Amla is a rich source of vitamin C, having various medicinal values. It is a very important ingredient in Ayurvedic and other herbal remedies. Various antioxidants & several active tannoids are present in amla. It is consumed by health conscious people because of the growing awareness about its health benefits. As a seasonal fruit, it is available only for 4-5 months but amla processing advances its shelf life.
Recent years have seen rapid development in the process technologies and cold chain. Rising income and changing food habits have also increased the popularity of Ayurveda and its products. The demand for amla in the field of medicine and beauty aid has increased.
Amla products are available in different forms such as powders, syrups, oils, dried and treated slices, beverages, amla juices, candy, sauce, muraba, pickles, amla based mouth fresheners etc. Very famous health supplements like Chyawanprash make use of huge amounts of amla. Amla remains a major ingredient in the manufacture of hair conditioning packs etc. Its medicinal values are favourable for skin and digestion which do an excellent job in controlling diabetics and altering sugar levels.
A number of equipments are used to make products that are so advantageous in nature. Some of these processes include amla washing, pulping, pasteurizing, de-aeration, aroma recovery system and packaging.
This equipment contains huge amounts of amla, which is washed by the water in the machine. Amla is strained and separated, to make it clean and dirt free while maintaining high levels of hygiene.
This extracts the inner juicy pulp from the fruit by crushing it and straining out the most needed part. Jams, juices, chutneys, syrup sauces and jellies require pulping.
This process is usually used to remove the air molecules present in the juice of amla. These air molecules cause some serious damage to the liquid and hence is a very important part of the amla processing.
Beverage processing seriously alters the aroma composition.This can be due to chemical reactions modifying the aromas or due to physical losses. These changes are unacceptable. The most suitable way of minimizing these changes is to use various separation techniques that help the recovery of the aromas. Commercially suitable techniques like distillation, partial condensation, gas injection techniques, adsorption and fluid extraction are under development.
The basic raw material for the unit is good quality Amla fruit. After the removal of seeds, the actual recovery is 60% to 65%. Bearing in mind a recovery of 60, Amla required at 100% capacity is 5000kg. They store amla for 3 months. A lot of other items like salt, sugar, cumin, brahmi etc. are all available locally. The finished product is packed in plastic bags, whereas the syrup is packed in plastic bottles using sealing machines. A proper assessment is beneficial for the location of the plant for easy availability of raw material. The estimation of raw material, spices and packing material at full capacity utilization is Rs. 1.08 lakhs per year. At 60% capacity in 1st year, the cost works out to Rs 0.65 lakhs.
In short, this is the procedure that accompanies the processing of amala for its products. Goma Engineering, Thane can offer complete Amla fruit pulp processing, from Amla Grading & Washing, Pulping, Juice & pulp processing to Packaging. They provide solutions for manufacturing range of Amla processing plant from semi industrial/smaller to larger. Its equipments are of superior quality and easy to use, guaranteeing a perfect course in the smooth processing.