Syrups are concentrated solutions of sucrose in water (up to 64%) and fermented berry juices, as well as their 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 constituent components 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-syrups are used. Invert syrup is obtained from sugar syrup by inverting (hydrolysis) of 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-treacle - a mixture of sucrose and molasses, etc.

Syrups, depending on the composition, are divided into flavoring and medicinal. Flavoring syrups are used exclusively as remedies taste qualities main active ingredients drugs... These include sugar syrupas well as all fruit and berry syrups. Sugar syrup is widely used in tablet manufacturing as a gluing agent for the preparation of granulates. 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 copper-tinned syrup boilers with steam heating, which have an anchor stirrer. When preparing small amounts of syrups, steam cast-iron enameled bowls are used, which are closed with a wooden lid, and mixing is performed with an ordinary wooden paddle. Sugar syrup is clear, colorless or slightly yellow color, a 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 the sugar syrup in well-filled and well-sealed bottles in a cool, dark place.

Cherry syrup (Sirupus Cerasi) and raspberry syrup(Sirupus Rubi idaei). Syrups are prepared as follows. Raw materials are sorted, ripe and undamaged fruits are selected, twigs, leaves and stalks are removed. The sorted berries are then 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, the latter must be removed pectin substancesotherwise, when boiled with sugar and then cooled, they will cause gelation.

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

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

They are widely used in food Industry for the production of marmalade, jelly and pastilles.

Chopped berries (together with seeds) are placed in wide-necked glass bottles, filling them in 2/3 of the capacity, covered with a small amount of sugar (1.5-2%) on top, the bottles are closed with plugs with two holes and left to ferment at 20-25 ° C for several days. Fermentation is considered complete if the release of carbon dioxide (CO 2) bubbles from the tube, one end of which is lowered into water and the other is placed through a stopper into a bottle, stops. The mixture is stirred from time to time by rocking the balloon.

If fermentation has not ended, then a precipitate will appear in the product sample from the added alcohol - pectin substances. The alcoholic fermentation in the bottle helps to clarify the juice. After fermentation, the berry mass is filtered through a canvas filter bag, and the remainder is passed through a frame or manual screw press with a differential head.

The juice is defended for 2-3 days, and then carefully drained from the sediment, filtered and the 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. Boilers should be enameled or nickel-plated; in other boilers, berry syrups may lose their aroma (copper) or acquire a dirty tint (pewter).

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

Crimson raspberry syrup, with pleasant smell and sour-sweet taste. Cherry syrup is transparent, dark cherry 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 glass containers in a cool, dark place.

Tangerine syrup... For its preparation, use a tincture of mandarin peel. In this case, 15 parts of the tincture are mixed with 85 parts of sugar syrup.

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

Altai syrup It is a thickish transparent yellowish liquid with a weak specific odor, sweet taste. Its density is 1.322-1.327 g / cm 3. It is used as an expectorant in medicines. Store it in flasks with a capacity of no more than 200 ml in a cool place.

Rhubarb syrup... It is prepared by dissolving 1.25 parts of dry rhubarb extract 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; mixes up with alcohol, forming a clear solution. With water, it gives a clear or slightly degrading solution. Density 1.310-1.344 g / cm 3. With ammonia, it should give a characteristic reaction to anthraglucosides. Rhubarb syrup easily deteriorates, so it is poured while still hot into small bottles, which are immediately sealed 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... It is prepared by mixing 4 parts of a thick extract of licorice root with slight heating 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 / cm 3. Keeps well in a cool place. It is used as an expectorant and mild laxative per os or in mixtures.

Pertussin(Pertussinum). A solution of 12 parts of a liquid extract of thyme or thyme and 1 part of potassium or sodium bromide in a mixture of 82 parts of sugar syrup and 5 parts of 96% alcohol. Sugar syrup is loaded into an enameled cast iron 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 bottles of 100 g. Pertussin is a dark brown liquid with a fragrant odor, sweet to 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). It is produced from aqueous concentrate and invert sugar syrup (to stabilize ascorbic acid). In an enamelled syrup boiler with steam heating and an anchor stirrer, load, according to the recipe, granulated sugar and water and after adding citric (or tartaric) acid 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 into the filter press. The filtrate is collected in a measuring tank, from where it is discharged in certain portions into the mixer. Rosehip concentrate is also supplied there from the measuring tank. After mixing, the mixture is pumped into a measuring tank, from where the syrup goes to the filling device (in bottles of 100 and 200 g), and from there to the filling conveyor and then to the packaging. The drug is a reddish-brown syrupy liquid without suspended particles. The taste is sweet with the taste and smell of rose hips. Dry matter 71-73%, ascorbic acid at least 4 mg in 1 ml, sugar at least 50%. Density 1.37 g / cm 3. It is better to store at a temperature not exceeding 12 ° C. Daily dose 1-3 teaspoons for hypo- and vitamin C deficiency in children's practice.

