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  • 3 Clarified Mango Juice Concentrate-India

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    Amol Patil
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    The document summarizes the process for producing clear mango juice concentrate from whole or semi-ripe mangoes. Key steps include washing, pulping, heating and cooling the mango pulp, adding enzymes to break down starch and pectin residues, clarifying the juice through filtration, and testing the juice to determine the appropriate amounts of fining agents needed to produce a clear concentrate.

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    The document summarizes the process for producing clear mango juice concentrate from whole or semi-ripe mangoes. Key steps include washing, pulping, heating and cooling the mango pulp, adding enzymes to break down starch and pectin residues, clarifying the juice through filtration, and testing the juice to determine the appropriate amounts of fining agents needed to produce a clear concentrate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    139 views1 page

    3 Clarified Mango Juice Concentrate-India

    Uploaded by

    Amol Patil
    The document summarizes the process for producing clear mango juice concentrate from whole or semi-ripe mangoes. Key steps include washing, pulping, heating and cooling the mango pulp, adding enzymes to break down starch and pectin residues, clarifying the juice through filtration, and testing the juice to determine the appropriate amounts of fining agents needed to produce a clear concentrate.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    The processing of clear mango

    juice concentrate

    Whole riped Receipt of semi riped


    mangoes from mangoes
    ripening shed

    Riped mangoes to
    washing tank SümoTEST*/ **: in
    mango juice starch
    Cutting conveyor and pectin residues
    belt, inspection, often cause
    trimming clarification and
    stabilisation
    Senior pulper for difficulties. Enzyme
    Ercobin (ascorbic acid) and
    citric acid addition if required destoning& dosages depend on
    deskining raw material,
    mangoes ripeness,
    Heating at 90° and
    Finisher pulping temperature and
    through 1/32´´ sieve reaction time.
    recooling to 55°C
    By means of the
    Collecting tank with Erbslöh-SümoTEST
    agitators
    the necessary
    Fructozym P6L; 80-160 ml/ to
    Fructamyl HT300: 15-40 ml/to demand in enzyme
    pulp clarification activities and fining
    2h ; 55°C agents can be easily
    ( stir very little) determined

    Dearomatisation or
    Decanter/ pressing
    heating to 110°C Juice enzymatization with P6L/
    HT300 if necessary.
    Determination of demand by
    ! SümoTEST juice SümoTEST control.
    Recooling to 50°C
    control: Pectin* test
    with alcohol and NaCalit ~150-200 g /hl
    starch** test with ErbiGel ~10-25 g /hl
    clarification
    iodine. Klar Sol-Super ~50-125 ml/hl
    concentrate

    Clear mango juice


    concentrate

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