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Processing of Vanilla

Vanilla beans originate in Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting the beans, 2) sweating them for 7-10 days, 3) slow drying them over 35C for 30-35% moisture, and 4) conditioning them for 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.

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Kharisma Nusantara
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2K views12 pages

Processing of Vanilla

Vanilla beans originate in Mexico and are ready for harvest 6-9 months after pollination. The curing process consists of 4 steps: 1) killing or wilting the beans, 2) sweating them for 7-10 days, 3) slow drying them over 35C for 30-35% moisture, and 4) conditioning them for 2 months. Vanilla is widely used as a flavoring in foods, beverages, ice cream, coffee, chocolate, and perfumes due to its flavor compound vanillin.

Uploaded by

Kharisma Nusantara
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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PRESENTATION TOPIC:- PROCESSING OF

VANILLA.

Presented By:-
KRUSHNA YADAV.D.K
12MTFTFS006
INTRODUCTION
 Vanilla-Vanilla planifolia
o Vanilla is a major natural flavor widely
used in many industries as food,
beverages, sodas etc.
o Vanilla beans originated in Mexico.
VANILLA PLANT
HARVESTING
 Vanilla beans are ready for harvest in six to nine
months after pollination.
 The beans are harvested one by one when they are
fully-grown and as they begin to ripe.
 At this stage, beans change their color from dark
green to light green.
 Processing and curing should commence within a
week of harvest.
CURING

Curing consist of four basic steps


1) Killing or Wilting
2) Sweating
3) Slow-drying
4) Conditioning of the beans
1.KILLING OR WILTING

 The vegetative tissue of the vanilla pod is killed to


stop the vegetative growth of the pods.
 Killing initiates enjymatic reactions responsible for
the aroma.
 Killing varies by heating in hot water, freezing, or
killing by heating in an oven or exposing the beans
to direct sunlight.
 Hot-water killing may consist of dipping the pods in
hot water (63–65°C) for three minutes.
2.SWEATING
 Consists of keeping fruits, for 7 to10 days, densely
stacked and insulated in wool or other cloth.
 Maintain temperature of 45–65°C and high
humidity.
 The fruits are brown and have attained much of the
characteristic vanilla flavor and aroma by the end of
this process, but still retain a 60-70% moisture
content
3.SLOW-DRYING
 Spreading of the beans in racks kept in well-
ventilated room maintained around a temperature
of 35oC and relative humidity of 70 per cent.
 Beans get wrinkles, turn lustrous with brownish
black colour.
 They offer a soft leathery touch; can be rolled
around finger easily.
 The moisture content at this stage may be around
30-35 per cent.
4.CONDITIONING

 The dried and classified beans are bundled (150 -


250 gm each), tied with a thread and kept for
conditioning inside wooden or metal boxes lined
with wax paper for two months.
 By this time, there is a further loss of three to four
per cent moisture with the full development
fragrance.
 Finally, the bundles are wrapped in wax papers and
stored in airtight containers.
USES OF VANILLA

 Vanilla used as flavoring in many food.


 Vanilla used as flavoring in coffee and
chocolate.
 A major use of vanilla is in flavoring ice cream.

 Vanilla used as flavouring in coca-cola.

 The cosmetics industry uses vanilla to make


perfume.
CONCLUSION
 Vanilla contains flavouring compound called Vanillin
and due to this vanilla is widely used as flavor
enhancer in preparation of food and Beverages.

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