Characteristics of the modern assortment and classification of soft drinks. Modern assortment and quality of soft 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 with pure 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 lemonade recipe was enriched with cranberry juice, strawberry and raspberry syrup, apple skins infusion, honey, etc. And later, lemonades learned to carbonate in siphons.

In recent years, the range and production of soft drinks in Russia has grown significantly. 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 of the 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 characteristics of 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 range 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 low calorie content, as well as for diabetic patients 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.); n.) raw materials, aromatic substances (essences, essential oils), dyes, aromatic acids;

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

· 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. General technical conditions "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 types of 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” and others. 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 are “Give a 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 Characteristics 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 sugar added determines the nutritional value and 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 a higher temperature it caramelizes. 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. In production, only clarified juices are used (to avoid the formation of turbidity and precipitation in drinks).

Natural juices come in lacquered glass or tin cans.

Alcoholic fruit and berry juices are obtained by squeezing from crushed fresh fruits and berries, followed by canning with rectified alcohol and separation 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 is obtained from white and red grapes.

In appearance, the vacuum wort is a homogeneous viscous mass without foreign particles. The color of the must from white grapes can be from amber, golden to the color of 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. Cranberry juice is obtained by fermenting 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 sour-sweet, corresponds to the 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 clear, free of sediment and odor.

Food grade citric acid (C 6H 8ABOUT 7 × H 2O) /GOST 908/ are colorless crystals. When dissolved in water, a 2% solution of 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, it is 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 a mass fraction of acid of at least 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. The commercial acid of 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, there should be practically no impurities such as carbon monoxide, hydrogen sulfide, hydrochloric, sulfuric and nitric acids, ammonia, monoethylamine. 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. Natural food dyes include: color, eno dye and dyes obtained from elderberry, blueberry pomace, dogwood, cherry 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 squeezed grape pulp with a 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 ° C in glass containers 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. The aqueous solution of the dye is blue. Indigo carmine is packaged 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. Drinks are tinted yellow in 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 peel 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. are used.

A number of flavoring and aromatic additives are prepared directly at the 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), amylvalerianate (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, a 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 has its own 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¯

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-containing 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 are 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.;

herbal 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 with the use of sweeteners (sweeteners). Assortment: "Pinocchio", "Lichisty", "Lemon - Lime", etc.;

flavored drinks - drinks made on the basis of natural and identical to 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";

energy 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: Sayany, Baikal, Stepnoy, " Morning", "Cosmos", drinks of the "Cola" series (Coca-Cola, Pepsi-Cola, Spartak-Cola, Cola, etc.), etc.;

fortified drinks - drinks made with a vitamin content in 100 g (cm 3) of a drink of at least 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.

fermented kvass - drinks made by fermenting 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.

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

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Introduction

The market changes of the last two decades that have taken place in Russia have affected all aspects of the production and consumption of various goods, among which a large group of soft drinks can rightly be attributed.
Today, not everyone remembers the time when the assortment of soft drinks presented on the shelves of domestic stores was limited to two types of mineral water, a slightly larger number of varieties of lemonade produced on the basis of breweries and bottled in Cheburashka bottles. Instant drinks such as Zuko and Invite have practically disappeared from the market, having experienced a short-term surge in popularity in the wake of our desire to taste all the overseas products that flooded into the USSR after the fall of the Iron Curtain. Over time, the buyer has learned to prioritize not the cheapness of the product, but its value in terms of health benefits and environmental friendliness.
Today, the consumer does not have to complain about the lack of assortment: the palette of soft drinks produced by domestic companies and manufacturers from near and far abroad is presented in all its diversity, eyes run wide at the sight of an abundance of plastic bottles, tetra bags and cans. The problem of choice comes to the first place for the buyer, while the manufacturer is concerned about the question in whose favor this choice will be made.
It is also useful to recall that almost every summer season traditionally turns the topic of soft drinks into the category of the most relevant. Indeed, seasonality is one of the distinguishing features of the non-alcoholic products market and is characteristic of it, perhaps, like no other. If in the cold season the activity of this market tends to a minimum, then in the summer season, producers of soft drinks state a peak in demand for their products.
It should be noted that in Russia, according to recent domestic studies, since 2007, there has been a trend of reorientation of some non-alcoholic beverage consumers to juices and mineral waters, under the influence of which the volume of the non-alcoholic beverage market began to decline. At the same time, in recent years there has been an increase in new categories for the Russian market of soft drinks: iced tea, energy drinks, kvass. It is assumed that during the crisis, the growth in sales of new categories of soft drinks and the return of some consumers who refused to consume more expensive juices will lead to stabilization of the market volume.
Today, much is being done to expand the markets for non-alcoholic beverages. One of the effective ways to ensure the success of this business is seen by manufacturers of soft drinks and trading companies in organizing large exhibitions and salons. Thus, the expositions of the exhibition “Traditions of Quality-2008” (Moscow) could not accommodate the entire range of soft drinks offered. As part of the exhibition of food and equipment "Traditions of Quality", which will be held at the IEC "Crocus Expo" (Moscow) from November 18 to 21, 2009, it is planned to hold a new specialized salon called "Soft Drinks". An additional reason for this plan was the steadily increasing level of consumption of soft drinks and the expansion of the range of this product line. In recent years, new categories of soft drinks have entered the Russian market, such as iced tea and coffee, and energy drinks.
Holding a new salon “Soft Drinks” within the framework of the “Traditions of Quality” exhibition has several goals: 1) Become the key to success for many companies that start their business in this area; 2) Reorientation of the Russian consumer to domestic drinks; 3) Demonstrate innovation in the field of nutritional supplements, driven by the desire of the consumer to drink healthy natural drinks; 4) Stabilize the Russian soft drink market.
Taking into account all that has been said and the role that soft drinks play in human life as an additional source of fluid for the body, we can conclude that this product group occupies one of the prominent places in modern trade. From this we can conclude that such a topic as “Analysis of the range and consumer properties of soft drinks” is enough relevant. Therefore, the disclosure of this topic is put as goals writing term paper.
Object of study: soft drinks.
Subject of study: assortment and consumer properties of soft drinks.
To achieve the above goal, the following tasks are solved in the work: tasks:
1) Conduct a literature review, including: the state and development prospects of the domestic soft drinks market; consumer properties and nutritional value of this group of goods; classification and main directions of formation of the modern range of non-alcoholic beverages; factors that shape the quality and range of soft drinks; requirements for quality, safety, packaging, labeling, transportation and storage of soft drinks;
2) Carry out research in relation to the Ramonsky raipo of the Voronezh region, including: objects of study, a brief description of the Ramonsky raipo, the range and sources of soft drinks, the organization of quality control for this group of goods, the organization of storage of soft drinks in the raipo.
When performing the course work, special scientific literature and a number of initial data on the trading activities of the Ramon Raipo of the Voronezh Region were used.
Work structure: introduction, two chapters, conclusion, list of references and applications.

