Title of Invention

"A PROCESS FOR PREPARATION OF SHELF STABLE LITCHI JUICE AND BEVERAGE"

Abstract

A process for preparation of shelf stable litchi juice and beverage The present invention relates to a process for preparation of litchi juice and beverage. Litchi (Litchi chinensis) is an important tropical fruit with a mild and characteristic flavor. The fruits have a short season of 1 to 2 months. Litchis are mainly consumed in fresh form for table purpose. The fruit is processed in to different products such as litchi juice, canned litchi, litchi squash, litchi nectar etc., The main problems encountered in the processing of litchi are discoloration or browning and settling of pulp in beverages. The process developed in the present invention facilitates the preparation of shelf stable litchi juice and beverage with better color, flavor and sensory quality.

Full Text

The present invention relates to a process for preparation of shelf stable litchi juice and beverage. Litchi (Litchi chinensis) is an important tropical fruit with a mild and characteristic flavor. The fruits have a short season of 1 to 2 months. Litchis are mainly consumed in fresh form for table purpose. The fruit is processed in to different products such as litchi juice, canned litchi, litchi squash, litchi nectar etc., The main problems encountered in the processing of litchi are discoloration or browning and settling of pulp in beverages. The process developed in the present invention facilitates the preparation of shelf stable litchi juice and beverage with better color, flavor and sensory quality. Reference may be made to Day, H.G. and Sheu, M.J. 1996. Prevention of lychee juice discoloration druing extraction, IFT annual meeting ; book of abstracts, p87, ISSN 1082-1236, where in dealayed extraction of peeled lychis for up to 8 hours resulted in discoloration of lychee juice from milk white to light greenish yellow. HPLC analyses indicate that reduction of L- malic acid is the main reason for a reduction in titrable acidity and an increase in pH. Acid washing and diatomaceous earth application were compared for clarification of juices. Addition of bentonite at 2 g per liter facilitated removal of soluble proteins. Clarification of lychee juice using a ceramic membrane with molecular weight cut off of 10000 -300 000 was successful and reduced soluble protein levels to 50% original levels. The main draw back of this process the clarification process removes the pulp which imparts characteristic color and flavor. Reference may be made to Ming-Chang-Wu and Tzuu-Tar-Fang, 1993. Prevention of pink discoloration in canned lychee fruit, J of Chinese Agricultural Chemical society, 31(5) 667-672, where in the factors causing pink discoloration and control measures were investigated. Lowering the pH and adding polyphosphate(0.2%) enhanced formation of pink color. The main drawback of the process is by using this method the pink color formation can not be prevented. Reference may be made to Wang, L and Zhang, R. 2000, Study on the amelioration of litchi wine, Food Industry, 4, 20-21, wherein a beverage was prepared using litchi puree, alcohol, sugar and citric acid. The process includes adding alcohol to juice, diluting, deodorization, heating, ageing, clarification, amelioration, storage and filtration. Optimum conditions for manufacture were alcohol to juice ratio of 1:2, ageing duration 20 days and ageing temp.10-20C. The main draw back of this process it involves the removal of pulp and other insolubles which may affect the flavor of the beverage. Reference may be made to Moran, 1.2000, Process for preserving product quality of lychee, US 6093433, wherein an improved process for preservation of the prdouct quality of lychee, particularly the pericarp color was described. The process involves treating fresh lychee with cold water then hot water followed by hydrochloric acid, prior to drying the liquid off the surface of the fruit. The main draw back of this process it does not stabilize the color of litchi juice. Reference may be made to Yueming-Jiang, Jiarui-Fu, Zauberman,G. Fuchs, 1999. Purification of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid, J of Sci. of Fd. and Ag. 79(7) 950-954, wherein effects of ascorbic acid, L-cysteine, glutathione or n-propyl gallate (each at cone. Of either 1 or lOmmol/liter), used alone or in combination with citric acid, on in vitro inhibition of PPO extracted and purified from litchi peel were studied. Inhibitory effects of the 4 compounds studied were enhanced both at higher concentration and by addition of citric acid. Application of a mixture of gultathione and citnc acid may reduce browning in litchis. The main draw back of this process is the above effects were studied in whole