Characteristics and purpose

Sugar syrup is a semi-finished product used to prepare a blend of drinks, commercial syrups and kvass.

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

Cooking syrup

The syrup is boiled in enamelled, copper (polished or tinned) or stainless steel boilers equipped with stirrers. Boilers are heated with steam, and in the absence of it, with fire.

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

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

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

Upon reaching a syrup concentration of 60-65% wt. the cooking of the syrup is stopped. The syrup is served hot for filtration. For filtration, filters of various designs are used, which, according to the principle of operation, are divided into periodic and continuous ones. In factories of small capacity, the simplest bag filters are used to filter the syrup. As filtering materials, paper or asbestos filter mass, white flannel, greatcoat cloth, belting, silk or nylon cloth are used. Continuous mesh and frame filters have a more advanced design. The foam removed from the syrup and the sugar residues collected from the bags are dissolved in separate dishes in water in a ratio of 1: 3 and thoroughly filtered. The filtrate is used in subsequent boiling of the 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 collectors with coils.

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

In recent years, a continuous method of preparing sugar syrup has become widespread, which allows mechanizing and automating this technological process, reducing sugar losses, and significantly improving the sanitary condition of production facilities.

With a continuous method of syrup preparation, granulated sugar is fed from the warehouse by a bucket elevator to the feed hopper, from where it flows by gravity into the dispenser. A dose of sugar is poured into a continuous solvent, where water is simultaneously poured from the dispenser-heater and citric acid from the second dispenser. The sugar solvent is equipped with a jacket for heating and boiling the syrup and a stirrer. Duration of boiling syrup, 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 countercurrent heat exchanger into a storage tank.

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

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

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

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

class \u003d "eliadunit"\u003e

Sugar and treacle syrup.
It is a solution of granulated sugar in water with the addition of molasses, boiled down to a certain mass fraction of dry matter (74-80%). Compared to sugar syrup, it has a higher viscosity, light and transparent. Prepared for a certain group of fondant masses, since the recipes for fondant and candy provide for different ratios of granulated sugar and molasses. Molasses in candy production is used as an anti-crystallizer. Compared with the caramel mass, the dosage of molasses is 5-25% by weight of sugar. The dosage of molasses in syrup depends on the purpose of the lipstick, as well as by what method the fondant mass will be molded. The most common lipstick recipe provides for 12% molasses by weight of granulated sugar.