1. Commodity characteristics of soft drinks

1.1. Status and development prospects of the soft drink market
drinks in the Russian Federation

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 their high water content.
In general, Russia is replicating the development of mature markets where consumers are seriously concerned about youth and health issues and where there is a high growth rate of products that help to keep fit and well-being. This trend is perfectly illustrated by the Russian soft drinks market.
In 2007, the situation on the non-alcoholic beverages market was within the forecasts. According to Nielsen Russia research, retail sales of soft drinks in 2007 increased by 11%.
The “carbonated drinks” category, with a growth rate of +18%, is one of the five fastest growing categories of the packaged food and beverage market in Russia, outpacing the overall market growth (according to studies of retail sales in Russian cities with a population of over 10 thousand people for the period December 2006 - November 2007, Nielsen Russia). The high dynamics of the category was ensured by a “healthy” local product – kvass, whose sales in value terms increased by more than 60% in 2007, amounting to 10% of the total sales of carbonated drinks in value terms. This is due to the high activity of manufacturers of these products, launches of new products. Three key producers of kvass (in alphabetical order): Deka, Ochakovo, Stepan Razin. All manufacturers showed strong sales figures in 2007. The growth of the company's sales in real terms for the segment as a whole amounted to 20-25% and more than 50% in monetary terms.
According to the researchers, speaking about the prospects for further development of the soft drinks market, it can be noted that its active growth will continue, although the growth rate of sales will gradually decrease in the coming years. In 2008, the growth rate of the non-alcoholic beverages market was about 15-20%, the kvass segment - 25-30%, the lemonade segment - 5-7%. There are no market prerequisites for a sharp growth /21/.
Experts believe that all segments of the non-alcoholic beverages market will grow within the framework of the trends already existing over the period of observation. Each market segment has its own trends. For example, sweet soda is practically not growing, while the iced tea segment is growing at a crazy pace. In terms of numbers, the growth itself is small, but the percentage growth is very high.
The most dynamic segments will be kvass, iced tea and so-called functional drinks for sports and fitness.
The product category iced tea is quite young. Manufacturers started working in this niche about five years ago. However, this category shows very good growth and dynamics. According to the TGI-Russia study by the KOMKON company, the share of iced tea consumers in the fourth quarter of 2007 was 18.3% (for comparison: for the same period in 2006 - 17.6%). The iced tea category has a seasonal demand. Thus, the maximum share of consumption, according to KOMKON data for 2007, fell on the third quarter - 21.3%, the minimum - on the first quarter - 14.6%.
It is in this category that innovative products can appear, which, in fact, is happening. For example, the OST-Aqua company has developed and is bringing to the market functional Tisana tea. This word translated from Spanish means "infusion". The company did not follow the beaten path, making tea with peach or passion fruit, but took a natural tea base from green, black tea and mate and added extracts of herbs known to all: St. John's wort, mint, oregano, rosehip. The combinations were created in such a way that each of the teas was functional: one promotes relaxation, the other tones, the third supports immunity. For the first time, functional tea will be presented on the Russian market - tea with added benefits.
The growing popularity of iced tea is evidenced by the fact that packaging volumes are increasing. So, at the end of 2007, at the production facilities of Nidan Juices, the bottling of Ahmad Tea iced tea in a 1.5-liter package began. This volume is ideal for home, family consumption. The Nidan Juices company already has its own brand of iced tea - Caprice Tea tea mixes, which have been produced since 2004 at the Nidan-Gross plant near Moscow. Available in four different flavors in 1 liter and 0.25 liter packs. Studies show that the volume of the Russian iced tea market is growing rapidly, especially in million-plus cities.
The most successfully developing segment of the soft drinks market is kvass. Marketing Index research of TNS Russia group of companies for the second half of 2007 shows that the most popular kvass is “Ochakovsky”, it is known to 51.5% (49.7% for the same period of 2006) of respondents. In second place in terms of brand knowledge (40.5%) and in third place in terms of drink consumption (18.1%) is Nikola kvass. In third place (28.4%) - Monastyrsky kvass /21/.
Kvass is growing dynamically and it still has the prerequisites to become a national drink, that is, to occupy a niche that historically belonged to kvass. According to Borodino Group experts, the growth of the kvass market in physical terms in 2007 amounted to about 30% of sales in 2006, and in some cases the growth in sales of kvass exceeded 50%. “According to experts, in 2008 the kvass market overcame the figure of 45-50 million decalitres. In 2007, the growth rate of sales of kvass produced at the enterprises of the Borodino Group amounted to 55% in physical terms and 95% in monetary terms. This indicates that kvass is returning to the Russian soft drink market, seeking to achieve the popularity that this drink had in Soviet times. In the future, this market will continue to show steady high growth, and there are several confirmations of this. The first is the high dynamics of sales growth over the past few years. The second is the interest in the kvass market on the part of transnational corporations. The third is the growing need for raw materials for the production of kvass - kvass wort.
The soft drinks market is increasingly influenced by “healthy” trends: the desire for a healthy lifestyle, well-being and an expansion of the range of quality natural products. Especially popular are such drinks and products, the beneficial effect of which becomes quickly noticeable, for example, digestion improves or weight returns to normal. To the greatest extent, this applies to the category of functional drinks, that is, drinks with additional beneficial properties. This allows the manufacturer to position the product in a higher price segment, which is an important advantage especially in established markets where the consumer is looking for additional benefits in the form of high quality, rich in vitamins and minerals composition, improved taste. Various innovations open up great opportunities for food products such as functional drinks, isotonics, energy drinks. In this regard, according to market participants, the following trends will develop in the soft drinks market in the near future: the search for and development of new segments, the introduction of innovative and unique products. This is a global practice, the effectiveness of which is confirmed by the positive experience of other countries where such products are in demand and popular /22/.
Already today, many marketers understand that this is a real opportunity to continue growth and strengthen their own market positions. It makes no sense to compete with PepsiCo and Coca-Cola. That is why the OST-Aqua company today took a vector to the market of functional drinks - drinks with added benefits that improve the quality of life. The consumer is offered drinks that, in addition to taste and joy, bring certain benefits. This is a strategic development perspective. Following a new strategy, OST-Aqua has launched Courtois drinking water conditioned for iodine and fluorine, and Slim+ water with the addition of L-carnitine and Garcinia Cambogia. Courtois water is able to compensate for the lack of iodine in the body, Slim + is positioned as water for weight correction. The problem of iodine deficiency is known to everyone, so the company regards the project for the release of new items not only as commercial, but also as social. In the context of the new strategy for the formation of the assortment, there is also the production of functional Tisana iced tea and isotonic drinks - drinks for people involved in sports. Such water compensates for the moisture in the body, which is lost during increased physical exertion.
According to the research of the TNS Russia group of companies in October-December 2007, the top ten most advertised brands in the product category carbonated drinks, kvass, iced tea looked like this (in descending order of advertising activity): Coca-Cola (23029 advertising outlets), Pepsi (8631) , Nestea (3781), Lipton (1595), Irn-Bru (1548), Schweppes (1434), Fanta (862), Sprite (796), Nikola (191), Ochakovo (12).