fruit and does not involve stabilization of litchi juice. Reference may be made to Sass.M. and Rimmler, S. 2002, Acidic drink, US patent 6413561, where in the a process for acid beverage with improved stability was reported. The beverage contains at least one fat, one hydrocolloid, one milk protein, calcium and magnesium ions at a pH of 3.5 to 4.5 comprising 0.003 to 3.8 g per liter fat, 0.01 to 10g per liter hydrocolloid, 0.1 to 10 g per liter milk protein, 0.1 to 1.2 g calcium ions and 0.01 to 0.7 g/l magnesium ions, the beverage being produced from non fermented raw materials and the ratio between calcium and magnesium ions being in the range of 40:60 to 80:20. The main draw back of this is process is it contains fat which may produce off flavor problems during storage. Reference may be made to Montezionos, 1999. Method of making beverages having stable flavor/cloud emulsions in the presence of polyphosphate containing preservative systems and low levels of xanthan gum where in a beverage such as dilute juice or tea having a stable flavor/ cloud emulsion that contains from about 0.005 to about 0.015% xanthan gum, from about 100 ppm to about 1000 ppm of a preservative which can be sorbic acid, benzoic acid and alkali metal salts thereof and mixtures thereof, from about 300ppm to about 3000 ppm of a food grade water soluble polyphosphate and from about 60 to about 99% by weight of added water having from 0 ppm to about 180ppm of hardness. The main draw back of this process it involves using of very high levels of preservative which are not desirable in fruit juice beverages. Reference may be made to De Leon, Joe, R. Boak, and Mantza.G. 1982. Method for preventing separation in fruit juice containing products, US 4,433,000, wherein the tendency of solids in fruit juice containing products particularly citrus juice containing products to separate from the product is reduced and or prevented by incorporating in to the product an effective amount of low viscosity propylene glycol alginate and sodium carboxymethylcellulose. The main draw back of this process is these additives are not permitted in most of the countries. The main object of the present invention is to provide a process for preparation of shelf stable litchi juice and beverage which obviates the draw backs as detailed above. Another object of the present invention is to provide a process for preparation of litchi beverage with better color, flavor and other quality characteristics. Still another object of the present invention is to provide a process for the litchi juice with cloud stability. Yet another object of the present invention is to develop a process for the litchi beverage with improved stability. Accordingly the present invention provides a process for preparation of shelf stable litchi juice and beverage comprising: a) selection of matured litchi fruits, b) washing and peeling of litchi fruits, c) treating the litchi fruits in calcium salts solution at a concentration ranging 0.01 to 5% solution, d) passing the litchi fruits through a juice extractor fitted with a stainless steel sieve having diameter 1/8" to 1/64" to separate the seeds from the pulp, e) refining the pulp by passing through a high speed decanter to remove black specks, f) blending the litchi juice in to ready to serve beverage containing 10-50g juice per 100 grams beverage, 10-20grams sugar per 100g, 0 1 to 0.4grams of citric acid per 100grams beverage, g) blending further with hydrocolloids selected from xanthan, pectin, sodium alginate, gum arable, gum tragacanth at a concentration of 0.01 g to 5 g per 100g beverage, h) homogenizing the above mixture to obtain uniform suspension, i) pasteurizing the above obtained mixture at a temperature ranging 85-90°C, j) filling the beverage into sterilized glass bottles, sealing hermetically with crown corks and cooling the same under controlled conditions and storing. In an embodiment of the process the lltchi juice prepared is free from pink discoloration. In an another embodiment of the process the litchi juice Is refined In a decanter to remove the fine black specks. In yet an another embodiment of the process the litchi beverage has a stable suspension of the insoluble solids with better cloud stability. In yet an embodiment of the process the hydrocollolds added Is selected from xanthan, sodium alginate, pectin, gums from plant source or a combination of any of these to obtain the desired effect. In yet an embodiment of the process the litchi beverage prepared retains the desirable color, flavor, and mouth feel. These and other objects are achieved, according to the Invention where In the process involves selection of litchi of optimum maturity, washing, peeling of the litchi, treating the litchi fruits