Differs consistency.

The quality of water in water supply systems in the workshops for the production of jam and jams must meet the requirements for water in centralized drinking water supply systems. Workshops, washing, loading, chambers for storing food waste must be equipped with drain bridges. The working conditions of workers should be organized on the basis of the standards in the field of occupational health approved by the SES.

OKVED

• OKVED 2 / Section C: Manufacturing
• OKVED 2/10 Food production
• OKVED 2 / 10.3 Processing and preserving of fruits and vegetables
• OKVED 2 / 10.32 Production of juice products from fruits and vegetables

Equipment for the production of jam

To do this, you will need a cutting table on which the processing of raw materials will take place, and a washing bath. Processing berries is carried out in a special installation for production, after which the resulting product is poured into the tank.

• For the preparation of berries: cutting table, washing bath;
• For the processing of berries: a vacuum unit for the production (cooking), capacity for the finished jam or jam;
• Equipment for sterilization: UV sterilizer of water, sterilizer of cans and lids, device for rinsing cans);
• For packing and capping: installation of bottling of finished products, capping device, labeling machine;
• As well as scales, sand sifter, trays, containers, tara td.

Approximately the price of a complete set of equipment with a capacity of 1000 kg. per shift with all the options will cost you from $ 25,000. However, for home production such means are of course not required.

Also for storage you will need:

• Freezers for storing raw materials;
• Refrigerators for storage of finished products.

Jam production technology

Raw materials and its preparation

The composition of the syrup is not gelling, but viscous and thick. In the jam of fruits and syrup should be the same amount (1: 1), and the latter should be easily separated from the fruit.

Jam can be cooked with all kinds of fruits with seeds and seeds, figs with berries, petals of Kazanlak rose, nuts, tangerine, melon, etc.

In the jam you need to put berries and fruits only ripe. However, walnuts in jam are used green.

You can not put in the jam fruits that are not ripe, overripe. The first fruits will give the jam an unpleasant taste that will not look like a normal jam, and, naturally, will not have the desired flavor. Fruits that are not ripe will contain a large number of cells with vacuoles that contain protoplasm. When sugar syrup acts on the cells, plasmolysis will be produced. As a result, the finished product will be much less than you expected, since the volume of fruits will be less. Syrup with such fruits will quickly become jelly, especially for those fruits that contain a lot of acid and pectin, for example, black currant or cranberry.

Not suitable for the production of jam and overripe berries and fruits, because they quickly digest.

Those fruits that have seeds and seeds, and are selected specifically for jam, must comply with its maximum size, the color should be like ripe fruit, and the flesh must be firm. And Chinese apples and fruits with stones on the jam are allowed the minimum size. Cornel is suitable for cooking jam when its bone does not weigh more than 1/3 of the fruit. Walnuts are taken only green, that is, should not be mature (in a hard shell). To find out at what stage of maturity a nut, an incision is made from above and look at the hardening stage of the shell. Petals of Kazanlak rose are suitable for boiling jam when they are collected from the blossoming flowers. The petals should not be dried up places, but they are taken soft and natural color. Mandarins are taken on jam only mature, having large sizes, whose color is bright orange and there are no rotten spots. All unripe fruits have naringin glucoside - because of it, the jam will become bitter.

You can make jam not only from fresh fruits, but also if they are mixed or quick-frozen. The only thing that should be fresh is walnuts and melons.

All products from which it is decided to make jam should be carefully sorted: by size, maturity, quality, etc. Immediately all the rotten fruits are removed. If the fruits are mature, but their appearance is unpresentable, they are laid on the jam.

When all the raw materials have been sorted, it is sent to a fan washer and thoroughly washed, blanched, cleaned, cut, punctured, rolled. Depending on which fruit or berries are chosen for jam, preparatory operations are also chosen.

Careful processing of raw materials greatly affects the quality of jam. Jam can be cooked much faster if the raw material is cut, chopped, blanched.

You can check the readiness of the jam by looking at the fruits - each of them should be soaked with sugar evenly. There are fruits that have a thick skin, as they contain cells that do not allow the pulp of the fruit to soak up the syrup. To resolve this issue, all the fruits must be chopped or cut. It is necessary to pierce the fruit deeply and thickly - this is done to quickly saturate the pulp. It also helps to get rid of the air in the intercellular channels. When the whole fruit is heated, the air expands in it, and this can lead to its damage, that is, the fruit will have a crack.

The operations of cutting and impaling fruits, make it possible for the syrup to get into the middle of the fruit, only sugar cannot get into the cells, because the living cell's protoplasm is almost impenetrable. When cooking, the sugar syrup acts on the processed fruits, because of which all the liquid leaves the cells and the volume of the fruit becomes smaller. Because of this, the quality of the product becomes worse, and the amount of jam is less than planned.

The operation of blanching causes protoplasm proteins in fruits to coagulate. This makes it possible to completely penetrate the syrup into the skin cells.

There are berries that have a coarse skin, for example, black currants. To make them softer in the finished jam, they are rolled before cooking.

Preparation of some fruits, in addition to generally accepted processes, such as washing, sorting, have other operations.

Remove the tails, sometimes the bones of cherries and cherries.

Light varieties of cherries are doused with boiling water (80-90 ° C for only 3 minutes), and then drastically shifted to cold water until it cools completely.

If small apricots (no more than 35 mm) are taken on the jam, they are cooked whole, and if they are large, then they are halved. Those apricots that are cooked with bones are prickly.

In peaches they throw out the bones, dividing them in half, then, using a boiling solution of caustic soda, remove the skin. Then peaches are doused with boiling water (85 ° C) for only 5 minutes, then drastically shifted to cold water and well washed off the fruit from alkali and peel.

It happens that peaches are blanched with syrup, in which sugar is not less than 30%. To the soda solution does not destroy the sugar, it is thoroughly washed from the fruit before processing.

All tails of plums are removed, they put caustic soda solution (0.5%), brought to a boil, to perform a similar operation, as for compotes - to apply a grid, it does not allow fruit to burst. The application of the mesh can be replaced by longitudinal deep cuts or by pouring hot water (up to 85 ° C), after which all the fruits prick. You can also pour the plums in syrup heated to 85 ° C, which has 25% sugar. This syrup is then poured fruit for cooking jam.

