Usharuri: Nataka kufungua kiwanda kidogo cha kutengeneza juisi ya muwa

Habari wana jf, kichwa changu kwa muda mrefu kilikuwa kinawaza kufanya kitu kingine kwa ajili ya kuongeza kipato changu ( Alternative way of raising income) katika kuwaza kwangu nikafikilia kuanzisha kiwanda kidogo cha kutengeneza juisi ya muwa. Nafahamu wapo wafanya biashara wengi wanafanya hii biashara, lakini wengi wao wanatengeneza hiyo juisi ili inywewe na kwisha siku hiyo hiyo kwa maana kuwa haifadhiki na haichelewi kuharibika. Kinachoniumiza kichwa ni nini cha kufanya au cha kuweka ili hii juisi nitakayo itengeneza iweze kukaa kwa muda mrefu bila kuharibika? Lengo langu nitengeneze hizo juisi ili niwe naza paki kwenye chupa na kuweza kuuza madukani au supermarket.

Ombi langu nisaidieni kitu cha kuweka kwenye hizo juisi zangu ili ziweze kukaa kwa muda mrefu bila kuharibika.

Nenda tbs na TFDA kwanza watakushauri mkuu.

misasa said:

Nenda tbs na TFDA kwanza watakushauri mkuu.

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oook asante boss

Llio 002 said:

oook asante boss

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Karibu sana

Llio 002 said:

Habari wana jf, kichwa changu kwa muda mrefu kilikuwa kinawaza kufanya kitu kingine kwa ajili ya kuongeza kipato changu ( Alternative way of raising income) katika kuwaza kwangu nikafikilia kuanzisha kiwanda kidogo cha kutengeneza juisi ya muwa. Nafahamu wapo wafanya biashara wengi wanafanya hii biashara, lakini wengi wao wanatengeneza hiyo juisi ili inywewe na kwisha siku hiyo hiyo kwa maana kuwa haifadhiki na haichelewi kuharibika. Kinachoniumiza kichwa ni nini cha kufanya au cha kuweka ili hii juisi nitakayo itengeneza iweze kukaa kwa muda mrefu bila kuharibika? Lengo langu nitengeneze hizo juisi ili niwe naza paki kwenye chupa na kuweza kuuza madukani au supermarket.

Ombi langu nisaidieni kitu cha kuweka kwenye hizo juisi zangu ili ziweze kukaa kwa muda mrefu bila kuharibika.

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Preserving raw sugarcane juice is a challenging problem. Sugarcane juice turns brown soon after its extraction and gets spoiled due to fermentation within hours. A combination of pasterization at 60 centigrade with permitted preservatives and low temperature storage (10 °C) could preserve raw sugarcane juice for more than a month. The preservatives that can be used are citric acid (0.3%), sodium benzoate (0.015%), potassium sorbate (0.025%), and sucrose (10%). The treatment helps in extending the shelf life to 15 d at ambient temperature (26 ± 2 °C) and 35 d at 10 °C. The microbial load is expected to be below detectable limit within this period. The biochemicals like phenolics and flavonoids shall not be affected by addition of these preservatives. The antioxidant activities including free radical scavenging activity, nitrite scavenging activity, and reducing power shall not be significantly affected. The sensory evaluation scores is expected to be acceptable.
A combination of mentioned preservatives, Storage temperature and asceptic production plays a key role to shelf life increase