Formulation Process of Ready to Serve Beverage made from fresh oranges. The document varies from formulation to the recipe of beverage as well as its nutritional benefits and health impacts upon consumption.

1. FORMULATION OF READY TO
SERVE BEVERAGE

2. FORMULATION OF
ORANGE SQUASH

3.  Introduction
 Orange as a source of nutrition
 Health benefits of orange
 Ingredients for preparation of squash
 Processes involved in making of squash
 Syrup Making
 Preparation of orange juice
 Making of Squash
 Sterilization of Jars/Bottles
 Filling of Bottles
 References
CONTENTS

4. ORANGE FRUIT
The orange contains a number of
distinct segments inside, typically about
ten, each delimited by a membrane, and
containing many juice-filled vesicles and
usually a few seeds.
The energy value
per 100 g serving of
the orange fruit is
197kJ or 47kCal.
Oranges grow in a range of
different sizes, and shapes varying
from spherical to oblong.
Fresh oranges are rich source of
Vitamin C and fulfills the 16% of
the daily requirement of dietary
fiber.

5. You can Resize without
losing quality
You can Change Fill
Color &
Line Color
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TEMPLATES
 Cholesterol Free product
 Good source of fiber
 Low fat product
 High in Antioxidants
 High in Vitamin C
Good source of Nutrition

6. HEALTH BENEFITS OF
ORANGE
Excellent source of
Fiber.
Improve Hair
and Skin Health.
Support Eye
Health
Packed With
Nutrients.
High in
Antioxidants
Boost Immunity

7. INGREDIENTS
Oranges Sugar Water
Lemon or
Citric Acid
Preservative

8. PROCESSES INVOLVED
Making of
Sugar Syrup
Extraction of
Orange Juice
Squash
Making
Sterilization of
Jars/Bottles
01 02 03 04 05 06
Filling of Squash
in Bottles
Bon Appetite
07

9. SYRUP MAKING
Dissolve the sugar in water in a large saucepan or pot.
Add lemon juice and stir. Let the sugar solution reach to
boiling point.
Lower the flame and simmer for 4 to 5 minutes till the
sugar solution thickens a bit.
You don't need any thread consistency.
Just a slightly thick and sticky flowing sugar solution.
Remove from the pan and let the solution become warm.
Filter the sugar solution to remove the impurities.
Let the sugar solution cool at room temperature.

10.  Next, peel and chop the oranges.
 In a blender, add 1/3 or 1/2 of the oranges
or as much as the capacity of your blender.
Keep on pulsing for some seconds till the
oranges have been crushed very well.
 Then strain the orange juice through a
juice strainer.
 Press the pulp with a spoon so that all the
juice is strained away.
EXTRACTION OF
ORANGE JUICE

11. Add the strained orange juice to the sugar syrup and stir.
We need to add the orange juice immediately, so that it does
not become bitter.
Now work again juicing the oranges in batches and then adding
them to the sugar syrup.
You can also use an electric juicer to juice the oranges.
SQUASH
FORMULATION

12.  Take 1/4 cup of the orange squash in a cup or bowl.
 Stir in the potassium metabisulphite very well so that it is completely
dissolved in the water.
 Add this preservative solution to the orange squash. stir again very
well.
 Pour the orange squash in the sterilized jars or bottles.
 Close tightly with its lid and let is stay for some hours, about 3-4
hours outside at room temperature.
 Later refrigerate the orange squash jars or bottles.

13. You can Resize without
losing quality
You can Change Fill
Color &
Line Color
www.allppt.com
FREE
PPT
TEMPLATES
STERILIZATION OF JARS
In a large pot, bring enough water to a boil so that
your canning jar or bottle gets completely
immersed in it.
Place the glass jar in it and its lid separately in the
hot water.
Continue to boil for further 8 to 10 minutes.
With the help of canning tongs or regular clean
tongs, remove the jar and the lid and keep aside

14. REFERENCES
https://en.wikipedia.org/wiki/Orange_(fruit)
https://www.verywellfit.com/oranges-nutrition-facts-calories-
and-health-benefits-4119322
https://www.vegrecipesofindia.com/orange-squash-recipe/