Beverages (Juices, Malt Drinks)

Group G Aleena Sajjad

Fizzah Mansur

Muhammad Waqas

Maham Shakoor

Sadaf Abbas

Shehrbano Sherazi

Syed Hammad Raza

Malt Beverages

• Term for both alcoholic and non alcoholic fermented beverages.

• Primary ingredient is grain or seed of barley plant which is allowed to sprout (Malting).

Production process for malt beverage

• The process involved in the production of flavored malt from barley is essentially controlled germination.

• After barley is received at a malt house the first thing to do is to clean it .Next process involved is screening of barley

Process Flow Chart

Steeping Germination Kilning

MashingFermentationSeparation/ Purification

Beverage Formulation Bottling

Cont…

• Steeping Process in which the barley grain moisture content is increased

from 12% to 14% .•Germination As the grains have been hydrated now the next step is there

germination under strictly controlled environment. This process takes at least four day•  Kilning In this process the germinated grains are dried. Different type of

malts are produced using different temperatures.•Mashing Mashing converts the malt into fermentable sugars, amino acids,

vitamins and solution etc.

Cont…

• Fermentation Fermentation is done by using microorganisms yeast (S.cerevisiae)

at specific low temperature for some days. • Separation/purification: Then yeast and other dead cells are removed after centrifugation

then by using membrane filtration all the undesirable content is removed and the permeate collected is purified.• Beverage formulation: Lastly color and other ingredients are added so to add flavours as

desired.• Bottling: At the FMB (flavored malt beverage) is bottled and ready for

distribution.

Cont …

Production process for Malt (cereal malt)

Biochemical pathway

• Conversion of organic compounds into energy and useful products.(Fermentation)

• Carried out by certain micro-organism.(Yeast)

• Yeasts produces energy from substrate level phosphorylation producing ATP and desired product.

Cont …

Cont …

Non-Alcoholic Malt Production

• Main biochemical pathway is the same as the rest of fermentations.

• Alcohol can be removed either by

• Heating

OR• Reverse osmosis.

Microbes

•Saccharomyces cerevisiae

• lactobacillus spp.

Starter Culture

• Whey, Juices from previous ferment .

• Fermented Liquids such as finished unflavored water kefir.

• Fruit based ferment like Apple Cider Vinegar or Water kefir grains and Vegan pro biotic also serves the purpose.

Cont …Beverage Microbe/ Starter Culture

Fruit juices Saccharomyces cerevisiae, Lacto bacillus

spp

Wine Saccharomyces cerevisiae var. ellipsoideus 

Hops Saccharomyces carlsbergensis 

Ale Saccharomyces cerevisiae

Beer Lactobacillus acetotolerans

Miso Aspergillus oryzae

Kefir Lactobacillus brevis. ssp linens

Cider Lactobacillus collonoides, Saccharomyces

cerevisiae

Optimum conditions

• Oxygen : Adequate amount of O2 during Adaptive phase . No O2 during Attenuative phase.

• Temperature : 25 – 30°C

• pH: 4.1 - 4.8.

Factors that alter the end product:

• Effect of oxygen

• Temperature

• Secondary metabolites

• Lees Contact

• Distillation

Desired characters of beverages

Flavor

Nutritional characters Color and haze

Aroma

Importance of Malt beverages

•Malt is most diuretic beverage .

• Suitable in conditions of low protein content in diet

• Refreshing effect of malt due to the CO2.

• Malt contains vitamins A, B, D and E. An important vitamin found in malt is folic acid.

• Iso alpha acids (usually in hops) and the antibacterial effect of CO2 the ensure the elimination of any sort of pathogen from malt.

How fermentation preserves food

• Fermentation produce antimicrobial metabolites and acids which reduce the pH of the medium.

• Low PH inhibits the growth of food spoiling micro-organisms.

Significance OF Beverages in Food Industry

Cont…

Significance OF Beverages in Food Industry (Pakistan):

Pakistan reported to be oneof top-five growth markets for beverages in world (by Mondelez International)

Cont…

According to Food Journal of Pakistan:

• Fruit juice and Beverages being produced by 38 units (Nestle, Mitchells and Benz).

• 170 beverage related industries contributing to economic growth.

Cont…

• According to Drink and Food report of Pakistan conducted this year, Pakistan stays to be one of most potentially profitable markets despite inflation.

• Cricket players in Pakistan rely on beverages for increasing their visibility by marketing the juices and drinks to their target audience.

Suggestions

• Control by cleanliness

• Strain improvement.

Cont…

Sugarcane juice in Tetra pack

References

• Killian, E, Ough, C.S (1979): Formation esters: formation and retention as affected by fermentation temperature Am. Jol. Enol. Vitic, 30, 301-305.

• Andrew G.H. Lea, John R Piggot: Fermented Beverage Production: ISBN: 0-30b-4770b-• Alan J. Buglas, Handbook of alcoholic beverages, technical, analytical and nutritional

aspects, 2010.• Y. H. Hui, Lisbeth Meunier-Goddik, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield,

Handbook of Food and Beverage Fermentation Technology, 2004.• Jim Curry “Yeast and Fermentation” Dukes of Ale BJCP Preparation Course 2009 April

19, 2009• Flückiger-Isler R, Mörikofer-Zwez S, Kahn JM, Walter P. Dietary components of malt

extract such as maltodextrins, proteins and inorganic salts have distinct effects on glucose uptake and glycogen concentrations. The Journal of Nutrition [1994, 124(9):1647-1653]

• M Raderer,F Vorbeck, M Formanek, C Österreicher, J Valencak, M Penz, G Kornek, G Hamilton, B Dragosics, A Chott. Importance of extensive staging in patients with mucosa-associated lymphoid tissue (MALT)-type lymphoma. Br J Cancer. Jul 2000; 83(4): 454–457 Published online Jul 24, 2000. doi: 10.1054/bjoc.2000.1308

• M.B. Parr, E.L. Parr. Antigen recognition in the female reproductive tract: I. Uptake of intraluminal protein tracers in the mouse vagina. Journal of Reproductive Immunology; Volume 17, Issue 2, April 1990.

Thank You