Assortment and classification of non-alcoholic carbonated drinks. Commodity characteristics and examination of the quality of non-alcoholic carbonated drinks

Introduction

carbonated soft drink

Thirst occurs when the water content in the body decreases by only a liter and a half. To remove the suffering brought by it, it is enough to drink two or three glasses of liquid. The easiest way to make up for the lack of moisture is with ordinary drinking water, but for some reason people prefer the so-called soft drinks. And this is justified. It turns out that it is easier to quench your thirst with a drink than clean water: the drink contains substances that retain moisture in the body. Basically, sugars, organic acids and minerals are found in soft drinks. It is this set of components that helps moisture to linger in the body. Drinks rich in organic acids and potassium salts are especially good in this regard: fruit juices, nectars, berry fruit drinks, water with the addition of lemon juice.

Lemonades were the prototype of modern carbonated drinks. The fashion for them spread in Russia at the end of the 19th century. This wonderful refreshing drink was prepared simply: lemon zest was rubbed with sugar, mixed with lemon juice, diluted with hot water and cooled.

Over time, the recipe for lemonades has been enriched cranberry juice, strawberry and raspberry syrup, infusion of apple skins, honey, etc. And later, lemonades learned to carbonate in siphons.

In recent years, the range and production soft drinks have grown significantly in Russia. In addition, most importing firms supply non-alcoholic beverages with the addition of food additives that are not allowed for consumption by the domestic industry and hide them in the recipe, so there are big problems with the quality of non-alcoholic beverages consumed by the population.

With the replacement of natural syrups and infusions with food colors, flavors and other substitutes, the falsification of carbonated drinks has become easier. Currently, carbonated drinks and mineral water are one of the most counterfeited groups of goods, so the relevance of the topic thesis is obvious: at present, there is a very acute problem with conducting a comprehensive examination of the quality of all types of soft drinks entering the Russian market.

The purpose of this thesis is to study the factors that form the quality and examination of the quality of soft drinks on the example of LLC Group of Companies "Bavaria Brewery".

To achieve this goal, the following tasks were solved:

-study of literary sources on this topic and systematization of the information received;

-study of raw materials and technology for the production of fruit carbonated drinks;

-development of a methodology for conducting an examination of the quality of fruit carbonated drinks;

-assessment of the quality of fruit carbonated drinks;

-research of competitiveness and consumer preferences of products of Bavaria Brewery Group LLC

1.Commodity characteristic soft drinks

.1 Classification and range of soft drinks

Carbonated soft drinks include carbonated water with added syrups sold through the soda network, bottled carbonated drinks and dry carbonated drinks. The basis of the first two is carbonated drinking water. The diversity of the assortment of carbonated drinks is due to the types of auxiliary raw materials, which include fruit and berry juices, syrups and extracts, sugar, sorbitol, fruit drinks, grape wines, tinctures, flavors, food acids, etc.

Soft drinks in appearance are divided into types:

· liquid drinks - transparent and cloudy;

· beverage concentrates in consumer packaging.

Depending on the raw materials used, production technology and destination, drinks are divided into groups:

· juice-containing;

· drinks on grain raw materials;

· drinks on spicy-aromatic vegetable raw materials;

· flavored drinks (essences and aromatic spirits);

· fermented drinks;

· special purpose drinks;

· artificially mineralized waters.

Liquid drinks according to the degree of saturation of carbon dioxide are divided into types:

· highly carbonated;

· medium carbonated;

· slightly carbonated;

· non-carbonated.

Liquid drinks according to the method of processing are divided into:

· unpasteurized;

· pasteurized;

· drinks with the use of preservatives;

· drinks without the use of preservatives;

· cold drinks;

· hot drinks.

For the preparation of drinks at home, syrups are produced in consumer containers. Syrups in appearance are divided into transparent and opaque.

Depending on the raw materials used and the purpose, syrups are divided into groups:

· syrups on vegetable raw materials;

· syrups on fruit and berry raw materials;

· syrups on aromatic raw materials (essences, essential oils, citrus infusions, aromatic additives);

· syrups for special purposes.

According to the processing method, syrups are divided into:

· syrups with the use of preservatives;

· syrups without the use of preservatives;

· hot filling syrups;

· pasteurized syrups.

Currently, domestic factories and workshops for the production of non-alcoholic products produce:

· non-alcoholic carbonated drinks with a low calorie content, as well as for patients diabetes with the use of aspartame, xylitol, sorbitol and other sweeteners. They are classified as special purpose drinks;

· carbonated drinks, which are water solutions of sugar saturated with carbon dioxide with the addition of products of processing of fruit and berry raw materials (juices, extracts, etc.), spicy-aromatic, including vegetable (infusions of herbs, roots, citrus peel, etc.); etc.) raw materials, aromatic substances (essences, essential oils), dyes, aromatic acids;

· beverages based on grain raw materials, which are concentrated solutions saturated with carbon dioxide kvass wort, sucrose, food acids and other aromatic and flavoring substances;

· fermented drinks, which include bread kvass, fruit and berry kvass;

· artificially mineralized waters made from mixtures of salts and saturated with carbon dioxide;

· non-carbonated drinks, including dry drinks, effervescent and non-effervescent, made from sugar, tartaric acid, soda, essences, extracts and dyes.

Russian enterprises produce the entire range of drinks and concentrates listed in the classification. The composition of drinks is determined by their recipe. It is accompanied by data on the characteristics of physico-chemical and organoleptic indicators, nutritional and energy value of the drink.

In the all-union "Collection of recipes for non-alcoholic drinks" according to GOST 28188-89 "Non-alcoholic drinks. Are common specifications» there are 115 recipes for non-alcoholic carbonated drinks,

For non-alcoholic non-carbonated drinks, 16 - for kvass and drinks from grain raw materials, 3 - for powdered concentrates of soft drinks.

In addition, there is a collection of recipes for national types of non-alcoholic drinks, including 60 types of carbonated drinks and 5 - kvass and drinks from grain raw materials.

Technical conditions for new names of drinks are constantly being developed by manufacturing enterprises, institutes of the corresponding profile. The main organization that develops and introduces into the production of recipes and technologies for soft drinks and concentrates in our country is the Scientific and Production Association of the Beer, Non-Alcoholic and Wine Industry.

The main features of modern technology of soft drinks:

)the use of concentrates of a high degree of readiness;

2)production of low-calorie drinks using sweeteners;

3)increasing the durability of drinks by adding a preservative - sodium benzoate;

)bottling in non-negotiable PET bottles (made of polyethylene terephthalate).

Depending on the name and raw materials used, the mass fraction of solids in drinks ranges from 4.5 to 12.5%, acidity - from 1.25 to 4.8 cm 3alkali solution with a concentration of 1 mol / dm 3per 100 cm 3drink.

The composition of domestic drinks includes natural species raw materials: processed fruits, berries, infusions, sugar, essential oils, essence. In recent years, the range of domestic products has significantly expanded due to drinks based on imported concentrates from various companies.

Manufacturers and suppliers of traditional domestic drinks turned out to be unprepared for competition. Our drinks are less technologically advanced, more expensive, with a short shelf life, less attractive in appearance.

Soft drinks contain about 90% water, and the export of finished drinks is currently very rare. Foreign firms prefer to supply the Russian market with concentrates and other raw materials for non-alcoholic beverages, and also invest in the construction of plants for bottling beverages based on their concentrates on our territory.

One of the first companies to master our market was PepsiCo Inc., which invested in the construction of Pepsi-Cola bottling plants in Novosibirsk, Novorossiysk, etc. At present, Coca Cola, Royal Grown Cola Co. International”, etc. This led to a change in the structure of production, to an increase in the production of drinks from concentrates and according to the technology of foreign firms, mainly under the trademarks “ Pepsi Cola and Coca Cola.

With all the variety of soft drinks on the world market, there are two main groups:

· fruit drinks with the aroma and taste of fruits and berries, containing natural products from them;

· fantasy drinks like "Cola" using spicy-aromatic raw materials.

In turn, each of these groups includes several subgroups:

· traditional drinks on sugar;

· low-calorie drinks with sweeteners (the so-called diet);

· fortified drinks;

· isotonic or sports drinks containing salts;

· drinks containing ballast substances (fruit pulp, natural thickeners, opacifiers).

A major manufacturer and supplier of concentrates, bases and essences for the European and Russian markets is the Deler Glibh company, founded 160 years ago. Its parent company is located in Darmstadt (Germany), in addition, the company has 11 subsidiaries in Belgium, the USA and other countries. The company supplies a wide range of ingredients for Cola drinks, lemonades, juice drinks, nectars, fruit juices, cheap soft drinks without juice, for drinks enriched with vitamins, minerals, ballast substances. At NPO PB and VP in Moscow since 1992. operates a representative office of this company.

Drinks based on Deler concentrates are produced by many enterprises, including the largest ones: Rosar OJSC (Omsk), Pikra OJSC (Krasnoyarsk), etc.

A number of other foreign companies also supply raw materials and concentrates to our market: Quest International (Netherlands), Milesto (Yugoslavia), etc.

Among foreign producers of beverages, the company Kajo (Germany) has a significant turnover, producing diet drinks under the brand name "Dayt" based on natural juices, including those with pulp, enriched with a complex of vitamins, instead of sugar they use a mixture of saccharin and cyclamate. Famous drinks of this company - "Dayt transparent lemon”, “Give a cloudy lemon”, etc.

Among the major European beverage producers are

Imperial (Great Britain), Cadlewry-Schloeppes (Great Britain), Grand-Metropolitan (Great Britain), BSN Gervais Danon (France).

In terms of the consumption of non-alcoholic beverages in the world, the first place belongs to the United States - more than 160 liters per capita, a high level of consumption in Belgium, Austria, Switzerland, Germany, France - 40-50 liters per capita.

In general, there is a tendency to increase the consumption of ready-made non-alcoholic carbonated drinks, instead of hot and strong ones. The annual increase in the consumption of soft drinks is projected at 3%.

1.2 Factors that shape the quality of fruit sodas

.2.1 Characterization of raw materials for the production of carbonated fruit drinks

A wide range of fruit carbonated drinks is determined by a large number of different types of raw materials that are part of the beverage blend. Raw materials used for the production of soft drinks must meet the requirements of the current regulatory and technical documentation.

Sugar (sucrose C 12H 22ABOUT 11) is added to drinks to give them sweetness and soften the sharpness of the sour taste. The addition of sugar also contributes to the assimilation of aromatic substances introduced into drinks, and, consequently, to the formation of their bouquet. Sugar is used in the form of granulated sugar and refined sugar. The amount of added sugar determines nutritional value and the calorie content of the drink. Sugar is sucrose (C 12H 22ABOUT 11) obtained from sugar beet and cane. Sucrose melts at 160 ° C, and at more high temperature caramelized. For the preparation of soft drinks, granulated sugar (according to GOST 21), refined sugar (GOST 22) or liquid sugar (OST 18-170) is used. Such sugar consists practically of chemically pure sucrose: from 99.55 to 99.9% on a dry basis. Refined sugar is sometimes tinted with ultramarine. With an excessive amount of this component in sugar syrup, hydrogen sulfide or poorly soluble decomposition products of ultramarine can form.

Sugar substitutes

In the non-alcoholic industry, not only sugar is used, but also its substitutes. They are used in the production of some low-calorie drinks for diabetics.

Sweet substances that can be sugar substitutes include food saccharin, sorbitol, xylitol, aspartame, etc.

Food saccharin (benzoic acid orthosulfimide) is a sweet substance obtained from toluene by chemical synthesis.

It is an imide of orthosulphobenzoic acid. This product is used only in the production of drinks for diabetics: saccharin is 500 times sweeter than sucrose. It is not absorbed by the body and therefore has no nutritional value.

