Preparation of sugar syrup in the production of soft drinks. Preparation of fruit syrups

Syrups are concentrated solutions of sucrose in water (up to 64%) and fermented berry juices, as well as mixtures with solutions of medicinal substances, 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, the main purpose of which 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.

Syrups, depending on the composition, are divided into flavoring and medicinal. Taste syrups are used exclusively as a means of correcting the taste of the main active ingredients of drugs. These include sugar syrup, as well as all fruit and berry syrups. Sugar syrup is widely used in the tablet industry as a gluing agent for the preparation of granules. Fruit and berry syrups are used as flavoring agents in the technology of children's dosage forms.

sugar syrup(Sirupus Sacchari). 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 enamelled cast-iron bowls are used, which are closed with a wooden lid, and mixing is done with an ordinary wooden oar. Sugar syrup is a transparent, colorless or slightly yellow, thick liquid, sweet in taste, odorless neutral reaction, the density of which is 1.308-1.315 g / cm 3, the refractive index is 1.451 -1.454. Store sugar syrup in filled to the brim and well-corked bottles in a cool, dark place.

cherry syrup(Sirupus Cerasi) and raspberry syrup(Sirupus rubiidaei). Syrups are prepared as follows. Raw materials are sorted, mature and intact fruits are selected, fallen twigs, leaves and stalks are removed. The sorted berries are further turned into a mushy mass using a roller crusher.

Fresh raspberries and cherries contain up to 82% water, up to 10% sugar and up to 2.7% organic acid (in terms of malic acid). In addition, they include pectins, tannins, dyes and ascorbic acid.

To obtain stable syrups from berry juices, pectin substances must be removed from the latter, otherwise they will cause gelation when boiled with sugar and then cooled.

Pectin substances (protopectin, pectin, pectin acid) are close to carbohydrates. During the hydrolysis of pectin, methyl alcohol, acetic acid, arabinose, galactose and galacturonic acid are formed. We can say that pectin is a polygalacturonic acid with methyl alcohol residues.

In the presence of sugar 65-70% and acid (pH 3.1-3.5)
there is jelly. At the same time, the gelling ability of pectins increases
increases with an increase in their molecular weight and methoxyl
groups (CH 3 O). ,

They are widely used in the food industry for the production of marmalade, jelly and marshmallow.

Crushed berries (together with seeds) are placed in wide-mouthed glass bottles, filling them 2/3 of the capacity, poured on top with a small amount of sugar (1.5-2%), the bottles are closed with two-hole stoppers and left to ferment at 20-25 ° C for a few days. Fermentation is considered complete if carbon dioxide (CO 2) bubbles cease to be released from the tube, one end of which is lowered into the water, and the other end is placed through the cork into the cylinder. The mixture is stirred from time to time by shaking the balloon.

If the fermentation has not ended, then a precipitate will appear in the sample of the product from the added alcohol - pectin substances. Alcoholic fermentation proceeding in the cylinder contributes to the clarification of the juice. After fermentation, the berry mass is filtered through a linen filter bag, and the residue is passed through a frame or manual screw press with a differential head.

The juice is left to stand for 2-3 days, and then carefully drained from the sediment, filtered and syrup is immediately prepared.

In a syrup boiler, it is heated to 70 ° C, sugar is poured in the appropriate proportion and the syrup is allowed to boil, removing the foam. After that, it is filtered through several layers of gauze. Cauldrons must be enameled or nickel-plated; in other cauldrons, berry syrups may lose their aroma (copper) or acquire a dirty tint (tin).

Cherry and raspberry syrups can be prepared from the highest quality food extracts (GPC). In this case, 4 weight parts of the extract are mixed with 96 parts of sugar syrup.

Raspberry syrup of bright raspberry color, with a pleasant smell and sour-sweet taste. Cherry syrup is transparent, dark cherry in color, with a pleasant characteristic odor (benzaldehyde) and a sour-sweet taste. The density for both syrups should be in the range of 1.305 -1.330 g/cm 3 . Store in a glass container in a cool, dark place.

Mandarin Syrup. For its preparation, tincture of mandarin peel is used. In this case, 15 parts of the tincture are mixed with 85 parts of sugar syrup.

