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Lecture 20, 21, 22 and 23
Types of Beverages-Processing technology of Beverages-Flow charts of
Juice-examples-RTS -Nectar.
Processing of Beverages like Cordial-flow chart; Squash-flow chart; Crush-
flow chart.
&
Processing of Syrups- natural and synthetic- rose syrup -almond syrup- fruit
syrup. Fruit juice concentrate.
Fruit juice concentrate Fruit juice powder- Lemon Barley water Carbonated
beverages.
Beverages
Production of fruit beverages on a commercial scale was practically unknown till about
1930, but since then it has gradually become an important industry. In tropical countries
like India, fruit beverages provide delicious cold drinks during the hot summer. Due to their
nutritive value they are becoming more popular than synthetic drinks which at present
have a very large market in our country.
Synthetic drinks contain only water (about 88%) and total carbohydrates (about 12%)
and provide about 48 K-cal, whereas fruit based drinks contain vitamins (A, B and C) and
minerals (iron, calcium, etc.) and provide more calories. Thus, fruit-based drinks are far
superior to many sythetic drinks. If synthetic preparations are replaced by fruit
beverages, it would be a boon to the consumers as well as to the fruit growers.
Fruit beverages
Fruit beverages are easily digestible, highly refreshing, thirst-quenching, appetizing
and nutritionally far superior to many synthetic and aerated drinks. They can be classified
into two groups
(A) Unfermented beverages: Fruit juices which do not undergo alcoholic
fermentation are termed as unfermented beverages. They include natural and
sweetened juices, RTS (ready-to-serve), nectar, cordial, squash, crush. syrup, fruit
juice concentrate and fruit juice powder. Barley waters and carbonated beverages
are also included in this
group.
(8) Fermented beverages: Fruit juices which have undergone alcoholic fermentation
by yeasts include wine, champaigne, port, sherry, tokay, muscat, perry, orange wine,
berry wine, nira, and cider.
103
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, Preparation and preservation of unfermented fruit beverages:
The general process for the preparation and preservation of unfermented fruit beverages
is as under:
(i) Selection of fruit: All fruits are not suitable because of difficulties in extracting
the juice or because the juice is of poor quality. The variety and maturity of the fruit
and locality of cultivation influence the flavour and keeping quality of its juice. Onily
fully ripe fruits are selected. Over ripe and green fruits. if used, adversely affect the
quality of the juice.
(ii) Sorting and washing: Diseased, damaged or decayed fruits are rejected or
trimmed. Dirt and spray residues of arsenic, lead, etc., are removed by washing with
water or dilute hydrochloric acid (1 part acid: 20 parts water).
(ii) Juice extraction: Generally juice is extracted from fresh fruit by crushing and
pressing them. Screw-type juice extractors, basket presses or fruit pulpers are mostly-
used.
The method of extraction differs from fruit to fruit because of differences in
their structure and composition. Before prersinq most fruits are crushed to facilitate
the extraction. Some require heat processing for breaking up the juice-containing
tissues. In case of citrus fruits, the fruit is cut into halves and the juice extracted by
light pressure in a juice extractor or by pressing the halves in a small wooden juice
extractor. Care should be taken to remove the rind of citrus fruits completely otherwise
it makes the juice bitter. Finally, the juice is strained through a thick cloth or a sieve to
remove seeds. All equipment used in the preparation of fruit juices and squashes
should be rust and acid proof. Copper and iron vessels should be strictly avoided as
these metals react with fruit acids and cause blackening of the product. Machines and
equipments made of aluminium, stainless steel, etc., can be used. During extraction
juices should not be unnecessarily exposed to air as it will spoil the colour, taste and
aroma and also reduce the vitamin content.
(iv) Deaeration: Fruit juices contain some air, most of which is present on the surface
of the juice and some is dissolved in it. Most of the air as well as other gases are
removed by subjecting the fresh juice to a high vacuum. This process is called
deaeration and the equipment used for the purpose is called a deaerator. Being a
very expensive method, it is not used in India at present.
(v) Straining or filtration: Fruit juices always. contain varying amounts of suspended
matter consisting of broken fruit tissue, seed, skin, gums, pectic substances and
protein in colloidal suspension: Seeds and pieces of pulp and skin which adversely
affect the quality of juice, are removed by straining through a thick cloth or sieve.
Removal of all suspended matter improves the appearance but often results in
disappearance of fruity character and flavour. The present practice is to let fruit juices
and beverages retain a cloudy or pulpy appearance to some extent. In case or grape
juice,apple juice and lime juice cordial, however, a brilliantly clear appearance is
preferred.
104
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- -*--- ----
Lecture 20, 21, 22 and 23
Types of Beverages-Processing technology of Beverages-Flow charts of
Juice-examples-RTS -Nectar.
