Syrup technology. Preparation of fruit syrups Making sugar syrup

Technology for preparing aromatic alcohols

Aromatic alcohol is a product of distillation with water-alcohol vapors of volatile substances contained in essential oil raw materials and fruit and berry raw materials, as well as in semi-finished alcoholic beverages - infusions, juices and fruit drinks.

Aromatic alcohols have a strength of 75–80% vol., have a delicate aroma and contain only volatile substances (all dissolved substances remain in the bottoms). The quality of drinks made from aromatic alcohols of raw materials is higher than those made from essential oil infusions.

At distilleries, to produce aromatic alcohol, distillation apparatuses (alambics) of various designs are used, one of which is shown below when describing the distillation of alcohol from pulp.

Sugar (sucrose) is included in all liqueurs, creams, liqueurs and sweet liqueurs, imparting sweetness and softening the sharpness of the sour taste. The addition of sugar promotes the assimilation of aromatic substances introduced into drinks, and, consequently, rounding out their bouquet. Sugar gives some drinks (creams, liqueurs) their characteristic thickness (viscosity).

For the preparation of creams, liqueurs and colorless sweet drinks, refined granulated sugar or refined sugar is used, for other drinks - granulated sugar.

In the distillery industry, before adding sugar to a beverage blend, it is pre-dissolved in water to a thick syrup in two ways - hot and cold, with a concentration of 65.8 and 73.2% by weight.

Using the hot method, sugar is dissolved in special syrup boilers - sugar cookers. The syrup boiler is a cylindrical apparatus made of steel or copper coated inside with tin (Fig. 3.9). The boiler is equipped with a steam jacket for supplying steam.

An anchor stirrer is installed to mix sugar with water.

Syrup boilers are available with a total capacity of 510 and 970 liters, and a useful capacity of 350 and 680 liters, respectively. The heating surface of the first is 0.91, the second is 2 m 2. Electric motor power 0.85 kW, stirrer rotation speed 47 rpm. Steam consumption for one cooking is 70 and 145 kg.

Prepare the syrup as follows. Softened water is added to the boiler at the rate of 0.5 liters per 1 kg of sugar to obtain syrup with a concentration of 65.8% and 0.35 liters per 1 kg of sugar to obtain syrup with a concentration of 73.2%. Then the mixer is started and the water is heated to a temperature of 55–60°C with silent steam at a pressure of 0.2 MPa (excessive pressure). Gradually add a weighed amount of sugar. After the sugar has dissolved, the syrup is brought to a boil, the steam is turned off and the foam is removed with a special skimmer.

Rice. 3.9 Syrup boiler.

The duration of cooking the syrup should not exceed 30–35 minutes, since with longer heating it turns yellow. To prevent the precipitation of sucrose crystals during cooling, citric acid is added to the syrup at a 73.2% concentration at the rate of 0.08% relative to the weight of sugar in the form of an aqueous solution. The readiness of the syrup is determined by measuring the concentration using a refractometer.

The hot syrup is quickly filtered and cooled.

Sugar syrup is prepared in a cold way (without heating the water) in a mechanized installation designed by the Tula Distillery. Using a mobile auger, 1000 kg of sugar is poured into a horizontal drum and the required amount of softened water is added from the tank located above. Then the hatches in the drum are tightly closed and the drum is driven by an electric motor. Duration of syrup preparation: 65.8% 40–60 minutes, 73.2% 100–120 minutes. The resulting syrup is of high quality.

Syrups are concentrated solutions of sucrose in water (up to 64%) and fermented berry juices, as well as mixtures with solutions of medicinal substances, tinctures and extracts. These are thick, transparent liquids that have a characteristic taste and smell, depending on their composition.

Syrups are indispensable components of medicines for children, the main purpose of which is to correct the unpleasant taste of certain medicinal substances. For these purposes, sugar, invert, sugar-treacle, sugar-invert, sugar-invert-treacle syrups are used. Invert syrup is made from sugar syrup by inverting (hydrolyzing) 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.

Depending on their composition, syrups are divided into flavoring and medicinal. Flavoring syrups are used exclusively as a means of correcting the taste of the main active ingredients of medicinal products. These include sugar syrup, as well as all fruit and berry syrups. Sugar syrup is widely used in tablet production as an adhesive for the preparation of granules. Fruit and berry syrups are used as flavoring agents in the technology of children's dosage forms.

