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, by sugar syrup is meant a mixture of one or more types of sugar dissolved in water. In most cases, it is a clear, 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 household, based on it:

impregnation for baking (cakes, brushwood, baursak, baklava, Easter cakes, muffins, biscuits and other products);
spring feeding for bees;
candied fruits, jelly with gelatin or agar-agar;
marshmallow from fruits and berries;
wine, fruit and berry tinctures and liquors;
non-alcoholic cocktails (milk, fruit, coffee);
homemade ice cream;
decorations for cakes, buns, gingerbread and other desserts;
cotton candy;
glazes, eggnog, whipped butter and protein creams.

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

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 manufacture of author's knitted works and crafts in the direction of hand-made.

And the syrup is also used in folk medicine, where it is used to get rid of a painful cough.

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

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

Varieties of sugar syrup

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

invert syrup;
maple syrup;
corn syrup (plain 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 equated to it, in a complex sugar syrup, there can be from forty to eighty-five percent of sugar. All of the listed varieties 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 \u200b\u200b(specific gravity) of which are indicated according to GOST.

Name of syrups:	sucrose	Fructose	Maltose	Complex saccharides
invert syrup
Honey syrup (liquid honey)
Low conversion corn syrup
High Conversion Corn Syrup
High fructose corn syrup
Agave syrup
Maltose Syrup
Maple syrup
light brown sugar syrup
Dark brown sugar syrup

All of these products are complex. It includes lactic acid, starches and plant juices. The recipe for simple sugar syrup 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 is a density regulator and guarantees transparency to 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 choose and store?

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

Read the composition and make sure that there are no dyes and other additives that level the term "natural".
Find the date of manufacture and the expiration date of the product guaranteed by the manufacturer on the label.
Make sure that the product is in proper conditions at the time of sale.
Sugar syrups go on sale in sealed containers (bottles, buckets and jars made of glass and plastic), so you should make sure that the packaging is intact. Otherwise, the product may be sour.

Sugar syrups are usable for about one month from the date of opening the package. The method and place of storage are indicated on the label of the product. It is impossible to deviate from the requirements of the manufacturer, because this can provoke poisoning.

A syrup made by one's 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 use a homemade product within three days from the date of manufacture.

Store homemade preparations in a dark and cool place away from a source of heat and water. You only need to pick up a treat with a dry and clean spoon, and it is best to pour liquid syrup into a bottle with a dispenser.

Cooking at home

At home, it is most affordable to prepare a simple sugar syrup, because it mainly consists of water and granulated sugar, taken in certain proportions. The specific gravity of sugar in water depends on criteria such as:

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;
zhzhenka.

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. Having studied the picture, it will be easy to calculate and determine the proportions of the main ingredients. Many pastry chefs use an online calculator to calculate the ratio of water to sugar.

Devices and units

In order to prepare a 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. To do this, cooks use special devices and units for cooking sugar.

In production, syrups are brewed in deep metal vats (dissutors) with blades inside. The latter are designed to stir the workpiece. This process is monitored by automation, therefore, if the norms 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 complete cycle unit is called a syrup station.

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

immersion confectionery thermometer (digital);
copper saucepan;
skimmer;
strainer with nylon strings.

Many confectioners prepare syrup in the microwave. The proportions of water and sugar are taken as standard, and the cooking process differs only in that the workpiece is not stirred. Very little is known about the benefits of such a syrup, because it is known that a 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 applying a simple test, the principle of which will be described later.

Cooking technology

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

The step-by-step instruction for obtaining sugar syrup in a hot way looks like this:

Sugar is poured into water and stirred until partially dissolved.
1. The pan is put on fire and the mass in it is brought to a slight boil, after which the thick foam that has risen to the surface is removed with a slotted spoon.
2. After boiling, they begin to measure the temperature with an immersion confectionery thermometer and continue to boil the syrup with constant stirring.
3. As soon as the composition reaches the peak temperature, the container is removed from the fire and the syrup is cooled in it to room temperature in a natural way.
4. The cooled product is filtered and poured into a container for further storage.

In the event that 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, zhzhenka always turns brown, caramel is dark yellow, and weak syrup is ivory.

