The Research On The Fermented Mango Pulp Of Probiotics And The Development Of The Inactivated Fermented Mango Pulp Beverage

Mango,rich in resources,the current processing technology for mango were mango virgin pulp and mango juice.In beverage production enterprises,the production of mango was single.With the improvement of living standards,people's health requirements were higher,probiotics beverage has been popular.In this paper,mango virgin pulp and mango juice were as raw materials for the development of mango drinks,and the study of probiotic mango virgin pulp was performed by the fermentation of mango puree.Due to the short shelf-life of viable microbes on the market,this paper developed the mango virgin pulp for inactivated fermented probiotics which provides a way of mango processing and broads the market for mango drinks,and meets the health requirements.In this paper,the Indian mango virgin pulp as raw material,single factor experiments and JMP experimental were designed to determine the conditions of fermentation and the parameters of inactivated fermented mango puree,the preservation of the product quality changes.The main research results of this article:1.The PH and lactic acid fermentation mango virgin pulp content determination: determine the quantity of glucose as carbon source,adding quantity 8%,dried skim milk as nitrogen source,adding amount was 3%,the mango virgin pulp concentration is 23% when the optimal fermentation mango virgin pulp.2.It was determined that the addition of 20% white granulated sugar,8.5% citric acid,0.5% citric acid and 0.55% of the flavor essence was the most excellent taste.3.It was determined that the addition of 20% granulated sugar,8.5% citric acid,0.5% citric acid and 0.55% of the flavor essence was the most excellent taste.4.Determine acid CMC 0.075%,xanthan gum 0.075%,gellan gum 0.025% product taste and stability,the best products,the optimal homogeneous pressure of 20 Mpa,optimal product sterilization conditions of 85 ? for 10 min?...