Processing of Horticultural Crops (1+2)

Exercise

Practical 19 - Preparation of Fruit Nectar

Aim: To prepare nectar from different fruit pulp/juice.

Theory: Fruit nectar is also a RTS drink but it contains not less than 15⁰Brix TSS and not less than 20% fruit juice or pulp. It is preserved only by heat processing as such no preservative is allowed in fruit nectars. Mango nectar, guava nectar etc. are the commercial products in this category.

Raw material, ingredients and utensils required

1. Mango, guava, and pineapple nectars are commercially available in the market. However the nectar can also be prepared from a number of other fruits like jamun, aonla, apricot, papaya, plum and bael etc.
2. Stainless steel knives, juicer/screw type juice extractor, utensils for cooking and mixing, glass bottles, sterilization tank, gas bhatti etc.
3. Recipe: Generalized recipe for the preparation of nectar consists of following ingredients:

Fruit juice/pulp 1 litre/kg
Sugar 500g
Citric acid 4-5g
Water 2.5 litre

Procedure: Fruit nectar is prepared by following the steps as shown in the flow sheet (Fig. 20.1).

1. Wash the selected fruits.
2. Peel or cut the fully ripe fruit into slices and remove the seed.
3. Crush the pieces in to pulp and pass through a fine sieve to remove the fibrous materials or extract the pulp by passing fruits through pulper.
4. Mix pulp with water, add sugar and citric acid.
5. Mix thoroughly and strain the product through muslin cloth or homogenizer.
6. Add permitted colour not exceeding 0.02%.
7. Process/boil the nectar and fill into previously sterilized glass bottles.
8. Crown cork the bottles, process in boiling water for 20-25 minutes and air cool.
9. Store bottles in cool dry place.

FPO specifications for fruit nectars

Juice/pulp content	Orange/pineapple- not less than 40% Other fruits -not less than 20%
Total soluble solids (TSS)	Not less than 15%
Preservatives	No preservative
Synthetic sweetening agent	Not permitted
Colour and flavour	permitted only 0.02%
Acidity	Not more than 1.5%
Incubation condition	No positive pressure/sign of bacterial growth at 370 C for one week