Preparation of Fruit Nectar

Fruit Nectar

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Fruit nectar is also a RTS drink but it contains
not less than 15o Brix TSS and not less than
20% fruit juice or pulp.

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It is preserved only by heat processing as
such no preservative is allowed in fruit
nectars.

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Mango nectar, guava nectar etc. are the
commercial products in this category.

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Raw material, ingredients and utensils
required

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

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Raw material, ingredients and utensils
required

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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

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 Procedure:

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.

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Procedure:

1)Mix thoroughly and strain the product through

muslin cloth or homogenizer.
2) Add permitted colour not exceeding 0.02%.
3)Process/boil the nectar and fill into previously
sterilized glass bottles.
4) Crown cork the bottles, process in boiling water for
20-25 minutes and air cool.
5) Store bottles in cool dry place.

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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

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Preparation of Fruit Powder
 What is fruit juice powder?

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Fruit juice powders are concentrated fruit juice
dehydrated by spray drying method.
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Its moisture content is 1% - 3%. Besides, there are
freeze drying and drum drying 2 methods.
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Fruit juice usually have 85% water content .
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Making it into powders can reduce the volume and
prolong its shelf life, and preserve the color, flavor,
and tastes as much as possible.

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 The production process of fruit juice powder

I.Raw materials pretreatment: fruit sorting,

cleaning, crushing, heating, enzyme
treatment.

II.Fruit juice extracting: fruit pulping, juice

extraction, clarification (for making clear
juice), homogenization and degassing (to
make cloudy juice).

III.Juice processing: fruit juice concentration,

drying, cooling, packing.

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Steps Of Juice Powder Making

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Sorting
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Grading
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Cleaning
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Sulphating
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Alkaline dip
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Blanking
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Juice extraction
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Clarification
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Filtration
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Juice concentration
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Drying
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 Drying
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Drum Drying
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Spray Drying
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Freeze Drying
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Microwave and dielectric Drying
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Spouted Bed Drying
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Pneumatic and Flash Drying
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Superheated Steam Drying
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Fluidization Bed drying
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Foam Drying
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Rotary
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Belt and Tunnel Drying Drying
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 Application of Fruit Juice Powder Application
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Pharmaceutical as capsules or pills;
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Functional food as capsules or pills;
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Water-soluble beverages;
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Health products as capsules or pills.
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Used for fruit juice drinks;
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Used for Health Medicine;
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Used for infant or baby food, much more safe and
health;
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Used for puffed food, baking food and etc;
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Used to production pan goods.

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