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close this bookTraining Programme for Women Entrepreneurs in the Food-processing Industry - Volume II (UNIDO, 1985, 286 p.)
close this folderChapter 3 Fruit and Vegetable Products
View the document(introduction...)
View the document3.1 Fruit Pulp
View the document3.2 Fruit Juice
View the document3.3 Squash
View the document3.4 Cordial
View the document3.5 Syrup
View the document3.6 Nectar
View the document3.7 Wine
View the document3.8 Spirit
View the document3.9 Vinegar
View the document3.10 Fruit in Syrup
View the document3.11 Preserves (jams, jellies)
View the document3.12 Preserves (marmalade)
View the document3.13 Vegetable Products
View the document3.14 Dry Salted Vegetables
View the document3.15 Brined Vegetables
View the document3.16 Pickles
View the document3.17 Sauces

3.6 Nectar

PROCESS

NOTES

Pulp

Procedures to produce pulp shown in Diagram 3.1.

Mix ¬ sugar syrup

Heat a 50% solution of sugar to 90° C and mix in correct proportion with pulp.

Heat

Heat quickly to 70° C in stainless steel pan or heating coil.

Fill/seal ¬ Bottle + cap

Bottles and caps sterilised by boiling in water for minimum of 10 min. Hot fill nectar while bottles are hot to prevent breakage. Simple bottle capping machines are available (Fig. 15).

Pasteurise

Heat filled bottles in boiling water for 10-20 min., depending on the type of fruit used and the size of the bottle.

Cool

Cool in air or more rapidly in a bottle cooler (Fig. 8).