Nectar Report

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NORTH TECHNICAL UNIVERSITY

FACULTY OF ENGINEERING IN AGRICULTURAL SCIENCES


AND
ENVIRONMENTAL

AGRIBUSINESS CAREER

PLANT INDUSTRIES PRACTICE

HOMEMADE NECTAR PREPARATION

TEACHER: ENG. PINTO MOSQUERA NICOLAS SEBASTIÁN

MEMBERS: CHAFUEL EVELIN, CONLAGO KERLYN

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

• Make a homemade orange and naranjilla nectar.


Specific objectives

• Apply the method of making fruit nectars to strengthen theoretical and


practical knowledge of vegetable processing.
• Know the functionality of each of the ingredients, additives used for the
production process.
• Establish a procedure for making nectar.
Theoretical framework
Nectar
The INNEN 2337 regulation defines nectar as the unfermented pulpy or
non-pulpy product, but susceptible to fermentation, obtained from a mixture of
fruit juice or pulp, concentrated or unconcentrated, or a mixture of these, from
one or more fruits. with water and sweetening ingredients or not.
It is the pulpy or non-pulpy product, unfermented but fermentable, intended
for direct consumption, obtained by mixing fruit juice and/or any ground
and/or sieved edible part of ripe and healthy fruits, concentrated or
unconcentrated, with water. , sugar and/or honey, stabilizer if necessary and
preserved by physical means exclusively (FAO, 2004; cited by Dominguez,
2004).
Fruit puree used in fruit nectar
Fruit puree used in the production of fruit juices and nectars means the
unfermented but fermentable product obtained by suitable procedures, for
example by sieving, crushing or crumbling the edible part of the whole or
peeled fruit without removing it. the juice. The fruit must be in good condition,
properly ripe and fresh, or preserved by physical procedures or by treatments
applied in accordance with the relevant provisions of the Codex Alimentarius
Commission. The fruit puree may contain restored components, aromatic
substances and volatile flavorings, all of which must be obtained by
appropriate physical procedures and must come from the same type of fruit.
Pulp and cells obtained by appropriate physical procedures from the same type
of fruit may be added (CODEX STAN 247-2005).
Essential factors of composition and quality
Basic ingredients
Fruit: It must be of good quality and be in an optimal state of maturity, in this
case commercial or consumer maturity.
Water: Drinkable, soft and microbiologically acceptable.
Sugar: To sweeten the nectar, it is regulated based on the ° Brix, for which a
refractometer is required and sugar and/or honey or sweeteners permitted by
the relevant regulations are used.
Citric acid: Used to regulate the acidity of the nectar, for this purpose a pH
meter is used. The acidity depends on the fruit that is going to be used. Table 1
details the pH values required for some fruits.
Stabilizer: Used to prevent sedimentation and improve nectar viscosity. The
percentages are below 0.08% depending on the dilution and the natural gelling
agent content of the fruit. CMC (Carboxymethyl cellulose) or Ketrol can be
used.
Chemical preservative: To prevent the growth of microorganisms. Sodium
benzoate or potassium sorbate can be used, both are specific for products with
acidic pH and
They are used on average at 0.03%, alone or in a mixture. These products are
not used when an aseptic packaging process is used or when the process is
controlled in such a way as to ensure food safety (Guevara, 2015).
Table 1
Recommended formulations for some fruits.
Fruit Pulp Dilution: water pH °Brix
Passion fruit 1/5 natural 14
Naranjilla 1/3 3,5 13
Tamarind 1/6 Natural 14
Mango 1/ 2,5 3,8 13
Orange 1/3 3,6 13
Source: (Guevara, 2015).
For reconstituted juices and nectars, the drinking water used for reconstitution
should at least meet the requirements set out in the latest edition of the WHO
Guidelines for Drinking Water Quality.
Quality criteria
Fruit juices and nectars must have the characteristic color, aroma and flavor
of the juice of the same type of fruit from which they come. The fruit should
not retain more water as a result of washing, steaming or other preparatory
operations than is technologically unavoidable. In addition, it must be a
product with authenticity, that is, the essential physical, chemical, organoleptic
and nutritional characteristics of the fruit or fruits from which they come must
be maintained in the product.
Fruit juices and nectars should be tested to determine their authenticity,
composition and quality where relevant and necessary. According to the
analysis and sampling methods detailed in the regulations.
Regarding food additives, the general regulations for food additives
CODEX STAN 192-1995 states that aromatic substances, volatile components,
pulp and cells can be added, all of which must come from the same type of
fruit and have been obtained by suitable physical media. The products can be
made from one fruit or a mixture of fruits. Examples: pear nectar and peach
nectar.
Table 2
Specifications for the most common citrus fruit nectar.
Fruit botanical name %Juice SS Minimum
Lime Citrus aurantifolia contribution
25 1,13
Lemon Citrus lemon L 25 1,13
Tangerine Citrus reticulata 50 5,0
Passion fruit Passiflora edulis Sims * *
Orange Citrus sinnensis 50 4,5
Naranjilla Solanum quitoense * *
Pineapple Ananas comosus L. 40 4,0
* High acidity, the amount sufficient to achieve a minimum acidity of 0.5% (as citric acid) a)
In degrees Brix at 20°C (excluding sugar)
Source: INNEN 2337