Food sorbitol is used only for the preparation of soft drinks for diabetics. It is a hexahydric alcohol, is a product of the hydrogenation of glucose.

The content of sorbitol in the preparation is not less than 99.0% by weight of dry matter; mass fraction of ash - no more than 0.1%.

Food Xylitol is a pentahydric alcohol. These are white crystals (a slightly yellowish tint is allowed), sweet in taste, odorless, highly soluble in water. Xylitol is obtained from pentose-containing plant materials (cotton husks, corn cobs).

Aspartame is often used in the production of soft drinks.

Aspartame is a derivative of two amino acids - aspartic and phenylalanine. Sweetness is 200 units. Its disadvantage is low stability in solutions, which depends on pH and temperature. Half-life at pH 4.2 and temperature 25 ° C is 260 days. The value of the permissible daily intake (ADI) is up to 7.5 mg/kg of body weight.

Aspartame (synonyms: Nutra Sweet, Sladex, etc.) is a dipeptide sweetener in the form of a white crystalline powder with limited water solubility. The sweetness of aspartame is similar to the sweetness of sucrose, but its sensation comes a little later than that of sucrose. Aspartame has the ability to enhance the taste and aroma of many citrus juices and drinks, and does not cause dental caries.

The use of sweetener blends is currently recommended. A synergistic effect was found when mixing some sweeteners (saccharin and aspartame, oschelsulfame and aspartame, etc.), while their joint concentration decreases, which is necessary to create a certain sweetness, the taste approaches the taste of sucrose.

Fruit and berry semi-finished products

Fruit and berry concentrates used for the preparation of soft drinks include various juices (fruit and berry natural, fruit and berry spirited, fruit and berry fermented and alcoholic, fruit and berry concentrated), grape vacuum must, extracts, fruit drinks, fruit and berry natural syrups.

Fruit and berry semi-finished products should be stored in clean, dry, well-ventilated rooms at a temperature of 0 to 20 ° C and relative air humidity not more than 75%.

Natural fruit and berry juices give drinks the taste and aroma of natural fruits, and also increase their nutritional value, since sugars, organic acids, vitamins, microelements and other useful extractive substances of fruits are added to drinks with juices. Only used in production clarified juices(to avoid the formation of turbidity and precipitation in drinks).

Natural juices come in lacquered glass or tin cans.

Fruit and berry alcoholized juices are obtained by pressing from crushed fresh fruits and berries, followed by canning rectified alcohol and separating by filtration or decantation of precipitated suspended solids.

In appearance, the juices should be transparent, without turbidity and sediment, mold, and other signs of spoilage. Color, taste and aroma should correspond to the fruits from which they are prepared. The volume fraction of ethyl alcohol in all juices is 16.0%.

Alcoholized juice is packaged and transported in oak barrels or cisterns.

Fermented-alcoholized fruit and berry juices are made by alcoholic fermentation of fruit and berry juice or juice obtained from pre-fermented pulp. Fruit and berry fermented-alcoholized juices should be free of extraneous tones.

The volume fraction of ethyl alcohol in these juices is 16.0 ± 0.3% vol. Fermented-alcoholized juices are poured into oak barrels, bottles, metal and reinforced concrete containers, covered inside with a resistant protective coating.

Fruit and berry concentrated juices in appearance are a thick liquid, taste and smell are close to the original. It is allowed to have a small sediment of protein and pectin substances at the bottom of the container. Concentrated juice is packaged in glass bottles, cans up to 10 liters, wooden barrels with polyethylene liners up to 100 liters.

Grape vacuum must used in non-alcoholic production, obtained from white and red grapes.

In appearance, the vacuum wort is a homogeneous viscous mass without foreign particles. The color of must from white grapes can be from amber, golden to strong tea, from red grapes - red of different shades. The aroma, taste and smell are pure, characteristic of grape must. The mass fraction of solids in the vacuum wort is at least 75%. The concentration of sugar in terms of invert is not less than 65%. Vacuum wort is packaged in wooden barrels with a capacity of 100 to 300 liters, cans, double polyethylene bags, enclosed in wooden barrels with a capacity of 100 to 300 liters, or cans. Warranty period of storage from the moment of its shipment by the supplier is 12 months.

Fruit and berry extracts are concentrates of clarified fruit and berry juices or vegetable raw materials, prepared by evaporating juices under vacuum in vacuum apparatuses. In the process of evaporation, a significant part of the water is removed, as a result of which the dry matter content in the extract becomes 5-10 times higher than in the original juice.

In appearance, the extracts are a clear liquid, the color is from red to dark brown, the taste is bitter.

Due to the high acidity, the extracts have good storage stability. The shelf life of Leuzea extract is 1 year, and Eleutherococcus 3 years. Extracts are packaged in lacquered tins or glass bottles up to 2 liters, as well as in wooden barrels up to 100 liters with polyethylene liners.

Cranberry fruit drink, used for the production of soft drinks, is a semi-finished product with the aroma, taste and color of cranberries, in appearance it is a transparent liquid, without turbidity and sediment, opalescence is allowed. receive cranberry juice fermentation of fresh crushed cranberries with yeast, followed by separation of the juice from the pulp and keeping it for 4 months at a temperature not exceeding 5 ° C. Color from pink to dark red. The content of solids is 3.5 ... 4.4 g per 100 g of the product, alcohol is not less than 15 mass, acidity is within 22.0 ... 34.4 cm 3sodium hydroxide solution with a concentration of 1 mol / dm 3per 100cm 3 fruit drink.

Fruit and berry natural syrups are obtained by dissolving sugar in natural fruit and berry juices without adding water. Syrups are produced sterilized and unsterilized.

The resulting syrups are a clear thick liquid without sediment. The taste of syrups is pronounced sweet or sweet and sour, corresponds to fruit and berry juices from which they are made, the color is close to the natural color of the juices. Mass fraction of solids in juices is not less than 68.0%, sugar - not less than 62.0%. Titratable acidity (in terms of malic acid) should be 0.2 ... 1.0% for various syrups. Fruit and berry syrups come in metal and glass jars, in bottles with a capacity of 10 liters.

Food acids

The pure taste of drinks is mainly due to organic acids. As a taste perception, acidity depends on the degree of dissociation and the perception threshold of food acids. For the preparation of soft drinks, various food acids are used: lactic, citric, tartaric, orthophosphoric, ascorbic and sorbic. Ascorbic acid is used to fortify drinks, sorbic acid - to increase their stability, tartaric acid - to produce dry effervescent and non-effervescent drinks, lactic acid - only for making kvass.

Food grade lactic acid (C 3H 6ABOUT 3) is produced of the highest, I and II grades, it contains lactic acid itself, respectively, not less than 37.5; 37.5 and 35%. It should be transparent, without sediment and unpleasant odor.

Food grade citric acid (C 6H 8ABOUT 7 × H 2O) /GOST 908/ are colorless crystals. When dissolved in water 2% solution citric acid should be transparent, with a pleasant sour taste, odorless and mechanical impurities.

Citric acid is obtained by fermenting molasses with a special mold strain Aspergillus niger.

Apply citric acid of the highest and I grades. The content of citric acid in a commercial preparation in terms of monohydrate must be at least 99.5% (for the highest and I grades). The ash content is not more than 0.1% for the highest grade and 0.35% for I grade. The content of salts of heavy metals, barium, oxalic and ferrous-cyanogen-hydrogen acids is not allowed.

Guaranteed shelf life of citric acid is 6 months from the date of manufacture; when packing acid in corrugated cardboard boxes with an inner lining of parchment - 3 months from the date of manufacture.

Food tartaric (tartaric) acid [(CHOH) 2 (UNOH) 2] (GOST 21205) is used along with lemon, but gives drinks a slightly coarser taste.

Tartaric acid is obtained from potassium and calcium salts (tartrates), which are waste products of viticulture and winemaking.

Acid is issued the highest and I grades. In appearance, they are colorless large or small crystals or White powder. The content of tartaric acid must be at least 99% by weight.

Tartaric acid dl (TU 6-09-3938) is synthesized from raspberry anhydride and hydrogen peroxide. It is a white crystalline powder with mass fraction acid not less than 99%. Used as wine.

Food grade phosphoric acid (H 3RO 4) brand A (GOST 10678) is used for the manufacture of soft drinks. Its consumption should not exceed 20% (on dry matter) of the amount of citric acid used for the preparation of drinks. Orthophosphoric acid is soluble in water in any ratio.

Food grade ascorbic acid (C 6H 8ABOUT 6) is obtained synthetically from glucose. In appearance, it is a homogeneous crystalline powder of white color, odorless, sour taste, without foreign taste. In commercial acid ascorbic acid must contain at least 99.0% of the mass, the content of salts of heavy metals is not allowed.

Sorbic acid (CH 3- CH = CH - CH - CH - COOH) is used to increase the stability of soft drinks. It is sparingly soluble in cold water, easily reacts with solutions of carbonic salts of alkali and alkaline earth metals, forming easily soluble potassium, sodium, calcium sorbates.

In appearance, sorbic acid is a white or slightly yellowish crystalline powder with a slight characteristic odor, melting point 130 ° C, the content of solids in terms of the equivalent of sorbic acid must be at least 99.0% of the mass.

Carbon dioxide

In the production of soft drinks, liquefied carbon dioxide is used, which, in the process of saturating it with water and drinks, passes into a gaseous state.

Carbon dioxide is obtained from gases generated during the combustion of coke, coal and natural gas, during roasting from various carbonates (limestone, chalk, marble, etc.), as well as during the fermentation of beer wort and mash in alcohol production.

The volume fraction of carbon in the liquid and gaseous state must be at least 98.8%. In food carbon dioxide, such impurities as carbon monoxide, hydrogen sulfide, hydrochloric, sulfuric and nitric acids, ammonia, monoethylamine should be practically absent. The mass fraction of moisture is not more than 0.1%, the content of mineral oils is not more than 0.1 mg/kg.

Liquid carbon dioxide is transported and stored at the plant in steel cylinders under a pressure of 6.5 MPa (at 20 ° C) or specialized isothermal vessels at a temperature range of -43.5 ... -11.3 ° C and pressure 0.8 ... 2.5 MPa. Carbon dioxide cylinders are recommended to be stored in a supine position at a temperature not exceeding 30 ° WITH.

Dyes

One of the important organoleptic properties of soft drinks is their color. As dyes, natural or synthesized substances are used. In the production of soft drinks, preference is given to natural dyes.

Natural colorants are added to soft drinks with fruit juice and concentrates, various extracts. To natural food coloring include: color, eno dye and dyes obtained from elderberries, pomace of blueberries, dogwood, cherries and other fruits and berries; to synthetic - tartrazine F and indigo carmine.

Kohler is a natural dye, it is an aqueous solution of caramelized sucrose, obtained from granulated sugar by heating to a temperature of 180 ... 200 ° C. When heated above 170 ° With the dehydration of sucrose occurs with the formation of anhydrides of various sugars, fatty acids, dark-colored (humic) compounds, and other substances. At the same time, along with caramelization of sucrose, oxidative processes occur with the appearance of oxidation products, volatile and non-volatile organic acids. The resulting caramels are coloring substances. .

Kohler has the appearance of a dark brown viscous liquid, slightly bitter taste with a solids content of at least 70% by weight. Let's well dissolve in water. Does not react with acids and other components of soft drinks.

Kohler gives drinks a light yellow to yellow-brown color. Colors obtained with tinting are resistant to light, a 4% solution should have a brown color and, after settling for 24 hours, should not precipitate.

The finished color scheme is stored in a cool, dry place in collections made of glass enamel, aluminum or stainless steel, closed with lids. Collectors should have jackets for heating and stirrers.

