THEI TUI SIAM DAN

Ka lo in sawi ba ve lak lawh tawh si a, Thei tui sawngbawl dan chu thiam ang tawkin han ziak leh dawn teh ang. Thei tui tui tak han in hi a hrisel a, min ti harh a, taksa tan a that bakah pumpui lam pawhin a pai dam thlap mai a ni. Thei tui hi chi hrang hrang a awm a, a siam dan pawh chi hrang hrang a awm nual mai, chung te chu-

1. Squash
2. Syrup
3. Cordial
4. Nectar
5. Ready-To-Serve
6. Carbonated beverages

A hnuai a mi hi a tih dan tlangpui chu a ni e-

• Washing / Silfai

Thei lawh hlim emaw vawn that chu tui hmang in emaw Hydrochloric acid (HCl) pawlh dal (1 part acid : 20 part water) hmang a uluk tak a sil fai tur a ni a. Uluk tak a silfai loh chuan theitui sawr hunah bawlhhlawh neuh neuh a lo awm thin a, a ti hmel hem bak-ah a hralh tur a siam a nih phei chuan a quality a ti chhe thei tih hriat mai mai tur a ni.

Thei silfai lai

• Sorting / Thliar hran 

Thei chu uluk tak in a chhia leh a tha kan thliar hrang tur a ni a.Thei tawih emaw hrisel lo leh rannung in a ei chhiat chu paih hmak hmak tur. Tlem a chhe lai deuh awm chu a chhe lai kha chem in ka zai hrang a nga, a tha chin chiah telh tur a ni. Hei hi pawimawh em em. Thei tawih emaw thei hrisel lo kha kan sawr tel chuan thei tui rim a ti chhe thei a, a tawih rim emaw a nam chuan kan theitui siam kha a tui tur angin a tui thei dawn lo tih hriat a tha. 

 

Vaipa in thei tha leh tha lo a thliar hrang lai

•  Enzyme Treatment

Hei hi chu duh chuan a tih theih a, duh loh chuan tih tel loh mai tur ani. Enzyme treatment an tihna chhan ber chu theitui sawr chhuah tur a ti tam a, a rawng a mawi bik bakah thei tui hrim hrim a ti tui (tasty) bik bawk a ni.  Thei kha tih keh emaw rawt keh deuh tur a ni a, chuan 2 – 8 % Pecteolitic enzymes pawlh a, darkar chanve chhung 50°C a lumah dah that mai tur a ni.

• Extraction / A tui sawr chhuah.

Hei chu thiam loh tur engmah a awm lova, a rem chan dan dan in a tui kha sawr chhuah mai tur a ni e. A sawrna khawl pawh lei tur bazaar vel ah a awm nual ang.

Theitui sawr lai

• Straining / Thlit fim

Thei tui kan sawr khan bawlhhlawh neuh neuh a awm nual thin a, entir nan a chi te, a hnah them te, a pil them tih vel lang deuh niai niai ho kha thlit fim vek tur. Puan fai tak in emaw thingpuife thlit na in emaw thlit fim mai tur a ni e. Thil harsa a la ni lo cheu mai.

Thei tui thlit fim

• Preservation of fruit juices / Thei tui chhe lo tur a vawn that

Awle, helai tak mai hi tlemin a harsa deuh mai thei. Uluk tak a vawn that a ngai a, chu mai bakah a vawn that dan pawh uluk a ngai hle a ni. Kan sawi tak leh kan sawi tur zawng zawng hi FPO (Fruit Product Order) recommendation ang thlap a tih a nih avangin mihring tan a hlauhawm loh tur a ngaih a ni a. Mahse he ta ka ziah ang a tih loh emaw uluk tawk loh vang a lo tih danglam a awm chuan thil pawi a thlen theih avang in chhiar tute uluk tur che u in ka ngen duh a ni. Chuan ka ziah loh dan a in lo tih chuan mawh ka phur dawn lo a nia. 

