UNIT 1:
Beverage – Definition, Ingredients, types
Water for beverages: Types of water required for beverages
Water for beverages: Types of water required for beverages
Quality control of beverages
Quality standards for beverages
UNIT 2:
ingredients-preparation of syrups
Natural and synthetic, colour
Natural and synthetic, colour
Emulsifiers, preservatives
UNIT 3:
Coffee bean preparation-processing
Tea types- black, green and oolong
Fruit juices, nectars, quash, RTS beverages, isotonic Beverages
Fruit juices, nectars, quash, RTS beverages, isotonic Beverages
Canning and Aseptic Packaging of beverages
Canning and Aseptic Packaging of beverages
UNIT 4:
Beer manufacturing process
Ingredients- Malt- hops- adjuncts- water, yeast
Distillation, malting, preparation of sweet wort,
Brewing, fermentation, pasteurization and packaging.
Brewing, fermentation, pasteurization and packaging.
Beer defects and Spoilage
Wine, fermentation - types - red and white. Wine defects and spoilage, medicinal value – nutritional value.
Comparison of Red, white and sparkling wine.
Comparison of Red, white and sparkling wine.
Overview of distilled alcoholic beverages
UNIT 5:
Effective application of quality controls
Brix, acidity to brix ratio
Single strength of juice- sanitation and hygiene in beverage industry
Quality of water used in beverages