Sugar syrup is prepared, like sugar syrup, in batch and continuous ways in the same apparatus. Syrup is prepared periodically in open digesters for the retail range. The dissutors prepare syrup for mass varieties of lipstick. After loading water and granulated sugar into the dissulator and its complete dissolution, sugar syrup is boiled down and at the end of boiling, molasses is introduced. The finished sugar syrup should have a mass fraction of dry matter of 80%. The preparation of a portion of syrup lasts 40-45 minutes. Prolonged exposure to high temperatures on the sugar solution and the introduction of molasses heated to 60 ° C at a high temperature of the syrup leads to partial decomposition (hydrolysis) of sucrose with the formation of dark-colored products. Molasses has an acidic reaction (pH \u003d 5), so the hydrolysis processes are faster than in a sugar solution. The syrup is obtained with increased color and often with an extremely acceptable content reducing substances.
The mass fraction of dry matter in the syrup is controlled by a refractometer. Molasses increases the reading on the refractometer. Therefore, from the readings of the dry matter content in the syrup, made with a refractometer, it is necessary to subtract some correction, which is calculated by the formula
C \u003d 0.033a,
where C is the correction for the dry matter content in the syrup; a - mass fraction of molasses solids in dry matter of syrup,%, calculated according to the actual filling of raw materials; 0.033 is a correction factor for 1% of molasses solids.
The preparation of sugar-treacle syrups in a continuous way is carried out in the same apparatus as for the preparation of sugar syrup.
In a six-section solvent, the granulated sugar is initially continuously dissolved, and only in the penultimate section, molasses heated to 60 ° C is continuously dosed with a dosing pump. Ready sugar syrup with a temperature of 105 ° C and a dry matter content of 80-82% is continuously fed through a filter to prepare a fondant syrup. Long-term storage of sugar-treacle syrup is undesirable, since at temperatures above 90 ° C it begins
darken. The mass fraction of reducing substances in the syrup is determined by the dosage of molasses and the growth of reducing substances during the preparation process.
It is more expedient to obtain sugar-treacle syrups for mass varieties of sweets at a universal syrup-making station. The station is equipped with intermediate containers for molasses and invert syrup. Plunger metering pump continuously doses required amount molasses heated to 60 ° C into the mixer, and which is fed granulated sugar and water. In this case, less water is supplied than for the preparation of pure sugar syrup.
The mass fraction of dry substances of the sugar-treacle syrup prepared at the syrup-making station is 84%, and there are practically as many reducing substances as they were introduced with molasses. The syrup is light, transparent. Immediately after production, the syrup is sent to the production of lipstick, since long-term storage at a temperature of 85-90 ° C leads to an increase in the mass fraction of reducing substances, which in turn can lead to lipstick defects.
Invert syrup.
This syrup is an aqueous solution of fructose and glucose. It is obtained in confectionery factories from sugar syrups. Sucrose in aqueous solution when heated in the presence of acid, adding water, decomposes into fructose and glucose
C 12 H22 O11 + H2 0-\u003e C6 H12 06 +. C6 H12 06.
sucrose fructose glucose
The rate of inversion (decomposition) depends on the concentration of sucrose in solution, on the properties and concentration of the acid used as a catalyst, and on the temperature and heating time. Under industrial conditions, sucrose is usually not completely inverted; some of it is present in the invert syrup. Hydrochloric acid (HCL) has the best catalytic action, therefore it is most often used to obtain invert syrup. To obtain invert syrup, lactic acid is also used as a catalyst (C 3 H6 03), but it has a lower catalytic effect and its use increases the duration of preparation of invert syrup.
Invert syrup has a lower viscosity compared to molasses and a higher hygroscopicity (the ability to absorb moisture from the environment). The hygroscopicity of invert syrup is given by fructose. Products prepared using invert syrup also have increased hygroscopicity.
Invert syrup is prepared as follows.
Hot sugar syrup containing 80% saccharose at a temperature of 90 ° C is fed into an inverter tank equipped with a stirrer and a coil for cooling. To carry out the inversion, a 10% hydrochloric acid solution is introduced into it at the rate of 0.015-0.03% of concentrated HCl based on the sugar weight. After adding the acid, the stirrer is turned on. The inversion is carried out in 15 minutes. Syrup samples are taken every 5 minutes for analysis for the content of reducing substances. After the inversion time has elapsed (when 65-75% of the reducing substances are formed), the cooling coil is turned on and sodium bicarbonate (baking soda) is introduced while stirring the solution to neutralize the acid.
The calculation of the sample is carried out based on the neutralization reaction of hydrochloric acid
HCl + NaHCO3 \u003d NaCl + H2 0 + CO2.
One molecule of hydrochloric acid is neutralized by one molecule of sodium bicarbonate. Molecular weight of HCl - 36.5 g, NaHC0 3 - 86 g. Therefore, to neutralize 36.5 g of HClrequires 86 g of sodium bicarbonate. Knowing how much acid is injected, you can calculate the amount of soda. The weighed portion of sodium bicarbonate is taken 10% less than the calculated one in order to ensure the weakly acidic reaction of the invert syrup.
Ready invert syrup is cooled to 50-60 ° C to avoid darkening.
Invert syrup can also be prepared from sugar syrup at 80 ° C. In this case, the sucrose inversion is carried out for 30 minutes. When using sugar syrup with a temperature of 108 - 110 ° C, the inversion is carried out for 5 minutes. The last mode of preparation of invert syrup requires prompt determination of the amount of reducing substances.
When replacing molasses with invert syrup, its amount is calculated depending on the content of reducing substances in it and in the mass produced.
The calculation of the amount of invert syrup introduced is made according to the formula
Ginv \u003d 100aGc / (100 - b) (A - a),
where Ginv is the amount of invert syrup, kg; a - mass fraction of reducing substances allowed in the produced syrup,%; Gc - amount of added granulated sugar according to the recipe, kg; B - mass fraction of moisture in the produced syrup,%; A - mass fraction of reducing substances in invert syrup,%.
Example. Calculate how much of invert syrup containing 70% of reducing substances must be introduced into the mixer, in 125 kg of sugar syrup containing 80% of solids in order to obtain a fondant syrup with a proportion of reducing substances of 5% and solids of 85%.
125 kg of syrup contains 100 kg of granulated sugar. Consequently,
Synv \u003d 100 100 5 / (100-15) (70-5) \u003d 9 kg.
Invert syrup can also be prepared from natural milk whey of high acidity (140-300 ° T), using lactic acid formed during the storage of whey
Depending on the acidity of the whey, the ratio of granulated sugar and whey is taken so that the mass fraction is 1% to the mass of granulated sugar. Granulated sugar is dissolved in whey and boiled to a dry matter content of 78-80%, after which it is kept at a temperature of 90 ° C for 30 minutes, and then cooled to 35-40 ° C.

