Whitening/Precooking
This process is done in boiling water or with steam for 3 to 5 minutes. It can also be done by submerging the chopped fruit for 3 minutes in a meta bisulphate sodium solution of 0.05% - 0.1%.
Whitening helps to inactive the enzymes that cause the fruit to darken, change the flavor and cause nutritional value loss.
Mashing
This consists in obtaining pulp from the fruit and eliminating the foreign particles. Fruit is only mashed with its skin only if there is nothing that will change the characteristics of the pulp.
Refining
Method 1: A masher is used and the pulp is then strained by putting it through a thin mesh.
Method 2: A blender is used and the pulp is then strained and finally put through a mesh cloth.
Standardizing
This process consists of the following:
- Diluting the pulp with water
- Regulating the amount of sugar
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