Transcript Mango Pulp and Beverages Next 1

Mango Pulp and Beverages
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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
pickle, amchur, aam panna, ripe ones
are used in making pulp, juice, nectar,
squash, leather, slices, etc.
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Mango Pulp and Beverages
Mango Pulp
Method
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
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Store
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Mango Pulp and Beverages
Mango Pulp
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
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Mango Pulp and Beverages
Mango Beverages
Mango panna
Juice
Squash
RTS
Nectar
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 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.
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Mango Pulp and Beverages
Mango Beverages
Mango panna
Preparation
Whole green mangoes + water (1:1)
Boiling
Pulp extraction
Extract + spices
Boiling
Mango beverage
Ingredients
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
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Mango Pulp and Beverages
Mango Juice
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.
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Cool bottles and store
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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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Mango Pulp and Beverages
Mango Juice Preparation
Washing
Peeling
Pulping
Destoning
FPO Specifications
TSS 12-15°Brix
Acidity 0.3 %
Serving
chilled
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Boiling pulp
with syrup
Filling
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Mango Pulp and Beverages
Mango Squash
FPO specifications
TSS
40-50°Brix
Acidity 1 %
Fruit juice 25 % min.
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)
To have a fresh and tasty
drink, mix 1 part of squash
with 3 parts of water
/chilled water.
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Fill in presterilized bottles
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Seal and store
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Mango Pulp and Beverages
RTS (Ready- To- Serve) Beverages
Mango juice
Mix with strained sugar syrup
Heat to 90°C/ 1 min
Fill hot in sterilized bottles
Pasteurization at 90°C/ 30 min
FPO Specifications
Juice/ pulp :10-15 %
TSS
:10-15 %
Acidity
:0.2-0.3 %
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Cool
Store
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Mango Pulp and Beverages
Mango 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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Mango Pulp and Beverages
Mango Wine
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
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Mango Pulp and Beverages
Let Us Sum Up
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.
It may be used for preparation of
beverages such as pure juice, RTS,
squash, panna and wine.
Chemical preservative and citric acid
should be added to the product after
dissolving them in small quantity of water
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