Milk syrup.
It is a solution of granulated sugar in milk with or without molasses and fat, followed by boiling.
Milk syrup serves as the main semi-finished product for the production of milk sweets such as "Creamy Toffee", "Cow", "Start", various fondant masses (milk, cream, crème brulee).
For the manufacture of milk syrups, all types of milk are used: whole milk, condensed with sugar, condensed skimmed with sugar, condensed cream with sugar, dry whole, dry cream.
The milk in milk syrups gives the syrups and finished products specific taste and color.
The composition of milk proteins has big influence on the properties of the resulting syrups. Protein substances milk is represented mainly by albumin, globulin and casein. An increase in temperature during milk processing has a different effect on the protein constituents. When milk is heated to 75 ° C, albumin passes from solution into a precipitate, forming a froth on the surface. Globulin begins to coagulate at a temperature of about 80 ° C. Casein does not coagulate when heated, but coagulates under the influence of weak acids.
When processing milk and obtaining milk syrups, the temperature of the environment and the interaction of milk, granulated sugar, molasses and fat are of great importance. When milk is heated with granulated sugar, a color change occurs and a specific aroma and taste appears. This is due to the melanoid formation reaction. Melanoidins are dark colored compounds produced by the reaction between milk proteins and sugars. The formation of melanoid is significantly influenced by humidity and temperature. An increase in moisture content delays the process of melanoidin formation, and an increase in temperature accelerates the formation of dark-colored substances. Depending on the purpose of the milk syrup (light or colored), certain cooking modes and recipes are used.
In the manufacture of milk syrups, you can also use condensed milk, which is poured into a mixer, then sugar syrup and molasses are added. The ratio of these components depends on the recipe of the sweets. The mixing of the components is carried out within a few minutes in apparatuses heated by the world, the damming of which is 0.3 MPa.
To obtain light milk syrups, the components are mixed at a lower pressure
heating steam - 0.2 - 0.25 MPa.
If the recipe for sweets provides for the addition of butter or other fat, then it is introduced into the mixer in a softened form before serving for the manufacture of the candy mass.
Ready milk syrup with a solids content of 78 - 80% is passed through a filter with mesh openings with a diameter of 1.0 mm and served for boiling.
Milk syrup can be prepared directly from milk powder. For this, cookers with a stirrer or mixers are used. Hot sugar syrup is poured into the mixer in small portions with continuous stirring, and the required amount of milk powder is added thereto. Stirring is carried out until the milk is completely dissolved while heating the mixture to 80 ° C. This process lasts 1-1.5 hours. After that, molasses is introduced into the syrup. The resulting mixture is passed through a pulper with a mesh, the hole diameter of which is 1.0 mm. The required amount of fat is introduced into the mashed milk syrup, after which it is sent for boiling.
Milk syrup obtained from milk powder is always darker in color than syrup obtained from whole milk or condensed milk.
During cooking, there are some physical and chemical changes in milk syrups. Under the influence of high temperature and acidic environment, a partial inversion of sucrose is observed, leading to an increase in the content of reducing substances in the syrup. Prolonged exposure to high temperatures also leads to intense coloration and darkening of the syrup.
For the manufacture of light milk syrups, directed for the manufacture of milk, creamy fondant, as well as for sweets like "Tianuchka", mixing milk with sugar syrup is carried out quickly at a temperature not exceeding 60 ° C, molasses and fat are introduced immediately before pumping the syrup for boiling.
For the preparation of milk syrups directed to the manufacture of creme brulee fondant, sugar syrup, milk and molasses are introduced into the mixer at the same time. The resulting milk syrup is kept by heating for 1 hour to 90 ° C until a light brown color appears.
To prevent protein coagulation in milk syrups when heated, it is necessary that the syrup has an increased viscosity. For this purpose, molasses must be added to the syrup recipe. The presence of sucrose and molasses components in the syrup at high temperature and stirring reduces the dispersion of the milk components, which prevents their coagulation and precipitation in the form of flakes.
In milk syrup, which does not contain molasses or with its minimal addition, during prolonged heat treatment, the milk protein can coagulate, and it will fall out in the form of flakes.
This syrup is not homogeneous and cannot be used for sweets.
When making milk syrups, it is necessary to strictly monitor the acidity of the milk used. If necessary, an aqueous solution is introduced into the milk syrup to reduce acidity baking soda or, in exceptional cases, ammonium carbonate
The amount of sodium bicarbonate (in grams per 100 liters of milk) is at the acidity of milk 21 ° T - 25, at 22 ° T - 33, at 23 ° T - 42 and at 24 ° T - 50.
In the confectionery industry, an 8.5% sodium bicarbonate solution is used. The solution is prepared as follows: water is boiled and cooled to 38 ° C, after which the required amount of sodium bicarbonate is added to it, for each kilogram of which 11 liters of water are taken.
It is advisable to immediately use sugar and milk syrups for making candy masses. Long-term storage of syrups can lead to an increase in the amount of reducing substances, browning and sugaring.
Sugar fruit syrup.
In the candy industry, this type of syrup is made to produce fruit fondant. The syrup is produced in a batch or continuous manner using the same equipment as the sugar syrup. When making sugar-fruit syrup, fruit-berry puree is added to sugar syrup or sugar-sand. Molasses is administered in a reduced amount or not at all. Ready syrup with a content of 78-80% dry matter is sent for boiling.
Condensed milk preparation. Condensed milk can be prepared from whole or powdered milk with or without the addition of granulated sugar or granulated sugar and molasses, depending on the purpose and shelf life in production.
Preparation of condensed milk from whole milk. Milk supplied for condensation must have an acidity not higher than 22 ° T, otherwise it will curdle when heated. Milk is heated to a temperature of 60-80 ° C in open boilers with a capacity of 300 or 500 kg, and then the required amount of granulated sugar is introduced into it. Dissolution is carried out at a heating steam pressure not exceeding 0.25 MPa and with constant stirring to avoid burning. Duration of dissolution is 20-25 minutes.
After complete dissolution of granulated sugar, the mixture, mass fraction of moisture 80 - 82%, is filtered through
a sieve with holes with a diameter of 1.0 mm and served for thickening.
For milk condensation, vacuum devices of various capacities (up to 3 tons) are used. Sugar-milk solution at a temperature of 75-80 ° C is sucked into the vacuum apparatus in three or four steps.) The first portion takes up 1/3 of the working capacity of the apparatus. At the end of the violent foaming, the second portion is sucked into the apparatus, and then the third. The initial pressure of the heating steam is 0.07 MPa, then it gradually increases to 0.25 MPa, the residual pressure is maintained at 19.3 -14.6 kPa. The final temperature of condensed milk is 85 ° C. Duration of thickening is 2.5-3.0 hours. The thickening process ends when the mixture reaches 74% of dry matter.
If condensed milk is used directly in the shop without intermediate long-term storage, it can be thickened to a dry matter content of 84%. To do this, add molasses, which is heated to a temperature of 70 - 75 ° C and 5 minutes before the end of cooking is sent to a vacuum apparatus with a condensed sugar-milk mixture.
The readiness of condensed milk is determined by a refractometer.

