Faculty of Engineering

School of Industrial Engineering

Mango in syrup
PRODUCT AND PROCESS DESCRIPTION
RAW MATERIAL AND INGREDIENTS
FACILITIES AND EQUIPMENT
FLOWCHART
DESCRIPTION OF THE PROCESS
QUALITY CONTROL
OTHER ASPECTS

DESCRIPTION OF THE PRODUCT AND THE PROCESS

The preservation of fruits by canning or packaging is based on isolating the fruit from contact.
with the air, by submerging them in a sugary liquid (syrup) and the airtight sealing of the container. The
absence of oxygen and the application of heat inhibit and destroy most of the enzymes and
the microorganisms that can cause food spoilage.

The mango is a fruit that is suitable for processing by this method and can be in pieces or slices.
The process consists of selecting, washing, peeling, and extracting the heart of the mango. Then, if the product
It is placed in cans, the mango is cut into slices or pieces, while if it is packaged in glass, it is better.
cut into pieces because its appearance is better. Finally, the hot syrup is added, they are covered and
apply a commercial sterilization treatment.

RAW MATERIAL AND INGREDIENTS

ripe mango
white sugar (350 grams per liter of water)
The juice of 1/4 lemon per liter of water.
1/2 tablet of 500 mg vitamin C powdered (Ascorbic acid) per liter of water.
1 liter of water per kg of mango.

Packaging materials

glass jars or cans

metal covers

FACILITIES AND EQUIPMENT

Facilities

The space must be large enough to accommodate the following areas: fruit reception,
process, packaging, warehouse, laboratory, office, sanitary services and dressing room. The construction must
be in plastered block with sanitary finish at the joints of the floor and wall to facilitate cleaning.

TEACHER: ENG. MIGUEL ALCALA

 Faculty of Engineering
School of Industrial Engineering

The floors must be concrete covered with tiles or plastic resin, with a slope for drainage.
The metal-framed roofs, with zinc and ceiling. The doors made of metal or glass and windows of
glass. The use of screens on doors and windows is recommended.

Team
steamer or electric pot (gas or electric stove)
can seamer
refractometer, with a scale of 0-50 °Brix
acidity meter
watch
balance.
utensilios: cuchillos, tablas, ollas, cucharas.

FLOWCHART FOR MAKING MANGO IN SYRUP

MANGOS

RECEPTION

water WASHING and SELECTION wash water

Scalded 80–85 °C for 8 minutes

Peeled and boned shells and bones

CHOPPED

PREPARATION OF THE SYRUP OF

Water, sugar 35 °Brix / 90 °C
FILLING

COOKING OF THE PIECES 80–85 °C for 5 minutes.

FILLING OF THE JARS 60% fruit

Addition of the syrup of

syrup 35 °Brix 40% syrup
FILLING

Cloak

COMMERCIAL STERILIZATION 95 °C x 15 minutes

COOLING Water at 40 °C

LABELING

TEACHER: ENG. MIGUEL ALCALA

 Faculty of Engineering
School of Industrial Engineering

DESCRIPTION OF THE PROCESS

Reception: it consists of quantifying the fruit that will enter the process.

Washing: the mangoes are washed with water and white vinegar.
Selection: the healthy fruit is selected with the appropriate degree of ripeness. It is recommended that the
The fruit is in a state of 3/4 ripeness so that it can withstand treatment well and contain more.
acidity.

Blanching: Water is heated. When bubbles form at the bottom (80ºC,

approximately) the mangoes are submerged for about 8 minutes.

Peeled and Heartbroken: When the mangos are taken out to be peeled, they are cut lengthwise.
(trying to avoid the bone), on each side of the bone. The meat is removed using the large spoon.

Mango: The peeled and pitted mango can be cut in various ways: into 2 cm cubes
side, in slices or in triangles.

Preparation of the filling syrup: in a pot or cauldron, a simple syrup of 30 -

35 ° Brix, dissolve the vitamin C tablet, squeeze the half lemon, add the sugar
and heat up to 90 °C so that all the sugar dissolves. Approximately 2 kg are needed.
sugar for every 5 liters of water.. The concentration of the syrup is checked and added if necessary.
a little more sugar. To check the point of the syrup, fill a tablespoon and place it two
minutes inside a cup with cold water. Then touch the syrup with your fingers, and if possible
molding it into a small ball means it is ready.

Cooking the fruit: the pieces are placed in a pot and a portion of the prepared syrup is added. It is
heat to 80-85 °C for 5 minutes.

Washing of containers: the jars and their lids are washed with water and soap and sterilized in hot water
Steam for 5 minutes.

Filling of containers: the pieces of mango are arranged in the jars ensuring that they fit.
arranged so that the largest number of them can fit.

Addition of the syrup: hot syrup is added to the mouth of the jar. They are left to rest.
for 5 minutes to allow the temperature to balance and remove the air bubbles. The ratio of
The filling must be 60% mango and 40% syrup. The lids are placed on and sealed tightly.

Sterilized: the jars are placed back in the water bath and heated to boiling for
15 minutes. It is advisable to place a folded blanket at the bottom to prevent the jars from
break. The water level must completely cover the jars.

Cooling: the bottles are first cooled with warm water and then cold water to prevent the change of
temperature breaks the glass.

Labeling and packaging: it consists of affixing labels (with the legal requirements), and the
putting the product in boxes.

Stored: the boxes with the product are stacked in the finished product warehouse that must be
ventilated and dry. The canned mangoes produced using this technology and preserved with

Eng. Miguel Alcala

 School of Engineering
School of Industrial Engineering

properly have an approximate duration of 6 to 8 months. Once the can is opened, it must
keep refrigerated and consume within a period no longer than 2 weeks.

QUALITY CONTROL
Hygiene: During the process, good hygiene practices must be observed to avoid contamination.
product, specifically at the scalding points or in the sealing.

Control over the raw material: The degree of ripeness and the absence of bruises must be monitored.
bruises, in the fruit that enters the process.

Process control: The points that require greater attention are the temperatures and times.
in disarray and sterilization. The °Brix and acidity (pH) of the syrup must also be monitored.

Product control: The quality factors to take care of in this phase are: color, flavor, and size.
pieces, and they are directly related to the care observed in the process. The product must have a
minimum of 60% fruit in relation to the net weight.

OTHER ASPECTS

MARKETING ASPECTS

The mango in syrup is consumed directly as a candy, in fruit salads, and as

ingredient in baking products.

Recommendations:

Using this same procedure, you can make syrups of guava, pineapple, strawberry, apple,
peach, mango, pear, plum, and fig, the only thing that varies is the way the peeling is done and
the slicing of the fruit.
Do not expose the preserve to light because they fade and lose their appeal.

Engineer Miguel Alcala