How to make natural syrup with your own hands. Requirements for the quality of syrups

Currently, there are several methods for preparing syrups:

• - By adding medicinal substances (tinctures, extracts, antibiotics, sulfonamides) to sugar syrup;
• - By dissolving sugar in an aqueous solution of a medicinal substance, or vegetable juices, extracts from a fresh or dried herbal medicinal product.

For the preparation of syrups, sugar of the highest purification is used - refined sugar containing at least 99.9% sucrose in terms of dry matter and not more than 0.4% water.

In more detail, I will focus on the technology of making marshmallow syrup.

Althea syrup is an expectorant herbal preparation. The syrup contains marshmallow root extract. The plant mucus contained in the plant reduces irritation by coating the mucous membranes of the stomach and respiratory tract with a thin layer. It is also rich in carotene, starch, betaine, phytosterol, sugar, fatty oils, lecithin, mineral salts and vitamins.

The drug has the following effect on the body:

• slows down the inflammatory process;
• liquefies bronchial secretions;
• helps to expectorate sputum, that is, the cough becomes productive;
• Lubricates the throat and relieves pain in it.

Thus, marshmallow root syrup is most preferable for the treatment of children with diseases in which sputum is poorly coughed up (bronchitis, tracheitis, and others).

Technological process: Rp.: Sirupi Althaeae100.0

The syrup is prepared in a copper puddle syrup boiler with steam heating, equipped with a lid, part of which is hinged. There is a chimney for steam removal, the boiler is equipped with an anchor stirrer for hot stirring.

AP.1. - Pre-production.

AP.1.1. Preparation of des. solution. As a des. solutions are used:

• - 3% hydrogen peroxide solution with 0.5% detergent (1)
• - solution of chloramine B - 1% (2)

AP.1.2. Preparation of equipment and premises.

The equipment is washed and disinfected with a 3% hydrogen peroxide solution, followed by rinsing with water. Chloramine B 1% is used to disinfect floors. Checking the health of the equipment.

EI.1.3 Staff training.

All persons engaged in the production of medicinal products must undergo a medical examination, bacteriological examination. Before starting work, the personnel must put on overalls, safety shoes, treat their hands with soap, 1% solution of degmin.

AP.1.4. Ventilation air preparation.

Air purification in the premises is two-stage. In winter, the air is additionally heated. The filtering chambers are washed with des. solution.

AP.1.5. Preparation of containers and jars.

The container is washed and disinfected (3% hydrogen peroxide solution), followed by rinsing with water. The bottles are washed in a bath, dried and sterilized in a cabinet at 180? C - 60 minutes.

AP.1.6. Getting purified water.

Purified water is obtained in a distiller.

AP.2. Raw material preparation

EX.2.1 Weighing sugar

EX.2.2 Measuring water

EX.2.3 Placing sugar in the syrup kettle

TP.3. Making sugar syrup

TP.3.1 Heating sugar in a syrup boiler to a boil.

The calculated amount of water is poured into the syrup boiler and heated to a boil. Without stopping heating, with stirring, the required portion of sugar (by weight) is loaded into the boiler. After the sugar is completely dissolved, the solution is allowed to boil, the foam formed on its surface is removed. After removing the foam, the sugar solution is boiled with stirring for at least 30 minutes to kill the mucus-forming bacteria.

Process 3.2 Filtering

In factories of small capacity, the simplest bag filters are used to filter the syrup. As filter materials, paper or asbestos filter mass, white flannel, overcoat cloth, belting, silk or nylon cloth are used.

TP.3.3 Standardization.

TP.4. Preparation of Althea medicinal syrup

Process 4.1 Addition of extract.

TP.4.2 Heating and mixing.

UMO.5. Package. Marking. Shipment.

ERL.5.1 Bottling.

The syrup is dosed using a dispenser.

ULV.5.2 Packaging in secondary packaging.

Vials are sealed in cardboard boxes.

ULV.5.3 Marking.

A label is attached to the boxes indicating the name of the product and the number of vials in the box, the trademark of the manufacturer, the box is marked with manipulation signs. (Annex 1.)