1.2. Consumer properties and nutritional value of soft drinks

Consumer properties of goods - a set of properties that satisfy the needs or expectations of individual needs. An example of such properties is the nutritional value of food products, the aesthetic properties of food products. Consumer properties are typical for finished products and goods sold in retail trade.
The nutritional and physiological value of soft drinks depends on the type and composition of the drink.
The nutritional (nutritional) value and physiological effect of drinks are determined by their chemical composition.
Mineral waters are natural underground waters, which are characterized by a constant chemical composition.
The composition of mineral waters is complex and includes virtually all elements of D.I. Mendeleev's table.
The main components of water are minerals, gases, and organic compounds. Minerals in the composition of waters are in an easily digestible form.
An obligatory component of drinks are products containing sugar, which mainly determine the energy value of drinks. Sugar is easily absorbed by the body, and also contributes to the absorption of products consumed with it /18/.
The physiological properties of mineral waters are determined by the content of trace elements in them: iron, arsenic, boron, silicon, bromine, iodine, as well as fluorine, copper, nickel, selenium and others. Trace elements accumulate in the endocrine glands, nervous and other tissues, enter the structure of hormones, enzymes, vitamins, and participate in synthetic processes.
Of the gases in mineral waters, carbon dioxide, hydrogen sulfide, nitrogen, methane, hydrogen, as well as gases of radioactive origin - helium, argon, and radon were found. Gases activate physiological processes in the human body. Waters containing carbon dioxide, hydrogen sulfide, radon stimulate the functions of the digestive organs.
Of the non-alcoholic products, juices have a high nutritional value. Juices are rich in carbohydrates. Their natural juices contain an average of 9-14%. Most of the carbohydrates are sugars, primarily glucose and fructose. Sucrose is also present in juices, especially juices with sugar. The energy value of natural juices is on average 50-60 kcal.
Refreshing properties of juices are given by organic acids - malic, citric, tartaric. In a small amount there is amber, salicylic and others. The content of organic acids in juices is at the level of 0.5-1.0%.
Vital proteins and amino acids are found in juices in small amounts - 0.3-0.7%.
A distinctive feature of the composition of juices is a significant content of physiologically significant substances for the human body: vitamins (C, B 1 , B 2 , PP, carotene), macro- and microelements (K, Na, Ca, Mg, P, Fe), dietary fiber, phenolic compounds.
The nutritional value of soft drinks is determined by the composition of the feedstock for their production. In this case, the main component of the drink is water. All life processes in the human body take place in the aquatic environment, so the consumption of soft drinks allows you to maintain the biological balance in the body.
When using natural raw materials - sugar, juices, extracts and infusions, drinks are enriched with carbohydrates, vitamins, organic acids, minerals and other substances.
The role of carbohydrates in beverages is multifaceted. Carbohydrates determine the energy value and thus contribute to the improvement of the functional work of the brain, maintaining mental and physical performance. The sensation of sweet tones up the central nervous system. Carbohydrates are involved in the formation of taste, sorb aroma-forming compounds, preserving the aroma during long-term storage of the drink.
The most common carbohydrate in soft drinks is sucrose. A drink containing 80-100 g of sucrose per 1 liter is able to satisfy the daily requirement of the body and carbohydrates by 16-20%. The energy value of sugar-based drinks is on average 40 kcal/100 cm 3 .
Due to the presence of carbohydrates, drinks are easy to drink, refresh, and quench thirst well.
Replacing sugar in soft drinks with artificial sweeteners results in reduced thirst-quenching and refreshing effects.
The introduction of fruit and vegetable juices into drinks contributes to the formation of an original taste and an increase in nutritional value. Carbohydrates contained in juices (monosaccharides, pectin substances), together with micro- and macroelements, tannins, organic acids, have a beneficial effect on the human body, strengthening defenses and enriching it with energy reserves.
The nutritional value and taste properties of juices are primarily due to the rather high content of sugars (glucose, fructose and sucrose): in natural juices - 6.3-14%, and in juices from raw materials with high natural acidity - up to 16-18% and more ( up to 23-24% in apple-sea buckthorn juice) due to the addition of sucrose.
Organic acids - malic, citric, tartaric, in small amounts succinic, salicylic, etc. give juices and nectars a refreshing, and in combination with sugars, a harmoniously balanced sweet and sour taste. Juices vary greatly in acidity, for example, from 0.2-0.4% for pear and peach, to 4.7-3.7% for cherry and blackcurrant, and lemon juice has a maximum acidity of 2-6%.
The presence of pectin in many fruit and vegetable juices determines their radionuclide-protective and antitoxic effect due to the ability of pectin to bind and remove radioactive elements, heavy metals and toxins from the human body. The most valuable in this respect are juices with pulp and nectars, which retain almost all the pectin of fresh fruits and vegetables.
The physiological value of juices and nectars is due to minerals, which play an important role in maintaining the acid-base balance of blood plasma. Of the macroelements in juices, potassium is the most, and juices and nectars from stone fruits - apricots and cherries, as well as from grapes and other berries - strawberries, raspberries, black currants are especially rich in potassium. Raspberry and blackberry juices are distinguished by an increased content of iron.
The combined use of juices with extracts and infusions of medicinal and technical raw materials in the composition of drinks enhances their nutritional value due to the variety of physiologically significant substances of plant flora.
Organic acids form the taste of soft drinks, give them refreshing properties, and participate in digestion processes. Of the acids, drinks contain mainly citric and carbonic acid, as well as organic acids introduced with raw materials. In addition, drinks may contain lactic, orthophosphoric, tartaric, malic acids, which are introduced as an acidity regulator and antioxidant.
Thus, the nutritional and physiological value of soft drinks is due to the content of carbohydrates, organic acids, gases, micro- and macroelements, vitamins, pectin and other substances in their composition.
The biological value of carbonated drinks can be increased by fortification /19/.

1.3. Classification and main directions of formation
modern range of soft drinks

Non-alcoholic drinks produced in Russia are divided into types according to their appearance:

other drinks - transparent and cloudy;

beverage concentrates in consumer packaging.