Eno-dye is obtained from pomace of dark grape varieties. The main coloring matter of such grapes is enin. The enin molecule contains glucose, which is split off at high temperature under the action of acids, and enin passes into enidine.

Enidine, or eno dye, is extracted from the pressed grape pulp 1% hydrochloric acid solution. The resulting solution is concentrated under vacuum to a liquid or pasty consistency.

Eno dye is a mixture of dyes belonging to the class of anthocyanins, extracted from pomace of dark grape varieties. The liquid dye has a dark red color, a slightly vinous and sour taste and smell, and completely dissolves in water, forming a clear solution. Depending on the active reaction of the medium, the color of the eno dye is different: from red to purple. The eno dye is stored in clean, dry, darkened rooms at a temperature of 0 ... 25 ° From to glass container with a capacity of not more than 10 liters, placed in wooden boxes or baskets lined with straw or shavings. Warranty period of storage is 1 year from the date of manufacture.

Indigo carmine is the disodium salt of indigo disulfonic acid. The dye is a bluish-black non-separating paste containing 35% solids and 24.5% pure dye. The paste is dissolved in water in a ratio of 1:10. An aqueous solution of the dye has Blue colour. Indigo carmine is packed in glass jars with a capacity of 10 liters, stored in a darkened cool room.

Tartrazine F is an orange-yellow finely crystalline powder containing at least 85% dye. It dissolves well in water and water-alcohol solutions. For tinting drinks, they are used in the form of aqueous solutions of 3:100 and 5:100. Aqueous solutions of tartrazine are stable to light and do not change their color when heated to 105 ° WITH.

Tartrazine is slightly soluble in ethyl alcohol. Tint drinks in yellow different shades, with a very strong dilution in water, a pronounced greenish tint appears.

aromatic substances

One of the valuable properties of drinks is their pleasant aroma. To communicate aroma, aromatic infusions and essences containing a variety of odorous substances of organic nature, as well as alcoholic solutions of essential oils and aromatic substances, are added to drinks. Aromatic infusions are water-alcohol solutions of fragrant substances obtained by extracting aromatic plant materials. For the preparation of such infusions, the skin of citrus fruits (lemons, oranges, tangerines), the seeds of some fruits (cherries, peaches, almonds), the bark of woody plants (cinnamon), flowers ( Linden blossom, rose petals), blackcurrant buds, etc.

A number of flavoring and aromatic additives are prepared directly at enterprises according to the current technological instructions. These additives include: infusion of bay leaf, cinnamon, cloves, raikhon herbs and others.

Essences are concentrated water-alcohol solutions of various aromatic substances. Essences are natural, synthetic and combined.

Natural essences are made by extracting aromatic substances. For the preparation of soft drinks, lemon, tangerine and orange essences are widely used. Natural essences can be obtained by vacuum distillation from fresh fruits, filled with a water-alcohol mixture. Due to the fact that the terpenes contained in natural aromatic substances are insoluble in water, turbidity of drinks can occur, therefore, when preparing the essence, essential oils undergo deterpenization, i.e. terpenes are removed.

Synthetic essences (OST 18-103) are solutions of aromatic substances obtained by chemical synthesis. The following esters are used as aromatic substances: ethyl butyrate (for pineapple essence), amyl acetate (for pear essence), ethyl acetate (for pear and other fruit essences), amyl valerianate (for apple essence), ethyl formate (for rum essence), vanillin (4 -hydroxy-3-methoxybenzaldehyde) and coumarin (orthohydroxycinnamic acid lactone) - for cream soda, as well as citral - unsaturated aldehyde (for lemon and orange essences). The mass fraction of aromatic substances in synthetic essences varies depending on the type of essence from 4 to 13%, and the volume fraction of alcohol - from 37 to 95%.

Combined essences contain, along with natural flavors, synthetic aromatic substances (composition for the drink "Lemonade" and essence "Blackcurrant").

There should be no turbidity even when 1 ml is dissolved. synthetic essence in 1000 ml of water. Synthetic essences should not contain lead and copper.

Essences are stored in a dark, tightly closed glass container, in which no air space is left. Since the volatility of essences increases with increasing temperature, they are stored in a darkened room at a temperature not exceeding 25 ° WITH.

Citrus alcohol infusions (OST 18-115). For the preparation of soft drinks, lemon, orange, tangerine and grapefruit infusions are used. Infusions are made by extracting the essential oil with a water-alcohol solution from the peel of a lemon, orange, grapefruit or mandarin peel. The taste and aroma are pronounced, characteristic of the corresponding fruits, light yellow in color, the volume fraction of alcohol is 65%.

When diluting infusions with water in a ratio of 1:100, a slight turbidity is allowed, which disappears after filtration. The mass fraction of essential oil in lemon infusion is 0.40%, in orange - 0.45%, in tangerine - 0.30%.

Guaranteed shelf life of citrus infusions is at least 8 months from the date of manufacture.

Coffee infusion (TU 18-6-200) is a dark brown transparent liquid, opalescence is allowed, and during storage - a small precipitate, the smell characteristic of the aroma of coffee, tastes bitter, without foreign taste, when dissolved with water in a ratio of 1 :50 transparent solution, the alcohol content should be at least 42.0% in total volume, solids should be at least 1.5 g / ml.

Peppermint and tarragon infusions are clear green liquids with a corresponding smell and taste. The volume fraction of ethyl alcohol in tarragon infusion is 60.6%, in peppermint infusion 81.0%, the mass fraction of essential oil in mint infusion should be at least 5%.

Store infusions in a darkened room at a temperature not lower than 2 ° C and not higher than 20 ° WITH.

Essential oils are products obtained by extraction or steam distillation from essential oil raw materials: laurel, eucalyptus, rose, citrus fruits, cloves, lemon wormwood, etc. They are produced according to various regulatory documents. Used in the form of alcohol solutions. Vanillin (GOST 16599), isobornyl acetate (TU 18-16-237) is added to some drinks - a colorless liquid with a smell of pine needles; spices, honey (GOST 19792), beekeeping products (apilak, flower pollen extracts, dairy products (condensed and dried whey, skimmed milk powder).

Fragrances used for the production of soft drinks are isobornyl acetate and vanillin.

Isobornyl acetate (C 12H 20ABOUT 2) is an acetic ester of isoborneol obtained by vacuum distillation of pichtosin, a product of acetylation of technical camphene with acetic acid. In appearance, it is a clear, colorless liquid with an odor of pine needles. The content of ether must be at least 98%, the content of acetic acid - not more than 0.25% of the mass. Packed isobornyl acetate in aluminum or galvanized barrels. Store in a dark, cool room; during storage, an increase in the content of acetic acid to 1.0% is allowed. Guaranteed shelf life of isobornyl acetate is at least 6 months.

Vanillin is a substance derived from guaiacol and lignosulfonates. Vanillin is a white to light yellow crystalline powder with a characteristic odor. The vanillin content must be at least 99.0%. In vanillin obtained from lignosulfonates, the content of pure vanillin is allowed at least 98.5%. Vanillin should be stored in clean, dry, cool, well-ventilated areas at a temperature not exceeding 25 ° C and relative air humidity not more than 80%.

Beverage concentrates and compositions

Recently, concentrates, compositions and concentrated bases have been widely used for the preparation of soft drinks. As a rule, they consist of two parts: aromatic and extractive. Organoleptic and physico-chemical parameters of these products must comply with the requirements of GOST 28188-89.

As a rule, beverage concentrates in appearance are a thick liquid with an intense specific taste and aroma, corresponding to the components included in its composition.

For example, the concentrate for the drink "Apple" is prepared from concentrated apple juice, aromatic essence "Apple Crimean", citric acid and color. The concentrate is a thick viscous liquid of dark brown color with apple aroma, sour taste without foreign impurities. The solids content should be 70.0% by weight, acidity 4.4% by weight. This concentrate is packaged in glass and tin cans, wooden barrels and cardboard drums with polyethylene liners. Store in refrigerated rooms at a temperature not lower than 2 ° C and not higher than 10 ° WITH.

In recent years, drinks based on domestic raw materials have replaced drinks based on imported concentrates from various companies. These are Coca-Cola, Pepsi-Cola, as well as drinks from Deler, which has a very diverse assortment, Milesta, etc. Concentrates from foreign companies are usually supplied as a mixture of flavoring and aromatic substances, including dyes . They are well stored and transported, used to prepare drinks in small doses. These factors determined their wide distribution. .

Beverage compositions are mixtures containing all blending syrup components specified in the recipes, with the exception of sugar syrup and citric acid. Such compositions of domestic production include compositions of drinks "Lemon", "Orange", "Sayany-tonic", "Lemonade".

In appearance, the compositions are dark-colored liquids that have a long shelf life due to the high content of alcohols in the citrus infusions introduced into them. In a dry room at a temperature not lower than 2 ° C and not higher than 20 ° With the safety of the composition is guaranteed for 6 months.

Often, enterprises use concentrates for the drink from the Deler company, as well as powdered vitamin components, which include flavorings, dyes, fruit and berry semi-finished products. Each concentrate and vitamin component have their registration numbers.

preservatives

To increase the stability of soft drinks, the following chemical preservatives are used: sorbic and ascorbic acids, sodium benzoate, juglone, plumbagin.

Sorbic acid has an inhibitory effect on yeast and mold, which is enhanced in an acidic environment. Sorbic acid is added to the blend in an amount of 0.03% by weight, which leads to an increase in the stability of the drink (up to 20 ... 23 days).

Ascorbic acid, which has antioxidant properties, enhances the effect of sorbic acid when used together, and the stability of the drink increases up to 20 ... 30 days.

Juglone and plumbagin, which affect the microflora of the soft drink, increase its durability up to 30 days.

The sodium salt of benzene acid (sodium benzoate) is allowed to be used to increase the stability of drinks prepared with fruit juices. Its quantity should not exceed 177 mg / l.

1.2.2 Technology for the production of fruit carbonated drinks

Water and water treatment

Water is the main raw material, which largely determines both the flow of technological processes and the quality of finished products.

At factories producing soft drinks, water consumption depends on the recipe and production technology of the drink, as well as the water supply scheme. At domestic plants, water consumption is 0.166 and 0.020 m 3/ gave a drink (in the absence of a compressor unit). In the production of commercial syrups, water consumption is 0.056 m 3/ gave.

Water supply sources are divided into waters of underground deposits (artesian and ground) and waters of open reservoirs.

Open reservoirs are the most common source of industrial water supply, the salt composition of water and the nature of impurities, as a rule, are not constant and change during the year depending on precipitation and flood waters. The salt content in most river waters is 40...700 mg/l, although the water of some rivers is characterized by high mineralization. The content of organic impurities in the waters of open reservoirs is quite high - 2 ... 150 mg / l.

Salt composition of water and its influence on the technological process

The properties of water are determined by the concentration and ratio of salts dissolved in it, contained in the form of cations and anions. Of the cations, H +, TO +, Na +, Ca 2+, Mg 2+, Fe 2+, Fe 3+, Mn 2+; from anions - OH, HCO 3¯

Soft drinks are drinks made from drinking, mineral drinking water, juices, their concentrates, bee products, infusions and extracts of plant materials, flavors, sugar, sugar substitutes and sweeteners with the addition of flavoring additives, dyes and other components. The most widespread drinks in Russia are Pinocchio, Duchess, Citro, Yabloko, Tarragon, citrus fruits Lemon, Orange, drinks of a complex composition of the Sayans, Baikal, etc.

Soft drinks are classified according to their appearance, the raw materials used and the technology used, the degree of saturation with carbon dioxide, and the processing method.

By appearance drinks are divided into types: liquid drinks - transparent and turbid, drink concentrates in consumer packaging.

By degrees of saturation with carbon dioxide liquid drinks are divided into types: highly carbonated, medium carbonated, slightly carbonated, non-carbonated; By processing method - for unpasteurized, pasteurized, with and without preservatives; cold, hot and aseptic filling.