It is a clear brownish-yellow liquid with a characteristic aromatic odor and taste of tangerine peel. Its density is 1.220-1.244 .

Marshmallow Syrup It is a thick transparent yellowish liquid with a slight specific odor, sweet taste. Its density is 1.322-1.327 g / cm 3. It is used as an expectorant in mixtures. Store it in bottles with a capacity of not more than 200 ml in a cool place.

rhubarb syrup. Prepared by dissolving 1.25 parts of dry extract of rhubarb in a mixture of 2 parts of 90% alcohol and 3 parts of dill water. The filtered solution is mixed with 95 parts of sugar syrup and allowed to boil. Rhubarb syrup is a brown-red liquid with a peculiar smell and taste; miscible with alcohol, forming a clear solution. With water gives a clear or slightly opalescent solution. Density 1.310-1.344 g/cm 3 . With ammonia should give a characteristic reaction to anthraglucosides. Rhubarb syrup spoils easily, so it is poured while still hot into small flasks, which are immediately corked and the corks are filled with paraffin. Store in a cool dark place. It is used per os in children's practice as a mild laxative.

Licorice Syrup. Prepared by mixing 4 parts of a thick extract of licorice with low heat with 86 parts of sugar syrup, after which 10 parts of 90% alcohol are added. Licorice syrup is a yellowish-brown liquid with a peculiar taste and smell. Density 1.29-1.31 g/cm3. Keeps well in a cool place. It is used as an expectorant and mild laxative per os or in mixtures.

Pertussin(Pertussin). A solution of 12 parts thyme or thyme liquid extract and 1 part potassium or sodium bromide in a mixture of 82 parts sugar syrup and 5 parts 96% alcohol. Sugar syrup is loaded into a cast-iron enameled tank and potassium bromide is dissolved in it with stirring. Then a mixture of liquid extract and alcohol is added, stirred again for 15 minutes and left to settle for 24 hours. After settling, the liquid is filtered through a triple layer of gauze and poured into 100 g bottles. taste. Density 1.22-1.27 g/cm 3 . Store in a cool place. It is used in children's practice as an expectorant and cough softener for bronchitis and whooping cough.

Rosehip syrup(Sirupus fructuum Rosae). Produced from an aqueous concentrate and inverted sugar syrup (to stabilize ascorbic acid). In an enameled syrup boiler with steam heating and an anchor stirrer, granulated sugar and water are loaded, according to the prescription, and after adding citric (or tartaric) acid, they are heated for 30-40 minutes at a temperature of 90 ° C. During this time, about 30% of the sugar is inverted. After some cooling, the syrup is pumped to the filter press. The filtrate is collected in a measuring tank, from where it is lowered in certain portions into the mixer. Rosehip concentrate comes from the mernik there. After mixing, the mixture is pumped by a pump into a measuring tank, from where the syrup enters the pouring apparatus (in bottles of 100 and 200 g), and from there to the packaging conveyor and then to the packaging. The drug is a reddish-brown syrupy liquid without suspended particles. The taste is sweet with a taste and smell inherent in rose hips. Dry matter 71-73%, ascorbic acid not less than 4 mg per 1 ml, sugar not less than 50%. Density 1.37 g/cm 3 . It is best to store at a temperature not exceeding 12 ° C. The daily dose is 1-3 teaspoons for hypo- and avitaminosis C in pediatric practice.

Sugar-based syrup has become very popular in the culinary world. The composition is used for baking, preparation of alcoholic beverages. It is also included in the basis of fruit jams. It is easy to prepare sugar syrup if you have basic knowledge.

Methods for obtaining sugar syrup

First of all, decide what sugar syrup is for. After that, start preparing the filling. Consider popular recipes.

Sugar syrup: a classic of the genre

• granulated sugar - 150 gr.
• pure water - 150 ml.

1. Pour water into a small container, bring the composition to a boil. Next, pour the sand into a heat-resistant container, fill it with hot liquid.
2. Stir the ingredients until a homogeneous sweet mass. After that, cool the syrup naturally, strain. Use fill as directed.

viscous sugar syrup

• purified water - 200 ml.
• sugar - 400 gr.

