Processing and preservation of Beverages with videos
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This document provides an overview of the processing and preservation methods for various beverages, including carbonated drinks, beer, wine, coffee, and tea. It discusses the major ingredients used in each beverage and describes the key production steps. For carbonated drinks, the major ingredients are water, sweeteners, flavorings, acids, coloring, carbon dioxide, and preservatives. Beer production involves mashing, lautering, boiling, fermentation, filtration, and packaging. Wine production includes harvesting grapes, crushing/pressing, fermentation, clarification, aging, and bottling. Coffee processing develops flavor in beans through harvesting, processing, roasting, and brewing methods like freeze drying and spray drying to produce
Processing and preservation of Beverages with videos
- 1. Processing and preservation of Beverages. By: Shoaib Ahmed Sharief
- 2. Contents Processing of :- 1. Carbonated Non-Alcoholic beverages. 2. Beer 3. Wine 4. Coffee 5. Tea 2
- 3. • These are generally sweetened, flavored, acidified , colored artificially carbonated dinks. Major Ingredients : 1.Water 2.Sweeteners 3.Flavoring 4.Acids 5.Coloring 6.Carbon Dioxide 7.Preservative Carbonated Non- Alcoholic beverages 3
- 4. 1. Water: • it’s the main component • usually account 85-95% of the product • acts as a carrier for the other ingredients. • it does not interfere with taste, appearance, carbonation or other properties of the drinks. • Water should be free from high levels of minerals and salts, objectionable taste and order and organic materials. • it should also be clear and colorless, free from dissolved oxygen, sterile that is free from microorganisms. 4
- 5. 2. Sweeteners: • The term is used for sugars. • This level typically 7-12%, depending up on product type and market preference. Both dry and liquid from are available. • Granulated sugars(Sucrose) are commonly used dry form and corn syrup, high fructose syrup are commonly used liquid form. • A sugar contributes sweeteners (with fruit juice), acts as synergists and gives balance to flavor. As well as provide calorific reduction with combination of synergistaction. 5
- 6. 3. Flavoring: • It provides not only a generic identity, but also its unique character. • This part of the sensory profile is responsible for pleasing and attracting the consumers. • A flavoring consists of a mixture of aromatic substances. • There are two type of flavor use, 1. Nature identical use up to 0.5% m/m. 2. Artificial which are commonly use 0.1-0.28% m/m. • Otherwise flavors can be dividing in two types as 1.Water miscible 2. Water dispersible. 1.Water miscible flavoring are formulated to dissolve easily in water forming clear bright solution at a dosage usually in the region of 0.1%. 2.Water dispersible flavoring are strictly insoluble with water, normally make up non polar oil phase. 6
- 7. 4. Acids: • Acid contribute sharpness and background to flavor. • increases thirst quenching effects, which are the result to stimulation of saliva flow in the mouth. • Because of the consequent reduction in pH, an acid can act as a mild preservative and in some respect as a flavor enhancer. • In addition to that functioning as a synergist to antioxidant such as ascorbic acid. • Commonly citric acid, tartaric acid, phosphoric acid, lactic acid, malic acid, fumaric acid and acetic acid are use in beverage industry. Normally use 0.05-0.03 % m/v. 7
- 8. 5. Coloring: • Color provides a means of correctly presenting a beverage to the consumers so that the perceived organoleptic attributes are correctly ordered in a sequence of appreciation. • Both quality and quantity of color are of importance, and certain color will evoke, or perhaps complement a particular taste. • The commonly used colors are caramel from heated sugar used in colas. 8
- 9. 6. Carbon dioxide: • Carbon dioxide provides mouth feel and sparkles to drink. • normally use 0.3-0.6% m/v. • CO2 can be obtained from carbonates, limestone and industrial fermentation process. • CO2 improves the flavor , produces tingling mouthfeel. • the solubility of CO2 in water varies according to the temperature of the water and the pressure of the gas . 9
- 10. 7. Preservatives: • Preservative act as microbial attack and prevent destabilization of the drinks. • Normally 1. Sulphur dioxide (20 mg/l) 2. Benzoic acid (150 mg/l) 3. Sorbic acid (300 mg/l) or • combination of the above use as carbonated beverages preservatives. 10
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- 12. Beer • Brewing is a general term for the hot water extraction of plant materials. • Brewing is a critical step in making beer and entire process is termed brewing. • Raw material for beer manufacturing are: 1. Water 2. Hops 3. Malted cereal grains, principally Barley 4. Cereal Adjuncts:- Rice, Corn ( Carbohydrate supplements for subsequent fermentation to get heavy beer) or Proteins are added to get lighter type beer. 12
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- 14. Beer Production Process Mashing • Malt is added to heated, purified water and, through a carefully controlled time and temperature process. • The malt enzymes break down the starch to sugar and the complex proteins of the malt to simpler Nitrogen compounds. • Mashing takes place in a large, round tank called a "mash mixer" or "mash tun" and requires careful temperature control.(38°C-77°C) • At this point, depending on the type of beer desired, the malt is supplemented by starch from other cereals such as corn, wheat or rice. 14
- 15. Lautering • The mash is transferred to a straining (or lautering) vessel which is usually cylindrical with a slotted false bottom two to five centimetres above the true bottom. • The liquid extract drains through the false bottom and is run off to the brew kettle. This extract, a sugar solution, is called "wort" but it is not yet beer. • Water is "sparged" (or sprayed) though the grains to wash out as much of the extract as possible. The "spent grains" are removed and sold as cattle feed. 15