Properly prepared syrup is always clear. Cloudiness can be caused by a violation of the heating rate of the solution or by the use of aromatic additives such as vanilla, fruit juices or milk.

The simplest experiment that allows you to determine the readiness of the syrup and the achievement of 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 bowl from side to side, monitor the “behavior” of the sugar mass.

Syrup of weak and strong concentration flows, but at the same time sticks fingers together. Thread of any kind stretches, but does not retain its shape. A weak ball is easily crumpled with 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. Zhzhenka is very fragile and crumbles into grains of sand with sharp edges when pressed with tongs on a lump.

Use in cosmetology

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

The pain effect from the use of shugaring 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 at home

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

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

Invert sugar syrup is known to beekeepers as a means of feeding young swarms. On the basis of a similar sugar syrup with additives from essential oils, fishermen prepare baits. Knitters also use weak sugar syrup to give density to knitted napkins, vases and crowns.

Syrup based on sugar in folk medicine

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

One of the most popular recipes for cough control is an onion boiled in sweet water. Prepare medicine from:

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

Onions are 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 introduced into 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.

Benefit and harm

The benefits of sugar syrup can be called its properties used in treatment and household. In human nutrition, any sugar syrup is just a flavoring additive or an accompanying product for the preparation of confectionery 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.

With regard to the harm from the use of sugar syrup, it should be said that the use of any kind of composition does not harm a person only if they are used in doses and rarely. The use of the product in an immense amount leads to persistent disruption of the systems of the human body, since the treat can provoke the development of chronic diseases associated with metabolic disorders.

Contraindications for use

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

individual intolerance to the product;
propensity to develop allergic reactions;
obesity of any type;
metabolic disorder;
diabetes mellitus type 1.2.

The product should be consumed moderately by people with a tendency to be overweight, as well as those who have problems with the gastrointestinal tract. To limit and even completely eliminate the use of sweets and dishes with it should be lactating women and pregnant women. The first syrup will saturate breast milk with glucose, which will cause the child to experience discomfort, and in the second it can provoke the development of gestational diabetes.

Minimizing the amount of sugar syrup of any kind should be for those who lead a sedentary lifestyle or suffer from carious lesions of the teeth, aphthous stomatitis and chronic inflammation of the gums.

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

Sugar syrup, semi-finished product

Technological map No.Sugar syrup, semi-finished product

APPLICATION AREA

This technical and technological map applies to sugar syrup, produced in object name, city.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products used for cooking sugar syrup, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The sequence of raw materials processing is determined taking into account the time of its receipt for production and the quality indicators of each batch.

RECIPE

Name	Consumption of raw materials per serving, g
Name	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Sugar	650,0	0,00	650,0	3,08	630,0
Water	450,0	0,00	450,0	17,78	370,0
Exit					1000

Cooking technology

In a deep container combine granulated sugar with hot water. Put on the stove, bring to a boil.

Until the sugar dissolves, the syrup is constantly stirred during cooking.
After complete dissolution of sugar, it is often not worth interfering on the contrary, in order to avoid crystallization of sugar when air enters.
The cooking container should have as thick a bottom as possible.
Bringing to a boil, then the syrup is cooked over a constant fire. It is important not to change the boiling point during the entire cooking.

Characteristics of the finished dish

Appearance - liquid.

Color- yellowish, transparent.

Consistency- liquid.

Taste- sweet. No foreign aftertaste.

Smell- not expressed.

Requirements for registration, implementation and storage

syrup sugar prepared as needed. In finished form, store in a refrigerator at a temperature of +4 + 6 * C for 72 hours.

microbiological indicators sugar syrup must meet the requirements must meet the requirements SanPiN 2.3.2.1078-01

7. Nutritional value of sugar syrup:

Technologist /______________/__________Name___________

Chef /______________/_________ Full name ___________

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

The scheme for the production of sugar syrup in a hot way is as follows: dissolving sugar in water → boiling a solution of sugar → filtering hot syrup → cooling the finished sugar syrup.