1. Place a bowl of liquid in a water bath, pour in granulated sugar, stir the composition until the crystals are completely dissolved.
2. Cool the resulting mass at room temperature. A similar syrup is often used for confectionery purposes.

caramel syrup

• sugar sand - 950 gr.
• drinking water - 1.5 liters.
• vanillin - 4 gr.

1. Pour in 350 gr. sand in a separate enamel pan. Send the container to a slow fire, simmer the composition until the granules are completely dissolved and a golden color appears.
2. Then add the remaining ingredients to the total mass, mix thoroughly. Simmer syrup at minimum power for 12-15 minutes. Next, the mass is filtered through gauze.

Inverted Sugar Syrup

• sugar - 2 kg.
• drinking water - 1.2 liters.
• citric acid - 20 gr.

1. Combine sand and water in an enamel pan. Bring the mixture to a boil over low heat. If a characteristic plaque appears, it should be removed.
2. After that, add citric acid, mix thoroughly and simmer under the lid for about 25-30 minutes. Check the syrup for viscosity with a wooden spatula. If a “thick thread” forms, the composition is ready.

1. To get the desired consistency, you need to have an idea of ​​​​what the fill will be used for. Most often liquid non-sticky syrup is used as an additive for soft drinks.
2. Sugar syrup, which has a "thin thread", is determined by dipping two fingers into the cooled composition. If the mixture flows in a thin stream and breaks off, be sure that the mass is of high quality.
3. More often, such a syrup is used for alcoholic tinctures and liqueurs. High-quality filling may not work the first time. Therefore, you will have to work hard to achieve the desired result.
4. If sugar syrup has a "medium thread", it is more often added to the base of fruit jams. The jet has a slightly larger size and some durability. A thicker and thicker syrup thread tends to solidify quickly.

9 steps sugar syrup

Sugar based liquid syrup

1. The liquid composition is determined by the initial stage of the syrup, the cooking method implies that the temperature should not exceed 20 degrees.
2. Sugar dissolves in warm water, has a liquid and non-sticky consistency. Such viscosity is achieved due to equal proportions of the constituent ingredients.

Thin thread of syrup

1. To get the desired result in the form of a thin thread of sugar syrup, the mass must be brought to 100 degrees. In this case, the composition begins to boil, while the water begins to evaporate.
2. The ratio of components is 3 parts sugar to 1 part water. To determine the consistency, drop a small portion of the syrup onto a plate.
3. After that, press the composition with the convex part of a metal spoon. As a result, the mass should reach for the household appliance with a thin thread. The syrup in this case is thick and sticky.

A medium strand of sugar syrup

1. To get a more viscous consistency, the syrup must be brought to a boil at a temperature of more than 102 degrees. The mass is mainly used as the main component for jam.
2. Consider all possible factors for the preparation of such a sugar syrup. The thickness of the thread is checked in the same way as with a thin stream. The only difference is that the medium-sized thread has a more viscous and durable consistency.

A thick thread of sugar syrup

1. A thick mass is obtained if it is tormented at a temperature of about 110-112 degrees.
2. As part of the syrup, only 12-15% of the liquid remains. If you check the syrup with a spoon, then a dense and thick thread will stretch behind the latter.

Biscuit fondant

1. To get impregnation for a biscuit, you need to place the syrup, which has reached 113 degrees, in cool water in time.
2. As a result, you should get a loose dense mixture. After preparation, use the fondant for its intended purpose.

thick fudge

1. To prepare a denser mass, the mixture should be brought to 115 degrees.
2. Dip the bowl of fondant into a container of cool water. At the exit you will get a viscous thick mass.

Ball of sugar syrup

1. Sugar balls are mainly used to decorate confectionery or fillings. The mass is boiled down to a state where 90% of the sand remains in the composition.
2. The mixture is boiled to a temperature of 118 degrees. If you cool it after cooking with cold water, you can eventually roll the ball. The composition remains soft even when completely cooled.

Hard ball of sugar syrup

1. The method of preparation is phased, the mixture is heated over 119 degrees.
2. After cooling, the ball becomes more solid. If you try to crack it, you can lose the filling on your teeth.