If the plums for jam are large, then you need to get rid of the bones, dividing them in half. It is not necessary to boil these fruits.

Tails are removed from the cornel, 10% sugar syrup is boiled to 100 ° C and water is poured for a minute, if it has a temperature of 80 ° C, then for 5 minutes, then it is drastically shifted to cold water.

Fruits with seeds (for example, an apple, quince, pear), get rid of the rind and seed seed. In fruits, besides apple, you can remove the peel with caustic soda solution, which must be washed off well afterwards. After, the fruit is cut in 25 millimeter slices. All fruits, except for quince, are taken in halves. Quince Well, because of its large size, cut into pieces. Chopped pears and apples, boiling water, and boil for 15 minutes, quince - until the flesh is soft. After that, the fruit is well cooled. If the apples are chosen to be uncooked varieties, then blanching is carried out with a syrup in which there is 50% sugar.

All fruits are transferred to a solution with citric acid (1%) so that they do not quickly darken.

Small varieties of apples (heavenly, Chinese) are cooked only whole. Get rid of the sepals, and tails do small. Fruits are blanched in boiling water for no more than 5 minutes or sugar syrup (sugar 10%). After, shift the fruit into cold water.

Apples should be punctured after they are blanched. If sugar syrup is chosen, then you first need to prick, and then blanch, so that it quickly soaks the fruit pulp.

Grapes are separated from the ridges.

They remove the ovary from the black currant, douse with hot water, steam. After the currant is sorted, it is subjected to rolling.

In lingonberries, cranberries, tails are removed, and then subjected to rolling or blanching.

Berries such as raspberries, strawberries, blackberries, strawberries, rid of tails and sepals.

The gooseberries are removed tails, punctured.

The tails of the fig cut off. For 5 minutes, the fruit is blanched.

Do mandarins make holes in diameter, then cook. You can cook and slices. Citrus leaves in boiling water for 15 minutes. After that, the whole fruit is placed in cold water for cooling for a day, and separated - for 12 hours. When the fruits are in water, the glucoside naringin comes out of them, which gives the peel bitterness.

For nuts, there are several processing options. One of them: the cover layer is removed from the nuts, to do this, immerse them in soda solution (5%) for 5 minutes. After that, the fruits are dramatically laid out in cold water to completely get rid of the solution and peel.

For two days, the nuts for jam should be in the water, which is changed every 6 hours. This is done to ensure that all tannins are removed, because of which the fruit has a tart taste. After the nuts have become yellow, they are taken out of the water and transferred to water with lime for a day, its density is 1.045-1.060 g / cm3. During this time, the nuts become dark purple and harden due to calcium pectate. After that, the nuts are washed under cold running water, prick, put in a boiling solution of potassium alum (1.5%) for 20 minutes, and then half an hour in sugar 5% syrup. Choosing this option for the preparation of nuts, jam will have a dark color.

There is another way to prepare nuts: hold the nuts in the open air for 2 days. Now the peel is easily removed with a knife. Fruits without a peel darken very quickly due to oxidation of tannins with oxygen. To prevent this, peeled nuts are put in a solution of tartaric acid (0.3%). To make such fruits light, they are bleached with sulfur dioxide, after which they make a solution of 0.3% tartaric acid and 0.3% potassium alum, and blanching is carried out. After, the fruit is transferred to cold water to cool. If the peanut jam is made with this option, it will have a light yellow color.

In order to boil the melon jam, it is necessary to peel it off, remove the seeds, cut it into slices, which are 5 cm long and 2 cm thick, in cubes. Then chopped fruit, blanched 10 minutes, cooled. To melon did not fall apart, before pouring boiling water, it is placed in lime water for half an hour.

The blooming flowers of roses are selected and the petals are removed from them, and the stem is removed with scissors. To clean the petals of pollen, they are well sifted, then washed in running water, doused with boiling water for 10 minutes, stirring constantly. Since the water after blanching has a pleasant smell of a rose, it is used to make syrup for future cooking.

With feijoa, peel is removed, put into soda solution (3%) for 3 minutes, then washed with running water. To prevent the fruits from darkening, they are placed in a solution of tartaric or citric acid (1%).

Berries and sulfitated fruits are doused with hot water (desulphurized). So that the fruits do not disintegrate quickly, they are placed in cold water, after which they are immediately blanched. It is necessary to make desulfurization so that all the sulfurous anhydrides in the welded product are not more than 0.01%.

Cooking

When jam is prepared, all products should be boiled in a concentrated sugar syrup. You can cook the jam, and another way: add sugar and reduce. Sugar during this cooking is dissolved in the juice extracted from the raw material.

Fruits and berries are filled with syrup, while the juice extracted from raw materials turns into syrup.

In the course of the scientific work of V.I. Rogachev, which was accompanied by boiling jam, the following was established. Under the process of cooking jam means diffusion-osmotic process, which may have adverse factors. One of which will be the change in the elasticity of the vapor of the juice, which appears at elevated temperatures and obtain convection currents. Due to the fact that substances diffuse where the solution is less saturated, in the process of making jam, the sugar moves from the syrup to the fruit.

The diffusion rate depends directly on its coefficient, and it also depends on the type of the diffusing substance and the thermal medium. And the diffusion coefficient is completely opposite to the size of the radius of the diffusing particle. This means that the diffusion coefficient in solutions, where sucrose, unlike solutions with glucose, is 1.3 times less. As a result, the more sugar in the syrup, the faster the jam will be cooked. Diffusion will be faster if the temperature is higher. So it turns out, due to the fact that the speed of movement of particles diffusion becomes faster when heated, and the viscosity of the liquid - becomes less. With an increase in temperature of just 1 °, the diffusion coefficient increases immediately by 2.6%.

The concentration gradient also affects the speed of the diffusion process. The magnitude of the concentration gradient becomes larger in the case of an increase in sugar syrup, the diffusion rate increases immediately. When saturation becomes greater, viscosity immediately increases. Because of this, diffusion becomes slower.

When jam is prepared, not only is the process of diffusion, but also osmotic processes. This means that the fluid exiting the cells enters the extracellular space. Osmosis depends on the semipermeability of the protoplasm of cells that resist the equalization of the saturation of the solution in the intercellular space. Osmosis is seen both in the living cell and during the process of heating the protoplasm of the cell when the products are blanched.