In addition to the technological scheme for the production of marshmallow syrup, it is also necessary to draw up an instrumental scheme. (Appendix 2.)

impulse converter electric

Collection output:

TECHNOLOGY FOR OBTAINING FRUIT SYRUPS FROM DIFFUSION JUICES

Ilyeva Elena Sergeevna

cand. tech. Sciences, Assistant ONAFT, Odessa

Melnik Irina Vasilievna

cand. tech. Sciences, Associate Professor ONAFT, Odessa

Email:ivmelnik @ ukr . net

One of the effective methods for extracting juice from vegetable raw materials is diffusion, the essence of which is the countercurrent leaching of vegetable pulp with water. Using the diffusion method, it is possible to obtain extremely high juice yields, minimizing the loss of juice in the waste. Using a diffusion plant, especially a continuously operating one, it is possible to achieve mechanization of production and get rid of time-consuming manual operations. At the same time, it must be recognized that the quality of fruit juices obtained by the diffusion method is slightly inferior to the quality of juices squeezed on presses due to their dilution with water and a decrease in the solids content by 0.7 ... 2%.

Currently, fruit and berry drinks based on mineral water or milk are in great demand, in which the share of the fruit part is in the range of 10 ... 90%. The use of diffusion juices in the production of such drinks is most promising for raw materials, which are characterized by poor juice yield with existing methods for extracting juices on presses. Such raw materials include plums, apricots, quinces, pears, peaches, black and red currants, blueberries, gooseberries, lingonberries, cranberries, dogwood and others. In terms of chemical composition and organoleptic characteristics, juices obtained by pressing and diffusion methods differ little from each other, but at the same time, diffusion juices contain more aromatic, mineral substances and polyphenols, are more transparent, contain less suspensions, which makes it possible to exclude the clarification process.

A number of food industries (dairy, confectionery, bakery) are constantly in need of a variety of fruit fillers to improve the quality of their products. The canning industry offers marmalades, puddings, fillings made on the basis of applesauce and sugar as fruit fillers (cooking time 1.5-2 hours). Naturally, in this case, not only the nutritional value and flavor of the puree are lost, but also the color of the finished product. These products are not standardized in terms of viscosity, thermal stability, such indicators are not available in GOSTs. Therefore, technological regulations for the production of various products with fillings require specific properties and a certain composition of fruit fillings. Thus, fruit syrups are an ideal supplement in terms of ease of use and dosage uniformity.

At the same time, there is a category of fruit syrups, which, due to the high acidity in their natural form, without dilution, are difficult to use. These include cherry, cranberry, tkemal, dogwood, lingonberry syrup from acidic varieties of fruits and berries. The optimal sugar-acid index can only be achieved by lowering the acidity by diluting such juices with aqueous sugar solutions. At the same time, the amount of water introduced into the blend reaches 25 ... 30% by weight of the juice. Therefore, the diffusion method is especially promising for obtaining the listed syrups, since the inevitable dilution of the juice with water is necessary. The use of the diffusion method will expand the range of produced syrups through the processing of difficult-to-press cultural fruits and berries with a high acid content, as well as through the use of wild and rare types of raw materials.

The aim of the work was to obtain fruit syrups using the diffusion method. The object of the study were fresh quince, apples and chokeberry.

To obtain good quality syrups, it is proposed to use cold leaching, and the process itself to be intensified with the help of special pre-treatment of raw materials. The most effective is electrical technology, which includes microwave energy. It was revealed that in the first 2-3.5 minutes the juice output increases, and after 4 minutes it decreases. Therefore, the duration of 2-3 minutes should be considered optimal. The juice is light, non-oxidized, has a natural flavor.

The degree of equilibrium of diffusion during pulp leaching with cold water is in the range of 0.25...0.35 (25...35%). When the pulp comes in, which has undergone a short-term heat treatment, the degree of equilibrium increases to 0.7 ... 0.9 (70 ... 90%). Extraction with cold water prevents a number of negative factors such as boiling fruits, deterioration of organoleptic qualities, the appearance of hydrophilic colloids, facilitates the filtration process and is a guarantee of the efficiency of the technological process for obtaining diffusion syrups.