Preparation of condensed milk from dry milk.
Initially, milk is reconstituted. To do this, take seven parts of water for one part of milk powder. Depending on how the milk is dried, the water temperature should be different. Recovery of milk obtained in spray dryers is carried out with water at a temperature of 25-30 ° C. Milk obtained on drum dryers is recovered with water heated to 80-85 ° C.
To restore milk, use a boiler with a stirrer, into which they fall asleep powdered milk and gradually pour in water with constant stirring. Stirring continues until a homogeneous mass is obtained. Then the mixture is fed to a pulping machine, passing through a mesh with holes with a diameter of 2.0 mm.
Recovered milk with a dry matter content of 12-13% is sent to a digester for mixing with granulated sugar, and after complete dissolution of granulated sugar, it is sent for thickening to a vacuum apparatus.
When milk is condensed to a mass fraction of moisture below 16%, it partially burns, as a result of which the condensed milk becomes spotty and unsuitable for cooking from it light varieties products. In addition, when the milk mixture is sucked into the vacuum apparatus, the milk can also burn, if this mixture does not immediately begin to boil, but is in a calm state for some time. To avoid burnt milk, its moisture content must be kept at least 16%.
Many factories use sugar syrup with mass fraction dry matter 78-80%. In this case, sugar syrup is initially fed into the vacuum apparatus, and then heated whole or reconstituted milk is introduced.
Condensed milk, if it is to be stored, should be immediately
chilled to 18 -20 ° C.
Candy recipes involve the use of condensed milk, so if other types of milk are available, it is often necessary to recount accordingly. The table contains data showing the possibility of obtaining 1 ton of condensed milk from its various types and the amount of necessary additives.