With a strong accumulation of sugar in syrup, osmotic pressure acts on plant cells. The value can be different, it varies from 34 to 54 Mn / m2 (350-550 atm) - it all depends on the type of fruit. Osmotic pressure can be affected by temperature, type of solute, saturation of the solution. If the temperature rises by degrees, then the pressure becomes greater by 0.30-0.35%.

When the process of cooking jam, it is necessary to ensure that the fruit does not change the shape and volume. If in the finished jam all the fruits have become smaller and frowned, then they will not be beautiful and tough. Sugar in such raw materials will get a little, their density becomes much less, and in the syrup they rise to the top.

Due to the fact that syrup and raw materials for production must have the same amount of jam, and when cooking the fruits become smaller, then due to the strong increase in syrup, it will be in excess. These residues can be used to make jam or make fruit syrup. This all will lead to the fact that the jam will be less than planned.

When products are prepared, a yield of 100% is calculated, while with a reduction in raw materials for production of only 0.1 mm in radius, the finished product will result in 70% less. If it became less by 0.2, then at the exit of the jam there will be only half.

To emphasize the extent of the volume of the fruit, the coefficient is taken, it is equal to the volume of the fruit already in the cooked product to those that have just been prepared. In pome fruit, it is in a stable number (1), in other fruits it ranges from 0.7 to 0.9.

To understand how fruits and berries are fed with sugar, you need to look at the dry matter. Two facts can be explained by how, during the preparation of the jam, sugar gets into the middle of the fruit - the removal of liquid from the raw material and the ingestion of sugar into its middle. It is necessary to adjust the process of boiling the product so that the sugar nourishes the fruit as quickly as possible, at the same time, the liquid came out slower. If the above conditions are met, then the volume of fruits almost does not change, and the sugar will spread evenly throughout the raw materials. As a result, the finished jam will be of high quality.

Those products that were filled with boiling water when preparing, absorb sugar much better when boiling, but at the same time the liquid does not disappear anywhere. If you take apples and hold them in boiling water for 20 minutes, when you put them in sugar syrup (sugar 50%), the liquid from the fruit will be released more than 20%, compared with those fruits that have not been blanched. And with respect to the saturation of the fruit with sugar syrup, blanched fruits absorb 3 times more syrup as compared to non-blanched ones.

The ratio of the amount of fluid that the fruit must leave (B) relative to the soaked syrup (C) should be as low as possible when it comes out. This ratio strongly depends on which syrup was originally prepared. Depending on the saturation of the fetus, the diffusion rate decreases, at the same time, the osmotic pressure, on the contrary, increases. Therefore, if there is a lot of sugar in the syrup at the beginning of jam preparation, this will lead to a rapid release of liquid from the fruit and to a poor quality product. If we put too little sugar, and its saturation is too weak, it will make diffusion too slow. The concentration of the syrup should depend on the choice of raw materials for the production of jam.

It is possible to leave raw materials in syrup for different times, and this does not affect the ratio B: C in any way. Temperature can have a strong effect, because with its increase, diffusion is accelerated along with the osmotic process. Due to the fact that diffusion accelerates much faster than osmotic pressure at elevated temperature, the ratio B: C becomes smaller.

The fruit will be filled with syrup until the temperature reaches 102 ° C in the middle of the raw material. When the temperature is raised in the middle of the raw material, it boils there and the resulting vapors are not allowed to get the remaining sugar directly into the fruit. At the same time, the entire liquid that has drained from the fruit, due to the vapor produced, becomes even larger. As a result, due to the loss of fruits of a large amount of moisture, the process of "drying" of raw materials occurs. If after this process the fruits are sharply cooled, then due to the fact that vapors are in the middle, a vacuum is created that helps the syrup to get to the pulp. This means that when the raw material is boiled, it is necessary to alternate its heating with cooling. Due to this alternation, the jam will turn out delicious and cook quickly, because sugar is easy to fall into the fruit.

It is impossible to carry out the cooking operation for a long time, during which the fruits and berries are heated to such a temperature, when the juice in the cells boils. The duration of boiling may be different, since all fruits have their own size, and the duration varies from 3 to 8 minutes. If it is impossible to cool the fruits, then raw materials should be prepared in syrup at an appropriate temperature (approximately 100 ° C), boiling jam should not be much.

Capillary forces also have a strong influence on how strongly the fruits in the middle will be in production. Some of the intercellular passages are filled during the ingress of raw materials into the syrup precisely because of these forces. When the production process is cooking, the effect on the fruit, this force has almost no effect.

This force favorably affects the preparation of jam, when the cooking process is just beginning. The air is removed under vacuum from the passages between the cells of the pulp of the raw material. When vacuuming takes place, and at this time the fruits are in syrup, it is much easier for him to get into the middle of the fruit.

And this process is well used for immediate cooling of raw materials and syrup after the boiling process, which is carried out not for long. Cooling is obtained in the period when the heat switches to the evaporation of the liquid, which occurs when a vacuum occurs in the evaporator.

As soon as the product cools, it is necessary to change the vacuum in the apparatus, after which the syrup is re-boiled using atmospheric pressure, then make a vacuum. Constant heating and cooling using atmospheric pressure, which replaces the vacuum, makes it possible in the end to achieve excellent product quality and at the same time not spend a lot of time.

It makes no sense to use vacuum machines only for the process of cooking jam, not using them for cooling, because the low cooking temperature, the diffusion of sugar makes it slower. The juice in the middle of the product will still boil, because if the temperature of boiling becomes lower, then the pressure decreases too.

So that the fruits are soaked as much as possible with sugar syrup, but without using long-term cooking (as the raw material is digested), the finished products should be placed in it for at least 4 hours. During the stay of fruit (berries) in the syrup, they are diffusion of sugar. To make this procedure faster, it is necessary to first bring the temperature to 80 ° C.

