fruit juices

Fruit juices:

MEASUREMENTS:
Sodium bicarbonate[s/b]: 3.2 g= 11/4 teaspoon,
Potassium meta-bi-sulphate[k.m.s]: 3.2 g=3/4 teaspoon,
Citric acid[c/a]: 5.0 g=1 teaspoon,
Salt: 6.0 g=1 spoon
1 tablespoon= 3 teaspoons,
1 cup[ie] 6 oz.cup= 200ml.
USES OF CITRIC ACID:
1. it helps to remove the dirt from sugar syrup.
2.it equalises the sour and sweet taste evenly.
3.it helps the preservatives to function properly.
4.it does allow the sugar syrup to get solidified.
S/B and K.M.S helps the food items to be preserved for a longer period without getting destroyed.
When we use K.M.S we must consume the product only after 10 days, whereas when we use S.B we can use it within 3 days.
When K.M.S is added the product is stable for 1 year and with S.B it is stable for 7 to 8 months.
When K.M.S is used, it has the property of decolourising the red pigments present in grapes and tomato, so it is advisable to avoid it when you are doing those juices.
The bottles in which you are storing the juices should be very clean and leave 1" gap at top and fill.
Jams and jellies can be preserved in HORLICKS bottles and make it a point to fill the bottle the moment you finish preparing with the heat itself, close the bottle after it gets cooled.

RATIO SQUASH CRUSH SYRUP
fruit juice 25% 25% 25%
sugar 45% 55% 60-70%
water 30% 20% 15.5%
the prepared juice and water should in the ratio of 1:3, which will give areal good taste.