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Beverages

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

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  1. Beverages Chapter 19

  2. Why We Drink Beverages • Food value • Thirst-quenching • Stimulating effects • Consumption is pleasurable

  3. Carbonated,Non-AlcoholicBeverages

  4. Ingredients • Water • Carbon Dioxide (CO2) • Sugar (or non-nutritive sweetner+cellulose) • Flavorings • Colors (artificial and/or caramel) • Acids

  5. Beer

  6. Ingredients • Malt: pre-germinated barley • Hops: flowers from hops plants providing aroma and bitter flavor • Cereal adjuncts: other grains provide CHO • Water Hops Plant

  7. 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

  8. 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

  9. Wine

  10. Wine Types • Color: red/ burgundy, white, pink • Sweetness: dry, semi-sweet, sweet/dessert • Alcohol: 12-14% • Effervescence • still • sparkling

  11. 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

  12. Coffee

  13. 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

  14. Processing • Blending of beans from different countries to obtain desired flavors • Roasting (200oC) for flavor development • Grinding • Brewing

  15. 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

  16. Tea

  17. Tea Processing • 6000 leaves needed for 1 lb of tea • Approx. 1500 different types of teas • Leaves are hand picked from the evergreen shrub

  18. 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

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