October 2, 2017

Preparation of Kinnow or Orange Squash (English)

Recipe

I
  • Orange or Kinnow Juice = 1 L
  • Water = 250 mL
  • Sugar = 900 g
  • Citric Acid = 12 g
  • Potassium Metabisulphite = 1 g
  • SMC Flavour, Orange 93720 = 0.5 mL
  • SMC Flavour, Fanta = 1 mL
  • SMC Orange red colour = 0.25 g
  • SMC lime yellow colour = 0.05 g
II
  • Orange or Kinnow Juice = 1 L
  • Sugar = 750 g
  • Citric Acid = 10 g
  • Potassium Metabisulphite = 1 g
  • SMC Flavour, Orange 93720 = 0.5 mL
  • SMC Flavour, Fanta = 1 mL
  • SMC Orange red colour = 0.2 g
  • SMC lime yellow colour = 0.05 g

Procedure

  • Select well-matured Kinnow or oranges and wash in running water.
  • Cut oranges into halves with a stainless steel knife. Kinnows may be peeled.
  • Extract orange juice with a juice extractor. Kinnow juice is extracted by feeding the segments in a pulper.
  • Strain through a muslin cloth or a fine pulper.
  • Mix sugar in water or juice.
  • Add citric acid dissolved in some water.
  • Strain this mixture again through a muslin cloth or fine pulper.
  • Dissolve SMC orange-red colour in a small quantity of water and add to the above mixture.
  • Add SMC flavour, orange oil 3720 to orange squash and Kinnow oil classic to Kinnow squash. The squash is ready.
  • If desired, the squash may be tasted at this stage
  • Dissolve potassium metabisulphite in a small quantity of water and add to the above mixture.
  • Fill in pre-sterilized and dry bottles leaving 1 to 1.5 inches from the top.
  • Cork airtight with the crown corking machine or ordinary cork dipped in a solution of potassium metabisulphite.
  • Label and store in a cool dry place.

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