Thei tui hi a dah that rei theih loh a ni ti ila kan ti sual tam lovang. Entirnan limbu / lemon thei tui ang chi hi chu a thur em avangin natna hrik (bacteria / fungus / mould etc) tan inthlah pun theih a ni lova. Chuvangin rei tak pawh chhe lovin a dah that theih a ni. Mahse, thei tui tam zawk chu kar 1 dah that chu sawi loh, ni 2/1 leh dah pawh a chhe awlsam em em vek mai an ni a. Fu tui te hi zan khat chauh dah pawh in a hing mai zel a ni. Chuvang in rei tak chhe lova vawn him dan a awm a, chu chu kan sawi dawn a ni. 

Pakhatna-ah chuan Pasteurization kan ti mai a. Hei hi thei tui chu chhuan so emaw a so hma hret a chhuan sat tur a ni. He tia kan chhuan sat hian theitui a natna hrik awm thei ang kha kan chhuang hlum vek dawn tihna a ni. Chu mi ti tur chuan bur ah thei tui kha dah tur a ni a, chu bur chu nget takin kan chhin ang, boruak engmah a lut tlang thei tur a ni lo chhin hnuah. Hei hi Hermetically Sealed kan ti mai thin. Boruak lut thei miah lova kan chhin phui hnu ah 85°C vel a sa ah minute 25 atang a 30 chhung kan chhuang tur a ni. Hei hi a thiam loh chuan a buaithlak deuh mai thei a, mahse thil harsa chu engmah a awm lo a ni. 

Pahnihna-ah chuan Freezing kan ti mai a, chu chu dah vawh tur tihna a ni mai. Fridge ah emaw dah tur a ni a, duhthusam ah chuan a dah vawhna hmun hrim hrim bik tur a siam Cold storage a dah tur a ni. Fridge hi 4 - 7°C vel a vawt a ni a, duhthu a sam chiah lo, chu mai bakah current kan nei chhe si a, current a awm loh chuan a pawi thui thei hle. Chuan hralh chuah tur a siam a nih phei chuan Fridge ah hian a len tam loh avangin awm zia a awm vak lo a ni. Kan sawi tak Cold Storage khi -30°c vel a vawt te a ni thin a, tin a dahna hmun a zauh avangin duhthusam a ni a, mahse a pawi ber chu Mizoram a awm ve lo hi a ni.

Awle, a vawn that dan a chung a kan sawi pahnih te khi chu thilawlsam tak a ni lem lova, mi tin in han tih ve mai theih a nih lohna chen a awm ang. Chuvangin, awlsam tak a vawn that dan kan sawi tawh dawn a. Chemical hmang a vawn that tur a ni a, mahse fimkhur tak a hman loh chuan mihring tan pawh a hlauh awm thei tih hriat a tha. 

FPO hian chemical chi hnih chauh eitur vawn that nan a hman phal a nei a, chung te chu Sulphur dioxide leh Benzoic acid te an ni. Heng chemical te hian natna hrik chu inthlah pung thei lo turin a siam tlat a, chuvang chuan kan thil pawh rei tak kan vawn that theih phah fo thin a ni. 

Sulphur dioxide hian bacteria leh moulds lak-ah thei tui a vawng him tha rei bik a. Mahse bleaching effect a neih avangin rawng nei chi thei tui ah chuan hman loh tur a ni. Entirnan thei tui thenkhat – grape, strawberry etc te ang a kan hman chuan kan thei tui rawng kha a ti chhe thei a, chumai bakah thei tui rawng nei lo pawh vur rawng emaw a lan mawi nan a kan pawlh chuan Sulphur dioxide hi ka hmang tur a ni lo a ni. Rawng nei lo chi limbu tui ang chi ah te chuan hman chi tak a ni thung ang. KMS (Potassium Metabisulphide) hming in dawr tam tak-ah lei mai theih in an zuar fur mai. 