in solution containing calcium salts at a concentration of 0.01 to 5% solution, passing the litchi fruits through a juice extractor fitted with a stainless steel sieve of 1/8" diameter to 1/64" diameter to separate the seeds from the pulp, refining the pulp further to remove any black specks by passing through a high speed decanter, blending the litchi juice In to ready to serve beverage containing 10-50g juice per 100 grams beverage, 10-20grams sugar per 100g, 0.1 to 0.4grams of citric acid per 100grams beverage, blending further with hydrocollolds such as xanthan, pectin, sodium alginate, gum arabic, gum tragacanth or a mixture of two or more of these at a concentration of 0.01 g to 5 g per 100g beverage, homogenizing the said mixture to obtain uniform suspension, pasteurizing the above mixture at a temperature not less than 85°C, filling into sterilized glass bottles, sealing hermetically with crown corks, allowing It to cool to ambient temperature under controlled conditions and storing the beverage. The novelty and inventive steps of the process of the present invention is it facilitates the preparation of litchi beverage with better color, flavor, cloud stability and other sensory properties. It involves the treatment of peeled litchi in solution containing calcium salt with or without acid. The litchi juice is refined to remove the black specks by passing through a decanter. The decanted litchi juice is added with a stabilizing solution containing hydrocolloids such as xanthan, sodium alginate, pectin, gums from plant source or a combination of any of these. The beverage added with stabilizer is homogenized to obtain an uniform suspension without any sedimentation. The following examples are given by way of illustration of the present invention and therefore should not be construed to limit the scope of the present invention. EXAMPLE - 1 Litchis (10kg) were washed in tap water, peeled, treated in a 10 liter solution containing calcium chloride having lOg salt per 1 liter water. The treated fruits were passed through an extrator fitted with a stainless steel sieve of 1/32", to obtain litchi pulp. The pulp thus obtained is passed through a decanter. The refined juice (100grams) is added with 150 grams of sugar, 2.5 grams of citric acid, 700 grams of water, 1 gram medium rapid set pectin dissolved in 50 grams of water. The beverage is mixed thoroughly and passed through a homogeniser. The stabilized beverage (1000 grams) is pasteurized at 90°C, filled in sterilized glass bottles, sealed and allowed to cool at ambient temperature. EXAMPLE - 2 Litchis (10kg) were washed in tap water, peeled, treated in a 10 liter solution containing calcium salt having 8 g salt per 1 liter water. The treated fruits were passed through an extrator fitted with a stainless steel sieve of 1/32", to obtain litchi pulp. The pulp thus obtained is passed through a decanter. The refined juice (100grams) is added with 150 grams of sugar, 2.5 grams of citric acid, 700 grams of water, 2 gram xanthan gum dissolved in 50 grams of water. The beverage is mixed thoroughly and passed through a homogeniser. The stabilized beverage (1000 grams) is pasteurized at 90°C, filled in stenlized glass bottles, sealed and allowed to cool at ambient temperature. EXAMPLE - 3 Litchis (10kg) were washed in tap water, peeled, treated in a 10 liter solution containing a calcium salt having 5g salt per 1 liter water. The treated fruits were passed through an extractor fitted with a stainless steel sieve of 1/32", to obtain litchi pulp. The pulp thus obtained is passed through a decanter. The refined juice (100grams) is added with 150 grams of sugar, 2.5 grams of citric acid, 700 grams of water, 2 gram sodium alginate dissolved in 50 grams of water. The beverage is mixed thoroughly and passed through a homogeniser. The stabilized beverage (1000 grams) is pasteurized at 90°C, filled in sterilized glass bottles, sealed and allowed to cool at ambient temperature. EXAMPLE-4 Litchis (10kg) were washed in tap water, peeled, treated in a 10 liter solution containing calcium chloride having 9g salt per 1 liter water. The treated fruits were passed through an extrator fitted with a stainless steel sieve of 1/32", to obtain litchi pulp. The pulp thus obtained is passed through a decanter. The refined juice (100grams) is added with 150 grams of sugar, 2.5 grams of citric acid, 700 grams of water, 1 gram xanthan gum and 1 gram pectin dissolved in 50 grams of water. The beverage is mixed thoroughly and passed through a homogeniser. The stabilized beverage (1000 grams) is pasteurized at 90°C, filled in sterilized glass bottles, sealed and allowed to cool at ambient temperature. EXAMPLE - 5 Litchis (10kg) were washed in tap water, peeled, treated in a 10 