtains pretreated mango
Skin；
(A4), the mango pulp that step (A2) obtains is uniformly mixed with the pretreated mangrove bark that step (A3) obtains, is squeezed
After a certain amount of complex enzyme be added and stir evenly, 1-2h is digested at a temperature of 38-42 DEG C, is squeezed again, is inactivated, 60-100 is crossed
Mesh is to get the mango mud.
3. a kind of quick freezing mango puree according to claim 2, it is characterised in that: in the step (A4), complex enzyme
Additive amount is the 0.05-0.08wt% of mango total amount, and the complex enzyme is by pectase and cellulase by weight 4-7:1 group
At.
4. a kind of quick freezing mango puree according to claim 1, it is characterised in that: the preparation side of every part of fruit ferment
Method includes the following steps:
(B1), 50-60 parts of strawberry pulp, 2-4 parts of cellulases, 0.5-1 portions of hemicellulases, 1-3 parts are weighed according to parts by weight
Pectase, 0.5-0.8 part saccharomycete, 5-8 parts of white sugar, 0.3-1 portions of salt and 5-15 parts of water, it is spare；
(B2), it takes white sugar and strawberry pulp to mix and blend, cellulase, the hemicellulose of step (B1) is sequentially added after sterilizing
Enzyme and pectase, stir evenly, and 1-2h is digested at a temperature of 38-42 DEG C, inactivation, obtain enzymatic hydrolysis slurry；
(B3), saccharomycete is added into the enzymatic hydrolysis slurry that step (B2) obtains, is uniformly mixed, ferment 70- at a temperature of 22-28 DEG C
100d sterilizes, filtering, and salt is added into filtrate and stirs evenly, obtains the fruit ferment.
5. a kind of quick freezing mango puree according to claim 4, it is characterised in that: the hemicellulase is glucan
Enzyme, zytase and mannase are mixed by enzyme activity ratio 2:1-3:1.
6. a kind of quick freezing mango puree according to claim 1, it is characterised in that: the preparation of every part of propolis extract
Method includes the following steps:
(C1), 10-15 parts of propolis raw materials are weighed by weight, the ethanol solution that 100-150 parts of volume fractions are 65-80%, it is standby
With；
(C2), it takes propolis raw material size degradation to handle, ethanol solution is then added, is heated to 30-45 DEG C while stirring, and in this temperature
Lower dissolution 1-3h, obtains propolis turbid；
(C3), the propolis turbid for obtaining step (C2) flows back at a temperature of 68-77 DEG C extracts 7-9h, and cooled and filtered is dry,
Up to the propolis extract.
7. a kind of quick freezing mango puree according to claim 6, it is characterised in that: in the step (C2), size degradation processing
Operating method be to freeze propolis raw material at a temperature of -20 DEG C to -10 DEG C, by the propolis raw material after freezing smash to pieces to granularity be 1-
2mm。
8. a kind of quick freezing mango puree according to claim 1, it is characterised in that: the preparation method of every part of garlic juice
Include the following steps:
(D1), 80-100 portions of garlics, 3-8 parts of vinegars, 2-5 portions of brown sugar, 0.5-1 parts of Bacillus acidi lacticis and 20-40 are weighed by weight
Part water, it is spare；
(D2), it after taking garlic to remove clothing, cleans up, smashs into mashed garlic to pieces, stand 20-30min, then by mashed garlic in -10 DEG C to 0 DEG C temperature
Garlic ice slag is frozen under degree；
(D3), vinegar, brown sugar, Bacillus acidi lactici and water are sequentially added into the garlic ice slag that step (D2) obtains at room temperature, sealed
80-120 mesh is crossed after depositing fermentation 45-180d, removes filter residue, sterilizing obtains garlic juice.
9. a kind of preparation method of the quick freezing mango puree as described in claim 1-8 any one, it is characterised in that: including such as
Lower step:
(E1), mango mud, fruit ferment, propolis extract, garlic juice and white granulated sugar are weighed by weight, it is spare；
(E2), mango mud, fruit ferment, propolis extract and white granulated sugar are mixed, instantaneous sterilizing, it is equal adds garlic juice stirring
It is even, mixing slurry is made；
(E3), the mixing slurry obtained step (E2) dispenses, then fast frozen, make the central temperature of product reach -20 DEG C to -