To make sugar syrup hot a predetermined amount of water is poured into a well-washed syrup boiler and heated to a boil. Then, with continuous stirring, a weighed amount of sugar is poured. In the absence of a 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 begins. At the same time, remember that the lower the dissolution temperature of sugar, 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 caramels, 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 removing the foam and impurities that float to the surface of the syrup. The indicated duration of boiling is due to the need to destroy mucus-forming bacteria. If you boil longer, there will be a partial decomposition of sugar (caramelization) and, as a result, yellowing of the syrup.

After 30 minutes of boiling, the concentration of the finished syrup is checked using a saccharometer or refractometer. In addition, one 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 solids of 60 - 65% is considered ready.

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

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

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

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

For the preparation of sugar syrup can be used: production defects; wash water; foam collected during cooking; sugar residues from bags dissolved in water, etc. However, without pre-treatment, such solutions degrade the quality of the sugar syrup. When instead of water for the preparation of sugar syrup, a production reject is used that has an acidity of up to 1 cm 3 of a sodium hydroxide solution with a concentration of 1 mol / dm 3 per 100 cm 3 of the reject, then it is prepared according to generally accepted technology. If the marriage has an acidity of 2 cm 3 of a sodium hydroxide solution with a concentration of 1 mol / dm 3 per 100 cm 3, it is necessary to reduce the duration of exposure of the syrup at 70 ° C to 1 hour. With an acidity of 2.5 cm 3 of a sodium hydroxide solution with a concentration of 1 mol / dm 3 per 100 cm 3 marriages exclude the aging of the 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 syrup cooking, 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 way using a continuous solvent, where heated water, sugar and citric acid are dosed.

Technological scheme for the production of sugar syrup in a continuous way: 1 - bunker; 2 - granulated sugar dispenser; 3 - dispenser-heater of water; 4 - citric acid dispenser; 5 - continuous sugar solvent; 6 - filter trap; 7 - pump; 8 - heat exchanger; 9 - a 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 the complete dissolution of sugar, sucrose is inverted with the formation of invert sugar and the syrup is boiled 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 collector, from where it is pumped through a counterflow heat exchanger to the collector.

Advantages continuous way:

it is possible to intensify the process;

reduce sugar loss;

improve the sanitary condition of production.

Ready sugar syrup should be colorless, transparent, without foreign smell and taste. The content of solids in sugar syrup should be 60 - 65 g per 100 g of syrup.

Objective: mastery of a working profession - a syrup maker.

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

Research methods

GOST 33222-2015. "Sugar is white. Specifications".

Theoretical information

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

Consider the general rules that must be followed during the preparation of sugar syrup:

To cook syrup, it is necessary to choose dishes of a special convex shape (cauldron, hemisphere) made of brass or stainless steel. The bottom should be thick if the heat is uneven, such as on a gas stove, but keep in mind that the heat will continue when you remove the pot from the heat, as a thick bottom accumulates heat, the syrup can be overcooked, so choose a saucepan with a thin bottom, but stir from time to time (shaking 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;

Water is first poured into the pan, and then sugar is poured, if you do the opposite - when sugar is poured 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 blossomed, 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 saucepan;

It is necessary to carefully remove the foam before introducing other ingredients;

You need to cook the syrup on a strong and even fire;

When the foam is removed, it is necessary to carefully remove all the remnants of sugar grains from the sides of the dishes with the tip of a cloth dipped in ice water, which will burn during cooking and new particles from the syrup will collect on them, with such a “plaque” the syrup cannot be brought to the desired stages. This procedure requires effort, but if done correctly, you get the perfect sugar syrup;

Sugar syrup has 12 types:

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

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

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

4. Thick thread: thick syrup, in which the fingers are separated with little effort, forming an obvious thick thread that solidifies and retains its shape.

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

6. Fudge: if a drop of this syrup is dipped into a glass of cold water, it will thicken to the consistency of a thick oil. This test is difficult to catch, so if the signs of fudge matched, immediately stop the boil of sugar, for this test it is best to use dishes with a thin bottom. This type of syrup is used to make 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 for a long time in your hands, the ball will eventually stop wrinkling. Such a sample is used for cooking toffee, sticky sweets.

