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Types of Fruit-Based Beverages

1. The document discusses different types of fruit-based beverages including pure juices, blended juices, ready-to-serve beverages, nectars, cordials, squashes, crushes, syrups, fruit juice concentrates, fruit juice powders, and barley water. 2. It provides details on the typical juice, TSS, and acidity levels of each beverage type. Concentrates and powders allow for reduced weight and bulk during transportation but require special processing to prevent issues like fermentation and browning. 3. The production process for fruit beverages includes fruit selection, sorting, juice extraction, clarification through various methods, addition of sugar and other ingredients, preservation

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Asia Amir
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166 views12 pages

Types of Fruit-Based Beverages

1. The document discusses different types of fruit-based beverages including pure juices, blended juices, ready-to-serve beverages, nectars, cordials, squashes, crushes, syrups, fruit juice concentrates, fruit juice powders, and barley water. 2. It provides details on the typical juice, TSS, and acidity levels of each beverage type. Concentrates and powders allow for reduced weight and bulk during transportation but require special processing to prevent issues like fermentation and browning. 3. The production process for fruit beverages includes fruit selection, sorting, juice extraction, clarification through various methods, addition of sugar and other ingredients, preservation

Uploaded by

Asia Amir
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Introduction to Fruit Based Beverages
  • Fruit Juice Concentrates and Powders
  • Production of Fruit Beverages
  • Spoilage of Beverages
  • Quality Control and Assurance

Fruit Based Beverages

[Link]
Pure/Natural Juice
Sweetened Juice (85% juice & 10% TSS)
Blended Juices
Sometimes 2 or more juices are mixed to yield a well balanced
rightly flavored, highly palatable, and refreshing drink. Juices
are blended so as to utilise a
too sweet fruit (grape),
a bitter fruit (grapefruit),
too acidic or tart fruit (sour lime, galgal, etc),
bland and insipid tasting fruits like pear and apple, strongly
flavored fruits (guava and banana), e.g.
Grape 97% & lime 3%
Orange (50-75%) & Grapefruit (25-50%)
1
2. Ready to serve (RTS)
– 10% fruit juice/pulp
– 10% TSS
– 0.3% acid
3. Nectar
20% fruit juice/pulp
15% TSS
0.3% acid
[Link]
Sparkling clear sweetened fruit juice from which pulp and other
insoluble material have completely removed
25% juice
30% TSS
1.5% acid
2
5. Squash
25% juice/pulp
40% TSS
1% acid
6. Crush
25% juice/pulp
55% TSS
1% acid
7. Syrup
25% juice/pulp
65% TSS
1.3-1.5% acid

3
8. Fruit Juice Concentrate
Carbonated beverages are produced from this.
Contain pure juice with 32% TSS
(Orange, apple, pineapple and grapes are most popular)
Advantages
Reduced weight, bulk compared to juice
Base material for various formulations
Problems with Concentrates
Fermentation
Non enzymatic browning
Gel formation takes place
Produced by
Freezing & mechanical evaporation
Low temperature vacuum evaporation
High speed high temperature evaporation
4
9. Fruit Juice Powder
Free flowing hygroscopic powder produced by puff-drying, freeze
drying, vacuum drying, spray drying etc.
Long shelf life & soluble in cold water
Flavor loss compensated with flavor addition
Reconstitution yields full strength fruit juice drink
[Link] Water
25% fruit juice
30% TSS
1% acid
0.25% barley extract/powder

5
Production of Fruit Beverages
1. Fruit Selection
2. Sorting & Washing
3. Juice Extraction
4. Deaeration
5. Straining or Filtration
6. Clarification
7. Addition of sugar
8. Fortification
9. Preservation
10. Bottling
6
Clarification
Settling (lime juice, 3-6 months, fermentation is avoided,
colloidal gums, proteins, settles down)
Filtration (cotton pulp, wooven fiber cloth, wood pulp,
remove completely fine and collidal suspensions, filter aids
like bentolite, spanich clay etc, used)
Freezing (-18 C and then stored at room temperature for 5-
7 days, only for grape juice)
Cols storage (2-3 C for one month)
High temperature (82 C for one minute and cooled
rapidly and filter by filter aid, suitable for pomegranate juice)

7
Chemicals
Gelatin
Albumen
Casien
Mixture of tannin & gelatin
Enzymes

8
Spoilage of Beverages
• Any cahange in color, taste, odor, flavor, breakup
of emulsion due to presence of any impurity etc.
• Physical Factors
– Temperature
– Sun Light
– Appearance
– Storage environment
– Boiling
– Ghussing

9
Chemical Factors
Terpene contents etc. water hardness & tartaric acid
Biochemical Factors
Enzymes e.g. invertase, lipases
Microbiological Factors
Ring formation (Yeast activity)
Poor water treatment plan
Antimicrobial agents (0.01%)
Contaminated equipment
Sanitation
CIP - Water rinsing followed by hot water rinsing, mild detergent,
caustic solution, hot water washing, sanitizer treatment (Cl)
10

Fruit Based Beverages 1.Juice Pure/Natural Juice Sweetened Juice (85% juice & 10% TSS) Blended Juices Sometimes 2
2. Ready to serve (RTS) – 10% fruit juice/pulp – 10% TSS – 0.3% acid 3. Nectar 20% fruit juice/pulp 15% TSS 0.
5. Squash 25% juice/pulp 40% TSS 1% acid 6. Crush 25% juice/pulp 55% TSS 1% acid 7. Syrup
8. Fruit Juice Concentrate Carbonated beverages are produced from this. Contain pure juice with 32% TSS (Orange, app
9. Fruit Juice Powder Free flowing hygroscopic powder produced by puff-drying, freeze drying, vacuum drying, spray drying
Production of Fruit Beverages 1. Fruit Selection 2. Sorting & Washing 3. Juice Extraction 4. Deaeration 5. Straining or
Clarification Settling (lime juice, 3-6 months, fermentation is avoided, colloidal gums, proteins, settles down) Filtr
Chemicals Gelatin Albumen Casien Mixture of tannin & gelatin Enzymes 8
Spoilage of Beverages • Any cahange in color, taste, odor, flavor, breakup of emulsion due to presence of any impurity etc.
Chemical Factors Terpene contents etc. water hardness & tartaric acid Biochemical Factors Enzymes e.g. invertase, li

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