PRESENTATION TOPIC:- PROCESSING OF VANILLA.

Presented By:- KRUSHNA YADAV.D.K12MTFTFS006

INTRODUCTION Vanilla-Vanilla planifoliao Vanilla is a major natural flavor

widely used in many industries as food, beverages, sodas etc.

o Vanilla beans originated in Mexico.

VANILLA PLANT

HARVESTING

Vanilla beans are ready for harvest in six to nine months after pollination.

The beans are harvested one by one when they are fully-grown and as they begin to ripe.

At this stage, beans change their color from dark green to light green.

Processing and curing should commence within a week of harvest.

CURING

Curing consist of four basic steps1) Killing or Wilting2) Sweating3) Slow-drying4) Conditioning of the beans

1.KILLING OR WILTING

The vegetative tissue of the vanilla pod is killed to stop the vegetative growth of the pods.

Killing initiates enjymatic reactions responsible for the aroma.

Killing varies by heating in hot water, freezing, or killing by heating in an oven or exposing the beans to direct sunlight.

Hot-water killing may consist of dipping the pods in hot water (63–65°C) for three minutes.

2.SWEATING Consists of keeping fruits, for 7 to10 days,

densely stacked and insulated in wool or other cloth.

Maintain temperature of 45–65°C and high humidity.

The fruits are brown and have attained much of the characteristic vanilla flavor and aroma by the end of this process, but still retain a 60-70% moisture content

3.SLOW-DRYING Spreading of the beans in racks kept in well-

ventilated room maintained around a temperature of 35oC and relative humidity of 70 per cent.

Beans get wrinkles, turn lustrous with brownish black colour.

They offer a soft leathery touch; can be rolled around finger easily.

The moisture content at this stage may be around 30-35 per cent.

4.CONDITIONING

The dried and classified beans are bundled (150 - 250 gm each), tied with a thread and kept for conditioning inside wooden or metal boxes lined with wax paper for two months.

By this time, there is a further loss of three to four per cent moisture with the full development fragrance.

Finally, the bundles are wrapped in wax papers and stored in airtight containers.

USES OF VANILLA

Vanilla used as flavoring in many food. Vanilla used as flavoring in coffee and

chocolate. A major use of vanilla is in flavoring ice

cream. Vanilla used as flavouring in coca-cola. The cosmetics industry uses vanilla to

make perfume.

CONCLUSION

Vanilla contains flavouring compound called Vanillin and due to this vanilla is widely used as flavor enhancer in preparation of food and Beverages.