The syrup saturation with which the raw material will be poured is prepared taking into account the chosen product for jam, and with what activity the diffusion-osmotic processes take place in it. The percentage of the ratio for different products is different: strawberry, strawberry, cranberry, melon, black currant - 75%. For fruit with seeds, cherries, cherry plum, apricot, fig, mandarin, grapes, tkemali, feijoa, green leaves plum - 60%. For gooseberry, rose, almost all varieties of plums, nuts, cherries with stones, dogwood - 40%. No need to pour syrup before cooking - black currants, grapes, dark varieties of cherry plum, black currants and cherries. Not diluted with sugar, pour strawberries, raspberries, strawberries, blackberries.

The product can be cooked in different ways: multiple and single. When a single cooking is done, the cooking process is not interrupted to cool the syrup with raw materials. Berries and fruits are sugared during the diffusion process. To the fruit is well soaked with syrup, the jam must be cooked over very slow fire, while it should not boil, and be on its edge. There are not many recipes for how to make jam using a single boil.

When multiple boiling is used, due to the fact that the boiling periods pass in small gaps, the juice in the middle of the fruit should boil for a short time. During those periods when the cooling process is underway, vapor condensate is produced in the fruit itself, which causes the syrup to dry. It also leads to the emergence of convection currents that help the diffusion process to work faster. Therefore, by choosing multiple boiling, you can get active and the same soaking the raw material with sugar. As a result, the jam is very good quality.

There is a one-time cooking jam with the use of double-boiler. The process of single cooking takes place in special open-air double-boiler. They are made of stainless steel, red copper. 35 liters of product are placed in the boilers, and the working load is 12 kilograms. It is not necessary to choose apparatuses, in which the boilers are very large, because they will fit a lot of raw materials, and it will cook much slower, and this will bring fruits and berries to deformation.

For such raw materials as roses and cranberries, it is necessary to choose the method of single cooking, because the syrup gets into them easily, and, at the same time, they are not subject to digestion. The products are first prepared, laid for some time in a syrup, then everything is put into the boiler together and the cooking process is carried out (boiling is carried out over low heat).

If the required amount of dry substances in the jam, then it is ready. For the product that will be decomposed into a non-hermetic container, it is necessary to make a syrup with a saturation of 75%, because after the diffusion of the finished product there will be only 70%. There should be no significant difference between the presence of dry substances in raw materials and syrup (no more than 1%). This should be done to keep the jam as long as possible.

If all the packaging in production is carefully pasteurized and hermetically packed, then after preparing the jam, the syrup saturation should be 72%, while cooling - 68%.

If blackberries, raspberries, strawberries were chosen as raw materials, then it is necessary to use a single cooking for cooking the jam. Before you start to boil the berries, they fall asleep dry sugar and leave for 10 hours. During this process, the juice appears in the berries, which subsequently interferes with the sugar. The syrup that has turned out diffuses into the middle of the fabric of the products. This makes it possible to cook the jam much faster and prevent wrinkling and digestion.

If melon is used for the production of jam, then the washed and cut fruits are put into sugar syrup with a sugar content of 50% and boiled for 15 minutes. Then pour 70% and boil until the fruit is boiled down.

During a single boil, the jam should cook no more than 40 minutes.

When repeated cooking in special double-boiler. Cooked jam with repeated boiling in similar double-boiler, as with a single boil.

Already prepared raw materials, fall asleep in the pot, then pour syrup and boil for several minutes. At the moment of full warming of the fruits, and when the juice boils in them, everything is poured from the boilers. After the fruits stop heating, condensation forms in the tissues, and this causes the syrup to dry in the middle of the melon. When the fruit cools very slowly, the syrup undergoes a process of diffusion, and the saturation of the dry substances is equalized with time.

During the period of stay of products in the syrup, which can fluctuate 5-24 hours, it gradually cools down, and diffusion becomes slower. When this mass is completely cooled, it is again transferred to the boiler, boiled for some time, poured out of the boilers, left for diffusion. Repeat to do at least 5 times.

It is not advisable to heat the raw material many times, because there are many fruits that are quickly digested, and some are skipped, and one syrup is brought to the boil, which is added to the jam.

The total time of all the processes of cooking in double-boiler, should be no more than 30 minutes. Depending on which raw material is selected, the number of brews is selected. It is necessary to choose double cooking for cherries, black currants, dogwoods, cherries. For figs, apricots, cherry plums, strawberries, nuts, peach halves, plums, melons - it is necessary to use triple boiling. For such raw materials as whole apricots, gooseberries, fruits with pits, feijoa, it is chosen four cooking. Five times it is necessary to carry out a similar procedure for mandarin jam.

The syrup intended for the production of jam becomes richer with each cooking, and when the last cooking takes place, it turns out to be the same as during a single cooking.

To jam from grapes, apples, cherries, gooseberries, figs, breathe better smelled, it is necessary to add vanilla. For the same, in a nut jam lay a small bag in which there are certain herbs: cinnamon, cloves, cardamom. If a rose product is being prepared, then when the jam has to be removed soon, some citric acid is put into it.

When cooking jam, foam is necessarily formed. This happens due to the formed bubbles of air coming out of the fabric of the raw material. Foam must be removed so that the jam does not look bad and the development of microorganisms does not go. In the process of removing the foam, the jam is immediately cleaned from the seeds of raw materials and seeds.

Foam may appear a second time, when it is poured from the apparatus, laid out in containers, during transportation. Also, the volume of foam depends on what raw material was chosen for jam. The proteins in the product that fall into the syrup make the foam more resistant. When the packaging process is in progress, and the temperature of the product is high, the vapor evolved from the top of the jam creates a large volume of foam. Foam jam can during transport due to strong vibration.

When preparing tkemali jam, it happens that the syrup becomes a jelly consistency. To avoid this, it is necessary to pour milk of lime into it.

The process of quick cooking. The method that M. B. Lysyansky created is that the product is put into the hot or cold syrup several times in the jam. This method makes it possible to withstand the diffusion process not only 24 hours during cooling, but only 10 minutes.

The equipment of T. Ya. Rosenbaum consists of an apparatus consisting of a special grid into which the raw materials are laid, with periodicity pouring into syrups of different temperatures.

Having carried out the works, P. S. Zhelezkov, S. S. Filatov and I. I. Adamovsky, made a diffusion installation, where the whole cooking process takes only 3 hours.

All the methods mentioned earlier helped advance the technology of jam production. Only today with the help of vacuum machines, jam is prepared more multifunctional.

