Exercise
Practical 17 - Preparation of Cordial
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Aim: To prepare cordial from lemon and lime.Theory: Cordial is a sparkling, clear, sweetened fruit beverage from which pulp has been removed completely. It contains at least 25% fruit juice, 30% total soluble solids (TSS), 1.5% acid and 350 ppm sulphur dioxide. Lemon and lime juice cordials are the commercial products. Raw material, ingredients and utensils required
- Lemon and lime are used for making cordial.
- Stainless steel knives, juicer/screw type juice extractor, utensils for cooking and mixing, glass bottles, sterilization tank etc
- Recipe for preparation of cordial
Lime/lemon juice 1 litre Sugar 1.40 kg Water 1.6 litre Potassium meta-bisulphite (KMS) 1.5 g
Procedure for preparation of fruit juice cordial (Follow flow sheet 17.1 for preparation of cordial)
- Extract the juice from lime or lemon as in case of squash and store in glass bottles after adding potassium metabisulphite @ 1.5g/kg of the juice.
- Allow the juice to settle for a month.
- Decant the clear juice without disturbing sediments and strain it through fine muslin cloth.
- Prepare sugar syrup by mixing sugar in water, heat, filter and cool.
- Mix clarified juice in syrup to prepare cordial.
- Strain the cordial through muslin cloth if necessary.
- Add KMS and fill into bottles.
- Synthetic flavour/ emulsions can also be added when declared on the label.
- Store in cool and dry place.
Note: Juice can also be clarified by using tannin-gelatin mixture.
FPO Specification for cordial
Juice content
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- Not less than 25%
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Total soluble solids
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- Not less than 30%
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Acidity
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- Not more than 3.5%
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Preservatives
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- Sulphur dioxide (Not more than 350 ppm)
- Benzoic acid (Not more than 600 ppm)
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Synthetic sweetening agent
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- Not permitted
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Clarity in cordial
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- Clear, free from pulp and other cellular matter
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Fermentation test
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- Negative at 37ÂșC
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Organoleptic quality
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- Free from objectionable taste and flavour
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Last modified: Wednesday, 7 March 2012, 10:56 AM