Fruit extraction was carried out in a fixed ball. Water was used as the extractant. When choosing the extraction parameters, based on the literature data, two factors were chosen - temperature and the ratio of "raw material: solvent"; the duration of extraction was determined experimentally.

Literature data regarding optimal extraction temperatures are rather controversial. So, according to some authors, it is in the range of 40 ... 45 ° C, others - about 70 ° C. We have chosen a temperature of 70 °C, which contributes to faster cell denaturation, preservation of the natural color of fruits, inhibition of the enzyme system, and faster transition of natural dyes into a solvent.

Plasmolysis of cells begins already at a temperature of 50 °C, and at a temperature of 70 °C it ends within 2-3 minutes. The cell changes from semipermeable to permeable. The syrup from this juice has a thick consistency.

When establishing the hydromodule, on the basis of literature data, the ratio "raw material: solvent" was chosen - 1:1 for quince and chokeberry, and the hydromodule - 2:3 for apples.

To determine the duration of extraction, the fruits (apples and quince) were crushed on a grating crusher, and the mountain ash was kneaded. Next, the pulp was poured with hot water and the mass was thermostated at a temperature of 70 °C. Every 5 minutes, the mass fraction of solids was determined using a refractometer (C, %), the diffusion process was carried out until equilibrium was established (at constant C, %).

The coefficient of extraction of the mass of solids during extraction was determined by the balance of solids according to the formula:

K ie \u003d a / a 1, (1)

where a is the mass of solids in the juice after extraction, kg;

a 1 is the mass of dry matter in the raw material, kg.

Similarly, the coefficient of mass extraction was calculated during the pressing of raw materials, which were previously subjected to hot extraction.

During the study, the following indicators were measured: the mass fraction of solids and titratable acids, pH and aroma number. The juice obtained by pressing was used as a control sample.

The pressing technique was as follows: first, the juice was extracted from crushed fruits at a temperature of 70 °C (hydraulic ratios 1:1 or 2:1) and a set diffusion duration. Next, the juice was extracted by pressing on a laboratory press.

For the preparation of syrups, sugar was added to the juice in accordance with the existing technological instructions, namely, until the mass concentration of solids was not lower than 68%; the mixture was stirred, heated to a boil and packaged in prepared jars I-58-250. To improve the consistency of syrups, samples were also prepared with the addition of gum in an amount of 0.2 ... 0.5%. Gum was added to cold juice, as lumps form in hot juice.

In addition to apple and quince syrups without additives and with the addition of a gum thickener, a syrup was prepared from apple (70%) and chokeberry (30%) extract-press juices. An analysis of the extraction of dry matter of raw materials in the species section showed that it is 96% for chokeberry, 95% for quince, 91% for apples, which is 35% higher (using quince as an example) compared with the juice yield (with dry matter weight) , which is obtained by traditional technology.

The results of studies of the obtained products from quince are presented in table 1.

Table 1.

Physico-chemical parameters of quince products

From Table. 1 it can be seen that the juices obtained by the extraction-press method and by pressing are not identical. Extraction-press diluted juice contains significantly less soluble solids. Acidity indicators are almost the same for both juices obtained by different methods. This means that acids and their salts are maximally converted into the extract during extraction. According to the content of aromatic substances, which are expressed by the aroma number, the extraction-press juice significantly exceeds the juice obtained by pressing (three times).

The transition of protopectin (which usually remains in the pomace) into soluble pectin and dyes into an aqueous solution takes place during hot extraction of the pulp. As the jelly test showed, the content of pectin substances in the extraction-press juice is much higher than in the press juice. It is this technological technique that causes a significant difference in appearance (brighter color) and a jelly-like consistency of syrups, which are obtained according to the proposed technology.

Syrups-fillers contain from 64% to 74% of soluble solids, the total acidity in terms of malic acidity is in the range of 0.14 ... 0.2%. Analysis of physico-chemical parameters shows that the introduction of gum into syrups contributes to the preservation of aromatic substances in the product.

Syrups have a low pH - from 3.3 to 4.0. Such syrups (according to literary sources) can be packed in large containers of various types: flasks with a volume of 250 dm 3, cardboard boxes with partitions made of polymer films with a volume of 10 ... 12 dm 3, barrels with a volume of 150 dm 3 and others.