Liquid drinks in appearance are divided into transparent, which are transparent and free from foreign inclusions, or they allow slight opalescence due to the characteristics of the raw materials used, and cloudy, in which the presence of sediment or suspensions without foreign inclusions that are not characteristic of the product is allowed.

TO concentrates include homogeneous, uniformly colored free-flowing powders, tablets, moistened or pasty mass, viscous liquid, granules different sizes. Drinks from concentrates are obtained by simply dissolving a powder, tablet or syrup-like mass in water.

Dry effervescent drinks are a mixture of crushed sugar, tartaric acid [COOH (CHOH) 2 COOH], drinking soda(sodium bicarbonate NaHCO 3) and essences. When dissolved in water, such a mixture foams as a result of the release of carbon dioxide during the interaction of tartaric acid and sodium bicarbonate.

Depending on the used raw materials, technologies And destination subdivided into groups: juice-containing, on spicy-aromatic (taste-aromatic) vegetable raw materials, on flavorings, on grain raw materials, artificially mineralized waters, special purposes.

Beverages on fragrances - these are soft drinks that do not contain juice, made using aromatic substances or their compositions (essences, essential oils, emulsions, bases, etc.).

Drinks on spicy-aromatic(taste-aromatic) raw materials - these are soft drinks containing extracts, infusions, concentrated bases or concentrates obtained using flavored plant materials.

Drinks on grain raw material ~ soft drinks prepared using grain raw materials and products of its processing.

Water artificially mineralized - These are soft drinks made from drinking water with the addition of inorganic salts.

Beverages special purpose - drinks intended for certain categories of consumers by their effect (fortified, tonic, low-calorie drinks, for athletes, children, people experiencing physical or mental overload, patients with diabetes, for workers in hot shops, etc.). Drinks for patients with diabetes include drinks in which sugar is completely replaced by sweeteners or sweeteners. To. low-calorie drinks include drinks with a carbohydrate content of not more than 5% of the mass.

In drinks prepared on vegetable raw materials or on the basis of wine materials, fortified juices, an alcohol content of not more than 1 ,1% wt. For drinks on water-alcohol components - up to 0.5% wt. For other drinks, the proportion of alcohol is not more than 0.2%.

The mass fraction of carbon dioxide in highly carbonated drinks should be at least 0.4%, in medium carbonated drinks - at least 0.3%, in lightly carbonated drinks - at least 0.2%.

In non-alcoholic beverages sold through Postmiko, Premix and juice dispensers, the content of carbon dioxide is not regulated when poured into non-hermetic consumer containers.

Organoleptic and physico-chemical indicators of drinks are indicated in the recipes.

mineralized waters, in contrast to the above values, the content of lead is not more than 0.1, and cadmium is 0.01 mg/kg; cesium-137 and strontium-90 not more than 8 Bq/dm*.

The container with the drink must be labeled, which indicates: the name of the drink and its type, the name and address of the manufacturer indicating the country, the manufacturer's trademark (if any), volume in l or dm 3, the inscription "Use before" or "Best before" and the expiration date (day and month) - if the product is not more than three months old and (month and year) - if it is more than three months; storage conditions; the composition of the drink (for juice-containing drinks) - indicating the type and content of the juice used; mass fraction of ethyl alcohol, and with a value of more than 0.2% - the inscription "Contraindicated for children under 12 years old", nutritional and energy value, OST number. The label also provides certification information. Containers with beverage concentrates are also labeled with the composition of the concentrate and the inscription “Keep in a dry cool place» (except for liquid concentrates). On artificially mineralized waters, they give the inscription “Artificially mineralized”, indicate the amount of mineralization (g / l) and the chemical composition of the water. Special purpose drinks are labeled in accordance with the recommendations of the Ministry of Health of the Russian Federation. When marking products, informational and advertising inscriptions can be additionally applied and a collarette can be pasted.

Carbonated drinks are characterized by artificial saturation with carbon dioxide to a concentration of 0.3-0.6%. In addition to the refreshing effect, carbon dioxide has a preservative effect during the storage of drinks by lowering the pH of the drink and bactericidal effect on some microorganisms. The refreshing and gustatory properties of carbonated drinks are most fully manifested when they are cooled to a temperature of 10-12 C. The biological value of carbonated drinks can be increased by fortification. .

Carbonated water is drinking water saturated with carbon dioxide, the optimal content of which is about 0.4% by weight.

Bottled carbonated drinks are carbonated aqueous solutions of mixtures of sugar syrup, fruit juices, extracts, infusions, wines, essences and other basic and additional raw materials.

Bottled carbonated soft drinks are divided into 5 groups: on natural raw materials, on synthetic flavors, tonic, fortified and for diabetics.

Drinks prepared with natural raw materials (juices, syrups, extracts, tinctures) are distinguished by a significant sugar content (10-12%, and recently 5-6%). The range of these drinks is quite wide: Cherry, Pear, Pomegranate, Cranberry, Lemonade, Raspberry, Citro, Cream soda, Raspberry, Dawn, Sparkling, Spicy apple.

The main feature of the last three drinks is the exclusion from the color scheme. Their color is created only due to the color of the raw material.

Supplemented drinks -- Cherry, Raspberry, Cranberry, Strawberry, Apple, Blackcurrant. According to organoleptic indicators, these drinks should resemble the corresponding fruit and berry raw materials. On the labels of the bottles of these drinks, the type of food additive introduced into the bottle.

Tonic (invigorating) drinks contain tonic infusions and extracts, thanks to which these drinks are able to relieve fatigue and have a thirst-quenching effect. So, the drink of Sayana contains infusions of lemongrass, leuzea. The composition of the Baikal drink includes infusions of eucalyptus, laurel and some other plants. Stepnoy drink is prepared on the basis of infusions walnut milky-wax maturity, St. John's wort, yarrow, licorice root, orange, bison.

The range of "tonics" is growing every year. The composition of drinks of the "Cola" series (Coca-Cola, Pepsi-Cola, Cola, etc.) includes an infusion of kola nuts rich in caffeine and theobromine, which have a specific bitter-resinous taste and smell close to nutmeg. Essential oils of citrus fruits added to it also participate in the formation of the sensory properties of the drink. The sugar content of the drink is 5-6%. The added color gives it a dark brown color. However, recently the infusion of kola nuts has not been introduced there on the territory of Russia.

In addition, sweeteners are introduced instead of sugar (sucrose). These drinks are provided only for patients with diabetes mellitus, and are strictly prohibited for other categories of the population, as they disrupt the functioning of the gastrointestinal tract.

Fortified drinks are distinguished by a high content of vitamin C, introduced in the form of ascorbic acid or as part of high-vitamin extracts of juices and infusions (lemon, orange, blackcurrant). When using fruit and berry semi-finished products, drinks are simultaneously enriched with vitamin P. An example of such drinks are Little Red Riding Hood, Apple, Bell, Blackcurrant, Forest Bouquet, Kherson.

Drink Little Red Riding Hood is prepared on pasteurized grape juice with the addition of ascorbic and sorbic acids, has a taste and aroma characteristic of fresh grapes. Similarly, an Apple drink is made from apple juice. The bell is prepared from lemon tincture with the addition of ascorbic acid. The Forest Bouquet recipe includes sugar, blueberry, cranberry and raspberry juice, ascorbic and citric acids, rum and pineapple essence. Along with vitamin C, beta-carotene (provitamin A) is also added to drinks in doses necessary for daily requirement organism. The most common of this group of drinks is the Golden Ball.

Drinks for diabetics contain dietary sorbitol and other sweeteners instead of sugar. For flavoring, lemon and orange tinctures are used, as well as flavors. Assortment: Pepsi Light, Orange, Cherry, Lemon, Citrus.

Dry carbonated drinks. Dry non-effervescent drinks are a dried and ground mixture of granulated sugar, extracts, flavorings, food acids and food colorings. They are produced in the form of tablets of 20 tons or powder. Assortment of non-effervescent dry drinks: Blackcurrant, Cranberry, Apple, Cherry.

Dry effervescent drinks are a mixture of sucrose, wine food acid, fragrance, sodium bicarbonate, color. Instead of sugar, sweeteners, fructose can be introduced. They are sold in the form of powders or tablets. .

In recent years, the assortment and quality of soft drinks have changed significantly. In accordance with STB 539-2006 "Non-Alcoholic Drinks. General Specifications", beverages are classified according to five criteria: saturation with carbon dioxide, mass fraction of solids, appearance, processing method, raw materials used.

Depending on the carbon dioxide saturation, drinks are made in two types:

carbonated;

non-carbonated.

Depending on the mass fraction of solids, drinks are made non-concentrated and concentrated. Drinks with a mass fraction of solids of 15% or more are concentrated drinks.

Depending on the appearance, drinks are:

transparent;

cloudy.

Depending on the processing method, drinks are made:

unpasteurized

pasteurized

with the use of a preservative

without the use of a preservative.

Depending on the raw materials used and the manufacturing technology, drinks are divided into groups:

juice drinks- drinks made with the addition of natural, alcoholized, concentrated juice or juice-containing base (base) and other components, except for artificial sweeteners (sweeteners), artificial flavors and artificial colors. The content of juice in the finished drink must be at least 5% of the total volume (in terms of natural juice). The range of these drinks is quite wide: Cherry, Pear, Pomegranate, Dogwood, Raspberry, Dawn;

fruit drinks- drinks made with the addition of juice and other ingredients, except for artificial sweeteners (sweeteners), artificial flavors and artificial colors. The content of juice in the finished drink must be at least 10% of the total volume, including juice of the same name with the name of the drink - at least 5% (in terms of natural juice). Known fruit drinks from lingonberries, cranberries, etc.;

plant-based drinks- drinks made on the basis of extracts or infusions of plant materials (plants, fruits, seeds, etc.) or concentrated bases, which include extracts or infusions of plant materials. Not the use of sweeteners (sweeteners), dyes and flavors is allowed. Assortment: "Sparkling", "Spicy Apple", "Tarragon", etc.;

drinks with sweeteners (sweeteners) - drinks made using sweeteners (sweeteners). Assortment: "Pinocchio", "Lichisty", "Lemon - Lime", etc.;

flavored drinks- drinks made on the basis of natural and identical natural flavors, essences, essential oils, etc. with the addition of various components. Assortment: "Ice tea with the aroma of wild berries", "Ice tea with the aroma of bergamot", "Cream - soda", "Wild berry", etc.

mineral water drinks- drinks made on the basis of mineral water with the addition of various components;

special purpose drinks- drinks for patients with diabetes and other diseases in accordance with the recommendations of the Ministry of Health of the Republic of Belarus. Assortment: "Pepsi Light", "Orange", "Cherry", "Lemon", "Citrus";

energetic drinks - drinks with a mass fraction of solids of 12% or more, made with the addition of micronutrients with a tonic effect, as well as vitamins, mineral elements (microelements), etc. Assortment: "Sayan", "Baikal", "Steppe", "Morning", "Cosmos", drinks of the "Cola" series (Coca-Cola, Pepsi-Cola, Spartak-Cola, Cola, etc.), etc.;

fortified drinks- drinks made with the content of vitamins in 100 g (cm 3) of the drink is not less than 5% of the daily requirement established by the Ministry of Health of the Republic of Belarus. Assortment: "Little Red Riding Hood", "Apple", "Bell", "Blackcurrant", "Forest Bouquet", etc.

fermentation kvass- drinks made by fermentation of grain, vegetable, fruit and berry and other vegetable raw materials. The use of sweeteners (sweeteners, etc.), dyes and flavors is not allowed. Assortment: "Kvass Peasant", "Kvass table", "Kvass Ostankinsky", etc.;

kvass drinks - drinks made on the basis of kvass wort concentrate, grain raw materials with the addition of various components. The content of kvass wort concentrate or grain raw extract must be at least 2% of the total volume. The use of artificial sweeteners (sweeteners), artificial flavors and artificial colors is not allowed. Assortment: "Vintage", "Rye", "Traditional", etc.