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

9. Crack: to determine this sample, the fork must be lowered into sugar syrup, removed, and blow on it - a sugar film is formed, which instantly hardens and flies off the fork. Used to decorate cakes and sweets.

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

11. Bypass: The brittleness of the sugar does not differ from sample No. 10, but the color is darker, yellow-brown. Often this sample is perceived as caramel. Such a sample is used for making sweets, lollipops, especially for roasting, as well as for painting many drinks and creams in caramel color, and giving them a caramel taste.

12. Combustion (Zhenka): with such a test, the sugar turns brown, smoke and a burning smell appear. This sugar is diluted with water to form a sticky syrup and is used to color sweets, kvass, ice cream, drinks, cakes, etc.

Sugar syrup in the production of condensed milk canned food with sugar. For the preparation of sugar syrup, drinking water is used that meets the requirements of the standard. It is allowed to prepare sugar syrup on coffee-chicory extract. With a periodic method of production of the product for the preparation of sugar syrups, capacitive thermal devices VNIIKP-2 are used (Fig. 3). Before entering the vacuum evaporator, the 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 ° C. Sugar syrup is heated to a boil. In order to ensure sterility, a solution of sugar in water is brought to a boil (102 ... 105 ° C). In order to avoid inversion of sucrose, it is not allowed to hold the sugar syrup from the start of boiling to the start of mixing with normalized milk for more than 20 minutes.

The mass of sugar required for the preparation of sugar syrup for one brew (m sah, kg) is calculated by the formula (1):

m sakh \u003d m m × W cm (1-0.01 p g) SAH.pr 100 K losses / 100 W pr. With sakh, (1)

Figure 3 - Scheme of the technological line for the preparation of sugar syrup: 1 - electric motor; 2 - reducer; 3 - vacuum gauge; 4 - thermal device VNIIKP-2; 5 - manometer; 6 - safety valve; 7 - rubber hose; 8 - a tip for suction of granulated sugar; 9 - bath for granulated sugar; 10 - valve; 11 – steam trap; 12 - pump

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

K lossesax \u003d 100 / (100 - n sax), (2)

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

. (3)

Example. 10300.2 kg of normalized milk with a mass fraction of fat of 4.37% is sent for thickening. In the product, the mass fraction of fat is 7.4%, sucrose is 45.5%. Sugar loss is 1.65%, fat loss is 0.44%. Sugar has a mass fraction of solids of 99.86%.

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

Sugar syrup is prepared with a mass fraction of solids of 66-70%. The mass of water required to make sugar syrup per boil ( m in, kg), calculated by the formula (2)

Before being introduced into the vacuum evaporator, the sugar syrup must be cleaned.

When mixed with a normalized milk formula, the temperature of the sugar syrup must be at least 80 ° C.

Evaluate the quality of the prepared syrup according to the following indicators:

Appearance;

Density;

refractive index.

Appearance - transparent colorless or slightly yellow color, thickish liquid of sweet taste, odorless. Determine the 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 should be added to 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.

Suppose we need to prepare 5 dm 3 of 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 667 g of sugar is added to it, 1414 cm 3 of syrup will be obtained. In order to calculate how much water you need to take to prepare 5 dm 3 of a syrup of a specified concentration, 5 dm 3 (or 5000 cm 3) is divided by 1414: 5000: 1414 \u003d 3.53 dm 3 of water. Since 667 g of sugar should be added for each dm 3 of water, then 3.53 dm 3 of water will require sugar: 667 * 3.53 \u003d 2354 g or approximately 2300 - 2400 g. The calculated amount of granulated sugar can be determined on a scale or measured by volume, knowing that 1 dm 3 contains about 800 g: 2400: 800 \u003d 3 dm 3, i.e., you need to measure 3 liter cans of granulated sugar and dissolve it in 3.5 dm 3.

