We have to make tomato pulp and then to preserve it using preservatives like sodium/ potassium meta bisulphite and preservative techniques and then different analysis are performed on weekly basis. We choose tomato for pulp making.
Fruit:Tomato
The whole procedure followed is as:
Equipment required:
- Peeler
- Stainless steel saucepan
- Wooden spoons
- Knives (stainless steel)
- Cutting boards
- Grinders
- Fridge
Ingredients:
- tomato
- Potassium metabisulphite
Procedure:
- Take 500g tomato.
- Washing and cleaning is done.
- Then give hot water treatment for convenient peeling.
- After peeling, grind the tomato in grinder.
- Filter the paste to remove seeds.
- After pulp formation add preservative (sodium meta bisulphite) to its permissible limit .
- Then pour the pulp in sterile bottles using hot filling and seal them with wax.
And store it in two condition refrigerated
Analysis (1st week) :
| Titratable acidity | 8.3 |
| Brix | 2 |
| PH | 4.4 |
| Specific gravity | 1.04 |
Analysis(2ND Week):
| Titratable acidity | 8.5 |
| Brix | 1.5 |
| PH | 4.6 |
| Specific gravity | 1.07 |
Strawberry Nectar Preparation:
We choose strawberry fruit for nectar preparation. Following is the recipe as it is prepared.
Ingredients:
For 250ml
- 35% strawberry
- 10% sugar
- 55% water
- lemon juice 1tbsp
Procedure:
- Firstly prepare pulp of strawberry.
- Then add 10% sugar in 55% hot water and mix it.
- Then add 1 table spoon of lemon juice.
- Mix pulp in above solution.
- When nectar is ready pour it in sterile bottle.
- And store it in two condition refrigerated and
Analysis :
| Acidity | 3 |
| Specific gravity | 1.2 |
| Brix | 10 |
Strawberry fruit drink preparation:
Ingredients:
- Strawberry 14%
- 65% water
- 14-16% sugar
Procedure:
- Firstly prepare pulp of strawberry .
- Then add 14-16% sugar in 65% hot water and mix it .
- Then add 1 table spoon of lemon juice.
- Mix pulp in above solution .
- When fruit drink is ready pour it in sterile bottles .
- And store it in two condition refrigerated and
Analysis :
| Acidity | 8.8 |
| Specific gravity | 1.05 |
| Brix | 13 |
Preparation of flavored syrup:
Ingredients :
- sandal 15g
- Water 600g
- Sugar 5
- Citric acid 7g
- Sodium benzoate 2g
- yellow color 5g
Procedure:
- First soak sandal wood in water for 24 hours.
- Then boil it and stain them through muslin clothes and separate water.
- Add sugar and cook it , set its brix to a particular level 70-72 brix
- Then add color dissolve in water in syrup.
- Then add citric acid mix in small amount of syrup and add in syrup .
- Allow it to it cool and pour it in sterile bottles.
Analysis :
| Acidity | 1.0 |
| Specific gravity | 1.1 |
| Brix | 74 |
Preparation of instant powdered drink
Ingredients :
- Sugar 75g
- Citric acid 625g
- CMC 375g
- Guar gum 125g
- Vitamin C 175g
- Titanium dioxide 0375g
- Orange red color 125g
- Egg yellow color 625g
- Tri calcium phosphate 1875g
- Pectin 1875
- Orange flavor 1g
Procedure:
- Measure all the ingredients according to recipe in weighing balance.
- Then blend them in blender .
- Make sure they mix homogeneously.
- Then pack them in sterile glass bottle.