FoodTech101 Team posted: " Beverages are integral part of human diet from ancient times. It can be defined as any fluid which is consumed by drinking. The term beverage is derived from French word 'Beivre' which means a drink. Definition -- beverage technology is the applicatio"
Beverages are integral part of human diet from ancient times. It can be defined as any fluid which is consumed by drinking. The term beverage is derived from French word 'Beivre' which means a drink.
Definition -- beverage technology is the application of food science to the selection, preservation, processing, packaging, distribution deals with Beverage.
Health Benefits of beverages
The water assists in digestion, assimilation & excretion of foods
It also helps in removing the toxic substances produced in body as a result of metabolisms such as urea, uric acid, ammonia etc.
Water in beverages help in regulating the temperature of body through the process of sweating
Fruit beverages are source of micro-nutrients and antioxidants
Tea and coffee contain alkaloids which stimulate the central nervous system
Fermented dairy beverages are beneficial for improvement of gastro-intestinal health
Fruit beverages are one of the popular categories of beverages that are easily digestible, highly refreshing, thirst quenching, appetizing and nutritionally superior.
Type
Content
Fruit juice
natural, unaltered juice of a fruit.
Fruit drink
made by liquefying whole fruit & at least 10% of the volume of undiluted drink must be whole fruit.
Fruit squash
strained fruit juice (25 %) + citric acid (1%) + preservatives with TSS (40-50° Brix) e.g. orange squash, mango squash etc.
Fruit cordial
clarified, sparkling, sweetened fruit juice. e.g. lime juice cordial, with 25% juice + 1.5% citric acid + TSS (30° Brix) and preservatives.
Fruit punch
A cocktail or combination of various juices (25%) + TSS (65° Brix).
Fruit juice concentrate
Concentrated form of juice from which water has been removed either by heating or freezing.
Fruit syrup
Made of any single variety of fruit with 25% juice/ pulp + TSS (65°Brix) + 1.3-1.5% citric acid.
Fruit beverages
2. Vegetable beverages
These are usually consumed fresh.
They are used separately or as mixtures of various vegetables.
Vegetables commonly used for extraction of juices are carrot, tomatoes, cucumber, bittergourd, etc.
3. Milk based beverages
Milk based beverages are high nutritional value. It can be served hot or cold. Various milk beverages are -
Milk shakes
Flavored milk
Curd preparations (Lassi)
Custards
Sweets and desserts
5. Carbonated beverages
Carbonated beverages technology are the one where carbon dioxide gas is dissolved in syrup or water.
The presence of carbon dioxide creates bubbles upon release of pressure and fizzing in the beverage.
The carbonated beverages are commonly referred as soft drink.
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4. Malted beverages
This class of beverage comprises of drinks which have malted grains as the main ingredient.
It enhances the nutritional value of beverage.
6. Tea and Coffee
Tea and coffee is an important category of non alcoholic beverages.
ALCOHOLIC BEVERAGES
Alcoholic beverages is a drink that contains alcohol. Alcoholic beverages are classified on the basis of raw material and process technology used in their manufacture.
Types of alcoholic beverages -- Alcoholic beverages are divided into three general types 1) beers 2) wines 3) distilled beverages
1) Beer
Beer is an alcoholic beverage produced by fermentation of grains ( Malted barley).
Beer is produced by extracting raw materials with water, boiling (usually with hops), and fermenting.
During fermentation process, starch (sugars) get converted into ethanol and CO2 gas in the resulting beer.
Beer contains about 4-5% alcohol.
2. Wine
Wine is an alcoholic drink fermented by yeast cells present on grape berry.
Yeast consume the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat.
Most of the natural wines contain 8-10 % alcohol.
3. Distillation (distilled liquors/spirits)
Distilled liquors or spirits are made by distilling fermented liquors.
Distilled liquors usually have 40% alcohol and they have excellent keeping qualities.
Fermentation
It is the process by which yeast converts sugar in grains or fruits into alcohol and carbon dioxide released. The common types of alcoholic fermented beverages are beer and wine.
Alcoholic beverages belonging to category of spirit
Brandy - Fruit Juices mainly grapes (alcohol content 35-60%)
Rum - Molasses or sugarcane juice(alcohol content 40-55%)
Vodka - Malted cereals, potatoes etc. (alcohol content 38-40%)
SOUPS
Soup is a primarily liquid food generally served warm or hot (but may be cool or cold), that is made by combining ingredients of fruits, vegetables or meat with stock or water. They can be vegetarian or non-vegetarian.
Importance of soup
Good sources of fluids of fruits and vegetables
Aids in digestion
Stimulates appetite by increasing the flow of digestive juices.
Healthy and nutritious
Rich in taste
Rich sources of fibers and minerals
Classifications of soup --1.Clear soup, 2.Thick soup, 3.Cream soup
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