Sugar syrup(Sirupus Sacchari). In pharmaceutical plants or factories, sugar syrup is prepared in copper-tinned, steam-heated syrup boilers with an anchor stirrer. When preparing small quantities of syrups, steam cast-iron enameled bowls are used, which are closed with a wooden lid, and mixing is done with an ordinary wooden paddle. Sugar syrup is a transparent, colorless or slightly yellow, thick liquid, sweet in taste, odorless, neutral reaction, density 1.308-1.315 g/cm 3, refractive index 1.451-1.454. Store sugar syrup in filled to the top and well-closed bottles in a cool place, protected from light.

Cherry syrup(Sirupus cerasi) and raspberry syrup(Sirupus rubi idaei). Syrups are prepared as follows. The raw materials are sorted, mature and undamaged fruits are selected, and any twigs, leaves, and stalks are removed. The sorted berries are then converted into a paste 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 contain pectins, tannins, dyes and ascorbic acid.

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

Pectic substances (protopectin, pectin, pectic acid) are close to carbohydrates. The hydrolysis of pectin produces 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 sugar 65-70% and acid (pH 3.1-3.5) the formation
there is jelly. At the same time, the gelling ability of pectins increased
increases with an increase in their molecular weight and methoxyl
groups (CH 3 O). ,

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

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

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

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

In a syrup boiler, it is heated to 70 ° C, sugar is added in the appropriate proportion and the syrup is allowed to boil, removing the foam. After this, 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 (tin).

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

Raspberry syrup is bright raspberry in color, with a 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. To prepare it, use a tincture of tangerine peel. In this case, 15 parts of 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 of tangerine peel. Its density is 1.220-1.244 .

Marshmallow syrup It is a thick transparent liquid of yellowish color with a weak specific odor and sweet taste. Its density is 1.322-1.327 g/cm 3 . Used as an expectorant in mixtures. Store it in bottles 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 90% alcohol and 3 parts 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 with alcohol to form a clear solution. With water it gives a clear or slightly opalescent solution. Density 1.310-1.344 g/cm3. With ammonia it should give a characteristic reaction to anthraglucosides. Rhubarb syrup easily spoils, so it is poured while still hot into small containers, which are immediately sealed and the stoppers 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 licorice root extract with 86 parts of sugar syrup over low heat, then adding 10 parts of 90% alcohol. Licorice syrup is a yellowish-brown liquid with a peculiar taste and smell. Density 1.29-1.31 g/cm3. Keeps well in a cool place. It is used as an expectorant and mild laxative per os or in mixtures.

Pertussin(Pertussinum). A solution of 12 parts liquid extract of thyme or thyme and 1 part potassium or sodium bromide in a mixture of 82 parts sugar syrup and 5 parts 96% alcohol. Sugar syrup is loaded into a cast-iron enameled tank and potassium bromide is dissolved in it while stirring. Then add a mixture of liquid extract and alcohol, mix again for 15 minutes and leave to settle for 24 hours. After settling, the liquid is filtered through a triple layer of gauze and poured into 100 g bottles. Pertussin is a dark brown liquid with an aromatic odor, sweet to the taste. taste. Density 1.22-1.27 g/cm3. Store in a cool place. It is used in children's practice as an expectorant and cough softener for bronchitis and whooping cough.

Rosehip syrup(Sirupus fructuum Rosae). Produced from aqueous concentrate and inverted sugar syrup (to stabilize ascorbic acid). Granulated sugar and water are loaded into an enameled syrup boiler with steam heating and an anchor stirrer, according to the recipe, and after adding citric (or tartaric) acid, they are heated for 30-40 minutes at a temperature of 90 °C. During this time, about 30% of the sugar is inverted. After some cooling, the syrup is pumped into a filter press. The filtrate is collected in a measuring cup, from where it is discharged into a mixer in certain portions. Rosehip concentrate also comes from the measuring tank there. After mixing, the mixture is pumped into a measuring container, from where the syrup goes to the filling apparatus (in bottles of 100 and 200 g), and from there to the packaging conveyor and then to packaging. The drug is a reddish-brown syrupy liquid without suspended particles. The taste is sweet with the taste and smell inherent in rose hips. Solids 71-73%, ascorbic acid not less than 4 mg per 1 ml, sugar not less than 50%. Density 1.37 g/cm3. It is better to store at a temperature no higher than 12 °C. The daily dose is 1-3 teaspoons for hypo- and avitaminosis C in pediatric practice.

White sugar syrup is prepared in two ways: hot and cold. The hot method is common in enterprises, using which you can obtain sterile ready-made sugar syrup.

The scheme for producing sugar syrup using the hot method is as follows: dissolving sugar in water → boiling the sugar solution → filtering the hot syrup → cooling the finished sugar syrup.