According to the degree of saturation of liquid drinks with carbon dioxide, they are divided into types: highly carbonated; medium carbonated; slightly carbonated; non-carbonated.
According to the processing method, liquid drinks are divided into: unpasteurized; pasteurized; drinks with the use of preservatives; drinks without the use of preservatives; cold drinks; hot drinks.
Drinking purified water. This water is suitable for everyday use, not only for drinking, but also for cooking. It is safe and harmless, although it does not have any healing properties, unlike mineral waters. Well-purified natural waters with a relatively low salt content are used as such water. Often, in the production of such water, it is cleaned almost “to zero” (as a rule, on membrane reverse osmosis plants), and then mineralized to physiologically optimal values. The relatively low mineralization of such waters is explained by the orientation towards American drinking water quality standards, according to which 0.5 g / dm 3 is the MPC.
Depending on the degree of saturation with carbon dioxide, drinking purified water can be non-carbonated, slightly carbonated, medium carbonated and highly carbonated, as well as with the addition of lemon juice. Mineral drinking waters include waters with a mineralization of at least 1 g / dm 3 of mineral salts or with a lower mineralization, containing biologically active microcomponents in an amount not lower than balneological standards.
Mineral drinking water can be natural (natural) or artificial, non-carbonated and carbonated (naturally or artificially).
Natural mineral waters- groundwater with a high content of physiologically active chemical components and gases (carbon dioxide, hydrogen sulfide, etc.).
Russia is rich in mineral springs of world renown. These are the mineral waters of the North Caucasus (Narzan, Essentuki, Smirnovskaya, Slavyanovskaya, Batalinskaya). Mineral drinking water also comes from Transcaucasia (Borjomi, Dilijan, Sairme, Lugel, Arzni, Jermuk, Badamlinskaya, Isti-Su), Ukraine (Berezovskaya, Mirgorodskaya, Polyana Kvasova, Svalyava, Naftusya). From the sources of other regions of the country, the most famous are such mineral waters as Izhevskaya (Tatarstan), Darasun, Lastochka (Transbaikalia), Anivskaya, Nizhne-Sergievskaya and many others.
According to anionic and cationic composition, natural mineral waters are divided into 31 groups belonging to one of the following five types: hydrocarbonate; chloride; sulfate; waters of complex composition (chloride-hydrocarbonate, sulfate-hydrocarbonate and chloride-sulfate); water containing biologically active elements /18/.
To type hydrocarbonate(carbonic) mineral waters include Maykopskaya, Goryachiy Klyuch No. 1, Borjomi, Tersinka, Sakhalinskaya, Luzhanskaya, Polyana Kvasova, Amurskaya, etc. The content of hydrocarbonate and carbonate ions in them varies depending on the type of water from 1.0 to 8 g / dm 3 .
Chloride mineral waters - Angarskaya, Nalchik, Rostovskaya, Kaliningradskaya, Minskskaya No. 3, Omskaya No. 1, Tyumenskaya and others - contain chloride ions in an amount of 2.0-6.5 g / dm 3.
Sulfate mineral waters contain from 2.0 to 5.5 g/dm 3 sulfate ions. Representatives of waters of this type are Krainskaya, Kazanskaya, Kashinskaya, Smolenskaya, Moscowskaya, Ufimskaya, etc.
An example of mineral drinking waters of complex composition are Novoizhevskaya (sulfate-chloride), Essentuki No. 4 and 17 (chloride-hydrocarbonate), Achaluki (hydrocarbonate-sulfate), Sernovodskaya (hydrocarbonate-chloride-sulfate), Smirnovskaya and Narzan (sulfate-hydrocarbonate) and others
Artificial mineral waters. They are prepared by adding some salts to drinking water. These include soda and seltzer water, which are weak aqueous solutions saturated with carbon dioxide of mixtures of chemically pure neutral and alkaline salts of sodium, calcium, magnesium.
Fruit and vegetable juices. Fruit and berry and vegetable juices include drinks prepared on the basis of processed fruit and vegetable raw materials - juices, nectars, juice drinks. They are non-carbonated and carbonated.
The following types of juices are currently produced in Russia: natural; juices with sugar; juices with pulp; concentrated; dry; nectars; juice drinks; blended; for baby food; citrus; juices preserved with alcohol, sulfur dioxide or sodium benzoate (they are not traded, they are used for industrial processing into jelly, syrups, wine).
Carbonated 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 range 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, flavorings, food acids, dyes (color), etc.
Sparkling water. This is drinking water saturated with carbon dioxide, the optimal content of which is about 0.4% of the mass.
Bottled carbonated drinks. These are aqueous solutions saturated with carbon dioxide 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, Cornel, Cranberry, Strawberry, Lemonade, Raspberry, Citro, Cream Soda, Raspberry, Dawn, Sparkling, Spicy Apple, etc. 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.
Drinks on dietary supplements - 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 nutritional supplement introduced into the bottle must be indicated.
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.
Drinks for diabetics contain dietary sorbitol and other sweeteners instead of sugar. For flavoring, lemon and orange tinctures, as well as flavors, are used. Assortment: Pepsi Light, Orange, Cherry, Lemon, Citrus.
Dry carbonated drinks are of two types - non-effervescent and effervescent. 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 g or powder.
Assortment of non-effervescent dry drinks: Blackcurrant, Cranberry, Apple, Cherry.
Dry effervescent drinks are a mixture of sucrose, tartaric food acid, flavor, sodium bicarbonate, color. Instead of sugar, sweeteners, fructose can be introduced.
They are sold in the form of powders or tablets. They produce Invite, Invite Plus, Zuko, Pear, Refreshing, etc. The dry matter content in drinks made from powders is 5.5-6.5%.
Kvass and drinks of bread raw materials. Kvass has long been considered one of the best refreshing drinks. Its production in Russia is one of the oldest. Kvass has not lost its popularity even now.
They produce bread, fruit and berry and honey kvass. In their total production, the largest share is bread kvass - a product of unfinished lactic acid and alcoholic fermentation of wort, prepared from a mixture of malted and unmalted bread with the addition of sugar.
The range of kvass and drinks made from grain raw materials: bread kvass, kvass for okroshka, bread kvass for hot shops, Fragrant, Lithuanian, Honey, Moscow, Russian kvass, Zdorovye, Ostankinsky, Autumn drink /5/.

