Fruit and Vegetable Processing

Preparation of Syrup

Dissolve the required quantity of sugar separately in water as per recipe on a slow fire with continuous stirring and heat up to boiling point. Then add whole quantity or Citric Acid where ever is necessary in the sugar syrup. Filter the prepared syrup and let it cool down to room temperature.

Type of Squash Juice
(lits)
Water
(lits)
Sugar
(Kg)
Citric Acid
(gms)
Potassium Metabisulhide
(gms)
Essence Colour
(drops)
Sodium Benzoate
(gms)
Orange 1 1.5 1.5 50 2.9 1 or 2 drops 1 pinch -
Pineapple 1 1.5 1.5 40 2.9 1 or 2 drops 1 pinch -
Sohpyrshong
(Carambola)
1 1.285 1.68 30 2.9 - - -
Sohbrap
(passion fruit)
1 1.41 1.65 30 2.9 - - -
Sohiong 1 1.4 1.56 30 - 1 or 2 drops
(Strawberry)
- 2
Feedback | Contact Us | Login