Sugar syrup caramel

1. To prepare a full-fledged caramel, the standard composition must be boiled down until 2-3% of the liquid remains in it.
2. If you roll a ball from the resulting caramel, after cooling it can only be crushed like a lollipop. If you overexpose the mass, you simply run the risk of burning sugar.

1. As soon as you start to boil the syrup, do not forget to monitor its condition. Stir occasionally until the mixture is fully cooked.
2. When the mixture acquires a homogeneous consistency, and all the granules dissolve, it is worth stopping frequent stirring. Otherwise, air particles will get into the syrup, the sugar will crystallize.
3. To prepare the syrup, you need to choose a thick-bottomed container. Such an addition will help to avoid burning sugar.
4. You can also replace sand with powder. Keep in mind that dust will need as much as sugar. Pay no attention to volume.

When the mixture reaches the appearance of the first bubbles, it must be simmered over low, constant heat. Consider the fact that when the composition boils, it is forbidden to change the power of the burner until the syrup is completely cooked. It is also worth considering that after removing the container from the stove, the mass will continue to cook for some time. Boil the composition for the specified period, so you get the desired consistency.

Video: how to make invert syrup

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 hard-pressed cultivated 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 during extraction, acids and their salts are maximally converted into the extract. 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.

According to organoleptic indicators, syrups must meet the following requirements.

Appearance transparent - transparent liquid without sediment, turbidity and foreign particles. Slight opalescence is allowed, due to the characteristics of the raw materials used; opaque - an opaque viscous liquid, the presence of suspensions or sediment of fruit pulp is allowed, without seeds and foreign inclusions that are not characteristic of the product.

Mass fraction of solids in syrups - does not go beyond 50.0±1.0%.

Storage

Shelf life of syrups, days, not less than:

in glass containers: 60 - without preservative, 90 - with preservative, 120 - hot filling, 180 - pasteurized.

In other types of containers: 30 - without preservative, 40 - with preservative.

The use of syrups in the beverage industry.

The raw materials for the manufacture of carbonated drinks are natural raw materials and synthetic flavors, dyes, sweeteners.

Natural raw materials include syrups, extracts and infusions. In the food industry, fruit syrups and extracts, infusions of eucalyptus, laurel, magnolia vine, leuzea, wormwood, juniper, quinine, and kola nut are used. Syrups in appearance are divided into:

transparent;

opaque.

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

on fruit and berry raw materials;

on vegetable raw materials;

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

special purpose.

According to the processing method, syrups are divided into:

with the use of preservatives;

without the use of preservatives;

hot filling;

pasteurized.

Syrups based on fruit and berry raw materials are obtained by adding 50 to 65% sugar to natural fruit and berry juices. At the same time, the name of the syrups corresponds to the type of initial fruit and berry raw materials from which they are obtained: apple, pear, tangerine, dogwood, cherry, cranberry, blackcurrant, strawberry, etc.

Syrups based on aromatic raw materials are produced by adding appropriate flavors, essential oils, citrus tinctures, flavoring additives, dyes and acids to aqueous solutions of sugars, imitating natural syrups in appearance, color, taste and aroma. These include syrups Pear, Cream soda and many others. Artificial syrups are used in the sale of sparkling water.

When assessing the quality of syrups, only the appearance is determined organoleptically. From physical and chemical indicators determine the mass fraction of solids, which should be at least 50%. Syrups are stored in dark, dry rooms at a temperature of 0-22 ° C and a relative humidity of 75%. Guaranteed shelf life under these conditions is 60 days in glass containers without preservatives, with preservatives - 90 days, hot filling - 120 days. and pasteurized - 180 days. In other types of containers, the warranty period of storage is only 30 days. without preservatives and 40 days. with a preservative.

Fruit and berry extracts are obtained by concentrating juices, including their evaporation under vacuum or freezing to a solids content of 44-62% (usually without added sugar). The product has a thick consistency, rich color, corresponding to the color of the original juice. Only clear fruit and berry juices with a minimum content of pectin and a well-defined aroma are used to produce extracts. High-quality extracts are obtained, as a rule, from varieties of fruit and berry raw materials with a pronounced aroma of apples, grapes, raspberries, cherries, currants, citrus fruits. Extracts produced from sulphated juices, as well as from juices of wild apples and pears, are evaluated only as the first grade.