1.4. Factors that shape the quality and range of soft drinks

The quality of soft drinks is formed by raw materials and production technology.
Depending on the raw materials used, production technology and purpose, drinks are divided into groups: juice drinks; beverages based on grain raw materials; drinks on spicy-aromatic vegetable raw materials; flavored drinks (essences and aromatic spirits); fermented drinks; special purpose drinks; drinking water; mineral water; artificially mineralized waters.
Natural mineral waters are divided into medicinal drinking waters with a total mineralization of 10-15 g/dm 3 and more, and drinking medicinal table waters with a total mineralization of 1-10 g/dm 3 . The accepted division is very conditional, since medicinal table waters can be used as a thirst-quenching drink (but not systematically), and as prescribed by a doctor - for medicinal purposes. Healing mineral waters have the most pronounced effect in diseases of the digestive system and metabolic disorders.
The predominance of certain salts or gases in mineral waters affects their taste characteristics. So, the presence of carbon dioxide gives the water a sour taste, the presence of sodium chloride and hydrochloric salts - salty. Alkaline salts give the water a salty-bitter taste, sulphate - bitter, ferruginous - slightly astringent, sulfuric - an unpleasant smell and taste of rotten eggs.
The technological scheme of processing and bottling of mineral water includes the following production operations: collection of water in a special factory tank, filtration, cooling, irradiation with ultraviolet rays, saturation with carbon dioxide, bottling, capping and rejection of bottles, labeling, packing in boxes and transportation to basic warehouses , quarantine, re-branding and shipment to trading organizations.
At the same time, the mass fraction of carbon dioxide in bottled drinking mineral waters should be at least 0.30%, in ferruginous waters - 0.40%, and in the waters Nizhne-Ivkinskaya No. 1, Novo-Izhevskaya, "Talitskaya" - no more than 0.20%. Mineral water "Lugela" is not saturated with carbon dioxide.
Due to the salty taste, these waters have a thirst-quenching effect, especially in the hot season or in hot shops /9/.
Artificial mineral waters are obtained on continuously operating saturators, where an aqueous solution of salts is sent, previously prepared in a separate collection from working solutions of a certain density: sodium chloride - 1.116, anhydrous sodium carbonate - 1.082, crystalline sodium carbonate - 1.082, sodium bicarbonate - 1.0581, mixtures of one part of calcium chloride and 1/10 part of magnesium chloride - 1.0599.
Soda water should contain 0.2-0.25% soda, 0.10-0.15% sodium chloride. In seltzer, in addition to soda and sodium chloride, 0.10-0.15% calcium chloride and 0.0010-0.0015% magnesium chloride are dissolved. In seltzer water, the salty taste is less pronounced than in soda water. The content of carbon dioxide in both waters is 0.4%.
According to organoleptic quality indicators, natural and artificial mineral waters should be colorless liquids, transparent, have a specific taste and smell characteristic of a complex of dissolved substances, and meet sanitary and bacteriological requirements. Minor precipitation of mineral salts during storage is allowed.
In mineral waters, the content of the following components is regulated, mg / dm 3, not more than: nitrates - 50.0; nitrites - 2.0; lead - 0.1; selenium 0.05; strontium - 25.0; arsenic in medicinal waters - 2.0, and in medicinal table waters - 1.5; fluorine, respectively, 15.0 and 10.0; phenols - 0.001, other organic substances in medicinal waters - 15.0 and in medical table waters - 10.0, radium - 5.0 · 10 -10 Ci / dm 3.
Juices are obtained from fruits or vegetables by mechanical action and preserved by physical means (except for processing with ionizing radiation). They contain almost all the components of fruits and vegetables that are valuable for nutrition: easily digestible carbohydrates, water-soluble pectin, nitrogenous, minerals and vitamins.
Fruit juice is obtained from benign ripe, fresh or kept fresh by refrigeration fruits. It is made from one or more types of fruit. Depending on the type of fruit and production technology (cleaning of suspended particles of pulp and / or processing with enzyme preparations or sorbents approved for use), juice is obtained: with fruit pulp, naturally cloudy (unclarified) or transparent (clarified).
Vegetable juice is produced from the edible part of benign vegetables, unfermented or subjected to lactic acid fermentation, intended for direct consumption or for industrial processing.
In the manufacture of vegetable juices, they can be added: salt; vinegar; sugar or honey; spices, spices or herbs; natural flavors derived from spices, spices, herbs or fruits; fruits or fruit-based products, milk whey or milk plasma not fully lactic fermented; ascorbic, citric, lactic acids; glutamic acid and its salts; carbon dioxide; natural volatile aromatic components obtained from vegetables of the same species.
Concentrated juice is obtained by removing part of the water contained in it by physical action while increasing the content of soluble solids by at least two times.
Concentrated fruit juice is made from fruit juices of the same name or concentrated fruit juices; water removed during juice concentration; natural volatile flavor components that have been removed from the juice during its concentration.
In the concentrated fruit juice intended for direct consumption, the following can be added: citric and ascorbic acids, sugars.
Fruit nectar is made from one or more types of fruit or fruit juices. Depending on the method of production, nectar is obtained with fruit pulp (cloudy) or transparent. In addition to sugars or honey, natural volatile aromatic components, ascorbic and citric acids (or lemon juice or lime juice), carbon dioxide are added to the nectar.
