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HOFS-813 Practical (RTS)

The document discusses the preparation of ready-to-serve (RTS) beverages. It provides details on the raw materials, ingredients, and machinery needed which include various fruits, sugar, citric acid, and sterilization equipment. It then outlines the procedure for preparation which involves mixing fruit pulp/juice with a syrup, homogenizing, heating to pasteurize, bottling while hot, processing the bottles, labeling, and storing. Specifications from FPO on standards for RTS drinks such as minimum juice contents, acidity levels, and preservatives are also presented.

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Ravi Verma
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460 views6 pages

HOFS-813 Practical (RTS)

The document discusses the preparation of ready-to-serve (RTS) beverages. It provides details on the raw materials, ingredients, and machinery needed which include various fruits, sugar, citric acid, and sterilization equipment. It then outlines the procedure for preparation which involves mixing fruit pulp/juice with a syrup, homogenizing, heating to pasteurize, bottling while hot, processing the bottles, labeling, and storing. Specifications from FPO on standards for RTS drinks such as minimum juice contents, acidity levels, and preservatives are also presented.

Uploaded by

Ravi Verma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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ASSIGNMENT

TOPIC: Preparation of RTS (Ready to serve)


beverages.

SUBMITTED TO: SUBMITTED BY:


Dr. Deena Wilson Ravi Prakash Verma
(Assistant Professor) 19MSAEC026
Department of Horticulture, SHUATS M.sc.Ag. (Ag.Ext. &
comm.)
teacher and student. In expensive aid
could be prepared easily with little or
no money to make learning effective,
comprehensive and fascinating. The
science teacher with a certain
amount of skill and enthusiasm can
replace
many pieces of apparatus by an
adequate if unconventional,
improvised substitutes. Low cost
teaching aids have
an advantage of offering learning
by doing approach to the teaching
learning process. When teachers
and
students plan, produce or create their
own educational materials, they
invariably manifest pride and
pleasure in
utilizing them to the maximum.
Effective science teaching depends
on three factors, teacher,
equipments and
materials. Locally produced low cost
equipment, teaching aids or models
can serve the needs of the teacher,
the
student and the curriculum more
effectively and is easier to maintain.
Introduction

Ready to serve (RTS) drink is a type of fruit beverage which contains


at least 10% of fruit juice and 10 degree Brix total soluble solids
(TSS) with 0.3% acidity. It is not diluted before serving, hence it is
known as ready to serve beverage. Mango drink, guava drink,
pineapple drink are the commercial products available in the market.
Sweetened fruit juice is categorized as ready to serve beverage in
which the minimum juice content shall be 85% with a minimum TSS
of 10%, while unsweetened juice is a natural juice having 100% fruit
juice with natural total soluble solids. These are preserved by heat
processing method. Sweetened apple, pear juices are commercially
manufactured.
Raw material, ingredients, machinery required
1. Mango, orange, lemon, lime, litchi, pear, kiwi and apricot are used
for making RTS.
2. Stainless steel knives, juicer/screw type juice extractor, utensils for
cooking and mixing, glass bottles, sterilization tank, gas bhatti etc
3. Recipe for preparation of RTS from different fruits:

Pulp/juice 1.5 litre


Sugar 685 g
Citric acid 3.5g
Water 7.8 litre
Potassium meta-bisulphite 1.5g
(KMS)

Procedure for preparation of ready to serve (RTS) drinks 


 Take fruit pulp/juice and mix with syrup which is prepared by
mixing sugar with water and citric acid.
 Homogenize the mixture for proper mixing.
 Heat the drink to boil for pasteurization.
 Fill in the glass bottles (200ml capacity) while still hot.
 Crown cork the bottles and process in boiling water for 20-25
minutes.
 On cooling, label the bottles and store in cool and dry place.
 Potassium meta-bisulphite (KMS) or benzoic acid can be
added to the RTS drink as preservative.
 Synthetic and approved artificial colour and flavour can be
added when declared on the label.
FPO specifications for Ready to serve drinks

RTS drink

Juice/pulp content Lime    - Not less than 5%

Other fruits   - Not less than 10%

Total soluble solids (TSS) Not less than 10%

Preservatives Sulphur dioxide - Not more than 70 ppm

Benzoic acid  -  Not more than 150 ppm

Synthetic sweetening Not permitted


agent

Colour and flavour Only approved artificial colour and flavour should be
used and mentioned on the label

Acidity Not more than 3.5%

Incubation condition No positive pressure/sign of bacterial growth when


incubated at 370C for one week

Preparation of RTS ( Flowchart) :


Mass flowchart of RTS beverages preparation

Example of RTS

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