Nectar Report
Nectar Report
Nectar Report
AGRIBUSINESS CAREER
IBARRA, 2021
Topic: Preparation of orange-naranjilla nectar
Introduction
Horticultural products are susceptible to physical, biological and
physicochemical damage and deterioration; This makes them products with a
short useful life. With the passage of time and industrial development,
techniques and technologies have been implemented that allow food to be
preserved for a longer period of time. Thus, in current markets you can
purchase: preserves, canned foods, drinks, etc. One of these products is nectar,
which is made up of the finely sifted pulp of one or more fruits, drinking water,
sugar, citric acid, preservatives and chemical stabilizers. Nectar, in addition to
being an important conservation option, having wide acceptance in the market,
is easy to prepare and its composition encompasses the nutritional benefits of
the constituent fruits.
Regarding the available raw materials, Ecuador, being a demographically
privileged country, has a great diversity of fruits that are grown in different
regions and many of these are native and others exotic due to their peculiar
morphological and organoleptic characteristics, in addition to their nutritional
properties. These can be used for nectar production processes, thus integrating
production and industrialization, which would contribute to agroindustrial
development, so required to give added value to raw materials and better living
conditions for the people. involved in the production process.
Goals
General objective
Preparation methods
Industrial Method: It is carried out on a large scale, with larger and faster
equipment to obtain high, large-scale production and performance.
Artisanal Method: It is carried out on a small scale, with equipment within the
reach of entrepreneurial people.
Semi-industrial Method : In the practice of making Nectars it will be carried
out using the semi-industrial method, taking into account that the practice
carries out small-scale production with the objective of practical learning; with
the use of industrial equipment and machinery such as: kettles, sterilizer,
pulper, industrial blender, among others.
Raw Materials
Orange
The orange is an edible citrus fruit obtained from the sweet orange tree (
Citrus sinensis), the bitter orange tree (Citrus aurantium) and orange trees of
other species or hybrids, ancient Asian hybrids originating in India, Vietnam or
southeastern China. It is a fleshy hesperidium with a more or less thick and
hardened shell, and its pulp is typically made up of eleven segments full of
juice, which contains a lot of vitamin C, flavonoids and essential oils. It is
smaller and sweeter than grapefruit and larger, although less scented, than
mandarin (Wales and Sanger, 2001).
According to Fernández (Cited by León, 2010), an industrially designed
variety should have a high percentage of juice, with a high percentage of
soluble solids (sugar), low acidity, strong color and a long period of use. To
these conditions, other qualities that are no less important for the manufacture
of juices should be added, among which those responsible for sensory
characteristics such as turbidity and especially aroma should be highlighted.
The varieties that are now industrialized reach juice yields that can reach up to
40% and a soluble solids content of around 10.5 – 12.0 ºBrix.
Characteristics of orange juice
Fresh orange juice has a fruity and acidic flavor. It contains a large amount
of vitamin C. The quality of orange juice is mainly influenced by
microbiological, enzymatic, chemical and physical factors that tend to be those
that compromise the organoleptic characteristics, consistency, stability and
turbidity, separation of the S/L phases as well as nutritional characteristics.
Together these factors and their alterations occur during the refrigeration,
distribution and storage chain. Microbiological properties can be controlled
with thermal treatments that decrease populations such as pasteurization.
According to Baker (as cited in Mendoza, 2014) orange juice is considered an
acidic food, despite this, there are some fungi that can survive at these pH
levels. Byssochamys can deteriorate the final flavor of the product. On the other
hand, among the undesirable chemical factors, there is the oxidative nature due
to vitamin C, which requires packaging the product in limited times in order to
avoid unwanted flavors.
Table 3
General composition of orange juice.
100ml 150ml 200ml
Energy value (kcal) 41 62 82
Sugars (g) 9 18 14
Vitamin C (mg) 45 67,5 90
Potassium (mg) 176 264 352
Folate (mcg) 21,5 32,3 43
Carotenoids (mg) 0,7 1,1 1,4
Hesperidin (mg) 52 78 104
Pectin (mg) 33,4 50,1 66,8
Naranjilla
The naranjilla Solanum quitoense Lam, also known as lulo, is a tropical,
citrus and very exotic fruit that has its origin in South America, its juicy pulp
has a flavor between sweet and acidic. The naranjilla is used as raw material to
make fresh nectars, jams, concentrated and frozen juice, ice cream, frozen pulp,
jelly, puddings and cakes. It is rich in vitamin C and iron content, which gives
it diuretic and toning properties. The juice acts as a solvent for toxins in the
body and facilitates the elimination of uric acid in the blood (Bernal, as cited in
Vilcaguano, 2013).
Table 4
Chemical composition of naranjilla (Solanum quitoense Lam).
Description Juice
% Fat 1,11
% Fiber 0,16
% Protein 0,65
% Carbohydrates 9,35
° Brix 10,26
% Az. Reducers 5,22
pH 3,09
% Acidity 2,19
Vitamin A (mg/100 ml) 21,67
Vitamin C (mg/100 ml) 36,86
Calcium (mg/100 ml) 15, 72
Phosphorus (mg/100 ml) 9,47
Iron (mg/100 ml) 1,01
Potassium (mg/100 ml) 1,70
Source: Analysis of nuts from Colombia and Ecuador, 2005.
Materials and supplies
6 Oranges
5 Naranjillas
98 g Sugar
Drinking water
pH bands
Packaging
280ml glass bottles with metal lids
Spoons
Sieves
Juice extractor
Nectar production flow chart
6 oranges and 5 naranjillas
Scalding
Homogenized
Hot water 95°C
Elaboration process
• Draining: Once the product washing process has been carried out,
draining will be carried out, which consists of eliminating the
excess water present in the fruits.
Total cost
Cost per bottle =
Total packaging
4,58
Cost per bottle = 8
Cost per bottle = 0.57
Productivity performance of the manufacturing process
fruit washing
Heavy fruit
Blanching start
(water at 90°C)
Blanching – 10 min
(fruit dip)
Peeled and cut
Juice extraction
Homogenization
Packing
Pasteurization
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