Production of jam using vacuum machines

Cooked jam in such devices in several ways. Black currants, cherries, cherries are poured with sugar syrup, after which the whole mass is sent to a vacuum apparatus, only you first need to create a vacuum. If the berries for the production of jam are chosen more delicate or fruit with seeds, the syrup in which 73% sugar is poured is first added to the machine, after which the vacuum is broken and the ready mass is sent back to the machine.

When the ingredients for jam got into the machine, a vacuum of 150-300 mm Hg is created in it. Art. and boil with a vapor pressure of 117- 196 kN / m2. Jam should not boil with a strong boil, but it is necessary to maintain a moderate fire so that a strong foam does not appear.

Cooking time can vary - 5-20 minutes. It all depends on what berries or fruits were chosen for jam. When the cooking is over, for some time the vacuum is made stronger, creating 400-600 mm Hg. Art. It is impossible to make a vacuum stronger, because it can lead to active evaporation of a liquid, which will inevitably make the fruits of an abnormal shape. The product should be cooled under vacuum for 10 minutes.

When the product is completely cooled, the vacuum is made weaker and the cooking process is carried out again. The amount of cooking for different vegetables and fruits is different: a rose and a cranberry are boiled 1 time; black currants and strawberries - 2 times; cherry, sweet cherry, grapes, raspberries - 3 times; quince, pear, apples - 4 times; plums - 5 times.

The cooking process in a vacuum machine is considered a new breakthrough. If we take into account that the cooking time has significantly decreased, but at the same time, the quality of the product has become higher.

Sugary

The composition of the finished jam includes 65% sugar. If the temperature of the sugar becomes lower, the sugar almost cannot dissolve. If the temperature of the liquid is 100 ° C, then no more than 4.87 kg of sucrose can dissolve in 1 liter, while the saturation of the syrup will be 82.97%. If the temperature is only 0 ° C, then only 1.79 kg will dissolve in the water, and the concentration will be 64.18%. As a result of the cooling of the jam, the syrup will be more concentrated.

If there is a strong oversaturation, the sugar will turn into crystals. It can also be called sugaring. Such a jam will not correspond to a high-quality product either in taste or in visual appearance. Also, if the product is candied, then the syrup saturation becomes less and, of course, this refers to the osmotic pressure. In such a jam, microbiological processes may appear, which is why the product will simply deteriorate.

So that the product does not sugar beet, you must carefully ensure that the syrup is not too saturated. To do this, during the preparation of the product, not only sucrose is added to it, but also invert sugar.

Sucrose dissolves much worse than mixed invert sugar with sucrose, therefore, when invert sugar is added to the product instead of sucrose, there is almost no problem with sugaring. But if sucrose is not present at all in the jam, then glucose will take the upper hand, but not the total mixture of glucose with fructose. And to blame the fruits in which fructose is much less than glucose. Due to the fact that fructose is not as stable during the cooking process, disintegration occurs. It happens that molasses is added to the jam, which also contains sucrose. If there is more glucose in the finished product than it should be, this will lead to crystallization of the jam. Fructose is not subject to crystallization, because it simply dissolves and there is not much of it. In a concentrated aqueous solution, heated to 20 ° C, fructose will be 78.9%, while glucose - 47.4%.

Sugar and glucose sugaring differs in the form of crystals. Sucrose has large, multifaceted crystals resembling a monoclinic system. In glucose, crystals of different sizes and shapes, often uniting as friends. Hydrate glucose is formed into small strips of the monoclinic system. With anhydrite glucose, oblong-shaped crystals are obtained, creating a rhombic system.

When there is a process of making jam, there is control over the amount of reducing sugars, that is, "invert sugar". But due to the fact that there is less fructose in the product than glucose, then inert sugar refers to the combination of fructose and glucose, only in equal parts.

In order not to happen that the jam in the process of boiling sugared, we must ensure that the invert sugar and sucrose were the same amount. The product, which was cooked from acidic raw materials (cornel), can contain - 45%, and the pasteurized jam - up to 50%.

In the case when the jam is boiled, but it doesn’t have enough acidity for some reason, then a little tartaric or citric acid is added to it during the last digestion (solution 40%).

If sucrose inversion occurs in the product during cooking, then acidic products will be to blame. To prevent this from happening, the cooking process is made smaller, at the same time the raw materials are increased, filled with syrup, infused a little more than the allotted time. At low temperatures, despite the acid, there will be no inversion of sucrose, so invert sugar may not appear.

Sugar from the mixture is obtained in this way. The solution has a fixed layer, which is located around the crystal. At its edges, the process of extracting sugar from a liquid takes place, which results in a highly concentrated solution that is simply saturated. Due to the fact that sugar has unequal saturation, it begins to diffuse into the crystal. It turns out that crystallization occurs in 2 stages. First, the sugar penetrates through the immobile layer of syrup closer to the crystals. Then, the process of sugar crystallization is obtained already on the faces of the crystals that have appeared.

Even if strong supersaturations are obtained during the cooking process, the sugar itself may not crystallize in the solution only if there are no certain conditions. These conditions may be the presence in the syrup of the candied mass, its rapid cooling or stirring. Jam may crystallize due to solution viscosity or chemical nature.

Depending on the solidification of the syrup, the speed of diffusion of sugar to the crystals is slightly reduced. If the viscosity is very high, then the fixed layer of the concentrated syrup becomes much thicker. Therefore, a very high viscosity of the syrup does not strongly sugar crystallize. It is clear that viscosity becomes greater at low temperatures. Only you can not put the product where the temperature is very low, as the sugar does not dissolve.

To make the viscosity as high as possible, a stream is added to the product, which is obtained in the process of saccharification of starch. It resembles a thick, solidified solution that has a light yellow color. It includes such elements as glucose, dextrin, maltose. The viscosity of molasses is created by the presence of dextrins.

When the process of making jam occurs, the molasses is heated, after which sugar is added to it to dissolve. The resulting mass is poured into the prepared product and boiled with the last boiling. If you divide the mixture into 1000 parts, then in the finished product of the fruit there may be a different amount, depending on which raw material (up to 500 parts), molasses up to 80 parts, sugar up to 520 parts.

