Preparation and Preservation of Prickly Cactus Pear: Syrup » książka
Preparation and Preservation of Prickly Cactus Pear: Syrup
ISBN-13: 9783659580536 / Angielski / Miękka / 2014 / 84 str.
Survey was carried out to select the location where the cactus berries of good quality could be obtained. Grab the fruit gently using the tongs or by twisting. After rinsing the important operation was carried out during which the tiny stickers and fuzz were removed. Peeling was done by cutting the fruit using sharpened knife and removed the peel of both the halves. The blending was continued till the pieces completely released the water and juice formed. To get the clear juice the raw juice obtained by blending was filtered through vacuum filter. The clear extracted juice was heated at 60 0c till its volume is reduced to a desired level. The syrup was prepared from concentrated juice by, Adding the sugar solution of 60 0Brix (strong) to get TSS of the Syrup to a required level and Adding of refined honey to get better from of syrup and taste. The syrup was bottled in non-transparent glass bottle and stored them in cool and dry place. The storage behavior of both the types of syrup was observed in terms of variation in Moisture Content, TSS, Ascorbic Acid, Tritable Acidity, Total Sugar and visual Microbial infection.
Survey was carried out to select the location where the cactus berries of good quality could be obtained. Grab the fruit gently using the tongs or by twisting. After rinsing the important operation was carried out during which the tiny stickers and fuzz were removed. Peeling was done by cutting the fruit using sharpened knife and removed the peel of both the halves. The blending was continued till the pieces completely released the water and juice formed. To get the clear juice the raw juice obtained by blending was filtered through vacuum filter. The clear extracted juice was heated at 60 0c till its volume is reduced to a desired level. The syrup was prepared from concentrated juice by, Adding the sugar solution of 60 0Brix (strong) to get TSS of the Syrup to a required level and Adding of refined honey to get better from of syrup and taste. The syrup was bottled in non-transparent glass bottle and stored them in cool and dry place. The storage behavior of both the types of syrup was observed in terms of variation in Moisture Content, TSS, Ascorbic Acid, Tritable Acidity, Total Sugar and visual Microbial infection.
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