* Obtaining 1 ton of condensed milk with sugar from various types of milk

class \u003d "eliadunit"\u003e

Currently, there are several methods for preparing syrups:

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

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

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

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

The drug has the following effect on the body:

• · Inhibits the inflammatory process;
• · Dilutes bronchial secretions;
• · Helps to cough up phlegm, that is, the cough becomes productive;
• · Lubricates the throat and relieves pain in it.

Thus, marshmallow root syrup is most preferable for the treatment of children with diseases in which phlegm is poorly released when coughing (bronchitis, tracheitis, and others).

Technological process: Rp .: Sirupi Althaeae100.0

The syrup is prepared in a copper-lye syrup boiler with steam heating, equipped with a lid, part of which is hinged. There is an exhaust pipe for removing steam, the boiler is equipped with an anchor stirrer for stirring in a hot state.

AP.1. - Pre-production.

AP.1.1. Cooking des. solution. As des. solutions are used:

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

AP.1.2. Preparation of equipment and premises.

The equipment is washed and disinfected with 3% hydrogen peroxide solution, followed by rinsing with water. Chloramine B 1% is used for disinfection of floors. The serviceability of the equipment is checked.

AP.1.3 Personnel training.

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

AP.1.4. Ventilation air preparation.

Indoor air purification is two-stage. IN winter time the air is additionally heated. The filtering chambers are washed with disinfection. solution.

AP.1.5. Preparation of containers and cans.

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

AP.1.6. Obtaining purified water.

Purified water is obtained in a distiller.

AP.2. Preparation of raw materials

AP.2.1 Weighing sugar

AP.2.2 Measuring water

AP.2.3 Putting sugar in the syrup boiler

TP.3. Making sugar syrup

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

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

TP.3.2 Filtration

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

TP.3.3 Standardization.

TP.4. Preparation of medicinal marshmallow syrup

TP.4.1 Addition of extract.

TP.4.2 Heating and stirring.

UMO. 5. Packaging. Marking. Shipment.

UMO.5.1 Filling in vials.

The syrup is dispensed using a dispenser.

UMO.5.2 Packing in secondary containers.

Vials are sealed in cardboard boxes.

ULV.5.3 Marking.

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

Besides technological scheme production of marshmallow syrup, it is necessary to draw up a hardware diagram. (Appendix 2.)

impulse converter electrical

SBEE HPE "SMOLENSK STATE MEDICAL ACADEMY" MINISTRY OF HEALTH AND SOCIAL DEVELOPMENT OF RUSSIA

DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY DEPARTMENT OF MEDICAL AND BIOLOGICAL PHYSICS

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

TECHNOLOGY OF TASTE AND MEDICINAL SYRUP

Tutorial

Smolensk, 2012

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

The manual covers the main issues related to the production of flavoring 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) (date of the meeting)

Reviewers:

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

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

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

INTRODUCTION

Now everything appears large quantity new dosage forms (DF), such as systems with modified release of drugs (MD), magnetically controlled systems, liposomes, nanocapsules, etc. But along with this, traditional DF, such as tablets, solutions for injections, syrups, ointments, suspensions, etc., do not lose their relevance, primarily due to the convenience and habit of using such DF in the treatment process, the relative cheapness of production compared to costly methods of production and technology of innovative drugs. Not every manufacturer of medicines (drugs) will take the risk of launching a new technological line, for example, the same nanocapsules, since this requires the introduction of new high-tech, and therefore expensive equipment, the purchase of new excipients, establishing a new technological 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 dosage forms still remain in the majority, which means that they require the search for new excipients and production technologies for further development.

