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Mango Pulp and Beverages
Mango Pulp and Beverages
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Method
Select fully ripe fruits
Sort and wash
Peel and destone
Crush and press to extract pulp
Heat pulp to 85-90C
Seal
Store
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Preparation
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Washing
Peeling
Pulping
Destoning
FPO Specifications
TSS 12-15Brix
Acidity 0.3 %
Serving
chilled
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Boiling pulp
with syrup
Filling
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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
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FPO Specifications
Juice/ pulp :10-15 %
TSS
:10-15 %
Acidity
:0.2-0.3 %
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Cool
Store
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Mangoes
Pulping
Addition of sugar (till 22Brix)
Addition of 100 ppm SO2
Fermentation (22C/ 10-15 days)
Saccharomyces cerevisiae var. ellipsoides@ 0.5%
Racking
Straining every two weeks
Bottling and Ageing (6-8 months)
Pasteurization at 82C/ 20 min
Cooling
Storage
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