Processing of Beverages like Cordial-flow chart; Squash-flow chart; Crush-
flow chart.
&
Processing of Syrups- natural and synthetic- rose syrup -almond syrup- fruit
syrup. Fruit juice concentrate.
Fruit juice concentrate Fruit juice powder- Lemon Barley water Carbonated
beverages.
Beverages
Production of fruit beverages on a commercial scale was practically unknown till about
1930, but since then it has gradually become an important industry. In tropical countries
like India, fruit beverages provide delicious cold drinks during the hot summer. Due to their
nutritive value they are becoming more popular than synthetic drinks which at present
have a very large market in our country.
Synthetic drinks contain only water (about 88%) and total carbohydrates (about 12%)
and provide about 48 K-cal, whereas fruit based drinks contain vitamins (A, B and C) and
minerals (iron, calcium, etc.) and provide more calories. Thus, fruit-based drinks are far
superior to many sythetic drinks. If synthetic preparations are replaced by fruit
beverages, it would be a boon to the consumers as well as to the fruit growers.
Fruit beverages
Fruit beverages are easily digestible, highly refreshing, thirst-quenching, appetizing
and nutritionally far superior to many synthetic and aerated drinks. They can be classified
into two groups
(A) Unfermented beverages: Fruit juices which do not undergo alcoholic
fermentation are termed as unfermented beverages. They include natural and
sweetened juices, RTS (ready-to-serve), nectar, cordial, squash, crush. syrup, fruit
juice concentrate and fruit juice powder. Barley waters and carbonated beverages
are also included in this
group.
(8) Fermented beverages: Fruit juices which have undergone alcoholic fermentation
by yeasts include wine, champaigne, port, sherry, tokay, muscat, perry, orange wine,
berry wine, nira, and cider.
103
- - --
This page was created using BCL ALLPDF Converter trial software.
To purchase, go to
http://store.bcltechnologies.com/productcart/pcinstPrd.asp?idproduct=1
, Preparation and preservation of unfermented fruit beverages:
The general process for the preparation and preservation of unfermented fruit beverages
is as under:
(i) Selection of fruit: All fruits are not suitable because of difficulties in extracting
the juice or because the juice is of poor quality. The variety and maturity of the fruit
and locality of cultivation influence the flavour and keeping quality of its juice. Onily
fully ripe fruits are selected. Over ripe and green fruits. if used, adversely affect the
quality of the juice.
(ii) Sorting and washing: Diseased, damaged or decayed fruits are rejected or
trimmed. Dirt and spray residues of arsenic, lead, etc., are removed by washing with
water or dilute hydrochloric acid (1 part acid: 20 parts water).
(ii) Juice extraction: Generally juice is extracted from fresh fruit by crushing and
pressing them. Screw-type juice extractors, basket presses or fruit pulpers are mostly-
used.
The method of extraction differs from fruit to fruit because of differences in
their structure and composition. Before prersinq most fruits are crushed to facilitate
the extraction. Some require heat processing for breaking up the juice-containing
tissues. In case of citrus fruits, the fruit is cut into halves and the juice extracted by
light pressure in a juice extractor or by pressing the halves in a small wooden juice
extractor. Care should be taken to remove the rind of citrus fruits completely otherwise
it makes the juice bitter. Finally, the juice is strained through a thick cloth or a sieve to
remove seeds. All equipment used in the preparation of fruit juices and squashes
should be rust and acid proof. Copper and iron vessels should be strictly avoided as
these metals react with fruit acids and cause blackening of the product. Machines and
equipments made of aluminium, stainless steel, etc., can be used. During extraction
juices should not be unnecessarily exposed to air as it will spoil the colour, taste and
aroma and also reduce the vitamin content.
(iv) Deaeration: Fruit juices contain some air, most of which is present on the surface
of the juice and some is dissolved in it. Most of the air as well as other gases are
removed by subjecting the fresh juice to a high vacuum. This process is called
deaeration and the equipment used for the purpose is called a deaerator. Being a
very expensive method, it is not used in India at present.
(v) Straining or filtration: Fruit juices always. contain varying amounts of suspended
matter consisting of broken fruit tissue, seed, skin, gums, pectic substances and
protein in colloidal suspension: Seeds and pieces of pulp and skin which adversely
affect the quality of juice, are removed by straining through a thick cloth or sieve.
Removal of all suspended matter improves the appearance but often results in
disappearance of fruity character and flavour. The present practice is to let fruit juices
and beverages retain a cloudy or pulpy appearance to some extent. In case or grape
juice,apple juice and lime juice cordial, however, a brilliantly clear appearance is
preferred.
104
This page was created using BCL ALLPDF Converter trial software.
To purchase, go to http://store.bcltechnologies.com/productcart/pcinstPrd.asp2idproduct=1
- -*--- ----
