How to Make Jackfruit Beverage

Mar 21, 2020 #food processing, #fruits, #how to make jackfruit beverage, #jackfruit, #jackfruit beverage, #processing of jackfruit beverage, #UK

Jackfruit beverage is made from fruit pulp which is mixed with water, sugar and citric acid. Use only freshly harvested ripe fruits without bruising or damage.

Contents hide

Jackfruit Beverage

Ingredients

for 1 kg de-seeded jackfruit bulbs:
Pectin-degrading enzyme (see instructions on the packet)
Sugar
0.5 g sodium metabisulphite (optional)

Procedure:

1. Cut fruit in half lengthwise.
2. Carve out the core of the fruit.
3. Scoop out the bulbs.
4. Cut the end of the bulbs to remove the seeds.
5. Homogenize the pulp using a pulper or blender.
6. Boil pulp for 5 minutes in a stainless steel boiling pan.
7. Cool pulp.
8. Add pectin-degrading enzyme according to instructions on the packet. Keep mixture at room temperature overnight.
9. Filter the extract using a muslin cloth or stainless steel filter.
10. Prepare a 50% sugar syrup solution at 90ºC by dissolving 500 g sugar in a small amount of water and make the volume up to 1 litre.
11. Combine the fruit juice (30%) and sugar syrup (70%). To obtain 1 l of beverage mix 300 ml juice and 700 ml sugar syrup.
12. Add preservative such as sodium metabisulphite (concentration up to 0.05%) (optional).
13. Pour into pre-sterilized bottles by using either jug and funnel or stainless steel bucket with an outlet tap.
14. Cap bottles.
15. Pasteurize sealed bottles at 80- 95ºC for 10-20 minutes.
16. Cool bottles to room temperature by immersing in cool water.
17. Label.

Shelf-life: Non-alcoholic beverages rely on a combination of acidity, pasteurization and packaging in sealed containers for their preservation. They can be kept for several months when stored in a cool dry place, away from direct sunlight. In some places, sodium – or potassium metabisulphite is added as preservative to extend the shelf-life. However, chemical preservatives should not be used to cover up for poor hygiene. The permitted levels for use are 0.005 to 0.2 % concentration in fruit juices and beverages. If too much sulphite is used, it taints the fruit and gives it a bad taste. Preservatives can be purchased from food processing ingredient suppliers, brewing shops or pharmacists.