A process of producing a concentrated juice

Abstract

The present utility model relates generally to beverage processing, but more particularly to the process of producing a juice using a calamansi (Citrus x microcarpa) juice and cacao pulp. Existing known process and products derived from calamansi (Citrus x microcarpa), and cacao pulp were merely focused on solving the strong sour taste, by adding calamansi (Citrus x microcarpa) to another fruits. Same, a process of obtaining a cacao pulp is present but was for confectionary application. The present utility model was anchored to maximize the nutrients present in the cacao pulp instead of being thrown as waste which comprising the steps of preparing, washing, slicing, and straining a calamansi (Citrus x microcarpa) to obtain a calamansi (Citrus x microcarpa) juice. Mixing the cacao pulpwith sugar and water to produce a syrup. Boil the syrup, cooling, and mixing the calamansi (Citrus x microcarpa) with the syrup juice to produce a concentrated juice. Storing the concentrated juice in a container and water bathing.