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Mango Pulp and Beverages
Introduction
Mango fruits have been utilized for long time at every stage of growth.
While the raw fruits are utilized for products like
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pickle, amchur, aam panna, ripe ones are used in making pulp, juice, nectar, squash, leather, slices, etc.
Mango Pulp
Select fully ripe fruits
Sort and wash
Peel and destone
Crush and press to extract pulp
Heat pulp to 85-90°C
Fill hot in presterilized bottles Cool & Add preservative (0.1 % KMS and 0.5 % citric) & Fill in bottles
Seal
Store 3
Mango Pulp and BeveragesMethod
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Mango Pulp and Beverages
Final product
TSS 13°Brix min
pH 3.4-3.5
To prevent microbial growth and decrease pH citric acid @ 0.5% can be added
Mango Pulp
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Mango Pulp and Beverages
Mango panna
Juice
Squash
Nectar
Mango Beverages
RTS
Wine
Health benefits of mango drinks Good source of carbohydrates Rich in vitamin C & vitamin A
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Mango Pulp and Beverages
Mango panna
Tasty summer drink made from green mangoes.
It is a thick mixture of raw mango pulp, sugar, salts, citric acid, spices and many healthy and beneficial herbs.
It is a good source of energy, rich source of vitamin C and vitamin A.
Mango Beverages
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Recipe For 1 kg extract: 1.6kg water, Spices: 1 kg sugar, 80 g salt, 10 g cumin, 4 g black pepper, 2 g red chilli powder
Mango Beverages
Mango Pulp and Beverages
Mango panna Preparation
Ingredients
Mango beverage
Boiling
Boiling
Pulp extraction
Extract + spices
Whole green mangoes + water (1:1)
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Wash and peel mangoes
Remove stones and pulp the mangoes
Strain the pulp
Add water (1 litre pulp: 0.5 litre water)
*Make syrup and homogenize with pulp
Heat at 85°C
Fill hot into bottles and seal
Sterilize at 100°C or in boiling water for 30 min.
Cool bottles and store
Mango Juice
Mango Pulp and Beverages
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Mango Pulp and Beverages*Syrup Preparation
Syrup is the sugar solution which is added to juices for sweetening and to maintain TSS.
TSS is the total soluble solids which mainly indicates sugar that can be seen by hand refractometer
Syrup is prepared by dissolving 200g of sugar and 1 g citric acid in 800 ml of water (for 1 kg pulp) followed by filtration through muslin cloth
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FPO Specifications
TSS 12-15°Brix
Acidity 0.3 %
Washing
Peeling
Destoning
Pulping
Boiling pulp with syrupFilling
Serving chilled
Mango Pulp and Beverages
Mango Juice Preparation
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Ripe Mango
Peel, remove stone
Extract pulp and homogenize
Filter through muslin cloth
Boil for 1 min.
Mix juice with syrup
Add 1% citric acid
Add potassium metabisulphite (700 ppm)
Fill in presterilized bottles
Seal and store
FPO specificationsTSS 40-50°BrixAcidity 1 %Fruit juice 25 % min.
To have a fresh and tasty drink, mix 1 part of squash with 3 parts of water /chilled water.
Mango Squash
Mango Pulp and Beverages
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FPO SpecificationsJuice/ pulp :10-15 %TSS :10-15 %Acidity :0.2-0.3 % 12
Mango juice
Mix with strained sugar syrup
Heat to 90°C/ 1 min
Fill hot in sterilized bottles
Pasteurization at 90°C/ 30 min
Cool
Store
Mango Pulp and BeveragesRTS (Ready- To- Serve) Beverages
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Mango Pulp and BeveragesMango Wine
Fruit wines are fermented alcoholic beverages made from a variety of ingredients and having a variety of flavours.
Fruit wines are usually referred by their main fruit ingredient such as mango wine.
It contains not less than 7% but not more than 18% alcohol by volume.
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Mangoes
Pulping
Addition of sugar (till 22°Brix)
Addition of 100 ppm SO2
Fermentation (22°C/ 10-15 days)Saccharomyces cerevisiae var. ellipsoides@ 0.5%
Racking
Straining every two weeks
Bottling and Ageing (6-8 months)Pasteurization at 82°C/ 20 min
Cooling
Storage 14
Mango Pulp and BeveragesMango Wine
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Mango Pulp and Beverages
By preserving fruits in the form of intermediate product such as pulp, the post harvest losses can be avoided to some extent.
Preserved mango pulp can be prepared and stored for a long time under hygienic conditions to be used in off-season.
Chemical preservative and citric acid should be added to the product after dissolving them in small quantity of water
Let Us Sum Up
It may be used for preparation of beverages such as pure juice, RTS, squash, panna and wine.
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