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Mango Pulp and Beverages

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Presentation on theme: "Mango Pulp and Beverages"— Presentation transcript:

1 Mango Pulp and Beverages

2 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. End Previous Next

3 Mango Pulp and Beverages
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 Store End Previous Next

4 Mango Pulp and Beverages
Final product TSS 13°Brix min pH To prevent microbial growth and decrease pH citric 0.5% can be added End Previous Next

5 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 End Previous Next

6 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. End Previous Next

7 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 End Previous Next

8 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. Cool bottles and store End Previous Next

9 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 End Previous Next

10 Mango Pulp and Beverages
Mango Juice Preparation Washing Peeling Pulping Destoning FPO Specifications TSS 12-15°Brix Acidity 0.3 % Serving chilled Boiling pulp with syrup Filling End Previous Next

11 Mango Pulp and Beverages
Mango Squash 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 specifications TSS 40-50°Brix Acidity 1 % Fruit juice 25 % min. To have a fresh and tasty drink, mix 1 part of squash with 3 parts of water /chilled water. End Previous Next

12 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 Cool Store FPO Specifications Juice/ pulp :10-15 % TSS :10-15 % Acidity : % End Previous Next

13 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. End Previous Next

14 Mango Pulp and Beverages
Mango Wine Mangoes Pulping Addition of sugar (till 22°Brix) Addition of 100 ppm SO2 Fermentation (22°C/ days) Saccharomyces cerevisiae var. 0.5% Racking Straining every two weeks Bottling and Ageing (6-8 months) Pasteurization at 82°C/ 20 min Cooling Storage End Previous Next

15 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 End

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