UNIT 1:
Water for beverages: Types of water required for beverages
Quality control of beverages
Quality standards for beverages
Beverage – Definition, Ingredients, types
Water for beverages: Types of water required for beverages
UNIT 2:
ingredients-preparation of syrups
emulsifiers, preservatives
flavours and flavour enhancers.
UNIT 3:
Coffee bean preparation-processing
Tea types- black, green and oolong
fruit juices, nectars, quash
fruit juices, nectars, quash
Canning and Aseptic Packaging of beverages.
Canning and Aseptic Packaging of beverages.
UNIT 4:
Overview of distilled alcoholic beverages.
Wine defects and spoilage – medicinal value – nutritional value.
Beer defects and Spoilage
brewing, fermentation, pasteurization and packaging
brewing, fermentation, pasteurization and packaging
Ingredients- Malt- hops- adjuncts- water, yeast
distillation, malting, preparation of sweet wort,
Beer manufacturing process
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
