UNIVERSITY OF CALIFORNIA COLLEGE OF AGRICULTURE AGRICULTURAL EXPERIMENT STATION BERKELEY, CALIFORNIA CIRCULAR 313 April, 1928 FRUIT JUICES AND FRUIT JUICE BEVERAGES JOHN H. IRISHi UNFERMENTED FRUIT JUICES During recent years the production of fruit juices has very greatly increased. Several factors have been responsible for this rapid development, the most important being improvements in the quality of the finished products, effective advertising and the enforce- ment of prohibition. Because of the increased market for these products there has arisen an insistent demand for information on the methods of manu- facture, and the purpose of this publication is to furnish practical directions for the preparation of fruit juices and fruit juice beverages. The contents are based on Circular 220 and Bulletin 359, California Agricultural Experiment Station, both publications being now out of print. This is supplemented by the results of later investiga- tions made by the Fruit Products Laboratory of the University of California. A pure fruit juice may be defined as a natural juice pressed from the fruit and practically unaltered in composition during preparation and preservation. A fruit juice beverage may be defined as a fruit juice considerably altered in composition before consumption. It is usually a juice diluted with water and sweetened with sugar. The beverage may or may not be charged with carbonic acid gas. Examples of fruit juice beverages are orangeade, lemonade and bottled strawberry soda water. i Junior Chemist in the Experiment Station. UNIVERSITY OF CALIFORNIA EXPERIMENT STATION GENERAL PRINCIPLES Any fruit juice is best when it is first pressed from the fresh fruit. Treatment that may be given it thereafter usually injures its delicate flavor and aroma, and the most important problem in prepa- ration is that of retaining in the finished product as much as possible of the pleasing qualities of the fresh juice. It is possible to improve its appearance by making it clearer, but not to improve upon the natural flavor. Preservation. — Fresh fruit juices soon spoil couqoletely through fermentation or molding, if nothing is done to destroy or prevent the growth of yeasts and molds. These are easily killed by temperatures between 160° and 175° Fahrenheit, and if the juice is hermetically sealed, before sterilization by heat, it will not spoil so long as the container remains sealed against the entrance of living yeasts or molds. Sterilizing fruit juices at temperatures below 212° F is commonly termed pasteurization and is the most generally used process of preservation. Investigations have shown that common pasteurizing temperatures do not destroy all microorganisms present in fruit juices. Spore bearing bacteria often survive but are incapable of growing in the acid fruit juice and hence do not cause spoiling. Yeasts, molds and vinegar bacteria are destroyed by the pasteurizing temperatures recommended in this circular and therefore juices so treated and subsequently protected from reinfection do not spoil. Too high a temperature of pasteurizing or too long a period of heat- ing injures the fresh fruit flavor and imparts a cooked taste. Juices held in cold storage at 32° F, or above, will in time (six months or less) spoil; but if maintained in the frozen condition at temperatures below 32° F will keep indefinitely. The flavor is only slightly impaired by such treatment, provided the juices are stored in sealed containers to prevent volatilization of aromatic principles and to prevent the absorption of disagreeable odors and flavors. This method of preservation has been tested commercially and appears to have great possibilities, Chemical preservatives were at one time used freely to preserve fruit juices but are now less popular. Sodium benzoate is the most commonly used of these preservatives and is allowed by law if declared on the label. Sulfurous acid is used to preserve grape juice for special purposes, where it is to be kept a short time, but not for permanent preservation. CIRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES 3 If bottles and corks are sterilized and handled without contamina- tion, and if the juice is filtered perfectly clear, thus practically free- ing- it of molds and yeasts, it is possible to preserve juices in bottles with heavy pressures of carbon dioxide without use of heat or chemical preservatives. Juices so preserved are superior in flavor to pasteurized juices, but the method has not been satisfactory in prac- tice because of the difficulty in avoiding contamination of the juice with molds and yeasts. Spoilage losses are excessive. Treatment of juices with ultra-violet light has not been very suc- cessful as a means of sterilization — although it is said to sterilize water. Recently electrolysis of juices has been advocated for sterilization but this has not proven satisfactory. Clearing the Juice. — In addition to preserving the juice against fermentation and molding; it is desirable to improve the appearance by making it as clear as possible. Filtration is the most common and also the most satisfactory method. Clearing by centrifugal force and clarification by finings (clarifying materials) are also used. The latter process consists in adding