Mazza: Making Fruit-Based Beverages (e.g., Mazza or Frooti-like Drinks)

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Step-by-Step Process of Making Fruit-Based Beverages (e.g., Mazza or Frooti-like Drinks):

  1. Fruit Selection & Sourcing
  • Ripe, high-quality fruits (e.g., mangoes, oranges) are selected based on sweetness, color, and texture.
  • Fruits are inspected for spoilage and washed thoroughly to remove dirt and pesticides.
  1. Preparation & Pulp Extraction
  • Fruits are peeled, deseeded, and chopped (varies by fruit type).
  • Pulp is extracted using industrial crushers or pulpers. Seeds and fibers are removed.
  • The pulp is filtered to create a smooth consistency. Alternatively, concentrated juice may be used for longer shelf life.
  1. Blending Ingredients
  • The fruit pulp/juice is mixed with water (if diluted), sugar or sweeteners, and citric acid (for tartness).
  • Additives like preservatives (e.g., sodium benzoate), stabilizers, and artificial flavors/colors may be added per the recipe.
  1. Homogenization
  • The mixture is passed through a homogenizer to ensure even distribution of pulp and prevent separation.
  1. Pasteurization/UHT Treatment
  • To extend shelf life and kill microbes, the liquid is heated:
    • Pasteurization: Heated to 75–85°C for 15–30 seconds.
    • UHT (Ultra-High Temperature): Heated to 135–150°C for 2–5 seconds (common for tetra packs).
  1. Cooling
  • The pasteurized liquid is rapidly cooled to room temperature to preserve flavor and nutrients.
  1. Filling & Packaging
  • Automated filling machines pour the beverage into sterilized bottles, cans, or tetra packs.
  • Containers are sealed immediately to prevent contamination.
  1. Labeling & Coding
  • Labels with nutritional info, branding, and expiry dates are applied.
  • Batch codes are printed for traceability.
  1. Quality Control
  • Samples are tested for pH, sweetness, microbial activity, and taste at every stage.
  • Packaging integrity checks ensure no leaks or defects.
  1. Storage & Distribution
    • Finished products are stored in temperature-controlled warehouses.
    • Distributed to retailers via refrigerated trucks (for chilled drinks) or ambient shipping (for UHT-treated packs).

Key Variations by Product Type:

  • Carbonated Variants: Carbon dioxide is injected during blending for fizzy drinks.
  • Fortified Drinks: Vitamins (e.g., Vitamin C) or minerals may be added.
  • Natural vs. Artificial: Some brands use 100% natural pulp, while others include synthetic flavors.

This process ensures consistency, safety, and taste for commercial fruit beverages like Mazza or Frooti. Exact recipes and techniques may vary by brand.

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