Beverages (Juices, Malt Drinks) - Lectures For UG-5

Beverages (Juices, Malt
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
• 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
Separation/ Purification
Beverage Formulation
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.
• 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
• 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
Cont …
Production process for
Malt (cereal malt)
Biochemical pathway
• Conversion of organic compounds into energy and useful
• 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
• Alcohol can be removed either by
• Heating
• Reverse osmosis.
• 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 …
Microbe/ Starter Culture
Fruit juices
Saccharomyces cerevisiae, Lacto bacillus
Saccharomyces cerevisiae var. ellipsoideus
Saccharomyces carlsbergensis
Saccharomyces cerevisiae
Lactobacillus acetotolerans
Aspergillus oryzae
Lactobacillus brevis. ssp linens
Lactobacillus collonoides, Saccharomyces
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
Nutritional characters
Color and haze
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
Significance OF Beverages in Food Industry
Pakistan reported to be one
of top-five growth
markets for beverages
in world (by Mondelez
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
• 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.
• Control by cleanliness
• Strain improvement.
Sugarcane juice in Tetra pack
• 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 mucosaassociated 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