Benzoic acid kan tih khi awlsam tak in a ral (dissolve) mai thei lova, chuvangin Sodium benzoate an hmang thin a, hei hi awlsam tak a a ral mai theih avangin theitui-ah phei chuan pawlh chi tak a ni. A chung a mi ang lo takin bleaching effect a neih ve loh avangin theitui rawng nei chi ah pawh hman mai theih a ni. Dawr hrang hrang-ah lei tur ka zawng a, ka hmu lo hei hi. A la awm mai turah beisei ang, a tangkai si a.

                                Awle, a tih dan phung kan sawi nual tawh a, tunah a siam dan tak takah kan lut tawh ang. Chu mi hma chuan FPO recommendation hi han en lawk ila-

Beverages	Theitui pawlh zat (%) (Hei ai hian a tlem tur a ni lo)	TSS (Chini pawlh zat) (%)(Hei ai hian a tlem tur a ni lo)	Acidity (a thur lam) (%)(Hei ai hian a tlem tur a ni lo)	Preservatives (ppm) (Hei ai hian a tam tur a ni lo)
				SO2	Benzoic acid
Squash Syrup Cordial RTS	25 25 25 10	40 65 30 10	3.5 3.5 3.5 0.3	350 350 350 70	600 600 600 120

(Source: Horticulture Science Series – 7)

• Squash

Squash chu kan hre theuh awm e, Mango squash te, pineapple squash te chi hrang hrang dawrah lei tur tam tak a awm teuh a. Squash reng reng chu tui a pawlh dal phawt a in tur a ni a, a hlang tawp a in chuan a thlum lutuk a, a tui lo. A chung lamah a siam dan kan chu kan sawi nual tawh a, a hnai ah hian squash siam dan tur tawk hi ti hian kan hre thiam mai turah ngai ila, hriatthiam loh a awm chuan comment lamah in zawh mai ni sela a tha ang. 

Squash	Juice (Lt.)	Sugar (Kg.)	Water (Lt.)	Citric acid (g)	SO2 (ppm)	Benzoic acid (ppm)
Serthlum	1	1.7	1	20	350	-
Limbu	1	1.7	1	-	350	-
Lakhuihthei	1	1.7	1	20	350	-
Thei hai	1	1.7	1	20	350	-
Grape	1	1.7	1	20	-	600

(Source: Horticulture Science Series – 7)

Awle, a chung a mi hi kan han sawifiah deuh a nge, hriat fuh tawk loh a awm palh takin. Entirnan, Serthlum tui squash chu kan lo siam dawn ta a. Kan mamawh te chu a chung a table a mi ang khian- Serthlum tui litre 1, Chini Kg. 1, Tui litre 1, Citric acid 20 gram leh a vawn that na tur Potassiom Metabisulphide (KMS) 350 ppm kan mamawh tihna a nih chu. Citric acid khi thil dang ropui teh vak a ni lova, naupang in an liah ang chi acid thur deuh, cheng 1 man te te a an pack mai ang kha a ni e. Tin, SO₂ khi kan en chuan PPM tih a awm a, khi khi parts per million tihna a ni a, tlemin hriat thiam a har deuh a, a awlsam zawng a sawi fiah dan chuan thil tlem te tihna a ni ber a, a chhut a chhuat chhuah a ngai a. Entirnan 350 ppm khi a rih zawng chu 0.34960065 gram chauh a nih chu. Chhiarkawp (Mathematics) hmang a chawh chhuah chi a ni e.