to the juice some substance such as white of egg or casein which coagulates and settles to the bottom of the container, carrying down the particles of pulp and other solids responsible for the cloudiness of the juice. The use of a small proportion of moldy or soured fruit will spoil the flavor of a large volume of juice. Only sound, clean fruit should be used and all fruit should be carefully sorted. Only clean press cloths, pumps, sterilizers, filters, and containers can be employed if the quality of the product is not to be injured. Cleaning and steriliz- ing such equipment with hot water and steam is desirable. Press cloths and other equipment should be kept dry when not in use. EQUIPMENT USED IN FRUIT JUICE PREPARATION Most of the equipment used in fruit juice manufacture has been developed in other industries, notably in wine making, brewing, and vinegar making. The most common forms of such equipment will be described briefly and illustrated. More complete descriptions may be had from dealers and manufacturers, a list of which is found at the end of this circular. A typical layout of plant for preparing fruit juices is illustrated in figure 20 and an outline of processes is shown in figure 30. An estimated cost of equipment is given in table 1. 4 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION Sorting Equipment. — Broad, heavy woven endless cotton or rub- ber belts which carry the fruit to be sorted slowly past the sorters are often used in canneries and evaporators for sorting" purposes and may be used to advantage, especially with apples, in sorting fruit for juice manufacture. Belts made of metal cloth similar to ordinary metal door matting are very satisfactory because they may be easily washed and may be fitted with sprays at one end for washing the sorted fruit. Such equipment is obtainable from any cannery supply company. TABLE 1 Approximate Cost of Equipment for Preparation of Fruit Juices (Data, courtesy of The Hydraulic Press Mfg. Co.) Ten-hour day capacity Sorter Rotary apple washer Press with elevator and grinder Filtering, bottling and pasteuriz- ing outfits Line shaft and belting (press and filtering outfit) Boiler and stack* Steam and water piping Roller conveyor track Approximate total price of equip- ment f.o.b. factory j Approximate cost of installing ma- chinery Size, press room Room for filtering, bottling, etc Size, boiler room 200 gals. $270.00 360.00 420.00 1,315.00 100 00 400.00 105.00 41 50 3,011.50 100.00 10'xl2'x8' 18'x24'x9' 14'x 18'x 9 250 gals. $270.00 360.00 420 00 1,730 00 100.00 400.00 105.00 41.50 3,426.50 100.00 10'xl2'x8' 18'x24'x9' 14'xl8'x9' 500 gals. $270.00 360.00 525.00 2,265.00 100.00 400 00 105 00 72.00 4,097.00 100.00 12'xl6'xl0' 20'x32'xl0' 14'xl8'xl0' 750 gals. $270.00 360.00 715 00 2,571.00 100.00 400.00 105.00 4,521.00 120.00 14'x20'xl0' 20'x36'xl0' 14'xl8'xl0' 1,000 gals $270 00 360.00 715.00 2,976.00 100.00 400 00 105 00 4,926 00 120.00 14'x 20'x 10'. 22'x40'xl0' 14'x 18'x 10' 1,500 gals. $270 00 360.00 925.00 3,930.00 100.00 500.00 120 00 6,230.00 150.00 16'x22'xll' 24'x44'xl0' 14'x 18'x 10' * Based on 10-horsepower boiler with the exception of that for 1,500-gallons capacity, where 15-horse- power equipment will be needed. t Does not include cost of building. This can be estimated from dimensions of the rooms. Washing Equipment. — Fruit often arrives at the factory very dusty or soiled from contact with spoiled fruit. It will generally improve the quality of the product to wash the fruit before crushing. The most effective washing device for fruits that will withstand rough treatment is the rotary tomato washer, shown in figure 1. Berries will not stand rough treatment and must either be rinsed by hand or washed under a gentle spray of water. Crushers. — The most satisfactory type of crusher for general use is that commonly used for apples under the name of ' ' apple grater. ' ' It consists of a cylinder on the surface of which are fixed short knives working against a corrugated plate. In addition there is sometimes a set of concave or upright knives, against which the cylinder revolves. ClRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES Fig. 1. — Rotary spray washer for fruits. (Courtesy of Anderson-Barngrover Co.) f P in. r y If ill It % ^ I - * Fig. 2. — Large size grape crusher and stemmer (Courtesy, California Press Mfg. Co.) 6 UNIVERSITY OP CALIFORNIA EXPERIMENT STATION The fruit is grated or crushed between the plate or concave and the cylinder. The upright knives or the corrugated plate are fixed to strong springs in order that the crusher will have flexibility and not be broken by pieces of wood or stone which may accidentally fall into the crusher. Fig. 3. — Farm size grape crusher and press. (Courtesy, Hydraulic Press Mfg. Co.) For grapes, the best crusher consists of two corrugated or fluted metal rollers which revolve close together and toward each other, carrying downward between them, and crushing the grapes that are fed into a hopper above (fig. 2). Connected with the crusher is a stemmer consisting of a horizontal metal cylinder with perforated bottom, through which the grapes are forced by revolving paddles. The stems cannot pass through these openings and are thrown out at the end of the crusher. Grapes for red juice should be stemmed, those for white juice need not be stemmed. Circ. