The processing of clear mangojuice concentrate

Receipt of semi riped mangoes

Riped mangoes to washing tank

pulp clarification2h ; 55°C

( stir very little)

Collecting tank with agitators

Ercobin (ascorbic acid) and citric acid addition if required

Heating at 90° and recooling to 55°C

Whole riped mangoes from ripening shed

Fructozym P6L; 80-160 ml/ to Fructamyl HT300: 15-40 ml/to

clarification

concentrate

Clear mango juice concentrate

NaCalit ~150-200 g /hlErbiGel ~10-25 g /hl Klar Sol-Super ~50-125 ml/hl

Cutting conveyor belt, inspection,

trimming

Senior pulper for destoning& deskining

Finisher pulping through 1/32´´ sieve

! SümoTEST juice control: Pectin* test

with alcohol and starch** test with

iodine.

Decanter/ pressing

SümoTEST*/ **: in mango juice starch and pectin residues often cause clarification and stabilisation difficulties. Enzyme dosages depend on raw material, mangoes ripeness, temperature and reaction time.

By means of the Erbslöh-SümoTEST the necessary demand in enzyme activities and fining agents can be easily determined

Dearomatisation or heating to 110°C

Recooling to 50°C

Juice enzymatization with P6L/ HT300 if necessary.

Determination of demand by SümoTEST control.