Patents
A novel process for preparation of ready-to-serve beverage from custard apple by micro filtration comprising; a) Obtaining white flesh from fully ripe custard apples, b) Pulping the above flesh to separate pulp and seeds using a pulper, c) Mixing the pulp with 0.1% ascorbic acid, d) Treating the pulp with 0.1% pectic enzyme concentrate (60-70 units/ml) at 35-47°C for 1-3 hours, e) Preparing ready-to-drink beverage by taking enzyme liquefied pulp with water 58 to 74% by wt, sugar 6 to 11% by wt and citric acid 0.18 to 0.26% by wt of beverage to get 14-15% total soluble solids (°Brix) and 0.25-0.30% acidity in the final beverage, f) Clarifying the above beverage using a micro filtration unit consisting ceramic membrane having a pore size in the range of 0.1-0.2square Ã?°m, an operating pressure of 1-3 bar and temperature of 25-30° C. g) Filling the clarified custard apple juice beverage such as herein described, h) Pasteurizing the beverage at 85° C for 15-20 minutes.