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES For farm use, small hand-power crushers, usually with a press mounted on the same frame, are available (fig. 3). These are designed either for grapes or for apples, but the apple crusher style will find the greatest application, being suited to both apples and soft fruits. A satisfactory combined crusher and press for home use is shown in figure 4. Presses. — The press known as the "rack and cloth" press will give a higher yield and a clearer juice than will the basket press. In the rack and cloth press the crushed fruit is built up in layers in Fig. 4. — Small combination crusher and press suitable for household scale production of fruit juices. heavy press cloths between racks made of wooden slats. Pressure is ordinarily applied by means of a ram operated by a hydraulic pump, although cog gears are often used. The press is usually attached to the same frame as the crusher (fig. 5). In basket presses the cloths and racks are not used. The crushed fruit is held in a strongly reinforced wooden basket of cylindrical shape, which rests on the press floor. The basket is movable. Pressure is applied by a lever and screw in small presses and by hydraulic pressure in the larger presses (fig. 6). A homemade press can be made of farm equipment arranged as shown in figure 7. It can be used either with racks and cloths as illustrated or with a basket. UNIVERSITY OF CALIFORNIA EXPERIMENT STATION Fig. 5. — Large size apple grater and press. (Courtesy, Hydraulic Press Mfg. Co.) ^M ,.«/, ■L^^t! ■mnij ffi^|gHHB| k pia| Y/ df\. K- iMJBjf^^ Mill i\ a^W|f^M 1 ^^8l*^*^^jLj /Jjp?* k Fig. 6. — Basket type hydraulic press, suitable for grapes. (Courtesy, California Press Mfg. Co.) Cute. 313 FRUIT JUICES AND FRUIT JUICE BEVERAGES Pasteurizers for Juice in Bulk. — Most juices before filtering should be heated to coagulate proteins and gums which would otherwise precipitate in the bottle and cause cloudiness. Grape juice is usually sterilized and stored several months to permit separation of cream of tartar before bottling. This sterilization is accomplished on a large scale by use of some one of the pasteurizers described in this section. Fig. 7. — Home made fruit juice press. Also suitable for pressing olives for oil. A, heavy wagon or automobile jack; B, light steel cable or one- inch rope; C, two pieces 2" X 24" X 24" ; D, tin-lined sheet metal pan, 30" X 30" X 3" with juice spout as shown; or wooden trough of same dimensions; E, heavy burlap to hold fruit; F, 3" or 2" floor; G, frame of 2" X 6" pine. For the purposes of this circular the terms " pasteurization ' ' and "sterilization" are loosely used and sometimes interchangeably, since they are so employed in the industry ; furthermore the high tempera- tures commonly used for complete sterilization are not needed with fruit juices. A very common and effective sterilizer consists of a block tin or aluminum pipe surrounded by a steam jacket. The juice flows through the inner pipe and steam admitted to the jacket heats the juice to any desired temperature. A thermometer at the juice outlet is necessary for control of temperature. The hot juice may be delivered by means of a hose to the final containers, in place on shelves or racks (fig. 8). 10 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION Fig 1 . 8. — Steam heated continuous pasteurizer for fruit juices. A, juice valve; B, steam valve for occasional flushing out of juice pipe; C, juice inlet; D, to sewer; E, to steam trap; F, steam inlet; G, thermometer; H, juice outlet. (Courtesy, Hydraulic Press Mfg. Co.) An objection sometimes made to this pasteurizer is that the juice in contact with the walls of the pasteurizer may be overheated and cooked taste be imparted to the juice. This is prevented if the juice pipe is surrounded by hot water instead of steam as indicated in figure 9, where the barrel contains water heated by a steam jet. Fig. 9. — Continuous water heated aluminum coil used at University Farm for pasteurizing grape juice into barrels or kegs. At left, complete pasteurizer; at right, coil. The juice to be sterilized flows through the coil. CIRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES 11 Ordinary large steam jacketed aluminum-walled jelly kettles are very commonly used as pasteurizers in the eastern grape growing districts of the United States- (fig. 10). The same objection holds with the open kettle as was the case with pasteurizing in the open barrel. 1 H r r 1 [ 1 gJ r f 11 %T mrtl^JlM • ^BBvia lL !i If llW 9 It J H 9 r3| liO Sfi S^ <,, ' , ' , '' iA ' ; ''"'" u ;; BUILDINGS AND EQUIPMENT FOR FRUIT BEVERAGE PRODUCTION Figure 29 shows the arrangement of equipment for convenient and economical operation of a juice plant based on the commercial production of apple cider pasteurized in bottles, ready to go to the bottler for carbonating, or to be used without further preparation, as a beverage. Fig. 29. — Typtical plant layout for making fruit juices and fruit beverages (carbonating equipment omitted). 1. Fruit receiving door. 2. Washer. 3. Sorter. 4. Crusher and press. 5. Juice pump. 6. Pomace removal door. 7. Mixing tank. 8. Filter press. 