How to make mango juice in a factory
Mango juice is a popular beverage consumed globally for its sweet, tropical flavor and nutritional benefits. To meet growing market demand, many juice manufacturers invest in automated mango juice production lines. These lines are designed to process fresh mangoes into bottled or packaged juice efficiently, ensuring product quality, hygiene, and production consistency.
This article provides a comprehensive overview of the mango juice production process, the major equipment involved, and important considerations for setting up a production line.
1. Raw Material PreparationThe production process begins with sourcing high-quality, ripe mangoes. The mangoes must be washed, sorted, and inspected to remove damaged or overripe fruits.
Key Equipment:Fruit washing machine – Uses water and brushes or bubble agitation to remove dirt and residues.Inspection conveyor – Allows manual sorting of defective fruits.Elevator/Feeder – Transports cleaned mangoes to the next processing step.
2. Mango Peeling and DestoningMangoes have a thick peel and a large seed that must be removed before juice extraction. Industrial mango destoning machines are used for this purpose.
Key Equipment:Mango destoner (peeler and pulper) – Separates the pulp from the peel and seed in a continuous process, typically with minimal pulp loss.
3. Pulp RefiningThe raw mango pulp still contains fibrous material and may be too thick for direct juice production. A refiner further processes the pulp to improve texture and consistency.
Key Equipment:Pulper/refiner – Uses mesh screens and rotors to produce smooth mango puree, ready for juice blending or concentration.
4. Juice Blending and FormulationAt this stage, the mango puree can be blended with water, sweeteners, citric acid, or other fruit juices depending on the desired flavor and product type (e.g., nectar, 100% juice, or juice drink).
Key Equipment:Mixing tanks with agitators – For consistent blending of ingredients.Inline homogenizer (optional) – Improves stability and uniformity of the juice.
5. PasteurizationPasteurization is essential to eliminate harmful microbes, extend shelf life, and preserve taste and color.
Key Equipment:Tubular or plate pasteurizer – Heats the juice to around 85–95°C for 15–30 seconds before rapid cooling. The parameters depend on the product formula.
6. Filling and PackagingThe pasteurized juice is filled into bottles, pouches, or cartons using sterile, automated filling systems to prevent contamination.
Key Equipment:Hot-fill or aseptic filling machine – Depending on packaging type.Capping or sealing machineLabeling and date coding machine
7. Packaging and StorageAfter filling, the products are packed into cartons or crates for transportation and distribution. Bottled juice may be stored at ambient or refrigerated temperatures based on its shelf life and packaging method.
Other Optional Equipment:Juice concentration system – For producing mango juice concentrate.CIP system (Clean-In-Place) – For automatic cleaning and sanitization of the production line.
A mango juice production line offers a reliable and scalable solution for processing fresh mangoes into high-quality juice products. From washing and peeling to pasteurizing and bottling, each step is critical to ensuring hygiene, efficiency, and product quality.
If you're planning to set up a mango juice processing plant, working with experienced equipment suppliers and food processing engineers can help ensure optimal performance and regulatory compliance.