15: Flashcards
(31 cards)
nutr
add liquid cal
Ca from milk
flavanol from coffee tea cocoa
water- basis of most bev
aside from hydration
temp homeostasis, waste removal, spinal cord protection
also vital minerals
describe the 3 water treatment mthods
1 & 2: leaving b ehind mineral & other impurities / substances
3. ozonation
- distilation: heated to steam -> condense
- reverse osmosis; filter through membrane
w/ this u can desalinate: remove the salt from sea water - ozone, an anti-microbial agent, is used to disinfect instead of Cl
what is carbocated bev & what does it have?
to protect against ___ during stiorage
saturated beg with CO2 -> protect against bacterial spoilage
fructose syrup to sweeten -> color / flavour / acid / preservative
if no sugar, aspartame + stevia
seltzer vs club soda vs tonic H20
= carbocated water
= k co3 / Na CO3
= quinine + sugar gives off a bitter taste
may contain some functional benefits beyond basic needs
functional bev
Ca: chalky mouthfeel
Fe: metallic taste
FUNCTIONAL BEV
ELECTROLYTE:
- should have ____ ___ __ as human blood to
- low lvl / electrolyte
- to prevent dehyration & as quick ener source
= osmotic P / quickly absorb
low lvl of carbocation & carb: sucrose glucose maltodextrin
electrolyte- K Na
FUNCTIONAL BEV
C= affeinated Ener Drink
in CAD law says
has what?
has caffeine , vit Bs, gingseng, suarana
CAD limits to less than 180 mg caffeine
shouldnt have -OH w.o labels
cant advertise to kids
FUNCTIONAL BEV
fruits / veg
bcs they also add in…what contribute to taste
= drink w/ less than 100% of juice must be labelled as bev / drink / cocktail
- flavour / gums / cellulose derivatives
- acidulants also contribute to taste, also > pH by protecting against microbial spoilage
=> need tb pasteurised
wine
Brix
diff vinifera of …
typically grape juices bt also come from other fruits (pears, cherry, apple_)
…..grapes give diff flavour bt also depend on growing location, time, rainfall
Brix = lvl of sugar in solutio
how is wine (10-14%) made?
2nd steo: fermen in tanks
added yeast is used bcs easier to control, ___ ___
yeast eats __ -> ___ l; __- kilsl yeast
impurity maybe removed fro wine before bottling via finning
grape harvested at peak sweetness -> crushed to rlelease juice
yt: no skin vs redL skin vs rose: juice spend less time in contact w. skin
fermen in tanks: w/ nat occuring yeast on skin vs added yeast (faster fermen, can handle higher -OH %)
yeast & other (s) caled lees left to settle
sugar / CO2 / SO2
one that include gin vodka tequila rum
has high lvl of ___ bcs
proof
= spirits
made from grains & veg
- OH bc the distilation concentrate -OH
- proof = twice the -Oh content e.t 100% gin has 50% -OH
T.F; most populat coffee type is Arabica -> Robusta
cascara is 2 oval bean sinside the fruit
F. Reverse
fruit, cascara, has 2 oval beans ;
compare the dry vs wet method w/ coffee beans
once skin & pulp;re removed,
husk vs outer skin vs partment
dry: sun dry -> remove outer husk
west: remvoe outer skin -> still sticky -> E digest that -> fermentation -> parchment
, the beans are pale green to bluish green
roasting gives odour & taste: ___ & ______
effect? bad?
compare dark vs light roast
decomp sugar & gives CO2
beans exapnd 1.5x & became porous; create acrylamides carcinogenic!)
to avoid, dark roast has less acrylamides; bcs of longer roasting, longer storage
light has more caffeine
what is decaf coffee?
has most of the caffeine removed from green beans via decaf agents: water steam CO2, solvents
2 ways to make decaf coffee: swiss H20 process + supercrit CO2
charcoal vs CO2 + P
- wash in solveents to extract caff
- swiss H20: soak beans in H20, dissolves caf -> pass through activ charcoal -> grabs caff molec
- (l) Co2 FORCED ON water soaked coffee beans -> release caff
relieve P -> turns CO2 into gas -> onlyk caff remains
what is the 2nd fermantion step for wine?
____ from diacetyle’s 2product
which can be prevented for
what is the last step?
lactic acid bacteria
typcially for sparkling wine
malolactic fermentation tht uses lactic acid bateria: malic acid on skin -> lactic acid
=> fuller, creamy profile
for…fruity, floral wine
aging: in stainless steel (sharper, cleaner taste) or oak case
red longer than yt
beer:
___ -> kilning -> ___ -> lautering
steep: matled barley til it germinates
heat & dry
mashing: crack the dried malt; add H20 -> solution called wort
: separate wort from spent grains
beer: brew -> storage -> pasteurise
when do u strain the cooled hop?
brew: boil wort; add in hop
-> strain the cooled hop -> add yeast -> fermen
in storage, dvlop flavour / filter to remove particles that create cloudiness
: bottles & cans
instant coffee = dried, powder form of coffee -> hence is
how to make: 3 / vapour / tunnel
what is the main acid?
soluble in H20
Dehydrate strongly brewed coffee OR freeze dry (frozen -> dried by vapourisation) OR agglomeration (pass through air tunnel, make air particles
chlorogenic acid: when it acidifies the coffee, give a bitter better profile
drip coffee
vS
French press: less clarity, drink asap
vs
percolator
H20 filter through coffee into the lower compartments, extracting less bitter subst
= pour boiling water into coarsely ground coffee -> steep -> push it toward bottom
= heated H20 push upwards to filter through the coffee
what is tea? how is it processed?
= leaves of the Camelia Sinesis bush; 2nd most popular bev
tea is picked & wither: decrease moisture by 50% -> protein brkdown -> release ama -> < caff availability
compare tea tp coffee: 1 good point, 1 b ad point
catechins, ___ , thea
has less than half of caff compared to coffe bt is rich in polyphenols: theoflavin, thearubigin
