13 Fermented and non-fermented beverages.pdf

FERMENTED AND NON-FERMENTED BEVERAGES 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 unfermented and fermented beverages. Unf...

FERMENTED AND NON-FERMENTED BEVERAGES 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 unfermented and fermented beverages. Unfermented beverages Fruit juices which do not undergo alcoholic fermentation are termed as unfermented beverages. They include natural and sweetened juices, RTS, nectar, cordial, squash, crush, syrup, fruit juice concentrate and fruit juice powder. Barley waters and carbonated beverages are also included in this group. I. FRUIT BEVERAGE A. SQUASH This is a type of fruit beverage containing at least 25 per cent fruit juice or pulp and 40 to 50 per cent total soluble solids, commercially. It also contains about 1.0per cent acid and 350 ppm sulphur dioxide or 600 ppm sodium benzoate. It is diluted before serving. Mango, orange and pineapple are used for making squash commercially. It can also be prepared from lemon, bael, papaya, etc. using potassium metabisulphite (KMS) as preservative or from jamun, passion-fruit, peach, plum, raspberry, strawberry, grapefruit, etc. with sodium benzoate as preservative. FLOWCHART FOR PROCESSING OF SQUASH B. READY-TO-SERVE (RTS) This is a type of fruit beverage which contains at least 10 per cent fruit juice and 10 per cent total soluble solids besides about 0.3 per cent acid. It is not diluted before serving, hence it is known as ready-to-serve (RTS). Flow-sheet for processing of RTS beverages C. CORDIAL It is a sparkling, clear, sweetened fruit juice from which pulp and other insoluble substances have been completely removed. It contains at least 25 per cent juice and 30 per cent TSS. It also contains about 1.5 per cent acid and 350 ppm of sulphur dioxide. This is very suitable for blending with wines. Lime and lemon are suitable for making cordial. FLOWCHART FOR PROCESSING OF CORDIAL D. NECTAR This type of fruit beverage contains at least 20 per cent fruit juice / pulp and 15 per cent total soluble solids and also about 0.3 per cent acid. It is not diluted before serving. S. No. Fruit Juice / Pulp (%) Quantity of water required (litre) 1. Mango 20 2. Papaya 20 3. Guava 20 Quantity of finished product (litre) – 4. Bael 20 Quantity of (juice (litre) + sugar (kg) 5. Jamun 20 + acid (kg) used 6. Aonla (blend) Aonla pulp 20 Lime juice 2 Ginger juice 1 For preparing the above beverages, the total soluble solids and total acid present in the pulp/juice are first determined and then the requisite amounts of sugar and citric acid dissolved in water are added for adjustment of TSS and acidity. Fermented beverage Fruit juices which have undergone alcoholic fermentation by yeasts include wine, champaigne, port, sherry, tokay, muscat, perry, orange wine, berry wine, nira and cider. FLOWCHART FOR PROCESSING OF WINE