It is clear that if there is no center of crystallization, then, most likely, the product during cooking will not be able to crystallize. To avoid getting into the jam of those substances that contribute to crystallization, it is necessary to ensure that all the powdered sugar is well dissolved. It is necessary to sprinkle jam in containers only in a room where sugar should not be stored. It is necessary to carefully monitor the equipment, which is intended for packing jam, it must be absolutely clean and not have dried sugar crystals.

If the jam is mixed, this leads to the movement of the crystals that are in the product. The layer of the surrounding crystal becomes thinner in the sugar solution and allows the resulting crystals to be sent to the center of crystallization, which ultimately will lead to the sugaring of the product. So during storage, it is not necessary to touch the container, rolling or moving it from place to place.

GBOU VPO "SMOLENSK STATE MEDICAL ACADEMY" MINISTRY OF HEALTH OF RUSSIA

DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY DEPARTMENT OF MEDICAL AND BIOLOGICAL PHYSICS

K.I. Maksimenkovova, S.O. LOSENKOVA, S.K. KIRILLOV

TECHNOLOGY OF TASTE AND MEDICINE SYRUPES

Tutorial

Smolensk, 2012

Technology of taste and medicinal syrups: A manual 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 covers the main issues relating to the production of taste and medicinal syrups.

The manual 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, compiled in accordance with the Federal State Educational Standard of Higher Professional Education.

(minutes) (meeting date)

Reviewers:

Head Department of Management and Economics of Pharmacy, Smolensk State Medical Academy, Dean of the Faculty of Pharmacy, Ph.D., Associate Professor Krikova AV

Head Department of Biological and Bioorganic Chemistry, Ph.D., associate professor Stunzhas NM

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

INTRODUCTION

Currently, an increasing number of new dosage forms (LF), such as systems with modified release of drugs (LV), magnetically controlled systems, liposomes, nanocapsules, etc., appear. But along with this, traditional LFs, such as tablets, injection solutions, syrups, ointments, suspensions, etc., do not lose their relevance, primarily because of the convenience and familiarity of using such LF in the treatment process, the relative cheapness of production compared to costly methods of production and technology of innovative products. Not every drug manufacturer (HP) will take on the risk of launching a new production line, for example, the same nanocapsules, as this requires the introduction of new high-tech, which means expensive equipment, the purchase of new excipients, and the establishment of a new process and production line. At the same time there is no guarantee that all these costs will pay off in the future. Therefore, in Russia, traditional LFs still remain in the majority, which means they require the search for new auxiliary substances and production technologies for further development.

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

SYROPES AS A MEDICAL FORM

Syrups (Sirupi) - oral LF, representing concentrated solutions of sucrose, polyatomic alcohols or their combinations in water (up to 64%) and fermented berry juices, as well as their mixtures with solutions of medicinal substances (LV), tinctures and extracts. These are thick, clear 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, apply sugar, invert, sugar-molasses, sugar-invert, sugar-invert-molasses syrups.

Invert syrup is obtained from sugar syrup by inverting (hydrolysis) sucrose by heating the sugar syrup in the presence of acid (catalyst); if necessary, the acid is neutralized. Invert syrup is a mixture of equal amounts of glucose and fructose; sugar and molasses - 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 LF itself when used (as a rule, a measuring spoon is included in the syrup package for convenient dosing);

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

; the possibility of masking the unpleasant taste and smell of the LPs that make up the syrup, which makes this LF most suitable for children.

But, like any LF, syrups have their drawbacks:

; inability to use with vomiting and fainting;

; bioavailability of LP from syrups is lower compared with injection solutions, as the drug passes through the gastrointestinal tract.

Syrup Classification

All syrups are divided into two groups:

1. Taste syrups are syrups, which are used only for the correction of the main active ingredients of medicinal preparations (sugar, cherry, raspberry, tangerine and other fruit-profitable syrups).

2. Medicinal syrups - syrups that are used as a drug and have a therapeutic effect on the body due to their constituent drugs (paracetamol syrup; dogrose, alteyny, rhubarb, licorice syrup, pertussin, Ambroxol, viburnum syrups, buckthorn, ketotifen, bromhexine, Doctor Mom "," Ferrum Lek "and others).

ACCESSORIES IN SYROP TECHNOLOGY

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

1. Substances that form the basis of the syrup:

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

The viscosity of sucrose solutions increases with increasing concentration and decreases with increasing temperature. The 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 electrical current, dissolve other sugars well.

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

For the preparation of syrups, use high-purity sugar - refined sugar, containing not less than 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 if there is water in the 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. For example, a syrup containing 50% sugar boils at 101.8 ° C, 60% at 103 ° C, 65% at 103.8 ° C, 75% -

at 107 ° C, etc.

Sorbitol (sorbitol) is a hexahydric alcohol, a product of glucose reduction.

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 (pentite), an optically inactive isomer.

By its caloric content, xylitol is identical to sugar (4 kcal / g), twice as sweet as it, but has no biological value. Negative effect on the body does not have, so it is used in the food industry, for example, instead of sugar in the production of confectionery products for patients with diabetes and obesity. It has a choleretic and laxative effect.

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

For the absorption of fructose, insulin is not required, so it can be part of diabetic products. This is a natural sugar. It is found in honey, fruits and berries.

Glucose (dextrose; grape sugar) - monosaccharide, hexatomic sugar (hexose).

Glucose is found in almost all organs of green plants. A lot of glucose is contained in the juice of grapes. 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 used as individual substances listed above, and mixtures thereof in various concentrations. As the main sweet ingredient in the compositions, sucrose is used in a mixture with other sweeteners, usually with sorbitol. A mixture of sucrose and sorbitol is the most delicious system. The following compositions are given in the literature: 40% sucrose + 20% sorbitol; 50% sorbitol + 20% sucrose; 30% sorbitol + 30% sucrose. If necessary, synthetic sweeteners are added to these mixtures.

2. Correctives of taste: sweeteners, fruit concentrates, vanillin, menthol.

3. Corrigentov odor: 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 drug. When choosing a taste, you must consider the age group of the main consumers. So pediatric drugs should be sweet with fruit flavors, for adults, drugs should be less sweet, lemon-flavored. Geriatric drugs better aromatize mint. In this case, as practice shows, it is recommended to use flavors that have the usual taste and aroma, and all the unusual are rejected.