The developed filling syrups received a positive assessment during the tasting process. Syrups from juice obtained by pressing had a weak aroma, were opaque (cloudy) with darker shades of color than syrups from extract-press juice.

Conclusions. The basis of the technology for the production of fruit syrups-fillers is the hot extraction of fruit and berry raw materials and its further pressing. The method for the production of fruit syrups will increase the extraction of extractive substances of fruits. Syrups prepared in a new way are distinguished by improved taste, aroma, and color of the feedstock compared to syrups prepared on the basis of pressed juice. The formulation of blended syrups allows the use of widely used raw materials (apples). It has been established that obtaining juice by the press-extraction method, as well as adding gums to juices from which syrups are prepared, contributes to the preservation of aromatic substances in the product. It is necessary to continue research in the direction of achieving the maximum completeness of the extraction of water-soluble substances, especially in the selection of methods for pre-treatment of raw materials before extraction and the development of an apparatus-technological scheme for the production of syrups.

Bibliography:

1. Skripnikov Yu.G. Production of fruit and berry wines and juices. - M.: "Spike", 1983. - 256 p., ill.
2. Technology of preservation of fruits, vegetables, meat and fish / Ed. Dr. tech. sciences, prof. B.L. Flaumenbaum. - M.: "Spike", 1993. - 320 p.
3. Flaumenbaum B.L., Tanchev S.S., Grishin M.A. Fundamentals of food preservation: a textbook. - M.: Agropromizdat, 1986. - 494 p.

Characteristics and purpose

Sugar syrup is a semi-finished product used for the preparation of blends of drinks, commercial syrups and kvass.

White sugar syrup is a concentrated aqueous solution of sugar. The syrup is prepared with a sugar content of 60-65 g per 100 g of syrup.

Syrup brewing

Syrup is brewed in enameled, copper (polished or tinned) or stainless steel pots equipped with agitators. Boilers are heated by steam, and in the absence of it, by fire.

There are two ways to make sugar syrup: hot and cold.

When cooking sugar syrup in a hot way, the process of obtaining white sugar syrup includes the following technological operations: dissolving sugar in water, boiling an aqueous solution, filtering and cooling the syrup. If an inverted sugar syrup is prepared, then one more operation is added to these operations - the inversion of sucrose.

Cook syrup as follows. The calculated amount of water is poured into the syrup boiler and heated to a boil. Without stopping heating, with stirring, the required portion of sugar (by weight) is loaded into the boiler. After the sugar is completely dissolved, the solution is allowed to boil, the foam formed on its surface is removed. After removing the foam, the sugar solution is boiled with stirring for at least 30 minutes to kill the mucus-forming bacteria. Boiling longer should not be done, as this may cause partial decomposition of the sucrose, which will lead to caramelization and yellowing or browning of the syrup.

Upon reaching the concentration of the syrup 60-65% wt. stop boiling syrup. Hot syrup is fed for filtration. For filtration, filters of various designs are used, which, according to the principle of operation, are divided into periodic and continuous. In factories of small capacity, the simplest bag filters are used to filter the syrup. As filter materials, paper or asbestos filter mass, white flannel, overcoat cloth, belting, silk or nylon cloth are used. More perfect design have mesh and frame filters of continuous action. The foam removed during the cooking of the syrup and the sugar residues collected from the bags are dissolved in a separate bowl in water in a ratio of 1: 3 and carefully filtered. The filtrate is used in subsequent boiling syrup.

After filtration, the sugar syrup is sent for cooling with brine or water in counterflow coil or shell-and-tube heat exchangers. Sometimes the syrup is cooled in collections with coils.

Sugar syrup, intended for blending syrups, is cooled to a temperature of 10-20 ° C and pumped into storage tanks.

In recent years, a continuous method of preparing sugar syrup has become widespread, which makes it possible to mechanize and automate this technological process, reduce sugar losses, and significantly improve the sanitary condition of production facilities.