One of the traditional dosage forms are liquid, in particular syrups, which are convenient for use in both children and adults, and are widely used in pediatrics and geriatrics.

SYRUPS AS A DOSAGE FORM

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

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

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

Positive qualities of syrups:

; ease of use;

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

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

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

But, like any LF, syrups have their drawbacks:

; the inability to use with vomiting and fainting;

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

Classification of syrups

All syrups are divided into two groups:

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

2. Medicinal syrups are syrups that are used as drugs and have a therapeutic effect on the body due to the drugs they contain (paracetamol syrup; rosehip, marshmallow, rhubarb, licorice syrups; pertussin, ambroxol, viburnum, buckthorn syrups; ketotifen, bromhexin, "Doctor Mom "," Ferrum Lek "and others).

AUXILIARY SUBSTANCES IN SYRUP TECHNOLOGY

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

1. Substances that form the basis of the syrup:

Sucrose (beet or cane sugar) Is a carbohydrate belonging to the group of disacchars.

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

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

For the preparation of syrups, sugar of the highest purity is used - refined sugar containing at least 99.9% sucrose and not more than 0.4% water. It does not contain ultramarine, which causes hydrogen sulfide to spoil syrups. In some cases, to preserve them, add ethanol... Sugar is insoluble in anhydrous alcohol, but in the presence of water in alcohol, its solubility increases. For example, for 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 an increase in its concentration. So, for example, a syrup containing 50% sugar boils at a temperature of 101.8 ° C, 60% - at 103 ° C, 65% - at 103.8 ° C, 75% -

at 107 ° C, etc.

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

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

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

In terms of calorie content, xylitol is identical to sugar (4 kcal / g), twice as sweet as it, but biological value does not have. It does not have a negative effect on the body, so it is used in the food industry, for example, instead of sugar in production confectionery for patients with diabetes and obesity. It has a choleretic and laxative effect.

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

Insulin is not required for the absorption of fructose, so it can be included in diabetic foods. It is a natural sugar. It is found in honey, fruits and berries.

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

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

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

2. Flavoring agents: sweeteners, fruit concentrates, vanillin, menthol.

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

The selection of flavors and their matching to a harmonious product is difficult and requires a lot of patience. There are no special theoretical rules for obtaining a complete remedy. When choosing a taste, it is necessary to take into account the age group of the main consumers. So pediatric drugs should be sweet with fruity aromas, while for adults, drugs should be less sweet, lemon-flavored. Geriatric drugs are best flavored with mint. At the same time, as practice shows, it is recommended to use flavors that have habitual taste and aroma, and all the unusual are rejected.

Bitter taste is corrected by sweetness combined with aromas that evoke a bitter taste: cocoa, chocolate, orange.

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

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

The salty taste is corrected with fruit syrups - apricot, cherry, lemon, orange. Slight acidification is sometimes desirable. Syrups of cinnamon, mint, cocoa, caramel are widely used.

The sour taste is corrected with sweetness combined with the aromas of lemon, orange, blueberry, apricot, cherry.

When adding flavors to syrup, avoid:

1) unusual aromatization;

2) overdose of aromatic substances;

3) uncompensated additional flavor.

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

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

In recent years, there has been a trend towards more widespread 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 to changes in the pH of the medium, temperature effects and variability of the composition, which causes difficulties in their standardization, in addition, a low coloring power, by about 10-25 times less than synthetic.

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

applied in different countries dyes. TO synthetic dyes include tropeolin 00, acid red 2C, tartrazine, indigo carmine, etc. Sucrose-based dyes are also used: ruberosum, flavarosum, cerulesum.

In addition, currently as food coloring Mineral pigments are widely used - titanium dioxide, iron oxide.

Masking undesirable optical effects and combining color with the existing smell and taste, to obtain a final product of a pleasant appearance, is the final factor in the composition of the drug and excipients. The most attractive colors for children: red, blue, violet; less attracted to pink, orange and green; a repulsive effect is produced by black and unpainted solutions.

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

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

APPARATUS AND EQUIPMENT USED IN SYRUP TECHNOLOGY

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