It is not allowed to add preservatives, artificial flavors, sweeteners, artificial sweeteners and colors to fruit nectar.
A juice-containing fruit drink is prepared by mixing fruit juice, concentrated fruit juice or juices, or the pureed edible part of sound ripe, fresh or kept fresh by refrigeration fruit with water, sugar or sugars, citric acid, preserved by physical or chemical means and intended for direct consumption.
In the manufacture of beverages, natural volatile aromatic components of fruit juice of this name, artificial flavors, sweeteners, sweeteners, natural opacifiers and pulp stabilizers can be used. Drinks can be carbonated with carbon dioxide.
A juice-containing vegetable drink is produced by mixing vegetable juice, concentrated vegetable juice or juices with water and fruit juices with the addition of sugars, citric acid and/or salt, preserved by physical means, except for treatment with ionizing radiation, and intended for direct consumption.
In the manufacture of juice-containing vegetable drinks, natural volatile aromatic components of the juice of this name, artificial flavors, dyes, natural opacifiers and pulp stabilizers can also be used. Drinks may also contain all the ingredients that are allowed for vegetable juice. Drinks can be carbonated with carbon dioxide.
Juices for baby food are prepared only of the highest grade from the highest quality fruit and berry raw materials. They can be natural, with sugar, with pulp, with pulp and sugar, blended. These juices are recommended for feeding children from 6 months of age.
Juices for dietary nutrition are produced from fruits and berries with a low content of sucrose. They are intended for patients with diabetes. Xylitol, sorbitol, sweeteners, sweetening compounds are added as sweetening components to such juices.
In the production of citrus juices, there are features due to the need to preserve the intact skin of the fruit when squeezing the juice from the pulp. Valuable essential oil is extracted from the peel of the fruit /7/.
Ascorbic acid is the most valuable part of many juices and nectars, for example, natural rosehip juices contain up to 350-450 mg%, blackcurrant - up to 85-150 mg%, strawberries - up to 34 mg%, as well as juices from citrus fruits - up to 25-40 mg% of vitamin C. Polyphenols that have passed into the juice from fruit and vegetable raw materials - catechins, anthocyanins, leucoanthocyanins, flavonols (rutin, quercetin, etc.), flavonones (hesperidin, eriodictin, etc.) have P-vitamin activity and synergistic action with respect to ascorbic acid, which also increases their physiological activity. All bioflavonoids, in addition, are involved in the formation of the organoleptic properties of juices - taste, aroma, color. Due to the substances of polyphenolic nature, fruit and berry juices are able to prevent or reduce the negative effects of radiation injuries. Juices (especially clarified) are poor in group B vitamins due to their low content in the feedstock and additional losses during its processing. Juices with pulp from yellow-colored fruits (sea buckthorn, mountain ash, apricots, peaches) serve as a source of provitamin A-carotene. At the same time, unlike artificial vitamins, natural ones have physiological activity ten times more. Therefore, it is almost impossible to replace natural vitamins with synthetic ones.
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 content of salts of heavy metals, arsenic, preservatives in dry fizzy drinks is not allowed.
The raw materials and auxiliary materials for the production of kvass and drinks from grain raw materials are high-quality rye and barley, honey, sugar, kvass rye bread, citric and lactic acids, liquefied carbon dioxide, hops, cumin, citrus infusions, thyme extract, salt, vanillin, ascorbic acid , long leaf tea, molasses, as well as yeast, sugar color and water. In kvass brewing, barley is used to make pale malt and malt extract, and rye is used to make malt and flour. From barley and rye malt with the addition of rye flour, dough is prepared for kvass bread baked at a temperature of 170 ° C for 6-8 hours, and dry kvass (crushed bread dried at a temperature of 100-110 ° C) /9/.
Kvass is prepared in infusion and rational ways, as well as from kvass wort concentrate. The most common is the infusion method, in which kvass is obtained from kvass bread by extracting the extract three times with hot water (70-73 ° C). According to a rational method, kvass wort is obtained directly from a mixture of rye and barley malts and rye flour. With both methods of production, 25% sugar is added to the finished wort and a combined starter from pure cultures of lactic acid bacteria and yeast is added. Fermentation is carried out for 8-12 hours at a temperature of 22-26 ° C, after which young kvass is cooled to 10-12 ° C, filtered, blended with sugar syrup, color, herbal infusions and served for bottling in tank trucks or barrels.
Fragrant, Lithuanian, Honey, Moscow, Russian, Zdorovye, Ostankinsky kvass, as well as the Autumn drink, do not contain ethyl alcohol /7/.
Depending on the organoleptic indicators, kvass is classified in terms of quality as the highest category (100-96 points) or the first (100-87) when assessed on a 100-point scale. The stability of kvass from the date of release at a temperature of 20 ° C should be at least 2 days for bread, okroshka and kvass for hot shops, at least 5 days. - for Fragrant and Moscow, at least 6 - for the Zdorovye drink, at least 7 days. - for everyone else. After pasteurization, the resistance of kvass and drinks increases up to 3 months. When released from the enterprise, the temperature of kvass and drinks from grain raw materials should not exceed 12 ° C.