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

Clean water and


acetic acid

Clean water Heavy Residual


water

Scalding

Peeled and cut

fruit extraction Fiber and


seeds

Pulp dilution: water at 81%,

Sugar 12%, dilution Standardization


nectar 1:2

Homogenized
Hot water 95°C

Fruit mix nectar


Figure 1 . Flow diagram for the production of orange and naranjilla nectar.

Elaboration process

• Reception of raw material: The raw material for the production of


nectar must be fruits that have an adequate state of consumption
(commercial or consumer maturity), without the presence of
foreign material that could alter the flavor or texture of the food,
in this case the reception of fruits will take place.

• Weighing: The initial weight of the product will be taken into


account, through which the weight losses due to the presence of
peel and seeds will be defined in subsequent processes.

• Washing and selection: The fruit is washed, removing the


peduncles and dirt residues present on them, and subsequently a
selection of the product suitable for the next process is carried
out.

• 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.

• Blanching: It is a method that is carried out to remove the rind


more easily from the fruit. For fruits, blanching is generally done
by immersing them in boiling water for 5 minutes.
• Peeled: Commonly called peeled. It is the extraction of the rind
of the fruits.
• Extraction and refining of fruit juice: The pulp is extracted and
then cut into pieces, in order to facilitate the blending, which will
give rise to nectar (juice extractors can be used on some fruits).

• Concentration: Example: The nectar is made by bringing the pulp


(4.2kg) with the percentage of water (9.5 L), sugar (0.81kg) and
citric acid (42 g) to a boil. In this process, the foam that will be
released from the mixture is eliminated.

• Sterilization of the container: To eliminate any microorganisms,


sterilization is carried out in boiling water (85 – 95 °C); for large
500ml bottles for a time of 15 minutes and small 250ml bottles
for 10 minutes.

• Packaging: It is done hot at a temperature of no less than 85º C,


once the cooking stage has finished. This temperature allows
greater fluidity of the product when filling and at the same time
allows obtaining an adequate vacuum due to the concentration
effect of the product once cooled.

• Pasteurization or Heat Treatment of the product: For the


pasteurization process, the closed container will immediately be
subjected to a thermal shock in cold water, thus eliminating any
microorganism still present in the product.
• Cooling: Let the product rest until its temperature (ambient)
drops.
• Labeling and packaging: The label is placed and the product is
packed in secondary packaging for subsequent transportation.
• Storage: To prolong the shelf life of the product, it will be stored
refrigerated once opened.
Results
Table 5
Results of the production of orange and naranjilla nectar.