Chuan, a siam dang tlangpui chu Serthlum tui litre 1 kan la phawt ang, dah that rih tur. Chuan tui litre 1 chu bel ah kan chhuang ang a, chuan a sat deuh hnuah chini Kg 1 kha tuiah chuan zuk thlak tur a ni e.  Uluk tak a chawh reng a ngai, chu ti lo chu a bel mawngah chini a bet duh. He tia kan chhuan sat deuh nachhan chu tui litre khatah chini kg 1 kha chhuan sat loh chuan a ral vek thei lo. Chuvang in chhuan sat deuh a ngai. Chini chu a ral raih thleng in kan chawk reng ang. Chini a ral hnuah kan serthlem tui dah that leh chini tui chu kan chawhpawlh ang a, uluk tak in ka chawh fin ang. Ti hian serthlum tui litre 1 leh tui litre1 leh chini kg 1 chu kan siam ta phawt. Chuti chuan Citric acid leh SO₂ kan zuk thlak leh ang, chu mi hnuah uluk takin kan squash siam chu kan chawk leh a nga. Chu ti chuan squash chu kan lo nei mai tawh dawn a ni. Bottle ah emaw dah that a, fridge a dah a, in dawn hunah tui pawlh a in tawh mai tur a nih chu. A har lo hle mai ti ru. :D . Chuan Table khi kan en uluk hle chuan Grape squash ah khi chuan SO₂ hmang lovin Benzoic acid an hmang tih kan hmu ang. A chhan in hriat vek tawh kha :D .

• Syrup

Hei hi Squash ai khian a la thlum daih a, in dawn chuan pawlh dal fe a ngai. A thlum em avangin syrup hi chu a hnang thliar thliar thei hial. Mizoramah kan uar lem lova, sawi thui duah lo ila, a siam dan chu a chung a mi nen khian a in ang deuh reng a. Entirnan, lakhuihthei syrup siam tur chuan thei tui 1 litre, 2.6 Kg Chini, 20 g Citric acid leh tui pangai 400 ml kha a hma a mi ang khian pawlh mai tur a ni, Syrup hi chu a thlum em avangin a chhe thei lova, chuvang in Preservatives teh a ngai lo tih hriat tur. A pawimawh ber lai chu chini kan telh hnem em avang khian chini khi a lo khang uaih thei a, chu mi ven nan chuan a hma ami ang khan chhuan sat deuh tur a ni mai.

•  Cordial

Hei pawh Mizoramah kan nei vak lo, sawi zui vak lo ila. A tul chuan a hranin kan la sawi ang. Cordial hi chu thei tui fim em em mai a ni a, tui pawh a tui hle an ti. A tul tlangpui chu theitui 25%, Chini 30%, Citric acid 1.5% leh SO₂ 350 ppm a ni leh mai.

• RTS Beverages

Hei leh Squash hi Mizoramah kan uar ber a. RTS phei hi chu pawlh dal loh a in nghal mai theih a nih avangin kan in nasa hle. RTS chu Ready to serve tihna mai a ni. RTS kan in thin hming lang sar tak tak te chu Mango Frooti, Appy, Mango Slice, Koikonia Limbu tui tih vel an ni e. A siam dan tur a FPO recommendation hi han en leh lawk ila 

Ingredients	Lakhuihthei	Serthlum	Limbu	Grape
Theitui (lt.)	2.5	2.5	1.5	2.75
Chini (Kg.)	3	3	3.5	2.5
Tui (lt.)	14.5	14.5	15	14.75
Citric Acid (g)	12.5	12.5	-	12.5

(Source: Horticulture Science Series – 7)

A chung a mi khi RTS litre 20 siam nan a ngai zat a ni e. Khi tia en mai khian Litre 1 chauh siam duh pawh in siam a awlsam hle a ni tih a hriat. RTS formula ber chu 10% Juice, 10% TSS leh 80% water a ni mai a. Chutiang anih chuan Serthlum RTS litre khat kan siam dawn chuan Serthlum tui ml 100 leh chini 100 gm leh tui ml 800 kan mix mai dawn tihna a ni a, chuan Citric acid 3.5 gm vel kan pawlh a nga SO₂ 100 ppm kan pawlh bawk dawn a nih chu, a harsa lo hle a ni. Chuan a preservative pawlh dan tur chu litre khat-ah 100 ppm a ni e.