To prepare sugar syrup using the hot method A given amount of water is poured into a well-washed syrup boiler and heated to a boil. Then, with continuous stirring, add a weighed amount of sugar. If there is no mechanical stirrer in the boiler, sugar is added to water at a temperature of 40–50 °C. Further heating of the sugar solution in the apparatus is carried out slowly with continuous stirring so that the sugar dissolves before boiling. At the same time, remember that the lower the temperature of sugar dissolution, the lighter the syrup will be. At high temperatures, part of the crystals of undissolved sucrose, falling on the walls of a very heated apparatus, melts, forming caramel, which gives the syrup a yellow tint and a slight bitterness in taste.

After dissolving the sugar, the syrup is boiled with stirring for at least 25 - 30 minutes, while foam and foreign impurities that float to the surface of the syrup are removed. The indicated duration of boiling is due to the need to destroy mucus-forming bacteria. If you boil longer, partial decomposition of the sugar will occur (caramelization) and, as a result, yellowing of the syrup.

After 30 minutes of boiling, check the concentration of the finished syrup using a saccharometer or refractometer. In addition, you can judge the readiness of sugar syrup by its boiling point, which depends on the concentration of sugar in the solution.

Sugar syrup with a mass fraction of dry substances of 60 - 65% is considered ready.

In order to remove mechanical impurities, hot finished sugar syrup is passed through a mesh or frame filter. In small enterprises, a bag filter (flannel, cloth, nylon, etc.) is used to filter syrup.

To avoid contamination of the syrup by microorganisms and loss of aromatic substances during subsequent blending, the hot filtered syrup is cooled to 10–20 °C. For this purpose, heat exchangers of various designs are used - counterflow shell-and-tube or coil, plate, collectors with a jacket or coils for refrigerant.

When cooking sugar syrup cold sugar is dissolved at a temperature of 60 - 70 ° C, then the syrup is filtered and cooled. The finished sugar syrup is sent to closed enameled or aluminum containers.

A progressive trend in the production of soft drinks is the use of liquid sugar. It is used as sugar syrup because it contains at least 64% wt. dry substances. Such syrup is supplied to enterprises in tanks, from which it is pumped through a filter trap and transferred through a counterflow heat exchanger to collections of finished syrups.

To prepare sugar syrup, the following can be used: manufacturing defects; rinsing water; foam collected during cooking; sugar residues from bags dissolved in water, etc. However, without pre-treatment, such solutions deteriorate the quality of sugar syrup. When, instead of water, a production defect is used to prepare sugar syrup, having an acidity of up to 1 cm 3 of sodium hydroxide solution with a concentration of 1 mol/dm 3 per 100 cm 3 of defect, then it is prepared using generally accepted technology. If the defect has an acidity of 2 cm 3 of a sodium hydroxide solution with a concentration of 1 mol/dm 3 per 100 cm 3, reduce the duration of exposure of the syrup at 70 ° C to 1 hour. If the acidity is 2.5 cm 3 of a sodium hydroxide solution with a concentration of 1 mol/dm 3 per 100 cm 3 defects exclude the aging of syrup, with an acidity of more than 2.5 cm 3 sodium hydroxide with a concentration of 1 mol/dm 3, the syrup is diluted with water, and then filtered and sent to production.

When using sugar residues from bags and foam removed during cooking syrups, they are first collected in a separate container, dissolved in water in a ratio of 1:3, and then filtered.

Sugar syrup can be prepared in a continuous manner using a continuous a solvent into which heated water, sugar and citric acid are dosed.

Technological diagram for the production of sugar syrup using a continuous method: 1 – bunker; 2 – granulated sugar dispenser; 3 – water dispenser-heater; 4 – citric acid dispenser; 5 – continuous sugar solvent; 6 – filter trap; 7 – pump; 8 – heat exchanger; 9 – collection for storing syrup.

This sugar dissolver has a jacket for heating and boiling the syrup, as well as a stirrer. In the solvent, along with complete dissolution of sugar, inversion of sucrose occurs with the formation of invert sugar and boiling of the syrup for 30 minutes. In this case, the resulting water vapor is removed using a fan. Then the hot syrup is passed through a trap and, having filtered it, is transferred to an intermediate collection, from where it is sent through a counterflow heat exchanger to the collection by a pump.

Advantages continuous method:

the process can be intensified;

reduce sugar losses;

improve the sanitary condition of production.

The finished sugar syrup should be colorless, transparent, without foreign smell or taste. The dry matter content in sugar syrup should be 60 - 65 g per 100 g of syrup.