15. Finished product handled 9. Empty bottle rack. through doorway. 10. Bottle filler. 16. Boiler room. 11. Bottle capper. 17. Press room. 12. Filled bottle rack. 18. Eefining room (filtering, 13. Bottling tank. bottling, etc.). 14. Pasteurizer. The floor plan for installing the various pieces of equipment will vary according to the size of factory, kind of fruit used, space avail- able and many other conditions. The layout illustrated in figure 29, therefore, is very general in character and subject to modification to suit local conditions. It has, however, been so prepared as to permit efficient handling of the fruit and the products made from it. DEFINITION OF TERMS The Bureau of Chemistry of the United States Department of Agriculture, Food, Drugs and Insecticide Administration, for con- venience in inspection, has defined various products. It is important 54 UNIVERSITY OF CALIFORNIA: — EXPERIMENT STATION that the manufacturer of such products be familiar with these defini- tions. Since regulations are modified from time to time it is necessary to keep in touch with the administration to be able to comply with the law. The State food inspection law of California is practically the same as the Federal law so there need be no confusion in this respect. The laws of different states vary, so it is necessary to become familiar with them if products are to be sold outside of California. Following are definitions of fruit products used in the beverage industry. Sweetened juice is the name applied to fruit juice to which has been added less than 50 per cent of cane sugar. This is the form in which tart or sour juices such as grapefruit, lemon, lime, orange, pineapple, pomegranate and the juices of various kinds of berries are best for use in preparing both still and carbonated beverages. When diluted by adding four or five parts of water to one part of sweetened juice the characteristic fruit flavor is retained and the beverage is not too sweet. Still drinks made from sweetened juice are properly called fruit "ades." Lemonade and orangeade are familiar examples. Fruit syrup is the name applied to fruit juices to which have been added 50 per cent or more of cane sugar and must contain at least 33 V3 per cent of pure fruit juice. With most fruit syrups when diluted to beverage strength the proportion of fruit juice is low and consequently the fruit flavor is weak. When diluted to drinking strength the ratio of sugar to juice is too high and the taste is too sweet. Fruit syrups can best be used in soda fountain specialties such as sundaes, in fruit malts, ice cream sodas or for blending in making fruit punches. If they are used in bottled carbonated beverages it is usually necessary to add fruit acid to counterbalance the excessive sweetness. Fruit juice concentrate is the name applied to fruit juices which have been concentrated by evaporation of the excess water under vacuum or at atmospheric pressure or by freezing and subsequent separation of the ice and concentrated juice. Citrus juice concen- trates suitable for use in beverages are now available. Several citrus concentrate factories are in successful operation in California. Grape concentrates of good quality are obtainable from several California factories. Most of the apple concentrates on the market are made by evaporating in the open at atmospheric pressure and they conse- quently possess a cooked taste. Pineapple concentrate is produced ClRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES 55 in limited quantities. In the Fruit Products Laboratory it has been demonstrated that concentrates thoroughly satisfactory for use in beverages can be prepared from most of the important fruits grown in California. APPLE JUICE OR CIDER Apple juice or cider is probably the most popular fruit juice consumed in the United States. It contains the proper proportion of sugar, requires no sweetening or dilution and is low in price. For these reasons there is little need to convert it into "appleade" or soda water, etc. "Appleale" is a beverage made by flavoring apple juice with ginger extract or mixing it with ginger ale extract. Since the strength of ginger extract is so variable it is impossible to give directions for the proportions of cider and extract required for the blend. Better results are obtained by mixing equal parts of apple juice and ginger ale of good quality. Served cold this mixed drink is very pleasing and refreshing. Several imitation "appleades" and synthetic apple syrups are on the market but have made little headway against the real juice. CITRUS FRUIT JUICE BEVERAGES The only very successful citrus fruit juice beverages have been those made from the fresh fruit for immediate consumption. Through the efforts of the California Fruit Growers Exchange, orange juice extracting machines have been installed in most soda fountains and thousands of carloads of cull oranges are used for preparing fountain drinks. Several imitation citrus juice beverages, because of extensive advertising are consumed in large quantities. Attempts to prepare bottled beverages to be stored several months for future consumption have resulted in failure. Many promoters and investors have lost large sums of money in attempts to