Characteristics of drinks.

In appearance, drinks must comply with the requirements specified in STB 539-2006 (table 2):

Table 2.

In terms of physical and chemical indicators, drinks must meet the requirements specified in Table 3.

Table 3

Name of indicator	Meaning
Mass fraction of solids, %	According to recipes
Acidity, cm 3 of a solution of sodium hydroxide with a concentration of 1 mol / dm, used for titration of 100 cm 3 of a drink, or pH
Mass fraction of carbon dioxide in carbonated drinks (except for those poured into metal cans), %, not less than
Mass fraction of carbon dioxide in carbonated drinks poured into metal cans, %, not less than
Pressure of carbon dioxide in a bottle at a temperature of 20 "C, kPa, not less than
Mass fraction of carbon dioxide in kvass drinks, %, not less than
Mass fraction of alcohol in fermented kvass,%, no more

The stability of concentrated drinks is shown in table 4.

Table 4

Processing method	Persistence, days
no preservatives	with preservative
Unpasteurized
pasteurized

The persistence of non-concentrated drinks is shown in table 5.

Table 5

Beverage group, processing method	Persistence, days
Carbonated drinks	Non-carbonated drinks
No preservative	With preservative	No preservative	With preservative
Drinks poured into consumer containers


Pasteurized drinks
Drinks in kegs

Other drinks are unpasteurized
Pasteurized drinks
Drinks poured into containers such as Tetra-Brik-Aseptic, Combi-Block-Aseptic, Pyut-Pak, in thermoplastic containers polymeric or combined materials
Pasteurized drinks
Drinks poured into transport containers
All drink groups

The microbiological indicators of drinks must also meet the requirements of SanPiN 11-63 RB 98. These indicators are shown in table 6.

2. Chemical composition, nutritional value, raw materials and production of soft drinks

4. Factors affecting quality, labeling, packaging and storage

Conclusion

Literature

Application

Introduction

Drinks of various nature, composition, organoleptic properties and production technologies, combined according to their purpose - to quench thirst and have a refreshing effect, are included in the non-alcoholic group. A characteristic feature of such drinks is high content they have water in them.

Since the human body is 75% water, to maintain water balance he should consume up to 3 liters of water per day, including in the form of soft drinks.

The production and consumption of soft drinks in our country is increasing from year to year. Along with the increase in production, its quality is improving, the assortment is expanding, the production of drinks based on natural juices is increasing, low-calorie and tonic drinks, drinks for diabetics are being produced. A special place in the production of soft drinks is occupied by bread kvass, the production of which is about 30% of the total volume.

The purpose of this work is to study the modern range and quality of soft drinks sold by store No. 4 "Mercury" of OAO "Prodtovary".

Tasks of this work:

give a description of the trading enterprise - store No. 4 "Mercury" of JSC "Food Goods";

to study the chemical composition, nutritional value, quality indicators of soft drinks;

get acquainted with the production of drinks;

consider modern classification soft drinks;

analyze the structure of the assortment and quality of drinks.

1. Feature commercial enterprise- JSC "Prodtovary" store number 4 "Mercury"

Shop No. 4 "Mercury" JSC "Prodtovary" is located on the first floor of a five-story building at the address. There is a public transport stop next to the store.

According to the commodity-industry basis, grocery store No. 4 "Mercury" of JSC "Prodtovary" is universal, because. it offers the buyer food products of all groups in a wide range.

Working hours - 8 00 - 23 30.

To ensure a rational trade and technological process, the store has an appropriate room. There are 2 trading floors with an area of 75 square meters, which occupy the largest share in the total area of the store. The layout of the trading floors ensures the free movement of the customer flow, the shortest movement of goods from the premises for storage and preparation of goods for sale to the places of their display and placement.

In this store, the buyer is provided Additional services: sale of hot drinks, juices, mineral water, sandwiches, etc. in a specially equipped cafeteria.

In the trading floor of the store, counters, tables, racks, slides, showcases, containers are used for displaying goods, displaying them and selling them to customers.

For the demonstration, sale and storage of perishable products, various types of refrigeration equipment are used: refrigerated counters, showcases, counters - showcases, refrigerated cabinets, prefabricated refrigerating chambers.

The sale of goods is carried out through the counter and through self-service.

Self-service trading floors have baskets, tongs and other equipment for the selection of goods by customers.

2. Chemical composition, nutritional value, raw materials and production of soft drinks

Soft drinks are designed to quench thirst, have a refreshing effect, and some have medicinal and dietary value.

The composition of solids in soft drinks is very diverse and depends both on the type of drink and its recipe. The refreshing effect of soft drinks is due to the carbon dioxide and organic acids they contain, added or formed during the preparation of drinks.

Many soft drinks have nutritional value, which is given to them, first of all, by sugars (fructose, glucose, sucrose, etc.) and polysaccharides (starch, inulin, etc.), physiological - minerals, vitamins and enzymes introduced into the composition of raw materials or obtained during the production process. Some of these drinks are therapeutic effect, for example: extractive drinks from wild rose, from infusions of medicinal herbs, mineral waters and drinks prepared on the basis of mineral waters.

The chemical composition of some soft drinks is presented in Table 1.

Table 1.

For the manufacture of beverages, the following raw materials are used, which must meet the requirements of the current technical regulatory legal acts (TNLA).

Water- must meet the requirements of SanPiN 10-124 RB 98 " Drinking water. Hygienic requirements for the quality of centralized drinking water supply systems. Quality control". In addition, taking into account the characteristics of the composition of soft drinks, additional requirements are imposed on water. Hardness and alkalinity should not exceed 1.5 mmol / dm 3. Water with excess alkalinity neutralizes acids added to drinks, which leads to their Hardness salts form poorly soluble compounds with beverage components, resulting in a precipitate.

Water used for the production of soft drinks, having a hardness of more than 6 mmol / dm 3, as well as other deviations in the composition, must be treated.

Sugar. For the preparation of soft drinks, granulated sugar, refined sugar or liquid sugar are used. Such sugar consists practically of chemically pure sucrose: from 99.55 to 99.9% on a dry basis. Refined sugar is sometimes tinted with ultramarine. With an excessive amount of this component in sugar syrup, hydrogen sulfide or poorly soluble decomposition products of ultramarine can form.

Sorbitol- sweetener, product of hydrogenation of glucose. In appearance - plates of a grayish-white color. The taste is sweet, with a pleasant cooling aftertaste. Mass fraction of moisture - no more than 5%, mass fraction of sorbitol, in terms of dry matter, not less than 39%. In terms of energy value, sorbitol is equal to sugar (3.4 kcal / g). The sweetness of sorbitol is 0.6 units of the sweetness of sucrose, taken as a conventional unit. Easily soluble in water.

Xylitol - sweetener. Appearance - white crystals, sweet taste, odorless. The mass fraction of moisture is not more than 1.5% for the highest grade and 2.0% for grade 1, the mass fraction of reducing substances in terms of dry matter is not more than 0.08%. The sweetness is approximately equal to the sweetness of glucose. Energy value - 4 kcal / g.

Recently, low-calorie drinks have become very popular, in which sugar, which determines their energy value, is replaced by non-caloric compounds that have a sweet taste, the intensity of which is many times greater than the sweetness of sucrose, taken as a conventional unit. Most often used:

aspartame. Sweetness is 200 units. Its disadvantage is low stability in solutions, which depends on pH and temperature. The half-life at pH 4.2 and a temperature of 25°C is 260 days. The value of permissible daily intake (ADI) - up to 7.5 mg / kg of body weight;

saccharin. Sweetness - 300 units. Usually used in the form of sodium salt, the sweetness of which is 500 units. Potassium and calcium salts of saccharin may be used. DSP-2.5 mg/kg body weight. Saccharin solutions have a specific "metallic" aftertaste;

sodium and potassium cyclamates. Sweetness 30 units Resistant to high temperature processing. DSP - 11 mg/kg of body weight;

acesulfame potassium. Sweetness is 200 units. DSP - 15 mg/kg of body weight;

trichlorogalactosucrose - a derivative of sucrose, but 600 times sweeter than it. DSP - 15 mg/kg of body weight.

Fruit and berry semi-finished products. This type of raw material taste features drinks. In non-alcoholic production use various products processing of fruits and berries.

Natural fruit and berry juices. The color of the juices should be the same as that of the fruits and berries from which they are made, the taste and smell should be natural, well pronounced, without foreign taste and smell.

Alcoholic fruit juices. Appearance - transparent liquid without sediment. The taste, color and aroma are the same as those of the fruits and berries from which they are made. The volume fraction of alcohol is 16%. Alcohol is added as a preservative. In the process of technology, it is removed.

Fermented-alcoholized fruit and berry juices - are made by alcoholic fermentation of juice of fresh fruits and berries or juice obtained from fermented pulp, followed by the introduction of rectified alcohol. Fruit and berry fermented-alcoholized juices should be without extraneous tones, the volume fraction of ethyl alcohol is 16.0 ± 0.3%.

Concentrated fruit and berry juices - grape, cranberry and apple. Appearance - thick, almost transparent liquid. Taste and smell - natural, close to the juices from which the concentrate is made, without foreign taste and smell. Mass fraction of solids for apple and grape 70%, for cranberry 54%. Concentrated juices are also imported, they are usually supplied together with a juice flavor concentrate. Before use, they are mixed in a ratio of 200: 1.

Fruit and berry extracts. Appearance - transparent liquid without sediment after settling for 2 hours. Rowan, blueberry, pomegranate, blueberry, plum, and blackcurrant extracts may be opaque. Taste and smell - characteristic of the juices from which the extract is made, without foreign taste and smell. Color - close to the color of natural juices from which the extract is made, for 1 grade a darker color is allowed. Mass fraction of solids, not less: for grape - 62%; cranberry - 54%; blackcurrant - 44%; the rest - 57%.

Natural fruit and berry syrups are made by boiling with sugar natural, canned, concentrated and diffusion fruit and berry juices, sterilized and unsterilized. In appearance, it is a syrupy liquid without sediment. Syrups from citrus fruits are an opaque liquid. The taste is sweet or sour-sweet, with the aroma of the corresponding juices from which the syrup is made, without foreign taste and smell. Color - close to the natural color of the juices from which the syrup is made. Mass fraction of solids - not less than 68-70%.

Grape wines and wine materials. In addition to grape wines, processed wine materials are used to make soft drinks. Processed grape wine materials must have a taste and aroma characteristic of this name of wine material, without extraneous tones in taste and bouquet.

Food acids. Ascorbic acid is used to fortify drinks, the rest - to give drinks a certain sour taste.

Citric acid. Mass fraction of citric acid is not less than 99.5%.

Orthophosphoric acid brand A-food. In appearance - a syrupy solution of sour taste, odorless, with a mass fraction phosphoric acid not less than 73.0%.

Ascorbic acid - it is a homogeneous crystalline powder of white color, odorless, sour taste, mass fraction of moisture is not more than 0.1%, ascorbic acid is not less than 99.0%.

lactic acid produced in 40% concentration of 3 grades, mass fraction of lactic acid is not less than 35-37.5%. It is obtained biochemically, by fermentation of carbohydrate-containing raw materials with lactic acid bacteria. Used in the production of beverages on grain raw materials.

Carbon dioxide. Depending on temperature and pressure, CO 2 can be in gaseous, liquid and solid states. It is a colorless inert gas or odorless liquid, the volume fraction of CO 2 is not less than 98.8%. It should not contain impurities of glycerin, carbon monoxide, hydrogen sulfide. In non-alcoholic production, mainly liquid CO 2 is used.