Sugar-sand with a continuous method of preparing syrup is fed from the warehouse by a bucket elevator to the supply hopper, from where it enters the dispenser by gravity. A dose of sugar is poured into a continuously operating solvent, where water is simultaneously drained from the dispenser-heater and citric acid from the second dispenser. The sugar dissolver is equipped with a jacket for heating and boiling the syrup and a stirrer. Duration of boiling syrup, 30 min. Ready sugar syrup is filtered immediately after the solvent, so the station is equipped with a trap. The filtered syrup is pumped through a counterflow heat exchanger to a storage tank.

When preparing sugar syrup in a cold way, continuous solvents of a slightly different design are used. After dissolution, the syrup is subjected to filtration.

When cooking sugar syrup, some sugar-containing wastes are sometimes used (defective products, washing water, etc.), which have different acidity and color and contain aromatic substances. The use of these liquids degrades the quality of the syrups and hence the drinks. To remove aromatic substances and eliminate the color of sugar-containing solutions, it is recommended to treat them with active carbon before cooking sugar syrup and pass them through filters filled with bone grits.

If a manufacturing defect with an acidity of up to 1 ml of 1 N is used instead of water for syrup preparation. alkali solution per 100 ml of marriage, the syrup is boiled in the same way as in pure water. At acidity 2 ml 1 N. alkali solution per 100 ml of rejects, the exposure of the syrup at 70 ° C is reduced to 1 hour, and at an acidity of 2.5 ml, the syrup is not aged. The use of rejects with an acidity of more than 2.5 ml of 1 N. alkali solution without diluting it with water is not allowed.

Non-alcoholic beverage factories also use liquid refined sugar, delivered in specialized tanks. 100 g of solution contains 65 g of sugar. From the tanks, liquid sugar is pumped through mesh traps and counterflow heat exchangers to pre-cleaned storage tanks. In the future, liquid sugar is used as sugar syrup.

The sweet taste of drinks is imparted by sugar added to the drink in the form of sugar syrup. There are white sugar syrup and white invert syrup.

Preparation of white sugar syrup

White sugar syrup is a concentrated aqueous solution of sugar. The process of obtaining white sugar syrup includes the following technological operations: dissolving sugar in water; boiling an aqueous solution; filtering and cooling the syrup.

The solubility of sucrose in water is directly dependent on temperature (Table 13).

Table 13. Solubility of sucrose in water at different temperatures.

So that the syrup does not undergo fermentation during storage, they strive to get it as concentrated as possible. However, in order to avoid crystallization of sucrose, the concentration of the syrup should be somewhat lower than the limit, due to its solubility at storage temperature. In practice, sugar syrup is prepared at a concentration of 66-72% by weight. In order to sterilize the syrup, it is boiled.

Sugar syrup is boiled in syrup boilers. A typical syrup boiler (Fig. 38) is a closed cylindrical steel tank 1 with a spherical bottom. The boiler is equipped with a steam jacket 2 with pipes for supplying steam and removing condensate and an anchor agitator 4 with a top drive 3, performing 47 rpm and designed to stir the contents of the boiler. The lid of the boiler has a hatch with a valve for loading sugar, as well as a pipe for filling water and an exhaust pipe 5 for removing water vapor. The bottom pipe is used to drain the syrup. The drain hole is closed by a valve moved by a handwheel connected to a bevel gear through a rod. Syrup boilers are made with a capacity of 1; 1.5; 2 and 3 tons of sugar.

To prepare white sugar syrup of a given concentration, the required amount of sugar and water per brew is calculated. Suppose you want to prepare 100 liters of syrup with a concentration of 65% by weight. In the table, which shows the dependence of the density of sugar solutions on their concentration, at a concentration of 65% sugar solution, its density is found to be 1.3190 kg / l.

Fig 38. Syrup boiler: 1 - boiler body; 2 - steam jacket; 3- drive for agitator; 4 - mixer; 5 - exhaust pipe.

The mass of 100 liters of syrup is 100 1.3190 = 131.9 kg. The amount of sugar in this syrup will be 131.9 0.65 \u003d 85.74 kg, therefore, the water in it will be 131.90-85.74 \u003d 46.16 kg.

When heated and then boiled, sugar syrup evaporates from it, depending on the duration of boiling, from 2 to 5% of water. Therefore, the required water consumption for dissolving sugar, taking into account its evaporation in the amount of 5%, will be 46.16 1.05 \u003d 48.45 kg.