prepare and market such beverages. The cause of failure is that discussed elsewhere, namely, that bottled citrus juices soon deteriorate in flavor when stored at room temperature. An ideal citrus beverage is one that possesses all of the flavor and aroma of the freshly expressed juice. Methods of preparation should be such as to alter this original fresh fruit flavor and aroma as little as possible. In most commercial attempts to prepare such beverages in recent years the lowest possible temperatures that would destroy the spoilage organisms have been employed. However, the 56 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION most serious type of spoilage in citrus juices is not that caused by microorganisms but chemical and enzymatic action. The development of a characteristic ' ' stale taste ' ' is caused by a chemical change appar- ently in part at least induced by enzymes. Enzymes are substances that have the power of inducing certain chemical changes. The enzymes are not destroyed by the ordinary pasteurization temperatures commonly used to kill yeasts and molds, but they are destroyed at a temperature of from 190° to 200° F according to experiments. Heating citrus juices to such a high temperature in open vats causes a deterioration which is objectionable. This difficulty can be overcome by "flash heating," that is, by bringing it to 200° F by passing the juice through a coil heated by boiling water and then passing through a cooler to reduce the temperature of the juice immediately. In tests juice treated in this way was held at room temperature ten days without any noticeable deterioration. Tests have proved that by the addition of 1/10 of 1 per cent sodium ben- zoate to this juice it can be stored in clean paraffined barrels in cold storage at about 32° F for several months without appreciable change in flavor and color. It may be stored at 0°-15° F without use of benzoate. Either procedure would permit bottlers to store a supply of juice. Sweetened orange juice is prepared from this treated juice in the following manner: To 100 gallons of mixed citrus juices consisting of 75 gallons of orange juice and 25 gallons of lemon juice is added 700 pounds of sugar and emulsified orange oil to flavor. If to be stored at room temperature the amount of sodium benzoate must be increased to 1/10 of 1 per cent. The foregoing quantity yields about 155 gallons of "sweetened juice" about 49° Balling. A still orange beverage is prepared from the sweetened juice by adding one part of sweetened juice to four parts of distilled water. A carbonated orange beverage is prepared by adding iy 2 ounces of the sweetened juice to a 6-ounce bottle or 3 ounces to a 12-ounce ginger ale bottle. Carbonated distilled water at 30 pounds pressure (about 2 volumes of gas) at 40° F is added to fill the bottles. Pasteurization is required for all of the bottled fruit beverages unless sufficient benzoate of soda is added to give 1/10 of 1 per cent in the finished drink. Still beverages must be pasteurized at 175° F for 30 minutes. Carbonated beverages must be pasteurized at 150° F for 30 minutes. Sweetened lemon juice is prepared in a manner similar to that described for sweetened orange juice. To 100 gallons of lemon juice extracted by burring is added 700 pounds of cane sugar and 1/10 ClRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES 57 of 1 per cent of sodium benzoate. To this is added emulsified lemon oil to taste. This will yield about 155 gallons of sweetened juice of about 49° Balling. A still lemon beverage is prepared by adding one part of sweet- ened juice to seven or eight parts of distilled water. A carbonated lemon beverage is prepared by adding l 1 /^ ounces of the sweetened juice to a 6-ounce bottle, or 3 ounces to a 12-ounce bottle and carbonating at 30 pounds pressure (about 2 volumes of gas) at 40° F, using distilled water. Sweetened grapefruit juice is prepared by adding to 100 gallons of burred juice 700 pounds of cane sugar and 1/10 of 1 per cent sodium benzoate. This will yield about 155 gallons of sweetened juice of about 49° Balling. A still grapefruit beverage is prepared by adding one part of sweetened juice to four or five parts of distilled water. A carbonated grapefruit beverage is prepared by adding iy 2 ounces of sweetened juice to a 6-ounce bottle or 3 ounces to a 12-ounce bottle and carbonating under 30 pounds pressure (about 2 volumes of gas) at 40° F, using distilled water. Tangerine and lime beverages can be prepared in the same manner as those from grapefruit. Fruit punches can be made by various combinations of citrus and other sweetened juices. One of the most pleasing combinations consists of equal parts of sweetened orange, lemon and grapefruit juices with enough sweetened pomegranate juice, blackberry juice, red grape juice to produce the desired color. To this mixture may be added crushed pineapple, shredded orange, bananas, maraschino cherries, berries or other fruits to improve the appearance in the punch bowl. Orange concentrate has proved the most popular of the citrus concentrates for use in beverages. In fact, it is the most extensively used of all fruit juice concentrates for this purpose. Beverages made from orange concentrate are preserved by pasteur- ization at 150° F for 30 minutes or by the addition of 1/10 of 1 per- cent benzoate of soda. An orange syrup suitable for use by bottlers has been prepared commercially as follows : 1 gallon 72° Balling orange concentrate. 