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- 18. Boiling and Hopping • The Hops are added. • The mixture is brewed by boiling in the kettle for 2.5hrs. • The hop resins contribute flavour, aroma and bitterness to the brew. Once the hops have flavored the brew, they are removed. • After the beer has taken on the flavour of the hops, It is then cooled. • Undesirable protein substances that have survived the journey from the mash mixer are coagulated, leaving the wort clear. 18
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- 22. Fermentation • The wort is then moved to the fermenting vessels and Saccharommyces yeast is added. • It is the yeast, which is a living, single-cell fungi, that breaks down the sugar in the wort to carbon dioxide and alcohol. It also adds many beer-flavouring components. • One yeast type, which rises to the top of the liquid at the completion of the fermentation process, is used in brewing Ale and Stout. The other, which drops to the bottom of the brewing vessel,is used in brewing Lager. • During fermentation, which lasts about seven to 10 days, the yeast may multiply six-fold and in the open- tank fermenters used for brewing Ale, a creamy, frothy head may be seen on top of the brew. 22
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- 25. Filtration • Filtering the beer stabilizes the flavour, and gives beer its polished shine and brilliance. • Filters come in many types. Many use pre-made filtration media such as sheets or candles. • Filters range from rough filters that remove much of the yeast and any solids (e.g. hops, grain particles) left in the beer, to filters tight enough to strain color and body from the beer. • Normally used filtration ratings are divided into rough, fine and sterile. • Rough filtration leaves some cloudiness in the beer, but it is noticeably clearer than unfiltered beer. • Fine filtration gives a glass of beer that you could read a newspaper through, with no noticeable cloudiness. • Finally, as its name implies, sterile filtration is fine enough that almost all microorganisms in the beer are removed during the filtration process. 25
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- 28. Packaging • The empty bottles go through washing, • passed on to the rotary filler. Some of these machines can fill up to 1,200 bottles per minute. • A "crowning" machine, places caps on the bottles. • The filled bottles may then pass through a "tunnel pasteurizer" where the temperature of the beer is raised about 60°C. for a sufficient length of time to provide biological stability, then cooled to room temperature. • Emerging from the pasteurizer, the bottles are inspected, labelled, placed in boxes 28
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- 30. Wine • Wine can be made from many fruits and berries , but Grape is by far the most popularly used. 30
- 31. • Wines can be grouped into 5 classes: 1. Appetizer wine 2. Red table wine 3. White table wine 4. Sweet desert wine 5. Sparkling wine 31
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- 33. Basic components or step to making wine Harvesting. Crushing and Pressing. Fermentation. Clarification. Aging and bottling. 33
- 34. THE HARVEST • Harvesting or picking is the first step in the actual wine making process. • The harvesting of the grapes take at the precise time . 34
- 35. CRUSHING AND PRESSING • The grapes are being crushed and pressed by mechanical presses that become grape juice. • This juice is filtered and the grape skin is separated. 35
- 36. FERMENTATION • The fermentation is a process where the sugar is converted to alcohol. • Wine yeast Saccharomyces ellipsoideus is used. • The filtered juice is placed at about 27°C, the juice proceeds to ferment , yielding ethyl alcohol, CO2 and traces of flavor compounds. • Sulphur dioxide is added to control M.O . • Fermentation may last for 4-10 days depending upon the wine type. 36
- 37. CLARIFICATION • The next step is Racking- wine is allowed to stand until most of the yeast cells annd fine suspended materials settles out . • The wine is being decanted from a tank or barrel leaving precipitates and solids in the bottom of the fermentation tank. 37
- 38. AGING AND BOTTLING • The final stage of the wine making process • The wine may be further aged in casks or tanks that prevent air for period of several months to year, during which sugar ferments and flavor further develops. • The aging is holding in barrels. 38
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- 40. Coffee • Grown in the regions of tropical or near- tropical climate . • It contains Caffeine , which provides physiological stimulating effect. • Coffee is processed to develop flavor in the harvested beans, which then brewed to obtain the flavored beverage. 40
- 41. Varieties Arabica & Robusta • ARABICA • High altitude • Aromatic beverage • ROBUSTA • Low altitude • Musty beverage 41
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- 44. Flowchart for the manufacturing of instant coffee. 44
- 45. Instant Coffee • There are two methods for producing instant coffee crystals: freeze-drying and spray-drying. • Freeze-drying method preserved the most 'coffee flavour' but it's a more involved procedure. First, the coffee is allowed to sit so the water evaporates naturally, leaving a concentrated coffee solution. This concentrate is then frozen to around -40°C. The remaining water freezes into ice crystals. Sublimation is used to remove the ice. What's left is dry grains of coffee. • Spray-drying. The water is again allowed to evaporate, forming a concentrate. The concentrated coffee is sprayed from a high tower in a large hot-air chamber. As the droplets fall, the remaining water evaporates. Dry crystals of coffee fall to the bottom of the chamber. The high temperatures involved in this method do tend to effect the oils of the coffee and more flavour is lost. 45
- 46. Tea • …a beverage produced by steeping in freshly boiled water the young leaves and leaf buds of the tea plant, Camellia sinensis. • Two principal varieties are used, the small- leaved China plant (C. sinensis sinensis) and the large-leaved Assam plant (C. sinensis assamica) 46
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