1.5. Requirements for the quality and safety of soft drinks. Defects, their causes and preventive measures

Soft drinks entering the trade must comply with the hygienic requirements for safety and nutritional value (SanPiN 2.3.2.1078-01 “Hygienic requirements for the safety and nutritional value of food products”).
Quality fruit and vegetable juices are evaluated by organoleptic, physicochemical and bacteriological indicators.
The taste, aroma and color of the juices must correspond to the natural fruits from which they are obtained. Natural juices and clarified juices with sugar should be transparent, without sediment; unclarified - evenly and finely rubbed, freely flowing, uniform consistency, opaque; juices with pulp - in the form of a homogeneous opaque mass with evenly distributed finely ground pulp.
One of the main physical and chemical indicators of juices is the dry matter content. Usually, the standards indicate the lower permissible limit of solids content, which ranges from 8 to 18%. In juices with pulp, in addition, the mass fraction of pulp as a percentage of the total mass of the drink is normalized, and in natural (clarified and non-clarified) juices, juices with sugar and blended, the maximum allowable sediment content is established, which, depending on the type of juice and its commercial grade can range from 0.1 to 0.9%.
Acidity in combination with the amount of solids characterizes the harmonious taste of the juice and serves as one of the main features in determining the modes of heat treatment. The standards indicate either the lower limit of acidity, or the minimum and maximum allowable limits.
The mass fraction of vitamin C in blackcurrant juice is set in quantities of at least 40 mg / 100 g, mountain ash - 20 mg / kg, and in sea buckthorn and apple - 30 mg / kg. In this case, the pH of juices should be no more than 4.4.
Juices in terms of bacteriological indicators must comply with the requirements of the current instructions on the procedure for sanitary and technical control (SanPiN 2.3.2.1078-01).
The use of low-quality raw materials, non-compliance with manufacturing technology and unfavorable storage conditions can cause spoilage of juices. The most common defects are bombing (chemical, biological, physical and false), leakage (as a result of defects called “leaky cans”, “flappers” and “birdies”), bruising of cans, concave lids, rusty cans, flat souring, darkening of the entire contents, darkening of the upper layer (in juices with pulp), darkening of the inner surface of cans, broken glass jars /8/.
When assessing the organoleptic properties of non-alcoholic carbonated fruit and berry drinks, a 100-point system is used (Table 1).
Table 1
Beverage quality indicators and their evaluation