Bitter taste correct sweetness in combination with the aroma that causes a feeling of bitter: cocoa, chocolate, orange.

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

Sweet taste is most difficult to correct. The most suitable correction is caramel or vanilla aroma, banana 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 by fruit syrups - apricot, cherry, lemon, orange. Sometimes a slight acidification is desirable. Cinnamon, mint, cocoa and caramel syrups are widely used.

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

When adding flavors to syrup, you should avoid:

1) unusual flavoring;

2) overdose of aromatic substances;

3) uncompensated extra taste.

4. Color Corrigents: 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 tendency to more extensive use of natural dyes (chlorophyll, carotene, etc.). However, natural dyes have a number of significant drawbacks: low resistance to light, oxidizing agents and reducing agents, as well as changes in the pH of the medium, temperature effects and inconstancy of the composition, which causes difficulty in their standardization, in addition - low coloring ability, about 10-25 times smaller than synthetic.

The most widely used in the pharmaceutical industry are synthetic dyes. They mainly belong to 5 classes of compounds: azo dyes, triphenylmethane, indigoid, xanthone 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. Also dyes based on sucrose are used: ruberozum, flavarozum, cerulezum.

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

The masking of undesirable optical effects and the combination of color with the existing smell and taste, to obtain a final preparation of a pleasant appearance, is the final factor in the preparation of the composition of medicinal and auxiliary substances. For children, the most attractive colors: red, blue, purple; less attracted to pink, orange and green; black and unpainted solutions produce a repulsive effect.

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

The use of preservatives in the technology of manufacturing syrups is based on the instability of microbiological purity during the storage of LF, especially if it is not sucrose that is used as a sweetener.

EQUIPMENT AND EQUIPMENT USED IN SYRUP TECHNOLOGY

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

The output of the collection:

TECHNOLOGY FOR PRODUCING FRUIT SYRUPS FROM DIFFUSION JUICES

Ilieva Elena Sergeevna

cand. tech. Sciences, Assistant ONAPT, Odessa

Melnik Irina Vasilyevna

cand. tech. Sciences, Associate Professor ONAPT, Odessa

E-mail:ivmelnik @ ukr . net

One of the effective methods of extracting juice from vegetable raw materials is diffusion, the essence of which is countercurrent leaching of plant mash with water. Using the diffusion method, it is possible to obtain extremely high yields of juice, minimizing the loss of juice in the waste. Applying a diffusion plant, especially continuously operating, it is possible to achieve the mechanization of production and get rid of time-consuming manual operations. At the same time, it should be recognized that the quality of fruit juices obtained by the diffusion method is slightly inferior to the quality of the juices pressed on the 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 waters or milk, in which the proportion of the fruit part is within 10 ... 90%, are in great demand. The use of diffusion juices in the preparation of such beverages is most promising for raw materials, which is 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, cranberries, cranberries, cornels and others. In terms of chemical composition and organoleptic indicators, juices obtained by pressing and diffusion methods differ little from one another, but the diffusion juices contain more aromatic, mineral substances and polyphenols, are more transparent, contain less suspensions, which eliminates the clarification process.

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

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

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

To obtain good quality syrups, cold leaching is proposed, and the process itself is intensified with the help of special pre-treatment of raw materials. The most efficient is electrical technology, which includes microwave energy. It was revealed that in the first 2-3.5 minutes the juice yield increases, and after 4 minutes it decreases. Therefore, the optimal should be considered the duration of 2-3 minutes. Juice turns out light, not oxidized, has natural aroma.

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

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

The literature data on optimal extraction temperatures are quite controversial. So, according to some authors, it is within 40 ... 45 ° С, others - about 70 ° С. We have chosen a temperature of 70 ° C, which contributes to a more rapid denaturation of cells, preservation of the natural color of fruits, inhibition of the enzyme system, and a faster transition to the solvent of natural dyes.

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

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

To establish the duration of the extraction, the fruits (apples and quince) were ground in a grating mill, and the mountain ash was kneaded. Next, the pulp was poured with hot water and thermostatic mass at a temperature of 70 ° C. Every 5 minutes, the mass fraction of dry substances was determined by a refractometer (C,%), the diffusion process was carried out until equilibrium was established (with constant C,%).

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

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

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

and 1 is the mass of dry substances in raw materials, kg.

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

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

The pressing technique was as follows: first, the juice was removed from the crushed fruit at a temperature of 70 ° C (hydraulic modules of 1: 1 or 2: 1) and the specified duration of diffusion. 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 instruction, namely, to achieve a mass concentration of dry substances of at least 68%; the mixture was stirred, heated to boiling and packaged in prepared jars I-58-250. To improve the consistency of syrups, samples were also prepared with the addition of gum in the amount of 0.2 ... 0.5%. Gum was introduced into cold juice, as lumps form in hot juice.

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

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

Table 1.

Physico-chemical indicators of products from quince

From tab. 1 shows that the juices obtained by the extraction-pressing method and pressing are not identical. Extractive press juice diluted contains significantly less soluble solids. The acidity indicators are almost the same for both juices, obtained by different methods. This means that during the extraction of acid and their salts as much as possible go into the extract. The content of aromatic substances, which are expressed by the number of aroma, extraction and press juice is significantly higher than the juice obtained by pressing (three times).

The transition of protopectin (which usually remains in the husks) into soluble pectin and coloring matter in the aqueous solution takes place during hot extraction of the pulp. As shown by the jelly sample, the content of pectic substances in the extraction-pressing juice is much higher than in the pressing juice. It is this technological method that causes a significant difference in appearance (brighter coloring) and 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 is within 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 packaged in large containers of various types: flasks of 250 dm 3, cardboard boxes with partitions of polymer films of 10 ... 12 dm 3, barrels of 150 dm 3 and others.

The developed syrup-fillers received a positive assessment during the tasting process. Syrups from the juice obtained by pressing, had a weakly pronounced aroma, were opaque (hazy) with darker shades of color than syrups from the extraction-press juice.

