MANGO JUICE PREPARATION

 JUICE
Fruit juices are made from pure filtered fruit juice with nothing added. Sodium benzoate can be
added as a preservative to extend the shelf life, but this is not essential. Properly pasteurised
juice has a shelf life of several months. Most fruits can be used to make juice. The most
popular ones are pineapple, orange, mango, grapefruit and passion fruit.

 Preparation of the fruit
Fruit should be washed in clean water, peeled and the stones removed. All fruit should be ripe
and free from bruising. Any rotten or bruised fruit should be thrown away as this will spoil the
flavour of the juice.
Pulp/Juice Extraction
Juice is extracted in a number of different ways - steaming, reaming, pressing and pulping.
Fruit can be pulped in a liquidiser. A range of fruit presses are available to extract the juice.
Some machines combine pressing with filtration to remove the fine particles. To make fruit
squash or cordial, the extracted fruit juice is mixed with sugar syrup to give a final sugar
concentration of 12-14%. See added ingredients.
Added Ingredients
Pure fruit juices have no added ingredients, but sometimes preservatives such as sodium
benzoate or citric acid.
Sugar
Sugar is added to fruit juice to make a fruit squash or cordial. It is added to give a final
concentration of 12-14% sugar. The amount of sugar present in the fruit has to be taken into
account when calculating the amount of sugar to add. The amount of sugar added to a fruit
squash is also determined by consumer taste and demand for sweetness. The amount of sugar
syrup to be added to the juice to give a final concentration of 12-14% can be calculated by
using the Pearson Square. Sugar syrups should be filtered through a muslin cloth to remove
particles of dirt that are present in the sugar.
 Filtration
To make clear bright juice, the juice should be filtered to remove the fine suspended particles.
The juice can be strained in a muslin cloth bag, or filtered using a steel filter. Pectic enzymes
are sometimes added to the juice to break down the pectin which is naturally present and
which gives the juice a cloudy appearance.
Fill and seal
At the small-scale, containers can be filled simply using a funnel and a jug. For larger scale
operations a range of filling machines are available. The juice containers should be thoroughly
washed and sterilised before filling. Bottles that are recycled should be checked for cracks and
chips. Only new caps should be used for sealing the bottles.
Heat Treatment/Pasteurise
At the small-scale, the filled bottles of juice can be pateurised in a stainless steel, enamelled or
aluminium pan over a gas flame.
Care should be taken to avoid localised overheating.
A range of small-scale pasteurising units are available. To make fruit squash, the sugar syrup
is heated to boiling in a large pan.
A measured amount of syrup is mixed with the fruit juice in a stainless steel pan, which
increases the temperature of the juice to 60-70deg C.
The juice/syrup mixture is quickly heated to pasteurising temperature and hot filled into
sterilised bottles and sealed. Fruit juice is pasteurised after it has been bottled.
The filled bottles are heated in boiling water for 5-10 minutes depending on the size of the
bottle.
Both the time and temperature of pasteurisation are critical to achieve the correct shelf life and
to retain the colour and flavour of the juice.
Cooling
After heating, the bottles are cooled to room temperature by immersing them in clean cold
water. If the bottles are cooled too quickly they will crack and break.
General
All equipment must be thoroughly cleaned each day to prevent contamination by insects and
micro-organisms.more detail