5 gallons of 60° Balling simple syrup (cane sugar and water). i/4 fluid ounce of terpeneless orange oil (emulsified). 1% ounces of this syrup is added to a e^-ounce bottle and car- bonated water added to fill. 58 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION There are two types of carbonated citrus fruit beverage : (1) The ginger ale type, possessing high carbonation. Water for use in this beverage is carbonated under 30 pounds pressure (about 2 volumes of gas) at 40° F. This beverage is especially suitable for mixing with other drinks. (2) The low pressure type, for which the water is carbonated under 15 to 30 pounds pressure (1 to 2 volumes of gas) at 50°-60° F. This beverage is better than (1) for drinking unmixed with other beverages. Lemon concentrate because of its high acidity and distinctive flavor is one of the most satisfactory fruit concentrates. The follow- ing formula has been found satisfactory for using lemon concentrate : 1 gallon 72° Balling freshly prepared commercial lemon concentrate. 20 gallons 60° Balling simple syrup. % fluid ounce of terpeneless lemon oil (emulsified). Lemon beverage is made by adding : y 2 ounce of this syrup to each 6% -ounce bottle and carbonated water added to fill. Either the high or low carbonation may be used as with orange beverages. The beverage is preserved either by pasteurization or by sodium benzoate. Where sufficient quantities of grapefruit, limes, tangerines and other citrus fruits are available, their juices can be concentrated and used in a manner similar to* that described for orange and lemon concentrates. GRAPE JUICE BEVERAGES Grapes best suited for beverages are described elsewhere in this circular, in the paragraph headed "Varieties of Grapes for Juice." Sweetened grape juice can be prepared by adding cane sugar to Concord or Isabella or to mixed Muscat and red grape juice to bring the juice to 45°-50° Balling. ' To one part of sweetened juice is added three parts of still or carbonated water if the juice is to be served as a fountain drink. If the juice is to be made into a bottled beverage about 2 fluid ounces is used to a 6-ounce bottle or 2% ounces to an 8-ounce bottle ; and water carbonated to about 60 pounds pres- sure (4 volumes of gas) at 40° F is added. For low carbonation about 30 pounds pressure (about 2 volumes of gas) at 50°-60° F is used. Equal parts Muscat and red grape juice has been found to be the best proportions of the two juices for most beverage purposes. The red juice should be high in acid, that is, very tart. This con- dition is attained if slightly unripe grapes or a considerable proportion CIRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES 59 of second crop grapes are used. If thoroughly ripe Muscat grapes are used the blended juices need not be sweetened. If sugar is not added the dilution with carbonated water should be in the ratio of about one part of water to one of the unsweetened juice. Very satisfactory grape concentrates are now available in commer- cial quantities at moderate prices. These are prepared in most fac- tories by concentration in vacuo. The usual density is about 70° Ball- ing which represents a concentration of about 3% : 1. The Muscat juice should be concentrated by the freezing process instead of by evaporation in order that the volatile flavor may be retained. If the Muscat juice is concentrated by freezing a concentrate of about 50°-55° Balling only is obtained; sugar may be added to increase the density to 70° Balling. In using the concentrates, 1 part of Muscat to 2 parts red juice concentrate will be satisfactory. The mixture is diluted to beverage strength with 4 to 5 volumes of water (still or carbonated according to the product desired). As the concentrates are usually deficient in acid owing to separation of cream of tartar, it is usually necessary to add a small amount of citric or tartaric acid to the beverage. A carbonated, bottled, blended Muscat-Petite Sirah beverage was produced and sold by the Fruit Products Laboratory for about a year and proved second in popularity only to orange beverage. It is believed that this beverage which was called Muscat Blend has great commercial possibilities. Preservation of Bottled Grape Beverages. — Bottled grape bever- ages require pasteurization or addition of sodium benzoate as described for citrus juices. BEVERAGES FROM OTHER FRESH FRUITS The juices of strawberries, loganberries, raspberries and blackber- ries are suitable for beverage purposes. They have sufficiently high acidity, low sugar content and strong flavor to permit the addition of sugar and dilution with water and still make palatable beverages. Sweetened juice 45° -49° Balling is the form in which these juices are best suited to the preparation of beverages. The addition of 1 part of sweetened juice to 4 or 5 water gives a beverage which is satisfac- tory to most consumers. The juice is easily extracted by crushing the berries, heating to 150°-160° F, and pressing. The beverages can be prepared in the form of "ades" by the addition of still water or they can be carbonated either under low pressure or high pressure according to requirements. 