Sugar syrup– it’s not just sugar dissolved in water. This definition hides a broader concept, because there are many types and varieties of sugar syrup. According to the generally accepted meaning, sugar syrup is a mixture of one or more types of sugar dissolved in water. In most cases, it is a transparent, viscous, almost colorless liquid.

Sugar syrup came to Europe from eastern countries. In many of them, this product was a preservative. And the basis for its preparation was not the usual granulated sugar or refined sugar, but an extract from plants with sweet juice. Sugar as a product for making syrup and in general became known much later.

In the modern world, sweet liquid is used in cooking and households, obtaining from it:

• impregnation for baked goods (cakes, brushwood, baursak, baklava, Easter cakes, muffins, biscuits and other products);
• spring feeding for bees;
• candied fruits, jelly with gelatin or agar-agar;
• pastille from fruits and berries;
• wine, fruit and berry liqueurs and liqueurs;
• non-alcoholic cocktails (milk, fruit, coffee);
• homemade ice cream;
• decorations for cakes, buns, gingerbreads and other desserts;
• cotton candy;
• glazes, eggnog, whipped butter and egg white creams.

The use of sweet water to control ants is also known. Beer and kvass are infused using sugar syrup, homemade lemonade is also prepared, and homemade vodka is brewed from mash (moonshine). With the help of boiled simple sugar syrup, hair removal is performed, the process of which cosmetologists call the word “sugaring”.

In addition to all this, sugar water is used to make homemade delicacies, such as candied:

• lemons;
• oranges;
• strawberry;
• nuts (peanuts, walnuts, hazel, almonds);
• dates;
• cranberries and lingonberries;
• plums;
• bananas;
• apples;
• pears;
• peaches.

The properties of sugar syrup are also known to needlewomen who practice the production of original knitted works and hand-made crafts.

The syrup is also used in folk medicine, where it is used to get rid of painful coughs.

What is this multi-purpose product and how to prepare it at home with your own hands? These questions are most often asked by readers of culinary and other forums, as well as subscribers of beauty blogs.

Read the article - and these questions will become irrelevant, because you will know everything about sugar syrup, its varieties and rules of use!

Types of sugar syrup

There are many types of sugar syrups. Among them there are simple sugar syrup and its complex types, divided into separate groups:

• invert syrup;
• maple syrup;
• corn syrup (simple and high fructose);
• low and high conversion corn syrup;
• maltose syrup;
• honey syrup;
• agave syrup;
• brown sugar syrup light and dark.

Depending on the type and percentage of sugar and substances equivalent to it, complex sugar syrup can contain from forty to eighty-five percent sugar. All of the listed types of sugar syrup are used to a greater extent in the food industry, while simple sugar syrup has a wider application.

Composition and properties

The composition of sugar syrup and its varieties is given in the table, the values ​​​​(specific gravity) in which are indicated in accordance with GOST.

All of the products listed have a complex composition. It includes lactic acid, starches and plant juices. The simple sugar syrup recipe consists of only two ingredients, including:

• granulated sugar (cane or beet);
• water.

Some versions of simple sugar syrups contain a small amount of citric acid, which acts as a density regulator and ensures transparency of the product.

The percentage of sugar in simple syrups of various densities and viscosities ranges from ten to one hundred percent. In the confectionery industry, compositions are used in which the specific gravity of granulated sugar does not exceed eighty hundredths of the total mass.

How to select and store?

Ready-made sugar syrups are easy to purchase in supermarkets and departments selling confectionery, tea and coffee. When choosing a product, it is important:

1. Read the ingredients and make sure there are no dyes or other additives that would negate the term “natural.”
2. Find the production date and manufacturer-guaranteed shelf life of the product on the label.
3. Ensure that the product is in proper conditions at the time of sale.
4. Sugar syrups are sold in sealed containers (bottles, buckets and jars made of glass and plastic), so you should ensure the integrity of the packaging. Otherwise, the product may turn out sour.

Sugar syrups are suitable for consumption for about one month from the moment the package is opened. The storage method and location are indicated on the product label. You cannot deviate from the manufacturer’s requirements, because this can provoke poisoning.

Syrup made with your own hands from ordinary sugar and water is also edible for a month. But by this time it loses most of its properties. It is optimal to consume a homemade product within three days from the date of manufacture.

Homemade preparations should be stored in a dark and cool place away from heat and water. You only need to scoop up the treat with a dry and clean spoon, and liquid syrup is best poured into a bottle with a dispenser.

Cooking at home

At home, the easiest way to prepare simple sugar syrup is because it mainly consists of water and granulated sugar, taken in certain proportions. The following criteria depend on the specific gravity of sugar in water:

• viscosity,
• density;
• composition density.

