TECHNOLOGY DEVELOPMENT FOR PRODUCTION OF NON-ALCOHOLIC NATURALLY CARBONATED BEVERAGE FROM FRUIT JUICE

摘要

This invention relates to a process for production of non-alcoholic naturally carbonated beverage from fruit juice with yeast comprising, diluting the juice with water to achieve the required % acidity 0.32-0.40 and brix acid ratio 40:1, pasteurizing diluted juice at 82°C for 15 sec, cooling, adjusting brix to 16° B by adding sugar solution, inoculating diluted juice with yeast culture @0.5% v/v and incubating at 30±5°C for 36 hours aerobically, refrigerating the beverage for 24 hours, siphoning and storing at 4°C.