LEMON SQUASH
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This document provides instructions for making lemon squash. It lists the key ingredients as lemon juice, sugar, water, and a preservative like potassium metabisulfite or sodium benzoate. The preparation method involves squeezing lemon juice, dissolving sugar in water by heating to make a syrup, mixing the syrup and juice, adding a preservative, bottling, and storing in the refrigerator. A flow sheet outlines the full process from washing and cutting lemons to extracting juice to mixing and bottling the final product. The document concludes that making lemon squash at home is beneficial based on its benefit-cost ratio.
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LEMON SQUASH
- 1. AN E.L.P. ON LEMON SQUASH Mr. Bijaya Ku. Sethy Asst. Prof. (Horticulture) Abhishek Das Adm. No.- 2C/11 4th Yr. B.Sc. (Ag) SUBMITTED TO: SUBMITTED BY:
- 2. INTRODUCTION • Post harvest management is one of the important branch of agricultural science which deals with all the operation starting from harvest stage till the commodity reaches to the consumer either in fresh form or in the processed form or utilisation of waste in a profitable manner
- 3. LEMON SQUASH INTRODUCTION •This is a type of fruit beverage containing at least 25% fruit juice or pulp and 40-50% total soluble solids. It also contains about 1.0% acid and 350 ppm sulphurdioxide or600ppm sodium benzoate. It is diluted before serving. Mango, orange, pineapple, lime, lemon, bael, guava, litchi, pear, apricot, pummel, musk melon, papaya etc. are used formaking squash.
- 4. • Lemonade • Lemonette • Lemon liqueur • Bitterlemon (quinine + lemon carbonated drink) • Flavorings forcakes, cookies, puddings, confectionery &pharmaceutical products • Source of lemon oil. • Flavoring forhard candies. • Garnish on fish ormeat. • Lemon juice • Lemon peel oil • Petitgrain oil • Lemon peel PRODUCTS OF LEMON
- 5. PRODUCTS OF LEMON LEMON CHICKEN LEMON TART GALAKTOBOUREKO LEMON ICE BOX PIE PRESERVED LEMON LEMON CURD LEMON LIQUEUR LIMEADE LEMON CHIFFON CAKE
- 6. • Here we have prepared lemon squash by using the following ingredients:- Lemon juice – 1/2 kg Sugar– 1kg Water– 1/2 litre Preservative – 1.25 g KMS INGREDIENTS
- 7. PREPARATION Squeeze the juice from the lemons, coverand keep ready. Add waterto the sugarand stirtill dissolved. Method Heat the sugarand watertogetheron low heat till well mixed and slightly sticky. Add salt, stirto dissolve and cool o room temperature. When cold stirin the freshly squeezed lemon juice and mix well. Strain through a thin muslin cloth to remove any pulp orimpurities in the prepared syrup. Fill in bottles ans store in the fridge. Allow 1.5-2 tbsps./glass full of cold water. Numberof servings : 50
- 8. Fruits(Fresh Lemons) Washing Trimming Cutting or Grating Juice Extraction Straining Juice measuring Preparation of Syrup ( Sugar+ Water+ Acid; heating just to dissolve) Straining Mixing with juice Addition of preservative (0.6g KMS or 1.0g Sodium Benzoate/litre squash) Bottling Capping Storage FLOW-SHEET FOR LEMON SQUASH
- 9. FRESH LEMONS
- 10. WASHING
- 11. TRIMMING
- 13. JUICE EXTRACTION
- 14. STRAINING
- 15. JUICE MEASURING
- 17. FOAMING FOAMED LEMON JUICE EXTRACT FOAM REMOVAL FOAMED OUT LEMON JUICE EXTRACT
- 20. BOTTLING
- 21. CAPPING
- 22. STORAGE
- 23. PRONS AND CONS IN LEMON SQUASH PREPARATION PROS •It doesn’t can or freezewell – itsgetstoo soggy. •Better to useif used fresh. CONS •Last for several daysin plastic bagsin therefrigerator
- 24. BCR RATIO
- 25. CONCLUSION AsBCR ratio is 1 (1.14)˃ So, lemon juiceisbeneficial