In the modern classification, there are thirteen stages of concentration of simple sugar syrup, among which are:

• sweetened water;
• sweet water;
• weak syrup;
• medium syrup;
• strong syrup;
• thin thread;
• middle thread;
• thick thread;
• the ball is weak;
• medium ball;
• the ball is strong;
• caramel;
• burner.

In order to understand this and be able to evaluate the product in practice, we suggest that you familiarize yourself with the table shown in the photo. After studying the picture, it will be easy to make calculations and determine the proportions of the main ingredients. Many confectioners use an online calculator to calculate the ratio of water and sugar.

Devices and units

In order to prepare simple sugar syrup with your own hands, you should not only know how much sugar to add to the water, but also strictly observe the temperature regime. For this, cooks use special devices and units for cooking sugar.

In production, syrups are boiled in deep metal vats (dissutors) with blades inside. The latter are intended for stirring the workpiece. This process is monitored automatically, so if the standards for laying the main products are observed, the sweet base turns out to be of high quality.

At the end of cooking, the workpiece is filtered and cooled to the required temperature. A unit with a full cycle is called a syrup cooking station.

Confectioners who decide to make sugar syrup at home should acquire:

• immersion confectionery thermometer (digital);
• copper pan;
• slotted spoon;
• strainer with nylon strings.

Many confectioners prepare syrup in the microwave. The proportions of water and sugar are standard, and the cooking process differs only in that the preparation is not stirred. Very little is known about the benefits of such syrup, because it is known that the microwave oven destroys the molecular structure of proteins, fats and carbohydrates. But even when preparing in this way, you can understand that the syrup is ready by using a simple test, the principle of which will be described below.

Cooking technology

The technology for preparing simple sugar syrup at home is to cook it on the stove or in a special unit of water and sugar. When the solution reaches a certain consistency at the recommended temperature, the syrup acquires the desired viscosity and density.

Step-by-step instructions for making sugar syrup using the hot method look like this:

1. Granulated sugar is poured into water and stirred until partially dissolved.
   1. Place the pan on the fire and bring the mass in it to a low boil, after which, using a slotted spoon, skim off the thick foam that has risen to the surface.
   2. After boiling, begin to measure the temperature using a immersion candy thermometer and continue to cook the syrup with constant stirring.
   3. As soon as the composition reaches its peak temperature, remove the container from the heat and cool the syrup in it to room temperature naturally.
   4. The cooled product is filtered and poured into a container for further storage.

In the case where there is no thermometer, organoleptic principles should be used to determine the readiness of sugar syrup.

Each degree of concentration, when properly prepared, has its own color. For example, burnt syrup always turns out brown, caramel is dark yellow, and weak syrup is ivory-colored.

Properly prepared syrup is always transparent. Cloudiness can be caused by improper heating of the solution or the use of flavorings such as vanilla, fruit juices or milk.

The simplest experiment to determine the readiness of the syrup and whether it has reached the required consistency is the “ball” test. A drop of sugar syrup is placed on a dry and clean porcelain plate, and then, turning the dish from side to side, the “behavior” of the sugar mass is monitored.

Syrup of weak and strong concentrations flows, but at the same time sticks your fingers together. Thread of any kind stretches, but does not retain its shape. A weak ball is easily crushed with your fingers even after cooling, but a strong ball cannot be crushed. Caramel, like a hard ball, cannot be compressed, but, unlike the previous degree of solution, it easily breaks into pieces. The lump is very fragile and crumbles into grains of sand with sharp edges when you press the lump with tongs.

Use in cosmetology

Simple sugar syrup, boiled to a medium ball, is used to remove unwanted hair on the body. Unlike other depilatory pastes and resins, sugar paste does not irritate the skin and removes hairs with one application.

The painful effect of using sugaring paste is less than when using wax strips and other compounds. This is because the paste is applied against the hair and removed in the direction of growth.

Sugar water in the household

Sugar water is also used in households. The product is the best remedy against ant infestation. Sugar syrup with the consistency of a weak thread is poured into a saucer and placed on the ant path.

The most curious individuals will stick in the first minute. Those who come to help will also remain on the saucer. But most of the colony will simply leave the territory, because ants are not only very hardworking, but also smart.

Invert sugar syrup is known to beekeepers as a means of feeding young swarms. Fishermen prepare bait based on a similar sugar syrup with additives of essential oils. Knitters also use weak sugar syrup to add density to knitted napkins, vases and crowns.

