(1) Product Features Mango is rich in nutrients, with good color, aroma and taste. After the mango meat is crushed and ground, the fruit pulp is directly made, and the mango fruit tea is prepared. The fruit pulp is added in a large amount, which not only maintains various nutrients in the original fruit, but also maintains the original flavor. (2) 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%. (three) process Mango→Cleaning→Blank peeling kernel→Flesh pulping→Enzyme treatment→Mango pulp; Citric acid, sugar, milk powder→Forming solution; Mixing of two liquids→Homogeneous→Degassing→Filling sealing→Sterilization→Inspection → Finished product (4) Description of operation points (1) Mango Pulping: Pick eight ripe fresh mangoes, rinse them with running water, pour them into hot water at 85-100 °C, and blan them for 0.5 to 2 minutes. The pulp after peeling the nucleus is first placed in a beater for beating, and then finely ground with a colloid. (2) Enzyme treatment: 0.015% of "pectinex" pectinase was added to the mango slurry and treated in a water bath at 45-50 ° C for 1.5 hours to obtain a mango slurry with fine texture and uniform body. (3) Mixing and mixing: After dissolving white sugar, milk powder, citric acid, honey, stabilizer, etc., it is evenly added in a certain order. (4) Homogenization and degassing: The mixed liquid is homogenized under the high pressure of 19 MPa, which makes the structure more uniform and viscous. The homogenized liquid is off at 40-50 ° C and 80-90 kPa. gas. (5) Filling, sealing, sterilization: degassed semi-finished products and fashion bottle seals, 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 obvious mango aroma; tissue morphology: uniform and viscous, no precipitation, no impurities and clots. 2. Physical and chemical indicators Soluble solids ≥ 16%; total acid (calculated as citric acid) ≥ 0.38 g / 100 ml. 3. Microbial indicator The total number of bacteria <50 / 100 ml; coliform group <6 / 100 ml; pathogenic bacteria should not be detected. We're professional ENT Instruments
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