Preparation of Mango Drink (English)

Recipe Pulp = 100 g Sugar = 140 g Water = 1 Liter Citric Acid = 3 g CMC = 1 g Flavor = 0.25 mL Sodium Benzoate = 1 g Procedure Indirect pasteurization of the pulp till 70-80 °C as shown in the figure. When boiling of water starts then after 5 minutes switch …

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