The actual consumption of commercial sugar also increases in accordance with its moisture content. With a sugar moisture content of 0.14%, the required amount of marketable sugar will be

Water is fed into the boiler and heated to 55-60 ° C. Without stopping heating, turn on the stirrer and load sugar. After the sugar is completely dissolved, the solution is heated to a boil; stop heating, remove the foam formed on its surface. This operation is repeated twice. After removing the foam, boiling is continued for another 30 minutes. Boiling longer is not recommended, as this can cause caramelization of the sugar. The readiness of the syrup is determined by the concentration of sugar in it.

The duration of the technological operations of cooking sugar syrup is about 2 hours.

Required volume of syrup boilers:

where V 0 is the amount of sugar syrup prepared per day, in m 3;

z is the number of brews per day;

f is the filling factor of the boiler, taking into account the foaming of the syrup during the cooking process; f = 0.75.

SBEE HPE "SMOLENSK STATE MEDICAL ACADEMY"

DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY DEPARTMENT OF MEDICAL AND BIOLOGICAL PHYSICS

K. I. Maksimenkova, S. O. Losenkova, S. K. Kirillov

TECHNOLOGY OF TASTING AND MEDICINAL SYRUPS

Tutorial

Smolensk, 2012

Technology of flavoring and medicinal syrups: Textbook for students of pharmaceutical universities and faculties and pharmacists-interns. / K.I. Maksimenkova, S.O. Losenkova, S.K. Kirillov. Smolensk: SGMA, 2012.– 32 p.

The manual discusses the main issues related to the production of flavoring and medicinal syrups.

The textbook is intended for students of pharmaceutical universities and faculties and pharmacists-interns. The material presented in the manual corresponds to the program on pharmaceutical technology, drawn up in accordance with the Federal State Educational Standard for Higher Professional Education.

(minutes) (date of meeting)

Reviewers:

Head Department of Management and Economics of Pharmacy of the Smolensk State Medical Academy, Dean of the Faculty of Pharmacy, Candidate of Philological Sciences, Associate Professor Krikova A.V.

Head Department of Biological and Bioorganic Chemistry, Candidate of Medical Sciences, Associate Professor Stunzhas N.M.

© Maksimenkova K.I., Losenkova S.O., Kirillov S.K. © GBOU VPO SSMA of the Ministry of Health and Social Development of Russia, 2012

INTRODUCTION

Currently, an increasing number of new dosage forms (DF) are emerging, such as systems with a modified release of drugs (LS), magnetically controlled systems, liposomes, nanocapsules, etc. But along with this, traditional dosage forms, such as tablets, injections, syrups, ointments, suspensions, etc., do not lose their relevance, primarily because of the convenience and habitual use of such dosage forms in the treatment process, the relative cheapness of production compared to costly methods of production and technology of innovative drugs. Not every drug manufacturer will take the risk of launching a new technological line, for example, the same nanocapsules, as this requires the introduction of new high-tech, and therefore expensive equipment, the purchase of new excipients, the establishment of a new technological process and production line. However, there is no guarantee that all these costs will pay off in the future. Therefore, in Russia, traditional pharmaceutical products are still in the majority, which means that they require the search for new excipients and production technologies for further development.

One of the traditional LF are liquid, in particular syrups, which are easy to use in both children and adults, and are widely used in pediatrics and geriatrics.

SYRUPS AS A DOSAGE FORM

Syrups (Sirupi) - oral dosage form, which is concentrated solutions of sucrose, polyhydric alcohols or their combinations in water (up to 64%) and fermented berry juices, as well as their mixtures with solutions of medicinal substances (PM), tinctures and extracts. These are thick, transparent liquids, which, depending on the composition, have a characteristic taste and smell.

Syrups are indispensable components of medicines for children, and in this case, the main purpose of such syrups is to correct the unpleasant taste of certain medicinal substances. For these purposes, sugar, invert, sugar-treacle, sugar-invert, sugar-invert-treacle syrups are used.

