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Mango Pulp and Beverages 1 Next. 2 Mango Pulp and Beverages Introduction Mango fruits have been utilized for long time at every stage of growth. While.

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Presentation on theme: "Mango Pulp and Beverages 1 Next. 2 Mango Pulp and Beverages Introduction Mango fruits have been utilized for long time at every stage of growth. While."— Presentation transcript:

1 Mango Pulp and Beverages 1 Next

2 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 EndPreviousNext pickle, amchur, aam panna, ripe ones are used in making pulp, juice, nectar, squash, leather, slices, etc.

3 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 Beverages Method NextPreviousEnd

4 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 Mango Pulp PreviousNextEnd

5 5 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 EndPreviousNext

6 6 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 EndPreviousNext

7 7 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 Pulp extraction Extract + spices Whole green mangoes + water (1:1) EndPreviousNext

8 8 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 EndPreviousNext

9 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 EndPreviousNext

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

11 11 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 TSS40-50°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. Mango Squash Mango Pulp and Beverages EndPreviousNext

12 FPO Specifications Juice/ pulp :10-15 % TSS :10-15 % Acidity : % 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 Beverages RTS (Ready- To- Serve) Beverages EndPreviousNext

13 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. EndPreviousNext

14 Mangoes Pulping Addition of sugar (till 22°Brix) Addition of 100 ppm SO 2 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 14 Mango Pulp and Beverages Mango Wine EndPreviousNext

15 15 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. End


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