Processing of :- 1.Carbonated Non-Alcoholic beverages. 2.Beer 3.Wine 4.Coffee 5.Tea

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
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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
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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.
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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.
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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.
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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.
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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.
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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 .
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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30. Wine
• Wine can be made from many fruits and berries ,
but Grape is by far the most popularly used.
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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
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33. Basic components or step to
making wine
Harvesting.
Crushing and Pressing.
Fermentation.
Clarification.
Aging and bottling.
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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 .
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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.
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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.
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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.
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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.
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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.
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41. Varieties
Arabica & Robusta
• ARABICA
• High altitude
• Aromatic beverage
• ROBUSTA
• Low altitude
• Musty beverage
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44. Flowchart for the manufacturing of instant coffee.
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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.
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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)
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