Processing of Horticultural Crops (1+2)

Exercise

Practical 18 - Ready to serve (RTS) Drink/Sweetened Juice

Aim: To prepare ready to serve drink from fruits.

Theory: Ready to serve (RTS) drink is a type of fruit beverage which contains at least 10% of fruit juice and 10 degree Brix total soluble solids (TSS) with 0.3% acidity. It is not diluted before serving, hence it is known as ready to serve beverage. Mango drink, guava drink, pineapple drink are the commercial products available in the market.
Sweetened fruit juice is categorized as ready to serve beverage in which the minimum juice content shall be 85% with a minimum TSS of 10%, while unsweetened juice is a natural juice having 100% fruit juice with natural total soluble solids. These are preserved by heat processing method. Sweetened apple, pear juices are commercially manufactured.

Raw material, ingredients, machinery required
1. Mango, orange, lemon, lime, litchi, pear, kiwi and apricot are used for making RTS.
2. Stainless steel knives, juicer/screw type juice extractor, utensils for cooking and mixing, glass bottles, sterilization tank, gas bhatti etc
3. Recipe for preparation of RTS from different fruits:

Pulp/juice 1.5 litre
Sugar 685 g
Citric acid 3.5g
Water 7.8 litre
Potassium meta-bisulphite 1.5g
(KMS)

*Note: RTS drink can also be preserved by adding not more than 70 ppm SO₂ or 120 ppm benzoic acid.

Procedure for preparation of ready to serve (RTS) drinks (Follow flowsheet Fig. 18.1 for preparation of RTS drink)

1. Take fruit pulp/juice and mix with syrup which is prepared by mixing sugar with water and citric acid.
2. Homogenize the mixture for proper mixing.
3. Heat the drink to boil for pasteurization.
4. Fill in the glass bottles (200ml capacity) while still hot.
5. Crown cork the bottles and process in boiling water for 20-25 minutes.
6. On cooling, label the bottles and store in cool and dry place.
7. Potassium meta-bisulphite (KMS) or benzoic acid can be added to the RTS drink as preservative.
8. Synthetic and approved artificial colour and flavour can be added when declared on the label.

FPO specifications for Ready to serve drinks

	RTS drink
Juice/pulp content	Lime    - Not less than 5% Other fruits   - Not less than 10%
Total soluble solids (TSS)	Not less than 10%
Preservatives	Sulphur dioxide - Not more than 70 ppm Benzoic acid  -  Not more than 150 ppm
Synthetic sweetening agent	Not permitted
Colour and flavour	Only approved artificial colour and flavour should be used and mentioned on the label
Acidity	Not more than 3.5%
Incubation condition	No positive pressure/sign of bacterial growth when incubated at 370C for one week