Mango pulp is a raw material widely used in the food processing industry. It is often used in the production of products such as juice, jam, ice cream and baked goods. The manufacturing of mango pulp requires a strict process to ensure the quality and safety of the product. The main processing steps include cleaning, peeling, pulping and sterilization. The following is a detailed introduction to the mango pulp manufacturing process.
1. Washing
Washing is the first step in mango pulp processing, which aims to remove sand, dust, pesticide residues and other impurities on the surface of the peel. Use running water or bubble washing machine to perform preliminary washing of mangoes.
2. Peeling
The purpose of peeling is to remove the outer skin of the mango, so that the pulp can enter the subsequent processing link and improve the taste and purity of the pulp. Using a peeling machine to mechanically peel the mango can improve efficiency and reduce pulp loss.
3. Pulping
Pulping is to process the peeled mango pulp into a uniform pulp to prepare for subsequent sterilization and packaging. Use a spiral pulper or colloid mill to grind the pulp into a fine pulp.
4. Sterilization
The purpose of sterilization is to eliminate microorganisms in mango pulp, extend the shelf life of the product and ensure food safety. High temperature short time sterilization (HTST) is used, generally heated to 90-95℃ for 30-60 seconds to effectively sterilize and retain nutrients and flavor as much as possible. After sterilization, the mango pulp is quickly cooled to below 25℃ to reduce the impact of heat treatment on taste and color.
5. Packaging and storage
After sterilization, mango pulp can be directly put into aseptic packaging, such as filling into aseptic bags, glass bottles or iron drums for storage and transportation. The product needs to be stored under refrigerated or frozen conditions to ensure quality.
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