Sugar-based syrup in folk medicine

The use of sugar syrup in folk medicine is known to many. Burnt sugar is used to make medicinal candy that can relieve dry and painful coughs. A ginger mixture is also prepared with sugar syrup. Just one teaspoon of this drug, dissolved in a cup of hot tea, helps stimulate immune processes in the body and enables the latter to resist respiratory diseases.

One of the most popular recipes for fighting cough is an onion boiled in sweet water. Medicine is prepared from:

• 500 grams of onions,
• 700 grams of granulated sugar;
• 50 grams of natural honey;
• 1 liter of water.

The onion is boiled in sugar syrup for two hours. After this time, the mass is removed from the heat and cooled to room temperature, and only after that honey is added to the product.

This product can be used by both children and adults. The only contraindication to treatment with sweet onion medicine is individual intolerance to one or more ingredients.

Benefits and harms

The benefits of sugar syrup include its properties used in treatment and farming. In human nutrition, any sugar syrup is just a flavoring additive or a by-product for the preparation of confectionery products and drinks. Although in general, nutritionists and nutritionists focus on the fact that sugar in any form is a source of energy, can activate the production of serotonin (the hormone of pleasure) and provokes the release of insulin.

Regarding the harm from consuming sugar syrup, it should be said that the use of any type of composition does not harm a person only if they are used in doses and rarely. Using the product in excessive quantities leads to persistent disruptions in the functioning of the human body's systems, since the delicacy can provoke the development of chronic diseases associated with metabolic disorders.

Contraindications for use

Absolute contraindications to the use of sugar syrup of any type are:

• individual intolerance to the product;
• tendency to allergic reactions;
• obesity of any type;
• metabolic disorder;
• diabetes mellitus type 1,2.

The product should be consumed in moderation by people who are prone to excess weight, as well as those who have problems with the gastrointestinal tract. Breastfeeding women and pregnant women should limit and even completely eliminate the consumption of sweets and foods containing them. For the first, the syrup will saturate breast milk with glucose, causing the baby to experience discomfort, and for the second, it can trigger the development of gestational diabetes.

Those who lead a sedentary lifestyle or suffer from dental caries, aphthous stomatitis and chronic gum disease should minimize the amount of sugar syrup of any kind.

We hope that the article was useful and that it answered all your questions, and that this easy-to-prepare sugar syrup will become a frequent guest in the kitchen and an assistant in housekeeping.

Goal of the work: mastery of a working profession - syrup maker.

Equipment, materials, reagents: granulated sugar, drinking water, water bath, thermometer, measuring cylinder, 150 ml beaker, glass rod with rubber tip, scales, drying cabinet, weighing bottles, gauze.

Research methods

GOST 33222-2015. “Sugar is white. Technical conditions".

Theoretical information

Sugar syrup is used in the production of canned sweetened condensed milk and other food products. The taste and final consistency of the prepared product will depend on the syrup.

Let's look at the general rules that need to be followed when preparing sugar syrup:

To cook syrup, you need to choose a special convex-shaped dish (cauldron, hemisphere) made of brass or stainless steel. You need to choose a thick bottom if the heating is uneven, for example, on a gas stove, but you need to take into account that heating will continue when you remove the pan from the heat, since a thick bottom accumulates heat, the syrup can overcook, so choose a saucepan with a thin bottom, but stir from time to time (rocking the dishes);

Do not use granulated sugar, it will give a lot of foam and little concentration for the syrup; for the right syrup, use only refined sugar, or crushed sugar;

First, water is poured into the pan, and then sugar is added, if you do the opposite - when you pour sugar with water, small grains of sugar jump onto the walls of the dish and crystals form;

When sugar is placed in water, it must be stirred until it dissolves, this is necessary so that it does not burn and give the syrup a yellow color. But when the sugar has dissolved, no objects should be dipped into the syrup, otherwise it will crystallize, become cloudy, and lumps may form. You only need to stir the syrup further by shaking the pan;

Foam must be carefully removed before introducing other ingredients;

You need to cook the syrup over high and even heat;

When the foam is removed, you need to use the tip of a cloth soaked in ice water to carefully remove from the sides of the dish all the remaining grains of sugar, which will burn during cooking and new particles from the syrup will collect on them; with such a “patina” it will be impossible to bring the syrup to the desired level. stages. This procedure requires effort, but if done correctly, you will get the perfect sugar syrup;

Sugar syrup has 12 types:

1. Liquid syrup (15 degrees according to a sugar thermometer): the syrup looks like water, has no stickiness, the presence of sugar is almost invisible. This syrup is used for canning homemade compotes, sometimes for light sorbets.