Invert syrup is obtained from sugar syrup by inverting (hydrolysis) of sucrose by heating the sugar syrup in the presence of an acid (catalyst); if necessary, the acid is neutralized. Invert syrup is a mixture of equal amounts of glucose and fructose; sugar-treacle - a mixture of sucrose and molasses, etc.

Positive qualities of syrups:

; ease of use;

; the accuracy of dosing of the drug introduced into the syrup and the accuracy of dosing of the drug itself when used (as a rule, a measuring spoon is included in the package of the syrup for ease of dosing);

; the possibility of use in patients with diabetes mellitus due to the use of sweeteners as a basis;

; the possibility of masking the unpleasant taste and smell of drugs that are part of the syrup, which makes this drug the most acceptable for children.

But, like any LF, syrups have their drawbacks:

; inability to use with vomiting and fainting;

; the bioavailability of drugs from syrups is lower compared to injection solutions, since the drug passes through the gastrointestinal tract.

Syrup classification

All syrups are divided into two groups:

1. Flavoring syrups are syrups that are used only for correcting the main active ingredients of drugs (sugar, cherry, raspberry, tangerine and other fruit and berry syrups).

2. Medicinal syrups - syrups used as drugs and having a therapeutic effect on the body due to the drugs included in their composition (paracetamol syrup; rosehip, marshmallow, rhubarb, licorice syrups; pertussin, ambroxol, viburnum, buckthorn syrups; ketotifen, bromhexine, "Doctor Mom", "Ferrum Lek" and others).

AUXILIARY SUBSTANCES IN SYRUP TECHNOLOGY

In the production of both flavoring and medicinal syrups, various groups of excipients are used.

1. Substances that make up the basis of the syrup:

Sucrose (beet or cane sugar) is a carbohydrate belonging to the group of disaccharides.

The viscosity of sucrose solutions increases with increasing concentration and decreases with increasing temperature. Sucrose solutions refract light rays, the refractive index depends on its concentration in the solution, which is used for quantitative determination. Sucrose solutions do not conduct electricity and dissolve other sugars well.

Concentrated sucrose solutions have reducing properties due to the formation of invert sugar, which makes it possible to maintain the stability of easily oxidizing substances in the preparation. In addition, a high concentration of sugar creates a high osmotic pressure in syrups, which completely prevents the growth and development of microorganisms during storage.

For the preparation of syrups, sugar of the highest purification is used - refined sugar containing at least 99.9% sucrose and not more than 0.4% water. It does not contain ultramarine, which is the cause of spoilage of syrups as a result of the appearance of hydrogen sulfide. In some cases, ethyl alcohol is added to preserve them. In anhydrous alcohol, sugar is insoluble, but in the presence of water in alcohol, its solubility increases. For example, at room temperature in 70% alcohol, the solubility of sugar is about 16%, and in 40% - up to 37%, etc. The boiling point of aqueous solutions of sugar increases with increasing concentration. So, for example, a syrup containing 50% sugar boils at a temperature of 101.8 ° C, 60% - at 103 ° C, 65% - at 103.8 ° C, 75% -

at 107 °C, etc.

Sorbitol (sorbitol) is a six-hydric alcohol, a glucose reduction product.

Sorbitol is found in fruits, algae, higher plants. Used as a sugar substitute for diabetics; used to produce ascorbic acid.

Xylitol (xylitol) is a polyhydric alcohol (pentit), an optically inactive isomer.

In terms of calories, xylitol is identical to sugar (4 kcal / g), twice as sweet as it, but has no biological value. It does not have a negative effect on the body, due to which it is used in the food industry, for example, instead of sugar in the production of confectionery for patients with diabetes and obesity. It has a choleretic and laxative effect.

Fructose (fruit sugar) - one of the main sources of carbohydrates, an isomer of glucose, belongs to the group of monosaccharides and is one of the most important natural sugars.

Fructose does not require insulin to be absorbed, so it can be included in diabetic foods. This is natural sugar. It is found in honey, fruits and berries.

Glucose (dextrose; grape sugar) is a monosaccharide, a six-atomic sugar (hexose).

Glucose is found in almost all organs of green plants. A lot of glucose is found in grape juice. Glucose is sometimes even called grape sugar. Bee honey also mainly consists of a mixture of glucose and fructose.

