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 |