Composition of hawaiian mango juice

Abstract

This utility model relates to the composition of Mango Juice consisting of: 1. A composition of mango juice consisting: by weight in grams components 2000 grams mango puree 10 4000 grams purified water 1000 grams sugar syrup 100 grams citrus juice

Description

COMPOSITION OF HAWAIIAN MANGO JUICETechnical Field of the Utility ModelThis utility model relates to the food processing but more particular tothe composition of Mango Juice made from Hawaiian Mango variety.Background of the Utility ModelMango is a fruit tree that thrives in nearly all types of soils. Productionhas gone up due to technologies generated by researchers in the country alongfertilization, flower induction, pruning and other cultural managementtechnologies. Likewise, mango producers were motivated to produce morebecause of the variety of processed products that can be derived from themango fruit. Researchers however, has concentrated on the native (carabao)mango which has a great potential for export and considered as one of the highvalue Philippine crops.While efforts are focused to increase the quality of produce of the nativemango, there is that species of mango known as Hawaian (Mangijfera indica)that is beaming with fruits even without farmers’ intervention. In fact, as a resultof the ocular visit to Quirino and Cervantes, almost 60% of the households aretending one or two Hawaiian mango trees. While some juice manufacturingcompanies are utilizing this variety in their commercial juices, raw materials areusually sourced out in communities where transportation is not a problemthereby leaving Hawaian mangoes in the upland communities into wastes.Process of producing mango juice was disclosed by CN112167482 (A).The present invention relates to a mango juice beverage. The mango juicebeverage comprises the following specific components in parts by weight: 300-1500 parts of mango pulp, 120-140 parts of apple concentrated juice, 90-105parts of high fructose corn syrup, 200-215 parts of white granulated sugar, 5-9parts of citric acid, 3-6 parts of a compound stabilizer, 1-1.5 parts of D-sodiumerythorbate,1-1.5 parts of potassium sorbate, 1-1.5 parts of sodium citrate, 1-1.5 parts of sodium hexametaphosphate, 0.3-0.5 part of acesulfame potassium,0.1-0.15 part of ethylene diamine tetraacetic acid, 0.05-0.15 part of sucralose,0.01-0.02 part of sunset yellow, 0.003-0.005 part of lemon yellow, and 1-2 partsof mango essence. The compound stabilizer is prepared from components ofxanthan gum, sodium carboxymethyl cellulose and pectin. The mango juicebeverage is sour and sweet in mouth feel, has various nutrients, and meetsrequirements of consumers on mangoes all the year round.Also, Li Yaohui and Wang Xingyong of Jiangsu Huishengtang Food Co.Ltd. disclosed the preparation of mango juice by CN109497362 (A). Theinvention discloses a formula of a mango juice beverage. Raw materials in theformula comprise the following components in percentage by weight: 1% to 5%of aspartame, 1% to 5% of sorbic acid, 2%to 4% of sodium cyclamate, 5% to13% of citric acid, 15% to 20% of squeezed mango juice, 8% to 10% of purifiedwater and 5% to 7% of a thickener. According to a product prepared throughthe invention,the beverage has the taste of mango juice, has mild and non-stimulating mouth feel, is accompanied with a fragrant, sweet, sour and coolingtaste, is rich in the mouth feel, and has the effects of relieving summer heat,quenching thirst and improving immunity.The prior arts have demonstrated some similar processes. However, theuse of chemicals and preservatives are evident in the inventions presented.Summary of the Utility ModelThe alternative therefore is to introduce a new process that makes usenew invention which only makes use of natural ingredients and naturalpreservative and the Hawaiian variety of mango.It is the object of the present utility model of a process of producingmango juice that has high nutritional value.Another object of the utility model is to make use of the surplus ofHawaiian mango fruits since ripe