Tiger nut drink is a popular beverage that has been consumed for centuries due to its numerous health benefits.
This tasty and nutritious drink is made from tiger nuts, which are tubers that grow underground in various parts of the world.
While tiger nut drink is commonly consumed fresh, many people are now interested in preserving it for commercial use.
In this article, we will explore the various methods of preserving tiger nut drinks for commercial use and provide helpful tips to help you get started.
Why tiger nut milk spoils so quickly
If you don’t what causes the problem, it will definitely be difficult to proffer a solution. Truthfully, tiger nut milk spoils so quickly but why is that?
The main reason why tiger nut milk spoils so quickly is that it is a natural unpreserved product that is high in sugars and fats, which can attract and support the growth of bacteria and other microorganisms.
This is particularly true if the milk is not pasteurized or processed in some way to kill any harmful bacteria.
Another factor that can contribute to the spoilage of tiger nut milk is contamination.
If the tiger nuts used to make the milk are not properly cleaned or if the equipment used to make the milk is not thoroughly sanitized, it can lead to contamination with harmful bacteria.
Microorganisms that cause tiger nut spoilage and fermentation
Some of the microorganisms that can cause spoilage and fermentation of tiger nut milk include:
- Bacteria: Various bacteria, such as Lactobacillus, Streptococcus, and Enterobacter, can grow in tiger nut milk and cause spoilage and fermentation. These bacteria can produce lactic acid, which can lead to souring of the milk and changes in texture and flavor.
- Yeasts: Yeasts are a type of fungi that can also grow in tiger nut milk and cause fermentation. Yeasts can produce carbon dioxide and alcohol, which can lead to effervescence and a slightly alcoholic flavor in the milk.
- Molds: Molds are another type of fungi that can grow on the surface of tiger nut milk and cause spoilage. They can produce visible signs of spoilage, such as fuzzy growths, discoloration, and off odors.
How to preserve tiger nut drink for commercial use
If you’re looking to create a commercial tiger nut drink, one of the key factors in ensuring the drink stays fresh and has a long shelf life is proper preservation.
Refrigeration may be suitable for storing tiger nut milk in small quantities at home, but it is not a feasible option for commercial production due to the high volume of products and limited fridge space.
Here’s a step-by-step guide to preserving tiger nut drinks for commercial use:
- First, ensure that the tiger nuts are clean and free from any dirt or debris. Rinse them thoroughly in clean water and allow them to soak for at least 24 hours to soften.
- After the tiger nuts have soaked, drain off the water and add fresh water to the container. Blend the tiger nuts in the water until they are finely ground.
- Use a muslin cloth or a fine strainer to strain the tiger nut milk, making sure to remove any solids.
- At this point, you can add any additional ingredients to the tiger nut milk, such as sweeteners or flavorings. Ensure that any additional ingredients are thoroughly mixed in.
- Pasteurize the tiger nut milk by heating it to 165°F (74°C) for at least 30 minutes. This will kill any bacteria or other microorganisms that may be present. Researchers were able to extend the Microbiological shelf-life of the tiger nuts’ milk beverages from 3 to 25, 30, and 57 days by applying H-P and UHPH (Ultra-High Pressure Homogenization) treatments at 200 and 300 MPa, respectively
- After pasteurization, cool the tiger nut milk down as quickly as possible to prevent any bacteria from growing. You can do this by placing the milk in an ice bath or using a commercial cooling system.
- Once the tiger nut milk has been pasteurized and cooled, it can be bottled and stored. It’s important to use high-quality, food-grade bottles that are designed for long-term storage. Make sure to leave some space at the top of the bottle to allow for expansion during freezing.
- Tiger nut milk can be stored in the freezer for up to 6 months. To thaw, simply place the bottle in the refrigerator for several hours or overnight.
By following these steps, you can create a delicious and healthy tiger nut drink that will stay fresh and flavorful for commercial use.
Proper preservation is key to maintaining the quality of the drink, and by taking the time to ensure that the milk is pasteurized and stored correctly, you can create a product that your customers will love.
Food-grade bottles for commercial use (long-term storage) of tiger nut drink
Food-grade bottles are made to discourage the growth of microorganisms especially aerobic microorganisms that can cause food spoilage.
Food-grade bottles that are designed for long-term storage are typically made from materials that are non-toxic, durable, and resistant to chemical reactions with the contents of the bottle.
Some common materials used for food-grade bottles include:
- Glass: Glass bottles are a popular choice for long-term storage of food and beverages, including tiger nut milk. Glass is non-toxic, impermeable, and does not react with the contents of the bottle, making it an ideal material for storing sensitive or acidic liquids.
- High-density polyethylene (HDPE): HDPE is a durable and lightweight plastic that is commonly used for food-grade bottles. It is non-toxic, resistant to impact and UV light, and does not react with the contents of the bottle.
- Stainless steel: Stainless steel bottles are another option for long-term storage of food and beverages. They are durable, non-toxic, and do not react with acidic or alkaline liquids. They can be heavier and more expensive than other materials.
When selecting food-grade bottles for long-term storage, it is important to choose bottles that are specifically designed for this purpose and labeled as such.
These bottles are typically made from high-quality materials and have features such as airtight seals, tamper-evident caps, and resistance to breakage or damage.
Clean and sanitize the bottles before use to ensure that they are free from any contaminants or bacteria that could affect the contents of the bottle.
Chemical preservation of tiger nut drink for commercial use
Chemical preservation of tiger nut drink involves the addition of food-grade preservatives to the drink to prevent the growth of microorganisms and extend its shelf life. Some common preservatives used in the food industry include:
1. Sodium benzoate
Sodium benzoate is a widely used preservative that is effective against a broad range of microorganisms. It is typically added to the drink at a concentration of 0.1% to 0.2%.
Sodium benzoate can react with ascorbic acid (vitamin C) and form benzene, which is a carcinogen. Therefore, the use of sodium benzoate is regulated, and the amount added to food products is strictly controlled.
2. Potassium sorbate
Potassium sorbate is another commonly used preservative that is effective against yeasts, molds, and bacteria.
It is typically added to the drink at a concentration of 0.1% to 0.3%. Potassium sorbate is generally considered safe for consumption, although some people may experience allergic reactions.
3. Citric acid
Citric acid is a weak organic acid that is often used as a natural preservative in food and beverages. It is effective against some bacteria and molds and can also enhance the flavor of the drink.
Citric acid is generally recognized as safe (GRAS) by the US Food and Drug Administration (FDA) and is commonly added to the drink at a concentration of 0.05% to 0.1%.
Chemical preservatives should be used in accordance with the regulations set by the relevant food authorities, and their use should be limited to ensure the safety and quality of the product.
Last Updated on May 24, 2023 by Our Editorial Team