For example: Papaya RTS
Ripe fruits → Washing → Peeling → Cutting into halves → Seed removal → Passing
through pulper → Pulp → Mixing with strained syrup solution (Sugar + Water acid, heated just
to dissolve) Homogenisation
→ Bottling → crown corking → Crown corking → Pasteurization
(about 90
o
C for 25 min) –
Cooling → Storage.
PREPARATION OF SQUASH
This is a type of fruit beverage containing atleast 25 per cent fruit juice (or) pulp, 45%
TSS, 1.0% acidity and 350
ppm of So
2
(or) 600 ppm of sodium benzoate. It is diluted before
serving (13). Lime, mango, orange and pineapple are used for making
squash commercially
using KMS as preservative or fruits viz. jamun, passion fruit, raspberry, strawberry, grape fruit
etc. with sodium benzoate as preservative.
PREPARATION OF CORDIAL
It is a
sparkling, clear, sweetened fruit juice from which
pulp and other insoluble
substances have been completely removed. It contains atleast 25% juice, 30% TSS, 1.5% acid
and 350 ppm of So2.This is very suitable for blending with wines. Lime and lemon are suitable
for making cordial.
Process
Fruits → Washing → Cutting into halves →Juice extraction → Straining →Addition of
preservative (kms/gm/litre juice) → Storing in glass container for 10-15
days for clarification
(suspended material settles down)
→ Syphoning off the suspernatant clear juice → Straining
and measuring → Preparation of Syrup → Straining → Mixing of juice with syrup → Addition of
preservative → (KMS 0.6 g / lit product) → Bottling → Capping → Storing in cool and dry place.