60 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION The carbonated drinks may be bottled and pasteurized or may be served as fountain drinks. Raspberry juice beverage possesses a. very pleasing flavor but the high cost of the fruit and its scarcity renders its use impracticable in California. Loganberry juice is available in quantity at moderate prices, particularly from the Pacific Northwest. The high flavor and acidity permit sweetening and dilution. Owing to the loss of color and flavor in unsweetened juice it is recommended that loganberry juice be sweetened to 45°-50° Balling at the factory. The sweetened juice retains the fresh flavor and color very satisfactorily. Pasteurization at 175° F is a satisfactory method of preservation. Strawberry juice has a strong characteristic flavor but has a very unstable color. After standing a few weeks exposed to light or at room temperature the red color fades or changes to an objectionable brownish color. If, however, the juice is sweetened to 45°-50° Balling and stored at 0-10° F it retains its fresh color indefinitely. For a bottled beverage the strawberry juice should be mixed with black- berry juice. The latter furnishes color without greatly changing the strawberry flavor. One part of sweetened blackberry to 3 parts sweetened strawberry make a satisfactory mixture. The mixture may be labeled " strawberry -blackberry " blend. Blackberry juice does not have a very distinctive flavor and there- fore it has not been so popular as the other berry juices. It has, how- ever, a deep purplish red color which is fairly permanent and makes the juice valuable for blending with strawberry juice which is lacking in color. See preceding paragraph. Black cherry juice has possibilities for use in beverages as its characteristic color and flavor are not easily destroyed by heat and light. The deficiency in acidity can be supplied by adding citric acid. To prepare the sweetened juice crush the whole cherries and a few of the pits. Heat to 160°-170° F for 15 minutes. Press and filter. Add sugar to increase juice to 45°-50° Balling and about 1 ounce of citric acid to the gallon. Use as previously directed for other sweetened juices Pomegranate juice beverage is popular with those who are familiar with the fruit and have learned to like it. Owing to the fact that in bottled form the beverage deteriorates in flavor and color it is recom- mended as a fountain drink. The juice is extracted by pressing the whole uncrushed fruit as described under "Pomegranate juice." The resulting juice is made to 35° Balling by addition of sugar and is preserved by pasteurization. Beverage is prepared by using equal ClRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES 61 parts of sweetened juice and water, either still or carbonated, although it is generally preferred as a still drink. The beverage is much improved by the addition of grapefruit juice or orange juice to furnish flavor. BEVERAGES FROM DRIED FRUITS Beverages can be prepared from sun dried or dehydrated rasp- berries, loganberries, blackberries and red wine grapes as follows: Soak over night in enough water to return to the fruits the water removed in drying. After thus "refreshing" the dried fruits the procedure is the same as for fresh fruits. While beverages of fair quality can be prepared from these dried fruits they are less palatable, less attractive in color and decidedly inferior in flavor to those made from the fresh fruits. Raisin beverage 7 it is believed has commercial possibilities. It has been prepared in our investigations as follows : Mix about 50 pounds each of Thompson seedless and Muscat raisins, lightly crushed, in Muscat raisin seeder rolls or similar device. Add 30 gallons of water. Heat to 175° F for 10 minutes. Allow to stand over night. Draw off the liquid and press the raisins. Place the liquid thus obtained on a second lot of raisins equal in weight to about one-half of the weight of the juice and repeat the extraction process as previously described. Continue the extraction process by adding to the first lot of raisins extracted a second lot of fresh water. Use this extract to treat fresh raisins. From this point in the con- tinuous operation of the process each lot of raisins is extracted three times, i.e., once fresh with juice which has been in contact with two lots of partially extracted raisins, once with juice that has been in contact with one lot of extracted raisins and finally once with fresh water. In this manner most of the sugar is recovered. The extract should test about 50°-55° Balling. A raisin concentrate has been prepared by decolorizing the extract with vegetable charcoal as described below and concentrating in vacuo to 65° Balling. The concentrate is preserved by pasteurization at 175° F for 30 minutes. It is usually necessary to partially decolorize the extract in order that the beverage will not be cloudy. This is accomplished by heating the juice to 175° F for 30 minutes with from % to 1 per cent by weight of any one of several good powdered vege- table decolorizing carbons and filtered by adding y 2 of 1 per cent by weight of diatomaceous earth and passing through a plate and frame filter. 