Processing of Horticultural Crops (1+2)

Exercise

Practical 17 - Preparation of Cordial

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

1. Lemon and lime are used for making cordial.
2. Stainless steel knives, juicer/screw type juice extractor, utensils for cooking and mixing, glass bottles, sterilization tank etc
3. 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)

1. 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.
2. Allow the juice to settle for a month.
3. Decant the clear juice without disturbing sediments and strain it through fine muslin cloth.
4. Prepare sugar syrup by mixing sugar in water, heat, filter and cool.
5. Mix clarified juice in syrup to prepare cordial.
6. Strain the cordial through muslin cloth if necessary.
7. Add KMS and fill into bottles.
8. Synthetic flavour/ emulsions can also be added when declared on the label.
9. Store in cool and dry place.

Note: Juice can also be clarified by using tannin-gelatin mixture.

FPO Specification for cordial

Juice content	-  Not less than 25%
Total soluble solids	-  Not less than 30%
Acidity	-  Not more than 3.5%
Preservatives	-  Sulphur dioxide (Not more than 350 ppm) -  Benzoic acid (Not more than 600 ppm)
Synthetic sweetening agent	- Not permitted
Clarity in cordial	- Clear, free from pulp and other cellular matter
Fermentation test	- Negative at 37ºC
Organoleptic quality	- Free from objectionable taste and flavour