Findings.  The basis of the production technology of fruit syrups-fillers is hot extraction of fruit and berry raw materials and its further pressing. The method of 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 coloring of the raw material compared to syrups prepared on the basis of press juice. Recipe blended syrups allows the use of widespread raw materials (apples). It was established that obtaining juice by the press-extraction method, as well as adding to the juices from which syrups, gums are prepared, contributes to the preservation of aromatic substances in the product. It is necessary to continue research in order to achieve maximum completeness of extraction of water-soluble substances, especially in the selection of methods for pretreatment of raw materials before extraction and the development of hardware and technological scheme for the production of syrups.

Bibliography:

1. Skripnikov Yu.G. Production of fruit wines and juices. - M .: Kolos, 1983. - 256 p., Il.
2. The technology of canning fruits, vegetables, meat and fish / Ed. Dr. techn. sciences, prof. B.L. Flaumenbaum. - M .: Kolos, 1993. - 320 p.
3. Flaumenbaum B.L., Tanchev S.S., Grishin M.A. Basics of food preservation: a textbook. - M .: Agropromizdat, 1986. - 494 p.

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

Cooking 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 water solution; filtration and cooling of the syrup.

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

Table 13. The solubility of sucrose in water at different temperatures.

In order to keep the syrup fermented during storage, they tend to get it as concentrated as possible. However, to avoid crystallization of sucrose, the concentration of the syrup should be slightly 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 steel tank 1 of cylindrical shape with a spherical bottom. The boiler is equipped with a steam jacket 2 with nozzles for the supply of steam and condensate and anchor stirrer 4 with the upper drive 3, performing 47 rpm and intended to stir the contents of the boiler. In the lid of the boiler there is a hatch with a latch for loading sugar, as well as a pipe for filling the water and exhaust pipe 5 to drain the water vapor. For lowering the syrup is the lower pipe. The bleed hole is closed by a valve moved by a steering wheel connected to a bevel gear through thrust. Syrup boilers are manufactured with a capacity of 1; 1.5; 2 and 3 tons of sugar.

For the preparation of white sugar syrup of a given concentration, calculate the required amount of sugar and water per cooking. 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, when the concentration of the sugar solution is 65%, its density is equal to 1.3190 kg / l.

Figure 38. Syrup boiler: 1 - boiler body; 2 - steam shirt; 3 drive for agitator; 4 - stirrer; 5 - exhaust pipe.

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

When heated and the subsequent boiling of the sugar syrup from it evaporates, depending on the duration of boiling, from 2 to 5% of water. Therefore, the required water consumption to dissolve 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 marketable sugar also increases in accordance with its humidity. When the moisture content of sugar is 0.14%, the required amount of marketable sugar will be

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

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

Required volume of syrup boilers:

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

z is the number of cooking per day;

f - the fill factor of the boiler, taking into account the foaming of the syrup in the cooking process; f \u003d 0.75.

Characteristics and purpose

Sugar syrup is a semi-finished product used to make blends of beverages, product syrups and kvass.

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

Cooking syrup

Boil the syrup in enameled, copper (polished or tinned) or stainless steel boilers equipped with agitators. The 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 process steps: dissolving sugar in water, boiling an aqueous solution, filtering and cooling the syrup. If an inverted sugar syrup is prepared, then another is added to the indicated operations - invert sucrose.

Cook the syrup as follows. The calculated amount of water is poured into the syrup kettle and heated to boiling. Without stopping heating, with stirring, the required portion of sugar (by weight) is loaded into the boiler. After the sugar has 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 destroy the mucus-forming bacteria. Longer boiling should not be done, as this may cause a partial decomposition of sucrose, which would entail caramelization and yellowing or browning of the syrup.

Upon reaching the concentration of syrup 60-65% wt. cooking syrup stop. Syrup in the hot state is fed to the filtration. For filtering, filters of various designs are used, which, according to the principle of action, are divided into periodic and continuous. At low power plants, simple bag filters are used to filter the syrup. As filtering materials, paper or asbestos filter mass, white flannel, overcoat cloth, belting, silk or nylon cloth are used. Continuous mesh and frame filters have a more advanced design. The foam removed during the cooking of the syrup and the sugar residues collected from the bags are dissolved in a separate container 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 countercurrent coil or shell-and-tube heat exchangers. Sometimes the syrup is cooled in collections with coils.

Sugar syrup, designed for blended syrups, is cooled to a temperature of 10-20 ° C and pumped into collection containers for storage.

In recent years, a continuous method of preparing sugar syrup is becoming common, which allows to mechanize and automate this process, reduce sugar losses, and significantly improve the sanitary condition of production facilities.

Sugar in the continuous method of preparation of the syrup is fed from the warehouse by a bucket elevator to the feed bin, from where it flows by gravity into the dispenser. A dose of sugar is poured into a continuous solvent, where water is simultaneously drained from the heater preheater and citric acid from the second dispenser. The sugar solvent is jacketed for heating and boiling the syrup and stirrer. Duration of syrup boiling, 30 min. The finished sugar syrup is filtered immediately after the solvent, so the station is equipped with a trap. The filtered syrup is pumped through a pump through a counter-flow heat exchanger into a storage container.

When preparing sugar syrup in a cold way, use continuous-acting solvents of a slightly different design. After dissolving, the syrup is subjected to a filtering assay.

When cooking sugar syrup sometimes use some sugar-containing waste (defective products, washing water, etc.), which have different acidity and color and contain aromatic substances. The use of these liquids impairs the quality of syrups, and consequently, drinks. To remove aromatic substances and eliminate the color of sugar-containing solutions, it is recommended to process them with active charcoal before boiling the sugar syrup and pass through filters filled with bone grains.

If for cooking the syrup, instead of water, a production defect with an acidity of up to 1 ml of 1 N is used. alkaline solution per 100 ml of rejects, boil the syrup in the same way as in pure water. With an acidity of 2 ml of 1 n. a solution of alkali per 100 ml of rejects the aging of the syrup at 70 ° C is reduced to 1 hour, and with an acidity of 2.5 ml the extract is not produced. The use of reject acidity more than 2.5 ml 1 n. alkaline solution without diluting it with water is not allowed.

The soft drinks factories also use refined liquid sugar delivered in specialized tanks. 100 g of the solution contains 65 g of sugar. From tanks, liquid sugar is pumped through mesh traps and countercurrent heat exchangers into previously thoroughly washed collection containers for storage. In the future, liquid sugar is used as a sugar syrup.