Title of the Project: To find out the feasibility of beverage made from critical ingredients:

Sugarcane, Kinnow, Ginger, cinnamon, psyllium for health benefits and also have sensory taste
acceptance by the general public which further could be copyright and will have a commercial
value for FMCG market.

Type of study:
Aims and objectives:
1. To develop a non-alcoholic fermented beverage with innovative taste
2. To find out if the beverage originated have any positive result on the health who consume it

Justification of the study:

1. By creating the beverage from Sugarcane and Kinnow and placing in the market will help
farmers in the long run to get good value of their crop.
2. All the ingredients used have health benefits in many ways.

Departments involve
1. Food and Beverage service
2. Health and Nutrition

Study Period: 1 year

Budget:

Methodology

Review of literature

References

Sugarcane juice, orange juice, ginger and cinnamon fermented alcoholic beverage.
Sugarcane juice 50%
Kinnow juice with Kinnow zest 25%
Ginger 25%
Cinnamon 1%
Activated dry yeast
Bentonite or egg white for filtration

This beverage develops a fruity, spicy, tangy flavour

Introduction
Sugarcane is available in abundance in Uttar Pradesh during winters.
Oranges are also available in this season in Punjab. The temperature in winters in is also very
favourable to carry out the fermentation process. Ginger and cinnamon has got lots of medicinal
values.
Process
1. Extract the juice from sugarcane by applying mechanical press and separate sugarcane juice from
bagasse.
2. Extract the juice from orange by mechanical press. Keep the peel or zest of orange.
3. Extract the juice of ginger with mechanical press.
4. Combine all the juices and add cinnamon.
5. Put this concoction to boil till it is reduced to 2/3rd.
6. Let it cool to reach to 20˚C
7. Simultaneously, prepare yeast solution and activate the yeast by adding the yeast (saccharomyces
Cerevesie) to warm water (35˚C). Then add sugar to this water so that yeast starts feeding the sugar
and becomes active. Keep adding water and sugar till the volume of yeast solution increase to a
sufficient amount to start the fermentation process in the above prepared solution.
8. Add the yeast solution to the concoction and airlock the container for the fermentation process
(anaerobic reaction).
9. It is essential to maintain the temperature during the fermentation process. The high temperature
might kill yeast before the fermentation process is complete.
10. The temperature during the fermentation process should in between 15-18˚C. The fermentation
process completes between 15 days to 21 days.
11. After completion of the fermentation process, check with hydrometer that all the sugar is
converted in alcohol; usually the resultant solution gives 12%-18% alcohol.
12. Use bentonite solution or egg albumen or egg white to filter the final alcoholic beverage.
13. The alcoholic beverage is suitable for drinking within one week to 15 days. Its shelf life can be
improved by methods like adding excess alcohol (act as preservatives) and by pasteurisation.
14. The final product is very refreshing, with a peculiar fruity and nutty flavour.