Alphonso Mango Pulp is prepared from selected varieties of Alphonso Mango Fruit. Fully Ripened Mango fruits are washed, blanched, pulped, deseeded, centrifuged, homogenized, thermally processed and aseptically filled maintaining sterility.
The preparation process includes cutting, de-stoning, refining and packing. In case of aseptic product the pulp is sterilized and packed in aseptic bags. The refined pulp is also packed in cans, hermetically sealed and retorted. The process ensures that the natural flavor and aroma of the fruit is retained in the final product.
PARAMETER GROUP | RANGE VALUE |
---|---|
PACKING INFORMATION | |
Aseptic Bag in Steel Drums – Net 215 Kgs | - |
3.10 Kgs A – 10 OTS Cans X 6Nos X1 Carton – 18.600 Kgs Nett | - |
PHYSICAL & CHEMICAL | |
Refractometric Brix @ 20 Deg Cel | Min 16 Brix |
Acidity As % Anhyd. Citric Acid | 0.60-0.80% |
pH As Natural | 3.6-4.0 |
Consistency – Bostwick | 6-10 cms/30 secs |
Brix – Acid Ratio | 37-50 |
Black Specks / 10 gm | - |
Brown Specks / 10 gm | < 5 |
Specific Gravity | 1.061 |
ORGANOLEPTIC | |
Colour | Yellowish Orange |
Flavour & Aroma | Typical Desert Quality Alphonso Mango |
Taste | Characteristics of Typical Ripe Alphonso Mango |
Appearance | Homogenous No Foreign Matter |
MICROBIOLOGICAL PARAMETERS | |
Total Plate Count cfu/gm | < 10 |
Yeast & Mould count cfu/gm | < 10 |
Coliform Count cfu / gm | Absent |
Pathogens cfu / gm | Absent |