2. Thin thread (33 degrees on a sugar thermometer): a syrup with a clear saturation of sugar; when you squeeze a drop of syrup with your thumb and forefinger, a thin and easily torn thread is formed. This syrup is used to make jam from hard fruits: pears, firm apples, quince, watermelon rinds.

3. Middle thread (40 degrees according to a sugar thermometer): a thread of syrup is thin, but stronger than in the previous sample, used for making jam.

4. Thick Thread: The syrup is thick and the fingers are pulled apart with little force to form an obvious thick thread that hardens and retains its shape.

5. Light fudge: this test is not particularly used when cooking, it is more of a harbinger of the next stage; if a drop of such syrup is placed in a glass of cold water, something like thick sour cream is formed, which means the next stage is about to come.

6. Fudge: if you drop a drop of this syrup into a glass of cold water, it will thicken to the consistency of thick butter. This sample is difficult to detect, so if the signs of fudge coincide, immediately stop the boiling of the sugar; for this test it is best to use dishes with a thin bottom. This type of syrup is used to prepare fondant fillings for sweets, toffees, candied fruits, and sometimes for gingerbread.

7. Weak ball: In cold water, the syrup hardens to the consistency of a soft, pliable ball, but if you knead it in your hands for a long time, the ball will eventually stop wrinkling. This sample is used for cooking toffee and sticky sweets.

8. Strong ball: In cold water, the ball hardens into a dense ball, but also loses the ability to wrinkle if rubbed in your hands for a long time. The sample is used to prepare irises and toffees that are stronger in consistency.

9. Crackling: to determine this test, you need to dip the fork into the sugar syrup, remove it, and blow on it - a sugar film will form, which will instantly harden and fly off the fork. Used to decorate cakes and sweets.

10. Caramel: If boiling sugar is poured into cold water at this stage, it forms a piece that does not stick to the teeth and crumbles into crystals on impact. Sugar of this type is used to make lollipops, sweets, and monpensiers.

11. Bypass: the fragility of sugar is no different from sample No. 10, but the color is darker, yellow-brown. This sample is often perceived as caramel. This sample is used for making sweets, lollipops, especially for grilling, as well as for coloring many drinks and creams in caramel color and giving them a caramel taste.

12. Burning (Zhzhenka): with this test, the sugar turns brown, smoke and a burnt smell appear. This sugar is diluted with water to form a sticky syrup and is used to tint sweets, kvass, ice cream, drinks, cakes, etc.

Sugar syrup in the production of canned condensed milk with sugar. To prepare sugar syrup, use drinking water that meets the standard requirements. It is allowed to prepare sugar syrup using coffee-chicory extract. In the periodic method of product production, VNIIKP-2 capacitive thermal apparatuses are used for the preparation of sugar syrups (Fig. 3). Before entering the vacuum evaporator, sugar syrup is cleaned of mechanical impurities.

Sugar purified using sieves with a mesh size of 8–10 mm is dissolved in water heated to a temperature of 70–80 o C. Sugar syrup is heated to a boil. To ensure sterility, the sugar solution in water is brought to a boil (102...105 °C). To avoid sucrose inversion, it is not allowed to allow the sugar syrup to stand for more than 20 minutes from the start of boiling to the start of mixing with normalized milk.

The mass of sugar required to prepare sugar syrup for one cooking (m sugar, kg) is calculated using formula (1):

m max = m m × F cm (1-0.01 p f) SAH.pr 100 K losssah / 100 F pr. S max, (1)

Figure 3 – Scheme of the technological line for the preparation of sugar syrup: 1 – electric motor; 2 – gearbox; 3 – vacuum gauge; 4 – thermal apparatus VNIIKP-2; 5 – pressure gauge; 6 – safety valve; 7 – rubber hose; 8 – tip for sucking granulated sugar; 9 – bath for granulated sugar; 10 – valve; 11 – condensate drain; 12 – pump

The coefficient (K losses) is calculated using formula (2).

To losses = 100/(100 - p max), (2)

Mass of water ( m in), required for the preparation of sugar syrup, is found using formula (3)

. (3)

Example. 10,300.2 kg of normalized milk with a fat mass fraction of 4.37% is sent for condensation. The product contains a mass fraction of fat 7.4%, sucrose 45.5%. Sugar loss is 1.65%, fat loss is 0.44%. Sugar has a dry matter mass fraction of 99.86%.

.

Substituting the available data into formula (1), we obtain:

Sugar syrup is prepared with a mass fraction of dry substances of 66–70%. The mass of water required to prepare sugar syrup for one cooking ( m in, kg), calculated by formula (2)

kg

Before being added to a vacuum evaporator, sugar syrup must be cleaned.