16 DEG C, quick freezing mango puree is made.
10. a kind of preparation method of quick freezing mango puree according to claim 9, it is characterised in that: the step (E2)
In, the temperature of instantaneous sterilizing is 118-123 DEG C, and the time of the instantaneous sterilizing is 280-310s；It is quick-frozen in the step (E3)
The temperature of processing is -165 DEG C to -155 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811392363.9A CN109567086A (en) | 2018-11-21 | 2018-11-21 | A kind of quick freezing mango puree and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811392363.9A CN109567086A (en) | 2018-11-21 | 2018-11-21 | A kind of quick freezing mango puree and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109567086A true CN109567086A (en) | 2019-04-05 |
Family
ID=65923228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811392363.9A Pending CN109567086A (en) | 2018-11-21 | 2018-11-21 | A kind of quick freezing mango puree and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109567086A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110295154A (en) * | 2019-06-11 | 2019-10-01 | 海南久纳生物科技开发有限公司 | A kind of fruit ferment leavening |
| CN110973537A (en) * | 2019-12-27 | 2020-04-10 | 四川大学 | A kind of waste-free mango freeze-dried block production process and the obtained mango freeze-dried block |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524618A (en) * | 2012-03-10 | 2012-07-04 | 何寒 | Method for making mango paste by using peel and flesh of mango |
| CN102835706A (en) * | 2012-09-22 | 2012-12-26 | 广西大学 | Method for enhancing aroma of mango pulp |
| CN103300274A (en) * | 2012-04-24 | 2013-09-18 | 湖北澳立生物科技有限公司 | Preparation method of refined propolis |
| CN105614559A (en) * | 2014-11-06 | 2016-06-01 | 丽江华坪金芒果生态开发有限公司 | Preparation method of frozen mango pulp |
| CN106235308A (en) * | 2016-07-28 | 2016-12-21 | 苏剑锋 | A kind of Bulbus Allii ferment and preparation method thereof |
| CN107373547A (en) * | 2017-08-18 | 2017-11-24 | 百色学院 | A kind of Mango Low-sugar jam and preparation method thereof |
| CN107751909A (en) * | 2017-11-27 | 2018-03-06 | 吉林医药学院 | A kind of Actinidia kolomicta compound nectar and preparation method thereof |
| CN108391810A (en) * | 2018-02-06 | 2018-08-14 | 柳州市柳州菜饮食文化博物馆 | A kind of fruits and vegetables composite ferment powder and preparation method thereof |
-
2018
- 2018-11-21 CN CN201811392363.9A patent/CN109567086A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524618A (en) * | 2012-03-10 | 2012-07-04 | 何寒 | Method for making mango paste by using peel and flesh of mango |
| CN103300274A (en) * | 2012-04-24 | 2013-09-18 | 湖北澳立生物科技有限公司 | Preparation method of refined propolis |
| CN102835706A (en) * | 2012-09-22 | 2012-12-26 | 广西大学 | Method for enhancing aroma of mango pulp |
| CN105614559A (en) * | 2014-11-06 | 2016-06-01 | 丽江华坪金芒果生态开发有限公司 | Preparation method of frozen mango pulp |
| CN106235308A (en) * | 2016-07-28 | 2016-12-21 | 苏剑锋 | A kind of Bulbus Allii ferment and preparation method thereof |
| CN107373547A (en) * | 2017-08-18 | 2017-11-24 | 百色学院 | A kind of Mango Low-sugar jam and preparation method thereof |
| CN107751909A (en) * | 2017-11-27 | 2018-03-06 | 吉林医药学院 | A kind of Actinidia kolomicta compound nectar and preparation method thereof |
| CN108391810A (en) * | 2018-02-06 | 2018-08-14 | 柳州市柳州菜饮食文化博物馆 | A kind of fruits and vegetables composite ferment powder and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈恕仁等: "《人类健康之友：蜜蜂与蜂产品》", 31 March 2010 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110295154A (en) * | 2019-06-11 | 2019-10-01 | 海南久纳生物科技开发有限公司 | A kind of fruit ferment leavening |
| CN110973537A (en) * | 2019-12-27 | 2020-04-10 | 四川大学 | A kind of waste-free mango freeze-dried block production process and the obtained mango freeze-dried block |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105211880B (en) | Preparation method of fig enzymes | |
| CN105901716A (en) | Antioxidant enzyme with resveratrol and application of antioxidant enzyme | |
| CN105360853A (en) | Preparation method of passion fruit-tomato fermented beverage | |
| CN105166899A (en) | Fragrance flavored fruit and vegetable enzyme powder preparation method | |
| CN108142934A (en) | A kind of light spot skin makeup Kiwi berry ferment and its preparation process of invigorating blood circulation | |
| CN107006748A (en) | A kind of rose soda water and its production method | |
| CN109652271A (en) | A kind of production method of health care Spondias axillaris fruit wine | |
| CN103431292B (en) | Health care noodle containing bullacta exarata polypeptides and plant extract powder | |
| CN104664507A (en) | Preparation method of pure natural pomegranate beverage | |
| CN101156705A (en) | A kind of jujube, hop fermented drink and preparation method thereof | |
| KR101909423B1 (en) | Manufacturing method of low salinity toenjang | |
| CN109567086A (en) | A kind of quick freezing mango puree and preparation method thereof | |
| CN105146402A (en) | Preparation method of purple sweet potato enzyme powder | |
| KR102301069B1 (en) | Collagen jujube juice and manufacturing method of the same | |
| CN104413320A (en) | Nymphaea-tetragona-flower red-date jelly | |
| CN108271960A (en) | A kind of preparation method of compound Passion Fruit Juice | |
| CN106418498A (en) | Method for preparing enzyme by using lemons and galangal as main materials | |
| CN107509838A (en) | A kind of preparation method of fermented black rice tea | |
| CN110432476A (en) | A kind of method for salting of Antimicrobial preservative leek flower sauce | |
| KR102762047B1 (en) | The manufacturing method of functional powder soybean paste | |
| CN103393185A (en) | Application of cynura bicolor water solution in sugarcane juice | |
| CN104983016A (en) | Needle mushroom sticky rice juice beverage and preparation method thereof | |
| CN106360690A (en) | Method for preparing enzymes with smoked plum and turmeric as principal raw materials | |
| CN104983015A (en) | Needle mushroom and coconut juice compound beverage and preparation method thereof | |
| CN105595350A (en) | Preparation method of natural Zizania latifolia ferment powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20190405 |