7 The experiments with raisin beverages were conducted by W. V. Cruess and J. G. Brown. 62 UNIVERSITY OF CALIFORNIA EXPERIMENT STATION SORT \\ \ WASH TTT i; i CRUSH HEAT PRESS HEAT » SETTLE N E/LTER ~*CONCENTEATE -> to sreup u SWEETENED UUICE BY ~H ADDIT/ON '■•** OE SUGAR \ w ! j // // BOTTLE AND SEAL \\\ PASTEURIZE OR STORE AT FREEZING * x k ADD SYBUP TO SODA WATER BOTTL.ES iJ_j ADD CARBONATED WATER rrn 1 1 \ \ CROWN BOTTLES H ! PA5TEURIZE BERRIES AND CHERRIES RED GRAPES - _ /APPLES AND ■ CITRUS ERUITS {WHITE GRAPES POMEGRANATES Fig. 30. — Outline of processes of preparing beverages from various fruits. "Raisin ale" is a carbonated beverage made from the raisin extract by flavoring the raisin extract with ginger ale extract of high quality. The mixed liquid is used as follows: IV2 ounces is added to a 6V2 ounce bottle and carbonated under ^0 pounds pressure (about 2 volumes of gas) at 40° F. This produces a highly car- bonated beverage similar to ginger ale. The Muscat raisin flavor is discernable. CIRC. 313] FRUIT JUICES AND FRUIT JUICE BEVERAGES 68 Fig beverage can be made by the extraction method described for raisin beverage. The fig beverage lacks flavor, but if mixed with orange or other highly flavored juice it may have possibilities as a health beverage. Dried prunes have been used for preparation of a beverage by the process described for raisins but the beverage lacks flavor. When mixed with orange juice it is improved. Owing to the healthfulness of prune products such a mixed beverage probably has commercial possibilities. Further investigations are in progress in the Fruit Products Laboratory on prune syrups, prune extracts and beverages. SUMMARY OF PROCESSES OF MAKING CARBONATED FRUIT BEVERAGES The processes of preparing syrups, sweetened juices, concentrates and carbonated beverages from the different fruits naturally vary considerably in respect to various important details. However, it is possible to prepare a condensed set of general directions which will give a "bird's-eye view" of the steps recommended for the prepara- tion of the more important bottled carbonated beverages. This has been done in the accompanying diagram, figure 30. FIRMS SUPPLYING FRUIT JUICE AND BEVERAGE EQUIPMENT For the convenience of those interested in the preparation of fruit juices or beverages from fruit juices the following list of firms is given : General Equipment — Anderson-Barng-rover Mfg. Co., 20 Fremont Street, San Francisco, Calif. Hydraulic Press Mfg. Co., Mt. Gilead, Ohio. Crushers and Presses — California Press Mfg. Co., 1800 Folsom Street, San Francisco, Calif. Hydraulic Press Mfg. Co., Mt. Gilead, Ohio. Enterprise Mfg. Co., Philadelphia, Pa. Filters — Cellulo Filter Co., Sandusky, Ohio. John Mulhern Co., 182 Second Street, San Francisco, Calif. Hydraulic Press Mfg. Co., Mt. Gilead, Ohio. Karl Kiefer Mfg. Co., Cincinnati, Ohio. Philipp Wirth, 332 Spring Street, New York City, N. Y. D. R. Sperry & Co., Merchants Exchange Bldg., San Francisco, Calif. Glass-enameled Equipment — Pfaudler Co., Rochester, N. Y., and 57 New Montgomery Street, San Francisco, Calif. The Glasscote Company, Euclid (Cleveland), Ohio. 64 UNIVERSITY OP CALIFORNIA EXPERIMENT STATION Glass Manufacturers — Illinois-Pacific Glass Co., San Francisco, Calif. Pacific Coast Glass Co., San Francisco, Calif. Owens Glass Co., Sheldon Bldg., San Francisco, Calif. McLaughlin Glass Co., Los Angeles, Calif. Southern Glass Co., Los Angeles, Calif. Filtering Materials — Celite Products Co., San Francisco, Calif. Pasteurizers — Hydraulic Press Mfg. Co., Mt. Gilead, Ohio. Modern Machinery Co., Wilmington, Del. Vacuum Pans — Concentrators Co., 216 Pine Street, San Francisco, Calif. Pfaudler Co., Rochester, N. Y. Oakland Copper and Brass Works, 1346 Seventh Street, Oakland, Calif. The Glasscote Co., Euclid (Cleveland), Ohio. Soda Fountain and Bottlers' Supplies — Eng-Skell Co., 208 Mission Street, San Francisco, Calif. Magnus Fruit Products Co., 301 Howard Street, San Francisco, Calif. Sierra Club Beverage Co., Inc., Glendale, Calif. John Mulhern Co., 182 Second Street, San Francisco, Calif. Trade Journals — Pacific Bottler, 57 Post Street, San Francisco, Calif. The Beverage Journal, 431 South Dearborn Street, Chicago, 111. The Beverage News, 21 Spruce Street, New York City, N. Y. The Fruit Products Journal and American Vinegar Industry, 31 Union Square, New York City, N. Y. COMPANIES DEALING IN FRUIT JUICES AND FRUIT JUICE CONCENTRATES Apple Juice — Adelanto Fruit Products Co., 4094 Mission Road, Los Angeles, Calif. Macomber Orchard Co., Sonora, Calif. Martinnelli, Watsonville, -Calif. Citrus Juices and Concentrates — The Exchange Orange Products Co., Ontario, Calif. The Exchange Lemon Products Co., Corona, Calif. California Crushed Fruit Corporation, 1600 E. Sixteenth Street, Los Angeles, Calif. Oscar Bulger Co., San Diego, Calif. Grape Juices and Concentrates — The California Grape Products Co., Ukiah, Calif. Italian Vineyard Co., Los Angeles, Calif. Guasti Grape Products Co., Los Angeles, Calif. Italian Swiss Colony, Asti, Calif. A. Joseph Co., Fresno, Calif. National Fruit Products Co., Lodi, Calif. Golden Gate Grape Juice Co., San Francisco, Calif.