liter solution containing calcium chloride having 4g salt per 1 liter water. The treated fruits were passed through an extrator fitted with a stainless steel sieve of 1/32", to obtain litchi pulp. The pulp thus obtained is passed through a decanter. The refined juice (100grams) is added with 150 grams of sugar, 2.5 grams of citric acid, 700 grams of water, 1 gram sodium alginate and 1 gram pectin dissolved in 50 grams of water. The beverage is mixed thoroughly and passed through a homogeniser. The stabilized beverage (1000 grams) is pasteurized at 90°C, filled in sterilized glass bottles, sealed and allowed to cool at ambient temperature. EXAMPLE-6 Litchis (10kg) were washed in tap water, peeled, treated in a 10 liter solution containing calcium chloride having 8 g salt per 1 liter water. The treated fruits were passed through an extrator fitted with a stainless steel sieve of 1/32", to obtain litchi pulp. The pulp thus obtained is passed through a decanter. The refined juice (100grams) is added with 150 grams of sugar, 2.5 grams of citric acid, 700 grams of water, 1 gram sodium alginate and 1 gram gum tragacanth dissolved in 50 grams of water. The beverage is mixed thoroughly and passed through a homogeniser. The stabilized beverage (1000 grams) is pasteurized at 90°C, filled in sterilized glass bottles, sealed and allowed to cool at ambient temperature. The main advantages of the present invention are 1. The process developed in the present invention facilitates preparation of shelf stable litchi juice and beverage. 2. The litchi beverage developed in the present invention is highly acceptable with cloud stability. 3. Litchi beverage from this process has a characteristic flavor and does not have any discoloration. 4. The stabilized litchi juice can be used for the preparation of various products where the uniform suspension of insoluble solids is desired, Information on storage behaviour of litchi beverage (Table Removed) The physicochemical analysis especially colour (L,a,b) Lightness decreased after 6 months of storage , indicating changes in colour . Sensorial behaviour of litchi beverage during storage (Table Removed) 9-10 Excellent, 7-8 Very good, 5-6 Good , 3-4 Fair, 1-2 Poor Observation : From the sensory evaluation it has been concluded that the product is acceptable upto 6 months at ambient conditions (25 ° C). The sensory quality deteriorated significantly thereafter. We claim 1. A process for preparation of shelf stable litchi juice and beverage comprising: a) selection of matured litchi fruits, b) washing and peeling of litchi fruits, c) treating the litchi fruits in calcium salts solution at a concentration ranging 0.01 to 5% solution, d) passing the litchi fruits through a juice extractor fitted with a stainless steel sieve having diameter 1/8" to 1/64" to separate the seeds from the pulp, e) refining the pulp by passing through a high speed decanter to remove black specks, f) blending the litchi juice in to ready to serve beverage containing 10-50g juice per 100 grams beverage, 10-20grams sugar per 100g, 0.1 to 0.4grams of citric acid per 100grams beverage, g) blending further with hydrocolloids selected from xanthan, pectin, sodium alginate, gum arabic, gum tragacanth at a concentration of 0.01 g to 5 g per 100g beverage, h) homogenizing the above mixture to obtain uniform suspension, i) pasteurizing the above obtained mixture at a temperature ranging 85-90°C, j) filling the beverage into sterilized glass bottles, sealing hermetically with crown corks and cooling the same under controlled conditions and storing. 2. A process as claimed in claim 1, wherein the litchi juice is refined in a decanter to remove the fine black specks. 3. A process as claimed in claims 1-2, wherein the litchi beverage obtained has shelf-life of about 6 months at room temperature ranging 25-35°C. 4. A process as claimed in claims 1-3, wherein the hydrocolloids added is selected from xanthan, sodium alginate, pectin, gums from plant source or a combination of any of these to obtain the desired effect. 5. A process for preparation of shelf stable litchi juice and beverage substantially as herein described with reference to the examples and drawing accompanying this specification.

Documents:

556-DEL-2004-Abstract-(22-03-2010).pdf

556-del-2004-abstract.pdf

556-DEL-2004-Claims-(22-03-2010).pdf

556-del-2004-claims.pdf

556-DEL-2004-Correspondence-Others-(22-03-2010).pdf

556-del-2004-correspondence-others.pdf

556-del-2004-correspondence-po.pdf

556-DEL-2004-Description (Complete)-(22-03-2010).pdf

556-del-2004-description (complete).pdf

556-del-2004-form-1.pdf

556-del-2004-form-18.pdf

556-del-2004-form-2.pdf

556-DEL-2004-Form-3-(22-03-2010).pdf

556-del-2004-form-3.pdf

556-del-2004-form-5.pdf