Hawaiian mangoes are not commercially soldto the market due to the very abundant supply.Still another objective of the present utility model is to provide a safe,delicious, nutritious product with pleasant appearance with simple replicableprocess.Further objects and advantages will become readily apparent uponreading the detailed description of the subject utility model to wit:DETAILED DESCRIPTION OF THE UTILITY MODELThe following procedure discusses the detailed process of preparingHawaiian mango juice.PREPARATION OF THE MANGO FRUITWash the Mango with tap running water to ensure that all dirt will be washedaway. Peel the mango. Slice the flesh and separate the stone. Place the mangoflesh into the juicer. Check for the Brix content of the mango puree using arefractometer. The mango puree should have at least 11 Brix to 15 Brix value.Measure and set aside the needed amount.PREPARATION OFHAWAIIAN MANGO JUICEWash all tools and materials with dishwashing soap and rinse thoroughlywith water. Sterilize all the needed tools and materials. Wipe off dust and dirt ofthe equipment to be used.Prepare the sugar syrup by measuring equal amounts of white sugar andpurified water. Stir to dissolve sugar in water. Bring to boil. Using a candythermometer, check if the temperature of the mixture will reach 100 °C (degreescelcius). Once it reached 100 °C, reduce heat to lowest and let the mixturesimmer for 10 minutes.Prepare the citrus juice by washing thoroughly then placing them in acitrus presser or juicer where the seeds and peels are separated and discarded.Measure all the ingredients 2000 grams mango puree, 4000 gramspurified water, 1000 grams sugar syrup (50% sugar and 50 percent purifiedwater) 100 grams citrus juice. Combine the ingredients in a double boiler.Heat the mixture in the double boiler and once it reaches 75 °C, maintaintemperature, start timer and let it simmer for 10 minutes.Let the mango juice cool down to 50 °C (degrees Celcius) before fillingin the PET (PolyEthylene Terephthalate) bottle.Sample of the product was submitted for microbial, proximate analysisand Nutrition Facts content at the Department of Science and Technology,Regional Office 1 at San Fernando City, La Union. Results revealed that theproduct is safe for consumption based on its microbial analysis. One hundredgrams of the juice sample was subjected to proximate analysis determining theash, moisture content, crude protein, crude fat, and based on AOACInternational, 20° Edition, 2016. Total carbohydrates was determined andcalculated by computation. For sodium content was analyzed using AOACOfficial Method 985.35 following official method of analysis of AOACInternational. 20° Edition, 2016.For the Nutrition Facts, the 250 ml bottle of mango juice is good for 2servings. Each serving contains 150 calories with Total Carbohydrates of 36grams or 12% of the required Daily Value.For the shelf life of the product, results showed that the mango juiceretains its perfect acceptability after 7 days at room temperature roomtemperature and 4 weeks at refrigerated temperature.The result of the proximate analysis of the mango juice (as per 100g) ispresented below:Table1. Proximate Analysis of Mango JuiceAnalysis Name ResultAsh 0.16 grams / 100 gMoisture Content 84.74 grams / 100 gCrude Protein 0.24 grams / 100 gCrude Fat 0.38 grams / 100 gTotal Carbohydrates 14.48 grams / 100 gSodium 0.2332 grams / 100 g5The Nutrition Facts of the mango juice is reflected in the table below;Table 2. Nutrition Facts of Mango JuiceNutrition Facts2 servings per containerTotal Sugars gIncludes g added sugarsServing Size 250 mlAmount per serving 150Ca lo-% daily valueTotal Fat Og 0%Saturated Fat gTrans Fat gCholesterol gSodium Omg 0%Total Carbohydrates 36g 12%Dietary Fiber gProtein OgVitamin A mcg - Calcium mglron mg - Potassium mgThe result shows that the mango juice is a healthy, acceptable andnutritious drink.

Claims

CLAIM1. Acomposition of mango juice consisting:by weight in grams components2000 grams mango puree4000 grams purified water1000 grams sugar syrup100 grams citrus juice