Dyes - used for coloring soft drinks. They are divided into natural and synthetic. Natural food dyes include color, eno dye, safflower yellow, dyes from elderberries, pomace of blueberries, dogwood, cherries and other fruits and berries, as well as root crops. Synthetic dyes include tartrazine F and indigo carmine.

Color- a solution of burnt sugar. In appearance, it is a thick liquid of dark brown color, bitter taste, with a mass fraction of solids of 70.0 ± 2%, acids, in terms of citric acid, - not less than 0.8%.

Eno dye - obtained from pomace of red grapes. The main coloring matter is enin, belonging to the group of anthocyanins. Infusion of pomace is carried out in water or 1% solution of HC1 for 12-20 hours. The resulting infusion is filtered and evaporated. It is a dark garnet-colored liquid, without sediment and turbidity. Taste and smell - slightly expressed wine, sour. It dissolves well in water. Mass fraction of solids - not less than 30.0%.

indigo carmine- obtained by sulfitation of the organic indigo dye, followed by neutralization. In appearance - a bluish-black non-separating paste, mass fraction of dry residue - not less than 45%, dye - not less than 22.5%.

Tartrazine F - orange-yellow powder, tasteless and odorless. Mass fraction of dye - not less than 85%. In terms of physicochemical and organoleptic parameters, it must comply with the requirements of the current NTD.

Dyes natural food. Depending on the type of raw material used, they are produced in concentrated or powder form. Concentrated: elderberry, cherry, grape, blackberry, blueberry, chokeberry-rowanberry, blackcurrant, phytolacca; powdered - beet. In appearance, concentrated - thick syrupy liquid, sweet-sour and slightly sour taste; powdery - intense red or dark red. Mass fraction of solids, depending on the name - 35-68%.

Beet powder dye represents beetroot juice, dehydrated by freeze drying. In appearance - free-flowing fine powder from red to maroon color, with a mass fraction of moisture not more than 4%.

aromatic substances. Infusions, extracts, essences, solutions of fragrant substances are used, which, depending on the method of preparation, are divided into those made from vegetable raw materials, made from synthetic fragrant substances, as well as combined, obtained from a mixture of natural and synthetic fragrant substances.

Synthetic essences are alcoholic solutions of fragrant substances. Use orange, pear, "cream soda", lemon and other synthetic essences.

Citrus alcohol infusions. For the preparation of soft drinks, lemon, orange, tangerine and grapefruit infusions are used. They are made by extracting the essential oil with a water-alcohol solution from the peel of a lemon, orange, grapefruit or mandarin peel. The taste and aroma are pronounced, characteristic of the corresponding fruits, light yellow in color, the volume fraction of alcohol is 65%.

Alcoholic infusions from vegetable raw materials. As vegetable raw materials for infusions, juniper fruits, wormwood, licorice root, sumac, yarrow, green and black tea, rye malt, galangal root and rosea rhodiola are used. In appearance, it is a clear liquid without foreign inclusions. Taste, aroma, color - peculiar to raw materials. The volume fraction of alcohol for the infusion of juniper, wormwood, yarrow - 40.3%, for licorice root, green and black tea - 19.4%, rye malt and galangal root - 59.3%, for Rhodiola rosea - 39%.

Alcohol infusions tarragon and mint ( from fresh tarragon leaves and peppermint). Appearance - transparent liquid without sediment and suspended particles. The taste and aroma are characteristic of the raw materials from which the infusions are made. The volume fraction of alcohol is 60.6%.

Coffee infusion - transparent dark brown liquid with a characteristic smell of coffee, bitter taste without foreign aftertastes. Mass fraction of alcohol - not less than 42%.

Kvass wort concentrate- a product obtained by mashing with water rye and barley malt, rye or corn flour, or freshly germinated stewed (fermented) rye malt with the addition rye flour and enzyme preparations, followed by clarification, thickening of the resulting wort in a vacuum apparatus and heat treatment of the product. It is also used for the preparation of kvass concentrates. It is a dark brown viscous liquid in appearance. sweet and sour taste, with slightly pronounced bitterness, with aroma rye bread, highly soluble in water, having a mass fraction of solids of 70 ± 2% and a titratable acidity of 16-40 cm 3 of a NaOH solution with a concentration of 1.0 mol / dm 3 per 100 g of concentrate,

In small industries, kvass bread or dry kvass is used as a raw material.

Kvass rye bread used in production bread kvass using the infusion method of obtaining the wort. Kvass bread is baked from a mixture of rye and barley malt, rye flour, water, without yeast and sourdough. The taste is sweet and sour, characteristic of rye bread, without a bitter aftertaste, with a pronounced aroma, without signs of mustiness, moldiness and other foreign odors. Color - dark brown. Mass fraction of moisture 40%, water-soluble substances - 52.0%. The loaves are baked using a special technology that ensures intensive accumulation of melanoidins, which give the loaves a dark brown color and the aroma of rye bread.

Dry bread kvass - semi-finished product for making bread kvass at home and for industrial production kvass infusion. It is obtained from crackers of specially baked bread. In appearance - coarse flour with a taste characteristic of rye custard bread, brown with a reddish tint, with a pronounced aroma, without signs of mustiness, moldiness and other foreign odors, with a mass fraction of moisture 10%; mass fraction of water-soluble substances - not less than 49%.

Production of carbonated soft drinks includes the following main stages - sugar syrup cooking, blending syrup preparation, carbonated water preparation, blending and bottling. principled technology system shown in Fig.1.

When using the synchronous-mixing method of bottling, first the blend syrup is mixed with deaerated water, and then the resulting water-blend mixture is subjected to cooling and saturation with carbon dioxide.

Sugar syrup is prepared mainly in a hot way. Sugar is dissolved in water and boiled for 30 minutes, then the resulting syrup is cooled. cold way- dissolving sugar without heating and filtering the syrup. The mass fraction of solids in the syrup should be 60-65%. After filtration, the sugar syrup is cooled in heat exchangers with brine or cold water up to a temperature of 10-20°C.

When sugar syrup is cooked in the presence of acids contained in fruit and berry juices and wines, citric acid, sucrose is inverted with the formation invert sugar- mixtures of glucose and fructose. Along with invert sugar, a product of a deeper breakdown of sugars, hydroxymethylfurfural, is formed, the content of which is regulated by health authorities (0.1 g in 1 dm 3 of a drink).

Kohler is obtained by heating sugar containing 1-2% water to a melting point (160-165°C). When exposed to these conditions, dehydration of sucrose occurs. As a result, sugar acquires a dark brown color. Kohler is diluted with hot water to a mass fraction of solids of 70 ± 2% and cooled.

Blended syrup is prepared by mixing sugar syrup with all the components of the drink, with the exception of carbonated water, or by boiling a fruit and berry semi-finished product with sugar. Blending syrups are prepared in a cold, hot or semi-hot way.

When preparing blended syrup in a cold way, all semi-finished products are put into a blending vat with stirring in a certain sequence according to the principle: from less to more aromatic types of raw materials. All semi-finished products are thoroughly mixed and filtered until completely transparent. Blending syrups for drinks are prepared in a cold way on citrus infusions, concentrates, compositions, aromatic infusions and essences.

Semi-hot and hot methods are used if the composition of the blended syrup includes juices and wines, for their dealcoholization and evaporation. 50% (semi-hot method) or 100% (hot) of the prescription amount of fruit and berry juices or wine are added to the syrup boiler, they are heated and the entire amount of sugar is added, boiled for 30 minutes, the resulting foam is removed, then the syrup is filtered while hot and cooled to a temperature of 20°C. When blending, the remaining components of the blending syrup are added to the resulting product. The blend is thoroughly mixed and organoleptic and physico-chemical parameters are checked.

Fig.1. Technological scheme for the production of carbonated drinks

When preparing syrups on fruit juices, sucrose is inverted due to the acids they contain. The finished blend is cooled to a temperature of 10°C, kept for 2-4 hours and transferred for bottling.

Bottling of drinks can be carried out in two ways: by dosing the blended syrup into bottles, followed by topping up with carbonated water; saturation of a mixture of deaerated water and blended syrup with carbon dioxide, followed by bottling the finished drink into bottles. Saturation of water with carbon dioxide is carried out in saturators, and drinks - in synchronous mixing plants. The water is pre-filtered, softened if necessary and undergoes other types of treatment.

Before saturation with CO 2, the water is cooled to 2-4°C and deaerated, i.e. remove dissolved gases that interfere with the introduction of carbon dioxide. Mass fraction of CO 2 in drinks 0.2-0.5%.

Bottles filled with a drink undergo rejection, labeling and are stored in a warehouse at a temperature not exceeding 12 ° C until sale.

Non-carbonated drinks after mixing the blended syrup with water are poured cold or hot without saturation with carbon dioxide. Hot filling is carried out at a temperature of 80-85°C.

Kvass production. The main stages of kvass production: obtaining kvass wort; fermentation of kvass wort; kvass blending; pouring kvass.

At factories, kvass wort is obtained by infusion method from kvass rye bread or dry kvass by extraction with hot water or from kvass wort concentrate by dissolving to the required mass fraction of solids.

When preparing kvass wort from kvass wort concentrate, it is added in an amount of 70% of that provided for in the recipe, diluted with water at a temperature of 30-35 ° C by 2-2.5 times. The remaining 30% of KKS is used at the stage of blending fermented kvass.

Kvass wort is fermented using a combined starter, which consists of kvass yeast of race M and lactic acid bacteria of races 11 and 13, in a fermentation or fermentation-blending apparatus. After pumping the wort into the fermenter, 25% sugar (of the prescription amount) is added to it in the form of sugar syrup at a temperature of 25°C and mixed thoroughly. The mass fraction of solids in the wort for bread kvass should be at least 2.5%, for okroshka - 1.6 . Then, a pre-prepared combined starter culture from pure cultural leaven yeast and lactic acid bacteria is introduced in an amount of 2-4% by volume of the wort.

Yeast and lactic acid bacteria work together to form ethanol, lactic, acetic acids, CO 2 , a number of aromatic products that give kvass a specific taste and aroma.

Pressed baker's yeast can also be used for fermentation, but the quality of kvass deteriorates. Their consumption is 0.15 kg / 100 gave kvass. You can also use beer, wine yeast.

Fermentation of kvass wort is carried out at a temperature of 25-28°C until the mass fraction of solids decreases by 1.0% and the acidity reaches 2.0-2.5 cm 3 of a NaOH solution with a concentration of 1 mol/dm 3 per 100 cm 3 of kvass. The average duration is 16-18 hours. At the end of fermentation, kvass is cooled to 6°C, while the yeast settles to the bottom of the apparatus, they are not reused. Kvass is pumped into a blending apparatus or blended directly in a fermentation-blending apparatus.

Fermented kvass is blended by adding the remaining 75% sugar in the form of sugar syrup, 30% KKS and, if necessary, color. The blend is thoroughly mixed with a stirrer or carbon dioxide to reduce the loss of CO 2 . After checking the main quality indicators, they are transferred for bottling.

In the production of bread kvass for hot shops, the calculated amount of ascorbic acid, calcium chloride, potassium phosphate and sodium chloride in the form of aqueous solutions is added to the fermented kvass during blending.

Kvass is poured into tank trucks and barrels. The temperature of kvass during bottling should not exceed 12°C.

3. Characteristics of the modern assortment and classification of soft drinks

Depending on the carbon dioxide saturation, drinks are made in two types:

carbonated;

non-carbonated.

Depending on the mass fraction of solids, drinks are made non-concentrated and concentrated. Drinks with a mass fraction of solids of 15% or more are concentrated drinks.

