Ready-To-Serve Beverages

Presented by Navya.H.S. III B.Sc(Ag Maco) ID NO-MK825

Ready-To-Serve Beverages
R-T-S

beverage is the most popular drink among all the beverages. These beverages should contain at least 10 per cent juice/pulp and 10 per cent total soluble solids. The acidity of drinks varies between 0.2 and 0.3 per cent.

 Fruits

like mango, pineapple, guava, lemon, grape, watermelon, plum etc. and their blends are used for their preparation. For their preparation the spices like ginger, cardamom, cumin, black pepper etc. can be added.

Extraction of Juice

Washing of fruits thoroughly in running water. Peeling of fruits and cutting into slices. Crushing of slices in grinder. Extraction of juice from the crushed mass. Filtration of juice through a muslin cloth. Heating near to boiling point for 1-2 min and filled hot in sterilized bottles. Bottles are closed immediately with crown corks and kept upside down. After cooling they are washed and stored in cool dry place for further use.

Preparation of Syrup
The

calculated amount of sugar is mixed with water and heated properly. Citric acid as required may be added to the boiling sugar syrup at the end. The syrup is then filtered through a muslin cloth and cooled to ambient temperature.

Preparation of RTS beverages

10 to 15 per cent juice/pulp, 10 to 15 per cent TSS and 0.2 to 0.3 per cent acidity should be maintained. Calculated amount of juice should be mixed properly with the sugar syrup. Mixture is then heated to 90 degree c for 1 min and filled hot into sterilized bottles, crown corked and cooled to ambient temperature. The bottles are stored in dry and cool place for further use upto six months.

Recipes for different RTS beverages

Fruit Mango Lemon Grape Guava Plum Extract (ml) 150 60 100 150 100 Sugar (g) 85 95 85 90 85 90 85 Citric acid (g) 1.75 1.50 1.50 1.50 0.50 Water (ml) 800 850 850 800 825 850 850

Pineappl 100 e Litchi 100

Source
Processing

of fruits and vegetables

Thank you