Initial quantity of Blanching Blanching Amount of Fruit Productive


pH of the fruit
fruit - raw process process time Juice extracted performance
used
material (Kg) temperature (min) for processing (%)
(°C) (Kg)
Orange: 1,897 90 10 0,814 3 90%
Orange: 0.571 90 10 0,2035 3 ------------
Cost analysis
Table 6
General cost analysis of nectar production
Detail Amount Units Q. Unitary Q. Total
Orange 6 Unit 0,15 0,9
Naranjilla 5 Unit 0,1 0,5
Sugar 98 Grams 0,98 0,98
Bottles 2 Unit 1 2
pH bands 2 Unit 0,1 0,2
TOTAL 2,33 4,58

Total cost
Cost per bottle =
Total packaging
4,58
Cost per bottle = 8
Cost per bottle = 0.57
Productivity performance of the manufacturing process

R_ Quantity of product obtained


Sample product quantity
x10
0
R= 223°g x100 = 90%
2468g
Conclusions
It was possible to make orange and naranjilla nectar (in a 3:1 ratio) at
home using the process described in the flow chart of this practice. The
nectar obtained presented the desired sensory characteristics; bright
yellow color characteristic of the fruits, liquid consistency and
homogeneous mixture, there was no turbidity in the nectar, which is a
favorable aspect. Regarding slightly acidic flavor; and organoleptic
properties similar to commercial nectars. From the 814 ml of orange juice
and 203.5 ml of naranjilla, 2230 ml of nectar was obtained (1:3 dilution)
which was bottled in 8 280 ml glass bottles.
The development of the practice allowed us to reinforce the
knowledge acquired in class. With the production of nectar, some
processes used in the vegetable industry were put into practice: washing,
selection, pasteurization, blanching. In addition, it was possible to
develop the process diagram for the production of the product and detail
general aspects about the production process.
The bibliographic review described in the theoretical framework
allows us to learn about the functionality of the ingredients and additives
used in the production of nectar. In this way, it is known that citric acid
is used to regulate the acidity of the nectar, whose value depends on the
fruit that is going to be used. In addition, stabilizers such as CMC or
Ketrol are used to prevent sedimentation and improve the viscosity of the
nectar, with percentages below 0.08% depending on the dilution and the
natural gelling agent content of the fruit. In the same way, chemical
preservatives such as sodium benzoate or potassium sorbate can be used
to prevent the growth of microorganisms. Both are specific for acidic pH
products and are used on average at 0.03%, alone or in a mixture.
recommendations

• Plan the schedule well to make fruit nectar.


• Carry out adequate temperature management in the water for the
final pasteurization of the product, either to reduce time as well
as prevent damage or breakage of the nectar container.