Depending on the appearance, drinks are:

transparent;

cloudy.

Depending on the processing method, drinks are made:

unpasteurized

pasteurized

with the use of a preservative

without the use of a preservative.

Depending on the raw materials used and the manufacturing technology, drinks are divided into groups:

plant-based drinks- drinks made on the basis of extracts or infusions of plant materials (plants, fruits, seeds, etc.) or concentrated bases, which include extracts or infusions of plant materials. The use of sweeteners (sweeteners), dyes and flavors is not allowed. Assortment: "Sparkling", "Spicy Apple", "Tarragon", etc.;

drinks with sweeteners (sweeteners) - drinks made using sweeteners (sweeteners). Assortment: "Pinocchio", "Lichisty", "Lemon - Lime", etc.;

mineral water drinks- drinks made on the basis of mineral water with the addition of various components;

kvass drinks- drinks made on the basis of kvass wort concentrate, grain raw materials with the addition of various components. The content of kvass wort concentrate or grain raw extract must be at least 2% of the total volume. The use of artificial sweeteners (sweeteners), artificial flavors and artificial colors is not allowed. Assortment: "Vintage", "Rye", "Traditional", etc.

Characteristics of drinks.

In appearance, drinks must comply with the requirements specified in STB 539-2006 (table 2):

Table 2.

In terms of physical and chemical indicators, drinks must meet the requirements specified in Table 3.

Table 3

Name of indicator	Meaning
Mass fraction of solids, %	According to recipes
Acidity, cm 3 of a solution of sodium hydroxide with a concentration of 1 mol / dm, used for titration of 100 cm 3 of a drink, or pH	According to recipes
Mass fraction of carbon dioxide in carbonated drinks (except for those poured into metal cans), %, not less than
Mass fraction of carbon dioxide in carbonated drinks poured into metal cans, %, not less than
Pressure of carbon dioxide in a bottle at a temperature of 20 "C, kPa, not less than	150
Mass fraction of carbon dioxide in kvass drinks, %, not less than	0,3
Mass fraction of alcohol in fermented kvass,%, no more	1,2

The stability of concentrated drinks is shown in table 4.

Table 4

Processing method	Persistence, days
Processing method	no preservatives	with preservative
Unpasteurized	30-60	60-90
pasteurized	60-90	90-120

The persistence of non-concentrated drinks is shown in table 5.

Table 5

Beverage group, processing method	Persistence, days
	Carbonated drinks		Non-carbonated drinks
	No preservative	With preservative	No preservative	With preservative
Drinks poured into consumer containers

	7-30	30-60	7-30	30-60
Pasteurized drinks	30-60	60-90	30-60	60-90
Drinks in kegs
Juice-containing drinks, fruit drinks, drinks based on vegetable raw materials, unpasteurized
Other drinks are unpasteurized	7-30	30-60	4-10	30-60
Pasteurized drinks	30-60	60-90	30-60	60-90
Drinks poured into containers such as Tetra-Brik-Aseptic, Combi-Block-Aseptic, Pyut-Pak, in thermoplastic containers polymeric or combined materials
Pasteurized drinks	-	-	90-180	180-270
Drinks poured into transport containers
All drink groups	-	-	2-5	-

The microbiological indicators of drinks must also meet the requirements of SanPiN 11-63 RB 98. These indicators are shown in table 6.

Table 6

4. Factors affecting quality, labeling, packaging and storage

The quality of food products is influenced by various factors. The process of product quality formation begins with the development of regulatory documentation. The stricter the requirements for product quality indicators, the higher it is. At this stage, new requirements for soft drinks have been introduced, which are set out in STB 539-2006 "Non-alcoholic drinks. General specifications".

The quality of the product is greatly influenced by the type and quality of raw materials, semi-finished products and materials, as well as the perfection of technological equipment and technological processes. Quality finished product to a large extent depends on the quality of labor, i.e. from the qualifications, experience and skill of production workers. The formation of the quality of goods continues in the warehouses for their storage, transportation and sale. For most goods at these stages, the task is to preserve their quantity and quality while ensuring optimal modes of storage, transportation and sale.

Marking. Information is applied in the form of text, digital, color and symbols on consumer packaging, labels, back labels, collars, labels, corks.

Labeling of consumer containers and kegs must be carried out in accordance with the requirements of STB 1100 - 98 "Food products. Information for consumers. General requirements" indicating:

manufacturer's trademark (if any);

drink name,

drink type;

drink group,

the composition of the drink;

date of manufacture and expiration date;

storage conditions;

nominal volume, l (dm 3);

nutritional value of 100 g of drink;

conformity assessment information:

bar identification code;

In the manufacture of drinks on sweeteners, on flavors, information on indications for use and contraindications for certain types of diseases (if any) is applied to the label.

In the manufacture of drinks for special purposes, recommendations for use are applied to the label.

In the manufacture of drinks containing caffeine in an amount exceeding 150 mg / l, and (or) tonic components from medicinal plants, the inscription is applied to the label: "Not recommended for use by children under the age of 18, during pregnancy and lactation, as well as by persons suffering from increased nervous excitability, insomnia, arterial hypertension, angina pectoris, glaucoma, severe atherosclerosis."

In the manufacture of fortified drinks, information about the amount of vitamins added to the drink is applied to the label.

Marking of transport containers and containers - equipment with the application of handling signs "Fragile, Caution", "Top" and indicating:

name and location (legal address, including country) of the manufacturer;

the name of the drink;

drink type;

date of manufacture and expiration date;

storage conditions;

nominal volume in a unit of consumer packaging, l (dm 3);

the number of units of consumer packaging in a unit of transport packaging (for boxes);

designation of the normative document in accordance with which the product is manufactured and can be identified.

Package. Non-alcoholic drinks are allowed to be bottled in:

glass bottles;

bottles, jars, disposable containers made of polymeric materials. PET bottles, jars, containers must be made of polyethylene terephthalate;

metal cans, which must be made of stainless steel or food aluminum;

reusable metal containers - kegs. Kegs must be made of stainless steel.

tanks.

Glass bottles, PET bottles, jars, containers for bottling fortified drinks should be brown or green.

Nominal volume glass bottles, PET bottles, cans for bottling energy drinks should be no more than 0.5 dm 3.

It is allowed to pour drinks into other types of containers according to TNLA and (or) approved for contact with food products by the Ministry of Health of the Republic of Belarus.

Glass bottles are sealed with a crown cork, polyethylene or cork stopper and other closures according to TNLA.

A muzzle is put on a polyethylene or cork stopper. There should be a metal cap between the cork and the muzzle. It is allowed to use lithographed and embossed crown caps.

PET bottles are sealed with polymer caps or other closures according to TNLA.

Banks, metal cans are sealed with food-grade aluminum lids or other closures.

The containers are sealed with food-grade aluminum lids or other closures according to TNLA.

Kegs must be airtight after filling.

Tanks after filling must be tightly closed and sealed

It is allowed to use other closures according to TNLA and (or) approved for contact with food products by the Ministry of Health of the Republic of Belarus.

Glass bottles are placed in corrugated cardboard boxes, equipment containers, wire, metal, plastic boxes and metal folding box pallets.

Glass bottles, PET bottles, metal cans and jars are allowed to be packed in artistically designed souvenir boxes, in polyethylene shrink film without gaskets, on trays or gaskets made of corrugated cardboard or cardboard.

If necessary, products packed in shrink film are formed into shipping bags on flat pallets.

Transport and consumer packaging should ensure the quality, safety and safety of the product during its manufacture, transportation, storage and sale.

Soft drinks store in darkened, ventilated, odor-free rooms.

Temperature of storage of drinks - from 0 °C to 22 °C.

5. Analysis of the structure of the range and quality of soft drinks

Assortment is a set of goods united according to some attribute. The assortment can be trade (a set of goods in a store), production (a list of goods produced by individual enterprises), a specific product group (a set of different types and varieties of goods in this group).

The structure of the assortment is characterized by the specific share of each type and / or product name in the general set.

In the store, the assortment structure should be the most rational in order to fully meet the needs of the population. To this end, in this paper it will be interesting to consider the structure of the range of soft drinks sold by store No. 4 "Mercury" of JSC "Prodtovary" according to the following classification criteria:

saturation with carbon dioxide;

by groups;

by nominal volume;

by the number of products sold.

When studying the range of soft drinks, it was found that all of the drinks presented for sale are carbonated.

The structure of the assortment of non-alcoholic carbonated drinks by groups

Conclusion: largest specific gravity among non-alcoholic carbonated

drinks sold by store No. 4 "Mercury" of OAO "Prodtovary" are occupied by flavored drinks - 34.6%; drinks with sweeteners - 30.8%. In a small assortment, kvass drinks are offered (specific gravity - 11.5%), juice-containing drinks, on vegetable raw materials, special purposes (the specific gravity of each is 7.7%).

On the shelves of the store there is no assortment of non-alcoholic drinks of such groups as fortified, energy drinks, fruit drinks, fermented kvass, drinks on mineral waters.

Table 8

Structure of the range of non-alcoholic carbonated drinks by nominal volume

Conclusion: if we analyze this table, then the largest share is made up of drinks bottled in PET bottles with a nominal volume of 1.0 l (26.9%), 1.5 l (24.3%), which is explained by the greatest demand for these drinks (respectively 32.2% and 28.9%).

Drinks bottled in 2.0l bottles are in the least demand; 0.5l; 0.25 l.

Table 9

The structure of the assortment of non-alcoholic carbonated drinks, which were sold in store No. 4 "Mercury" of JSC "Prodtovary" in February 2007

Name	Number of drinks sold, bottles	Share in assortment, %
"Fanta Orange". Manufacturer - IP "Coca - Cola Beverages - Belarus"
"Multifruit", t. m. "Darida" Manufacturer - UCHP "Darida"	743	2,6
"Vanilla Coca-Cola". The manufacturer is IP Coca-Cola Beverages-Belarus.		7,7
"Tarhun", t. m. "Triple".		5,6
Cola Jazz.	1315	4,7
Kiwi Flavor. Manufacturer - TPRUP "Zheldorservis"	603	2,2
"Kiss-Cola".	1288	4,6
"Cream - Soda", t. m. "Olympus". Manufacturer - OOO "Marketing - Center"	1257	4,5
Pepsi Light. Manufacturer - LLC "Pepsi Bottling Group", St. Petersburg	1965	7,0
"Aqua Dew. Lemonade". Manufacturer - TPRUP "Zheldorservis"	950	3,4
"Cream - soda", m. "Santa".	1008	3,6
"Taste of childhood. Duchesse", Manufacturer - JSC "Brest Pivo"	890	3,2
"Aqua Dew" with cherry flavor Manufacturer - TPRUP "Zheldorservis"	615
1	2	3
"Santa crystal" with the aroma of "Banana". Manufacturer - JV "Santa Bremor" LLC	605	2,2
"Santa" with "Orange" flavor. Manufacturer - JV "Santa Bremor" LLC	749	2,7
"Ice tea" with the aroma of wild berries.	1200	4,3
"Ice tea" with caramel aroma. Manufacturer - Branch of the Pruzhany regional district association "Combine of the cooperative industry"	1005	3,6
"Iris" Manufacturer - Branch of the Pruzhany regional district association "Combine of the cooperative industry"	415	1,5
"TOP" with Cranberry flavor. Manufacturer - JV "Santa Bremor" LLC	810	2,9
"TOP" with "Carambola" flavor. Manufacturer - JV "Santa Bremor" LLC	900	3,2
"Weinian spring - apple aroma". Manufacturer - Veinyansky Rodnik Plant LLC, Republic of Belarus	646	2,3
"Vita Fruit" with barberry aroma. Manufacturer - JSC "Brest Pivo"	1100	3,9
"Vita Fruit" with lemon and mint aroma. Manufacturer - JSC "Brest Pivo"	856	3,1
Manufacturer - JV Aquatriple LLC	1300	4,6
"Kvass Rye", t. m. "Bratina" The manufacturer is Kvas-Prom LLC, Russian Federation, Moscow.	1250	4,5
Kvass "Vintage" Manufacturer - CJSC Virtek, Russia	970	3,5
Total	27950	100

Conclusion: The largest share among the sold products is occupied by drinks: Vanilla Coca-Cola (7.7%), Pepsi Light (7.0%), Fanta Orange (6.4%).

