Study on the processing technology of a whole mango juice beverage

SHANG Chao- jie; WANG Wei- min; ZHANG Xiao-di; LIU Jun-wei

doi:10.13386/j.issn1002-0306.2015.01.046

SHANG Chao- jie, WANG Wei- min, ZHANG Xiao-di, LIU Jun-wei. Study on the processing technology of a whole mango juice beverage[J]. Science and Technology of Food Industry, 2015, (01): 263-267. DOI: 10.13386/j.issn1002-0306.2015.01.046

Citation:

Study on the processing technology of a whole mango juice beverage

Graphical Abstract

Abstract

Abstract

A mango juice beverage was made with mango pulp and peel by enzymolysis. On the basis of single factor experiment,the optimal formula and stabilizer were determined by orthogonal test. The results showed that the optimum formula of the mango juice beverage was 90% mango juice,6% honey,5% white granulated sugar,0.02% citric acid and the optimum compound stabilizer was composed of 0.09% PGA and 0.06% xanthan gum.Under these conditions,the whole mango juice beverage had smooth taste,even texture,nice aroma and color of mango.

FullText(HTML)

References (17)

Supplements (0)

Cited By

Science and Technology of Food Industry

Study on the processing technology of a whole mango juice beverage

Abstract

Catalog

Export File

Citation

Format

Content