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

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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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