When mixed with a normalized milk mixture, the temperature of the sugar syrup should be at least 80 o C.

Assess the quality of the prepared syrup using the following indicators:

Appearance;

Density;

Refractive index.

Appearance - transparent, colorless or slightly yellow, thick liquid with a sweet taste, odorless. Determine density using a hydrometer. The density of the sugar syrup should be 1.301 - 1.313.

When preparing syrup, you can calculate in advance how much sugar needs to be added to the water in order to obtain the required amount of syrup of the required strength. To facilitate such calculations, you can use the data given in the table.

Let's say we need to prepare 5 dm 3 syrup with a strength of 40% (100 g of syrup with a strength of 40% contains 40 g of sugar and 60 g of water). In table 6 in the line corresponding to this strength, it is indicated that from 1 dm 3 of water, when adding 667 g of sugar to it, 1414 cm 3 of syrup will be obtained. In order to calculate how much water is needed to prepare 5 dm 3 syrup of the indicated concentration, 5 dm 3 (or 5000 cm 3) is divided by 1414: 5000: 1414 = 3.53 dm 3 water. Since for every dm 3 of water you should add 667 g of sugar, then for 3.53 dm 3 of water you will need sugar: 667 * 3.53 = 2354 g or approximately 2300 - 2400 g. The calculated amount of granulated sugar can be determined on the scales or measured using volume, knowing that 1 dm 3 contains about 800 g: 2400: 800 = 3 dm 3, i.e. you need to measure out 3 liter jars of granulated sugar and dissolve it in 3.5 dm 3.

Table 6

Conversion table for sugar syrup

Sometimes it is necessary to determine the strength of previously prepared and unused syrup. To do this, proceed as follows. An empty glass liter tin can is weighed on a scale with an accuracy of 1 g. Then this jar is filled to the brim with syrup of unknown strength and temperature no higher than room temperature. The jar of syrup is weighed. The weight of the empty jar is subtracted from this weight and, dividing the difference by 1000, the density of the syrup is obtained (i.e., weight in grams of 1 cm3). Then in the table in the “Density” column, look for the closest density value and in the leftmost column - the strength of the syrup corresponding to this value. Let's say the empty jar weighed 441 g; the weight of the jar with syrup is 1632 g. Subtracting 441 g from 1632 g and dividing the resulting difference by 1000, we determine the density - 1.191. In the “Density” column of the table, the nearest smaller value is 1.179 and corresponds to 40%, and the nearest larger value is 1.206 and corresponds to 45. From here, the strength of our syrup can be approximately equal to 42% (more than 40 and less than 45%).

Invert sugar syrup is prepared as follows: sugar is added to boiling water, after boiling for 30 minutes, sugar syrup with a solids content of 65-70% is filtered and cooled to 70 0 C, then a 50% aqueous solution of citric acid is added to the sugar syrup (in the amount of 750 g per 100 kg of sugar), the mixture is thoroughly mixed and kept at 70 0 C for 2 hours, stirring occasionally, then filtered and cooled to 10-20 0 C.

Work order

The teacher gives the task: prepare an aqueous solution of sugar weighing 100 g with different mass fractions of sucrose.

1. We make calculations: we determine what mass of sugar and water needs to be taken to prepare the solution specified in the task. Formula for calculating the mass of sugar:

m sakh = m sir x sakh pr. (4)

Formula for calculating the mass of water:

m water = m sir – m sah (5)

Calculation example

Initial data: m sir = 150 g; SAR pr = 20%;

Using formula 4, we determine the mass of sugar

m sah = 150g x 0.2 = 30g

We calculate the mass of water using formula 5:

m water = 150g – 30g = 120g.

2. Weigh out the calculated mass of sugar and place it in a container. Using a measuring cylinder, measure the calculated volume of water. Pour water into the container in small portions, constantly stirring its contents using a glass rod with a rubber tip.

3. Heat to a temperature of 70–80 o C and stir until completely dissolved.

4. Sugar syrup is heated to a boil to ensure sterility (102...105 °C). Cool.

5. We make a label, indicating on it the name, mass fraction of the substance and the mass of the prepared solution.

Test questions and assignments

1. Define syrups.

2. How are syrups classified?

3. What are the requirements for sugar used to make syrups?

4. How is the technological process for producing simple sugar syrup carried out?

5. How is the technological process of obtaining sugar syrup carried out in the production of canned condensed milk?

6. What is the preservative effect of sugar?

7. List the equipment used in the production of syrups, describe the device and operating principle.

Laboratory work No. 3.