As the basis of the syrup, both the individual substances listed above and their mixtures in various concentrations are used. As the main sweet component in the compositions, sucrose is used in a mixture with other sweeteners, usually sorbitol. Mixtures of sucrose with sorbitol are the most delicious systems. The following compositions are given in the literature: 40% sucrose + 20% sorbitol; 50% sorbitol + 20% sucrose; 30% sorbitol + 30% sucrose. To these mixtures, if necessary, add synthetic sweet substances.

2. flavor corrigents: sweeteners, fruit concentrates, vanillin, menthol.

3. Flavor flavors: essential oils, essences, menthol.

The choice of flavors and their coordination to a harmonious product is a lot of work and requires a lot of patience. There are no special theoretical rules for obtaining a complete preparation. When choosing a taste, it is necessary to take into account the age group of the main consumers. So pediatric preparations should be sweet with fruit flavors, while for adults preparations should be less sweet, flavored with lemon. Geriatric preparations are best flavored with mint. At the same time, as practice shows, it is recommended to use corrigents that have the usual taste and aroma, and all unusual ones are rejected.

The bitter taste is corrected by sweetness in combination with an aroma that causes a feeling of bitterness: cocoa, chocolate, orange.

When correcting bitter taste, essences are used: mint, apricot, honey, cherry, chocolate, cocoa, cinnamon, orange. Sometimes sodium chloride, citric acid are additionally added.

Sweet taste is the hardest to correct. The most suitable correction is caramel or vanilla flavor, banana flavor or egg cream flavor. At high concentrations of sweets, the so-called "Salt effect" is used - improving the taste with a small addition of sodium chloride.

Salty taste is corrected with fruit syrups - apricot, cherry, lemon, orange. Sometimes a little acidification is desirable. Cinnamon, mint, cocoa, caramel syrups are widely used.

The sour taste is corrected by sweetness in combination with the aroma of lemon, orange, blueberry, apricot, cherry.

When adding odor flavors to the syrup, avoid:

1) unusual aromatization;

2) overdose of aromatic substances;

3) uncompensated additional taste.

4. Color flavors: natural and synthetic dyes, mineral pigments.

The main requirement that determines the possibility of using dyes in the pharmaceutical industry is their harmlessness.

In recent years, there has been a trend towards a wider use of natural dyes (chlorophyll, carotene, etc.). However, natural dyes have a number of significant drawbacks: low resistance to light, oxidizing and reducing agents, as well as to changes in the pH of the environment, temperature effects and variability in composition, which causes difficulty in their standardization, in addition, low coloring power, approximately 10-25 times less than synthetic.

Synthetic dyes are most widely used in the pharmaceutical industry. They belong mainly to 5 classes of compounds: azo dyes, triphenylmethane, indigoid, xanthonic and quinoline. Azo dyes make up almost 90% of all

dyes used in different countries. Synthetic dyes include tropeolin 00, acid red 2C, tartrazine, indigo carmine, etc. Dyes based on sucrose are also used: ruberozum, flavarozum, cerulezum.

In addition, at present, mineral pigments are widely used as food dyes - titanium dioxide, iron oxide.

Masking undesirable optical effects and matching the color with the existing smell and taste, to obtain a pleasing end product, is the final factor in the composition of the drug and excipients. For children, the most attractive colors are: red, blue, purple; less attracted to pink, orange and green; the repulsive effect is produced by black and uncolored solutions.

5. Preservatives: ethyl alcohol, sodium benzoate, nipagin (methyl-4-hydroxybenzoate), sorbic acid and others approved for medical use.

The use of preservatives in the technology of making syrups is justified by the instability of microbiological purity during the storage of LF, especially if sucrose is not used as a sweetener.

APPARATUS AND EQUIPMENT USED IN SYRUP TECHNOLOGY

In pharmaceutical plants or factories, sugar syrup is prepared in steam-heated copper-tinned syrup boilers with an anchor stirrer. When preparing small amounts of syrups, steam enameled cast-iron bowls are used, which are closed with a wooden lid, and mixing is done with an ordinary wooden oar.