These drinks are enjoyed high demand, especially among young people, the explanation for this is advertising and all kinds of promotions that the Coca-Cola company conducts.

The product range is characterized by the following main indicators: breadth, completeness, depth, sustainability and novelty.

1. Range breadth is determined by the number of commodity groups, types, varieties and names of goods of homogeneous and heterogeneous groups. Estimated by the latitude factor:

K w \u003d W d / W b x 100%, where

Ш d - the actual number of groups, types, varieties, names of goods available;

Wb - latitude taken as a basis for comparison.

In our case, W d = 26 varieties (table 7). As a base latitude, we take the number of soft drinks, the maximum possible in the implementation of this store: Wb = 36.

Then K w \u003d 26/36 x 100 \u003d 72.2%

Conclusion: the coefficient of breadth of the range of non-alcoholic beverages in store No. 4 of Prodtovary JSC is 72.2%, which indicates a fairly good saturation of the store with this product.

2. Completeness of the range- compliance of the actual availability of types of goods with the developed list and existing needs. The completeness of the assortment is characterized by the coefficient of completeness of the assortment:

K p \u003d P d / P b x100%, where

P d - the actual number of types of goods available for sale;

P b - the number of species provided for by the assortment list, supply contract, standards, etc.

According to Table 7, the actual number of soft drink groups available for sale is 6, i.e. P d \u003d 6.

In accordance with STB 659-2006, 11 groups of soft drinks are provided, i.e. P b \u003d 11.

Then K p \u003d 6/11 x 100 \u003d 54.5%.

Conclusion: the assortment completeness ratio is 54.5%, which indicates an incomplete assortment of soft drinks. The consumer's ability to choose different types of drinks is reduced. It is necessary to increase the completeness of the assortment by saturating the counters with such drinks as fermented kvass, mineral water drinks, fortified drinks, etc.

3. Assortment depth is determined by the number of varieties of goods for each item. Assortment depth factor

K g \u003d G d / G b x 100%, where

G d - the actual number of varieties of goods available for sale;

G b - the number of varieties provided for by the assortment list, the terms of the contract, etc.

Calculate the depth of drinks depending on the nominal volume of PET bottles (Gb = 5):

Conclusion: a more complete range of non-alcoholic beverages is presented, such groups as drinks with flavors (K g = 100%), sweeteners (K g = 80%), juice-containing drinks (K g = 60%).

4. The novelty of the range - the ability of a set of products to meet changing needs with new products. Novelty is characterized by a real update - the number of new products in the general list (N) and the degree of update (K n), which is expressed through the ratio of the number of new products to the total number of product names (or actual breadth).

In store No. 4 "Mercury" JSC "Prodtovary" new types of drinks are kvass "Vintage" and "Kvass Rye", i.e. H = 2.

Then the coefficient of novelty is: K n \u003d H / W d x 100% \u003d 2/26 x 100 \u003d 7.7%.

5. Assortment stability - the ability of a set of goods to satisfy the demand for the same goods. Stability coefficient (K y) - the ratio of the number of types, varieties and names of goods that are in steady demand from the consumer (U) to the total number of types, varieties and names of goods of the same homogeneous groups (W d).

The following drinks are in steady demand among consumers:

"Fanta Orange";

"Vanilla Coca - Cola";

"Tarhun", t. m. "Triple";

"Cola - Jazz";

"Kiss - Cola";

"Cream - Soda",

"Pepsi Light";

"Ice tea" with the aroma of wild berries;

"Kvass Boyarsky", t. m. "Triple",

"Kvass Rye".

Thus, Y \u003d 10. K y \u003d 10/26 x 100 \u003d 38.5%.

Conclusion: the stability coefficient is 38.5%. This small figure can be explained by "conservatism" in the taste and habits of consumers. After evaluating a certain name of the drink, the consumer does not change his preferences for a long time.

Analysis of the quality of soft drinks we will carry out the organoleptic method, which is based on determining the quality of goods using the senses - sight, smell, taste, touch.

The organoleptic assessment of the quality of soft drinks is carried out according to a 25-point system according to the following quality indicators: transparency, color, appearance- from 1 to 7 points; taste and aroma - from 6 to 12 points; saturation of CO 2 - from 2 to 6 points (table 10).

Table 10

Index	Grade
Index	"Great"	"Fine"	"Satisfied"	"Unsatisfactory"
Transparency	Corresponds to TNLA	Corresponds to TNLA	Corresponds to TNLA	Does not comply with TNLA
Color, appearance	7	5	4	1
Taste, aroma	(full, pronounced, peculiar to the drink)	(good, peculiar to drink)	(incomplete taste, weak aroma)	(poorly pronounced taste, unusual aroma)
CO 2 saturation	(profuse vesicles, slight tingling on the tongue, long-term release of CO 2, bubble play)	(abundant, but short-term weak tingling, foaming)	(short release of CO 2, slight taste of CO 2)	(not felt)

The highest score for transparency is given to drinks that are transparent with a sheen. In the absence of gloss, the score is reduced to 5 points. Taste and aroma are evaluated with the highest score (10) in the case when the drink has a characteristic, full taste and a strongly pronounced aroma, characteristic of this drink. The highest score (6) for saturation of CO 2 drink is evaluated with abundant and prolonged release of carbon dioxide after pouring into a glass, a slight tingling sensation on the tongue. With abundant, but short-term release of carbon dioxide, the score is reduced by 1 point. By the sum of points, the quality of soft drinks is evaluated as follows: "excellent" - 23-25 points; "good" - 19-22 points; "satisfactory" - 15-18 points; "unsatisfactory" - below 15 points. The quality of kvass is assessed by tasting according to a 19-point system. During tasting, taste, aroma, color, appearance, sharpness are analyzed. Kvass of excellent quality has a score of 19-17 points; good - 16-14 points; satisfactory - 13-10 and poor - below 10 points. The highest score for assessing taste and aroma is 12; color and appearance - 7. Sharpness characterizes the content of carbon dioxide.

The overall scoring system for soft drinks is presented in Table 11.

Table 11

As analyzed samples, we will consider:

1. Non-alcoholic carbonated drink "Vanilla Coca-Cola". Manufacturer - IP "Coca - Cola Beverages - Belarus", PET bottle - 1/1.0l.

2. Non-alcoholic carbonated drink "Fanta Orange". Manufacturer - IP "Coca - Cola Beverages - Belarus", PET bottle - 1/1.0l.

3. "Cola - Jazz". Manufacturer - TPRUP "Zheldorservis", PET bottle - 1/1.5l.

4. "Ice tea" with the aroma of wild berries. Producer - Branch of the Pruzhany district trade union "Combine of the cooperative industry", PET bottle - 1/1.5l.

5. "Weinian spring - apple flavor". Manufacturer - "Plant "Veinyansky spring" LLC, Republic of Belarus, PET bottle - 1/0.5l.

1. Non-alcoholic carbonated drink "Vanilla Coca-Cola"

2. Non-alcoholic carbonated drink "Fanta Orange"

3. Non-alcoholic carbonated drink "Cola Jazz",

4. Non-alcoholic carbonated drink "Ice tea" with the aroma of wild berries

4. Non-alcoholic carbonated drink "Veinyansky Spring - apple flavor".

Conclusion: after analyzing the data of the tables, we can conclude that, in general, the samples studied in terms of organoleptic indicators are of excellent and good quality.

Conclusion

In this work, an analysis was made of the structure of the range of soft drinks and their quality in terms of organoleptic indicators.

When analyzing the structure of the assortment of non-alcoholic drinks sold by store No. 4 "Mercury" of JSC "Food Goods", it was established:

the coefficient of breadth of the range of soft drinks is 72.2%, which indicates a fairly good saturation of the store with this product;

the assortment completeness ratio is 54.5%, which indicates an incomplete assortment of soft drinks. The consumer's ability to choose different types of drinks is reduced. It is necessary to increase the completeness of the assortment by saturating the counters with such drinks as fermented kvass, mineral water drinks, fortified drinks, etc.

the range of non-alcoholic drinks is more fully represented, such groups as drinks with flavors (Kg = 100%), sweeteners (Kg = 80%), juice-containing drinks (Kg = 60%);

novelty ratio is 7.7%;

the stability coefficient is 38.5%. This small figure can be explained by "conservatism" in the taste and habits of consumers. After evaluating a certain name of the drink, the consumer does not change his preferences for a long time.

When analyzing the quality of soft drinks, it was found that the analyzed products are of excellent and good quality.

In conclusion of this work, I would like to note that the range of products in retail is an offer of goods. Therefore, it should encourage the consumer to buy and be broader than the range of requested products in order to provide choice. In this case, the assortment will actively influence demand, form new needs, and this is the way to increase the volume of sales of goods.

Assortment management is a complex system that affects not only the product, but also its packaging, labeling, pricing, and after-sales service. All these terms should be considered together, as they form the "image" of the product.

The task of a trading enterprise is not just to offer the buyer a product, but to provide a comprehensive satisfaction of his needs.

When forming a range of goods, one should take into account such a factor as product quality. The higher the quality of products, the higher the demand and sales of products.

Literature

1. Kruglyakov G.N., Kruglyakova G.V. Merchandising of food products. - Minsk: Urajay, 1998. - 396s.

2. Rudolf V.V., Balashov V.E. Production of soft drinks and bottling of mineral waters. - M.: Agropromizdat, 1988. - 287p.

3. Examination of drinks / V.M. Poznyakovsky, V.A. Pomozova and others - Novosibirsk: Sib. univ. publishing house, 2002. - 384 p.

4. Chepurnoy I.P. Merchandising and expertise flavor products. - M.: Publishing and trading corporation "Dashkov and K", 2005. - 404p.

5. Shuman G. Soft drinks: raw materials, technologies, standards. - St. Petersburg: Profession, 2004. - 278s.

6. Chemical composition of food products / Ed. THEM. Skurikhin. - M.: VO "Agropromizdat", 1987. - 224p.

7. Kirakozova N.Sh., Katkova G.F. Directory of the seller of food products. - M.: Higher. school, 1991. - 352 p.

8. STB 539-2006. Non-alcoholic drinks. General specifications.

9. SanPiN 11-63 RB 98. Hygienic requirements for the quality and safety of food raw materials and food products. Sanitary norms and rules

Assortment and classification of non-alcoholic carbonated drinks. Commodity characteristics and examination of the quality of non-alcoholic carbonated drinks

1. Feature commercial enterprise- JSC "Prodtovary" store number 4 "Mercury"

2. Chemical composition, nutritional value, raw materials and production of soft drinks

3. Characteristics of the modern assortment and classification of soft drinks

4. Factors affecting quality, labeling, packaging and storage

5. Analysis of the structure of the range and quality of soft drinks

Conclusion

Literature

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Assortment and classification of non-alcoholic carbonated drinks. Commodity characteristics and examination of the quality of non-alcoholic carbonated drinks

1. Feature commercial enterprise- JSC "Prodtovary" store number 4 "Mercury"

2. Chemical composition, nutritional value, raw materials and production of soft drinks

3. Characteristics of the modern assortment and classification of soft drinks

4. Factors affecting quality, labeling, packaging and storage

5. Analysis of the structure of the range and quality of soft drinks

Conclusion

Literature

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