• Be very careful with the GMP, GHP and sterilization standards of


the materials to use to obtain a quality product.
Questionnaire
1. What is the difference between a Nectar and a Fruit Juice?
Fruit juice is the liquid product obtained from the edible part of the fruits
(in good condition), through appropriate technological processes, while
nectar is the product obtained from the mixture of fruit juice or pulp,
concentrated or unconcentrated that come from one or more fruits with
water, sweeteners, citric acid, stabilizers and preservatives allowed.
2. What should be the concentration of soluble solids and acidity
that a fruit must contain to be processed to produce fruit
nectars?
As for soluble solids, they must be present in a minimum of 12% at 20
°C with a pH between 3.3 to 4.2. It should be noted that the parameters
depend on the fruit to be processed.
3. What is the Exhausting process and what is its application
purpose?
Exhausting consists of passing the open containers with the content
through a “tunnel” of steam, with the aim that this vapor occupies the
head space of the product and contributes to the formation of a partial
vacuum inside the container (this It can be measured when the container
is sealed and cold). The vacuum to be achieved should be between 10-15
in. of Hg. Immediately after the containers leave the Exhauster they must
be sealed or closed (to trap the vapor that occupied the headspace of the
product). The process can also be done by open pasteurization, which is
also known as a bain-marie.
4. What are the main objectives in the application of the Blanching
process?
Blanching is a process widely used in food industries that process
vegetables and some fruits. This treatment is part of a stage prior to other
processes, whose main objective is to inactivate enzymes, increase the
fixation of chlorophyll (especially important in green vegetables) and
soften the product to facilitate its subsequent packaging. Blanching also
allows the expulsion of breathing gases (in the final packaged product),
removes unwanted flavors and odors, facilitates preliminary operations
and is a process that adds cleanliness to the product (it is a quality
control process).
5. What should be the optimal state of fruit ripeness for processing
as fruit nectars?
The fruits must be acquired in a state of commercial or consumer
maturity, as this is optimal for the production of this type of product.
6. Describe the processes for making Fruit Nectars, their materials,
inputs, necessary equipment, among others .
Essential ingredients: Fruit or fruit juice, water, sugar or other
permitted sweeteners, citric acid, persevants and permitted preservatives.
The formulation depends on the fruit or fruits that are going to be used.
Equipment: Scale, refractometer, potentiometer, fruit washing machine,
pulper or blender, colloidal mill, pasteurizer, filter press, packaging
equipment, kettle, autoclave, cauldron, esxhauster, cooling equipment,
etc.
Process: In general terms, good quality raw materials must be received,
weighed, then selected and classified, which is preceded by cleaning and
disinfection. Next, peeling is carried out, depending on the fruits used,
the blanching process continues, then pulping. This operation is carried
out in special equipment called pulpers that are equipped with
appropriate meshes. At the artisanal level it can be done with blenders.
The refining process follows, this process allows for greater performance
and avoids damage to the equipment. The standardization continues,
which involves: regulating the pulp dilution: water, regulating the pH,
the ° Brix with the sweetener, adding stabilizer and preservative if
required. Next comes the homogenization process, followed by
pasteurization (you can use the plate pasteurizer or, failing that, pots).
The hot filling and packaging process continues, finally the product is
cooled and preserved.
Bibliography
Codex Alimentarius Codex STAN 247 (2005). General rule for fruit
juices and nectars. Recovered from: http://www.fao.org/fao-
who-codexalimentarius/sh-
proxy/en/?lnk=1&url=https%253A%252F
%252Fworkspace.fao.org%252Fsites%252 Fcodex
%252FStandards%252FCXS%2B247-2005%252FCXS_247s.pdf
Codex Alimentarius Codex STAN 192 (1995). General rule for food
additives. Recovered of: http://www.fao.org/fao-who-
codexalimentarius/sh-
proxy/en/?lnk=1&url=https%253A%252F
%252Fworkspace.fao.org%252Fsites%252 Fcodex
%252FStandards%252FCXS%2B192-1995%252FCXS_192s.pdf
Guevara, A. (2015). Preparation of pulps, juices, nectars, dehydrated,
osmodehydrated and candied fruit (undergraduate thesis),
Universidad Nacional Agraria La Molina,
Lime, Peru. Recovered of:
http://www.lamolina.edu.pe/postgrado/pmdas/cursos/dpactl/
lecturas/Separata%20Pulp as%20n%C3%A8ctares,%20merm
%20desh,%20osmodes%20y%20fruta%20confitad a.pdf
Ecuadorian Institute of Standardization NTE INNEN 2337.

(2008). Juices, pulps,


concentrates, nectars, fruit and vegetable drinks.
Requirements.Retrieved from:
https://ia802908.us.archive.org/11/items/ec.nte.2337.2008/ec.nte.
2337.2008.pdf
Vilcaguano, S. (2013). Study of the effect of the application of high field
intensity electrical pulses on the enzymatic activity of naranjilla
(solanum quitoense lam) nectar (undergraduate thesis). Technical
University of Ambato, Ambato, Ecuador.
Zambrano, R. (2014). Preservation of orange juice (Citrus sinensis)
using doses of honey and cinnamon as a natural preservative
(undergraduate thesis). Eloy Alfaro Secular University of
Manabí, Manta, Ecuador. Recovered from:
https://repositorio.uleam.edu.ec/bitstream/123456789/116/1/ULE
AM-AGROIN-0012.pdf
Annexe
s
fruit selection

fruit washing

Heavy fruit

Blanching start
(water at 90°C)
Blanching – 10 min
(fruit dip)
Peeled and cut

Juice extraction

Homogenization
Packing

Pasteurization

Cooling and refrigeration


Label

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