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Beverages Chapter 19 Why We Drink Beverages Food value Thirst-quenching Stimulating effects Consumption is pleasurable Carbonated, Non-Alcoholic Beverages Ingredients Water Carbon Dioxide (CO 2 ) Sugar (or non-nutritive sweetner+cellulose) Flavorings Colors (artificial and/or caramel)

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beverages

Beverages

Chapter 19

why we drink beverages
Why We Drink Beverages
  • Food value
  • Thirst-quenching
  • Stimulating effects
  • Consumption is pleasurable
ingredients
Ingredients
  • Water
  • Carbon Dioxide (CO2)
  • Sugar (or non-nutritive sweetner+cellulose)
  • Flavorings
  • Colors (artificial and/or caramel)
  • Acids
ingredients6
Ingredients
  • Malt: pre-germinated barley
  • Hops: flowers from hops plants providing aroma and bitter flavor
  • Cereal adjuncts:

other grains provide CHO

  • Water

Hops Plant

beer manufacturing
Beer Manufacturing
  • Mashing: combining malted barley & cereal adjuncts with water and cooking mildly to extract soluble products
  • Wort: the liquid that is separated from the spent grain
  • Brewing: boiling for 2.5 hours with hops
  • Fermentation: inoculated and fermented for ~9 days
slide8
Storage: chilled to 0oC, filtered, and stored (called lagering) for several months to age
  • Finishing:
    • final filtration
    • CO2 addition
  • packaging
    • cans are pasteurized
    • kegs are not
wine types
Wine Types
  • Color: red/ burgundy, white, pink
  • Sweetness: dry, semi-sweet, sweet/dessert
  • Alcohol: 12-14%
  • Effervescence
    • still
    • sparkling
fermentation
White

Crush

Press (remove skins)

Ferment juice

Rack (2-3 times)

Bottle

Red

Crush

Ferment on skins

Press (remove skins)

Ferment

Rack (2-3 times)

Bottle

Fermentation
coffee bean preparation
Coffee Bean Preparation
  • Cherry-type fruits are pulped to remove the two seeds (beans)
  • Beans are dried and hulled
  • Sorted, graded for size & color
  • “Green” beans are shipped to coffee manufacturer for further processing
processing
Processing
  • Blending of beans from different countries to obtain desired flavors
  • Roasting (200oC) for flavor development
  • Grinding
  • Brewing
slide22
Decaffeinated- caffeine is removed by:
    • steaming “green” beans and extracting with water before roasting

or

    • extracting with an organic solvent
  • Instant - coffee is brewed and redried using essence recovery
tea processing
Tea Processing
  • 6000 leaves needed for 1 lb of tea
  • Approx. 1500 different types of teas
  • Leaves are hand picked from the evergreen shrub
slide25
Black tea:
    • Leaves are wilted & crushed to rupture cells & release enzymes
    • Oxidized for 2-5 hrs exposed to air
    • Dried
  • Green & Oolong tea:
    • Leaves are steamed to inactivate enzymes
    • Dried