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Pulp Making and Preservation

Pulp making and preservation

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 and

Analysis (1st week) :

Titratable acidity8.3
Brix2
PH4.4
Specific gravity1.04

Analysis(2ND Week):

Titratable acidity8.5
Brix1.5
PH4.6
Specific gravity1.07


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 :

Acidity3
Specific gravity1.2
Brix10

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 :

Acidity8.8
Specific gravity1.05
Brix13

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 :

Acidity1.0
Specific gravity1.1
Brix74

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.

Also Study:

Development of KINNOW Varieties

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