Depending on the quality indicators, extracts are produced of the highest and 1st grades. In terms of organoleptic characteristics, almost the same requirements are imposed on the extracts of both varieties in terms of appearance, taste and smell, and color. However, the extract of the 1st grade may have a less pronounced aroma and taste, a darker color, and no more than 0.3% of an easily filtered pectin and protein precipitate is allowed.

The produced extracts contain at 20 ° C dry matter (in%), not less than: grape - 62, cranberry - 54, blackcurrant - 44, the rest - 57. The total acidity of the extracts (in terms of malic acid) ranges from 1.8% to grape extract up to 20% in cranberry, and mostly 4-6%. This guarantees a good preservation of this product at temperatures from 0 to 20°C and a relative air humidity of not more than 75%.

To conduct an organoleptic quality assessment, the extracts are preliminarily diluted with water in the following ratios: grape - 1:4.5; cherry, pomegranate - 1:5; apricot, plum, apple, pear and blackcurrant - 1:5.5. More acidic extracts are diluted with water in ratios of 1: 6.5, 1: 7.5 and 1: 8.

Guaranteed shelf life for extracts in aluminum tubes and barrels is 1 year, in containers of other types - up to 1.5 years.

Kohler is an aqueous solution of caramelized sucrose, obtained by heating granulated sugar to 180-200 ° C, that is, to a temperature exceeding the melting point of sucrose. The density of the finished color scheme is 1.35, the dry matter content is 79-80%. Store color in wooden barrels.

It is used to produce drinks that have a brown or light brown color.

The main components of modern carbonated drinks are food colors (caramel - E150 or carotenoid red-yellow plant pigments - E120, 162) and flavors in the form of essences of synthetic aromatic substances. Sugar substitutes such as sorbitol (E420), aspartame (E951) or xylitol (E967) are also used.

Production technology.

To obtain carbonated water, water cooled to 4°C and carbon dioxide from a cylinder are simultaneously fed into the saturator, bringing the pressure in the saturator to 2 atm.

To obtain carbonated drinks in bottles, a certain dose of blending syrup (a mixture of all components of the drink, with the exception of carbonated water) is added to the bottles, which is then diluted with carbonated water. After bringing to the required volume, the bottles with the drink are hermetically sealed with crown caps. No more modern enterprises have a different preparation scheme: blended syrup is mixed with cold water and saturated with carbon dioxide in large containers, after which it is bottled, which are immediately sealed.

The stability of drinks increases with the introduction of preservatives - sodium benzoate, sorbic acid.

Packaging, labeling, storage.

Carbonated soft drinks are poured into bottles of 0.33 and 0.5 liters and hermetically sealed with crown caps. Bottles with drinks are placed in boxes made of wood, cardboard or polymeric materials, as well as in metal boxes and baskets.

Dry drinks are packaged with a net weight of 20 g in double bags; the inner bag can be made of parchment, sub-parchment or cellulose film, the outer bag can be made of writing paper with a colorful print. Labeling of non-alcoholic beverages must contain all the necessary data provided by the standard, necessarily indicating the date of manufacture and shelf life. During transportation and storage, the optimum temperature should be 2-12°C.

Consumer properties of carbonated drinks

Carbonated drinks should be transparent, without sediment and turbidity, have a color corresponding to this type of drink. The taste and smell should be pleasant, characteristic of fruits and berries. The loss of transparency, the appearance of turbidity and sediment may indicate the development of microorganisms, chemical reactions.

Dry non-fizzy drinks. Complete dissolution of the tablet or powder should occur in no more than 2 minutes. The sensory properties of the resulting drink must fully correspond to its name, the dry matter content is 5.0-6.0%, the acidity is from 2 to 3.5 ml of 1 N. alkali solution per 100 cm3 of drink.

Dry effervescent drinks The content of solids in drinks made from powders is 5.5-6.5%. The content of salts of heavy metals, arsenic, preservatives is not allowed.

The stability of drinks is different (per day): unpasteurized and without preservatives - 10; pasteurized - 30; with preservatives - 20; dry fizzy drinks - 30 .

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.