Quality indicators	The number of points in the evaluation
Quality indicators	Great	Fine	satisfactorily	Badly
Transparency	15	14	13	Below 13
Taste and aroma	47-50	45-46	43-44	Below 43
Saturation with carbon dioxide	34-35	31-33	29-31	Below 29
Total points	96-100	90-95	85-89	84 and below

From physical and chemical indicators in the study of the quality of soft drinks, the content of dry substances is determined (depending on the type of product, it ranges from 5.0 to 6.0%), acidity in ml of 1 N. alkali solution per 100 cm 3 of drink (1.7-3.5), the amount of dissolved carbon dioxide (not less than 0.42% in drinks of the highest category and 0.4% in drinks of the first category) and storage stability at a temperature of 20 ° C , which, depending on the type and quality of the drink, ranges from 7 to 11 days.
The taste of bread kvass and drinks made from grain raw materials should be pleasant, refreshing, sweet and sour with a taste of honey for Medovoe and Ostankinsky kvass, with a pleasant bitterness for Zdorovye kvass. In the aroma of kvass, the smell of freshly baked bread and spicy additives should be pronounced: thyme - for Aromatny kvass, cumin - for Lithuanian kvass, citrus fruits and vanillin - for the Autumn drink, honey - for Medovoy kvass.
In appearance, kvass is an opaque drink, sometimes with a slight sediment of grain supplies and yeast.
Defects soft drinks and kvass can be caused by microbiological processes (diseases), defects and shortcomings /18/.
Microbiological defects are:

mucus appears in drinks containing sugar. drink pr

and acquires a thick consistency, ductility, greatly reducing the taste sensations of sweetness. These drinks are unsuitable for consumption due to the development of mucus-forming bacteria in them, during the life of which mucous compounds, dextrins, are formed from sugars;

acetic souring of kvass is manifested in a sharp increase in acid

awn of the drink, deterioration in taste, decrease in density, turbidity, a thin film may appear on the surface;

the putrid smell of kvass is formed during the development of putrefactive forms of thermobacteria. The drink becomes cloudy and acquires a putrid smell;

mycoderma (flowered kvass) is characterized by the formation on the surface

awn of kvass of a white folded film as a result of the development of wild membranous yeasts in the presence of atmospheric oxygen. The taste of the drink deteriorates, when the film settles, the kvass becomes cloudy;

yeast haze in

Occurs in sugar-containing drinks. The drink acquires a yeasty taste, turbidity and sediment appear due to the development of wild yeast due to violation of technological regimes, sanitation requirements and storage conditions;

lactic acid fermentation may occur in drinks containing

carbohydrates, as a result of their fermentation by lactic acid bacteria. The acidity in the drink increases, the taste and aroma deteriorate, the taste of sauerkraut appears, the drink fades;

bacterial contamination occurs when there is a presence in the drink

microorganisms above the permissible limits due to violation of sanitary conditions for the processing of raw materials and process equipment. The development of microorganisms may be accompanied by turbidity, a change in the taste and smell of the drink;

moldy smell and taste appear when mold is affected

yu of raw materials, technological equipment and finished drink, on which colonies of mold fungi are formed.

Defects are caused mainly by physical and chemical processes, n
etc.................

44. TASTE PRODUCTS. SOFT DRINKS

Taste products- a variety of food products that cause a taste sensation in a person and contribute to the absorption of food - soft drinks, low alcohol and alcoholic drinks tea, coffee, spices, seasonings, tobacco and tobacco products.

Compound: contain organic acids, glucosides, alcohols, tannins and dyes, aromatic and other compounds.

Impact: affect the human nervous system, increase the secretion of digestive juices and improve digestion.

Classification according to the nature of the impact on the human body: general and local action. General flavor products have an exciting effect on the central nervous system and cause both positive and negative effects on the human body. They are divided into products containing ethyl alcohol(alcoholic drinks) and products containing alkaloids(tea, coffee, tobacco). Local Goods affect the organs of taste and smell, and some - on the mucous membrane of the digestive tract, contributing to the secretion of juice (spices, aromatic substances, food acids, table salt).

Soft drinks- diverse in nature, taste, composition and methods of obtaining the product. Compound: sugar, extractives, carbonic acid, food acids, mineral, coloring and aromatic substances.

Assortment of soft drinks: juices, syrups, fruit drinks, extracts, carbonated drinks.

Beverage classification:

1.) In appearance soft drinks are divided into liquid drinks (clear and cloudy) and beverage concentrates in consumer packaging.

2.) Depending on the raw materials used, production technology and destination drinks are divided into groups: juice drinks; drinks on grain raw materials; drinks on spicy-aromatic vegetable raw materials; flavored drinks (essences and aromatic spirits); fermented drinks; specialty drinks.

3.) Liquid drinks according to the degree of saturation with carbon dioxide subdivided into highly carbonated, medium carbonated, slightly carbonated and non-carbonated.

4.) According to the processing method: unpasteurized and pasteurized drinks, with and without preservatives, cold and hot poured drinks.

Types of juices: clarified(apple, apple-grape, grape, cherry, etc.); unclarified(apple, apple-sea buckthorn, cranberry); with pulp(plum-blackcurrant-apple, plum puree, apple-apricot, etc.) Drink durability(per day): unpasteurized and without preservatives - 10; pasteurized - 30; fermented drinks in bottles - 5; beverage concentrates - 1 year.

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