Mango fruit tea processing technology
(I) Product Features
Mango is rich in nutrition, color, smell and taste. After the mango meat is crushed and ground, the fruit pulp is directly produced, and then the mango fruit tea is produced. The amount of the fruit pulp is large, which not only maintains various nutrients in the original fruit, but also maintains the original flavor.
(II) Main raw materials
Mango pulp 30%, white sugar 12%, milk powder 1.2%, citric acid 0.3%, agar 0.3%, sodium carboxymethyl cellulose 0.3%.
(III) Process flow
Mango→Cleaning→Blanched peeled kernel→Beam pulping→Enzymatic treatment→Mango pulp; Citric acid, sugar, milk powder→Complete solution; Two liquids mixed and mixed→Homogeneity→Degassing→Filling and sealing→Sterilization→Inspection → Finished product
(4) Operational points
(1) Mango pulping: Eight ripe mangoes are selected, rinsed with running water, poured into hot water at 85 to 100°C, and blanched for 0.5 to 2 minutes to remove the nucleus. The flesh of the peeled nuclei is first beaten in a pulper and then ground with a colloid mill.
(2) Enzyme treatment: 0.015% "pectinex" pectinase was added to the mango slurry, and the mixture was treated in a 45-50C water bath for 1.5 hours to obtain a mango slurry with a fine texture and uniform body shape.
(3) Mixed preparation: After sugar, milk powder, citric acid, honey, stabilizer, etc. are dissolved, they are added in a certain order.
(4) Homogenization and degassing: The mixed formulated liquid is homogenized under high pressure of 19 megapascals to make the tissue more uniform and viscous. The homogenized feed liquid is taken off at 40-50° C. and 80-90 kPa. gas.
(5) Filling, sealing and sterilizing: The degassed semi-finished products and the closure of the fashion bottle are sterilized at 90-95° C. for 30 minutes, and then cooled to room temperature with cold water.
(5) Product quality indicators
1. Sensory Index
Color: yellow or light yellow; aroma and taste: Moderate sweet and sour, with a clear mango aroma; organizational morphology: a homogeneous viscous, no precipitate, no impurities and clots.
2. Physical and chemical indicators
Soluble solids ≥ 16%; total acid (as citric acid) ≥ 0.38 g/100 ml.
3. Microbiological indicators
Total number of bacteria
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