Table 6

Conversion table for sugar syrup

Syrup strength, %	g water per 1000 g syrup	g sugar per 1000 g syrup	Sugar g is added per 1000 cm 3 of water	Get syrup cm 3	Syrup density at 15 o C	Syrup boiling point, o C
10	900	100	111	1069	1,039	100,4
15	850	150	177	1109	1,060	100,5
20	800	200	250	1155	1,082	100,6
25	750	250	333	1207	1,106	100,7
30	700	300	429	1266	1,129	101,0
35	650	350	538	1334	1,153	101,2
40	600	400	667	1414	1,179	101,5
45	550	450	818	1508	1,206	101,7,
50	500	500	1000	1621	1,233	102,0
55	450	550	1222	1749	1,263	102,5
60	400	600	1500	1932	1,295	103,0
65	350	650	1857	2153	1,326	104,2
70	300	700	2333	2449	1,361	106,5
75	250	750	3000	2853	1,397	108,2
80	200	800	4000	3484	1,435	115,0

Sometimes it is necessary to determine the strength of a previously prepared and unused syrup. To do this, proceed as follows. An empty glass liter can is weighed on a balance to the nearest 1 g. Then this jar is filled to the brim with a syrup of an unknown strength and a temperature not higher than room temperature. The jar of syrup is weighed. From this weight, the weight of the empty jar is subtracted and, dividing the difference by 1000, the density of the syrup is obtained (i.e., weight in grams of 1 cm 3). Then, in the table in the "Density" column, they look for the closest density value and in the leftmost column - the strength of the syrup corresponding to this value. Let's say an empty jar weighed 441 g; the weight of a jar of 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 lower value is 1.179 and corresponds to 40%, and the nearest higher value is 1.206 and corresponds to 45. From here, the strength of our syrup can be approximately taken 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 (at the rate 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: to 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 sah \u003d m sir x SAH pr. (4)

Formula for calculating the mass of water:

m water \u003d m sir - m sah (5)

Calculation example

Initial data: m sir = 150 g; SACH pr \u003d 20%;

Using formula 4, we determine the mass of sugar

m sakh \u003d 150 g x 0.2 \u003d 30 g

We make calculations of the mass of water according to formula 5:

m of water = 150g - 30g = 120g.

2. Weigh 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 with a glass rod with a rubber tip.

3. Heat up 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). We cool.

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

Control questions and tasks

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 obtaining simple sugar syrup carried out?

5. How is the technological process of obtaining sugar syrup 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, tell the device and the principle of operation.

Laboratory work number 3.

The invention relates to sugar production. The method of preparation of sugar syrup involves the dissolution of crystalline sugar when heated, filtering and discoloration of the syrup. The dissolution of sugar is carried out at 75 - 95 o C to a solids content of 70 - 75%. At the same time, after bleaching, an anti-crystallizer is introduced into the syrup in the amount of 2–5% by weight of the syrup, which is used as low sugar starch syrup with a content of reducing substances of 15–38%. The method provides an increase in the concentration of sugar in the syrup and an increase in its shelf life. 1 tab.

The invention relates to the technology of sugar production and is intended to increase the concentration of sugar in syrup and increase the shelf life of sugar syrup. Closest to the invention is a method for the preparation of sugar syrup, involving the dissolution of crystalline sugar when heated, filtering and discoloration of the syrup [Instructions for conducting the technological process of sugar refinery production. -Kiev, VNIISP, 1984, - 310 S.] The disadvantage of this method is that the concentration of the syrup does not exceed the value corresponding to the concentration of pure saturated sugar solution. At such low sugar concentrations, long-term storage of the syrup is impossible due to the possible development of microorganisms. The technical result of the invention is to increase the concentration of sugar in the syrup and increase the shelf life of the sugar syrup. This result is achieved by the fact that the proposed method for preparing sugar syrup provides for the dissolution of crystalline sugar when heated, filtering and discoloration of the syrup. The dissolution of sugar is carried out at a temperature of 75-95 o C to a solids content of 70-75%. At the same time, an anti-crystallizer is introduced into the syrup after bleaching in the amount of 2-5% by weight of the syrup, which is used as low-saccharified starch syrup with a content of reducing substances of 15-38%. The method is carried out as follows. Crystalline sugar is dissolved in water at a temperature of 75-95 o C. At such a high temperature, a partial sterilization of the solution occurs. Most of the microorganisms that enter the clerical apparatus with crystalline sugar or water die. Substances of a colloidal degree of dispersion, which may be present in granulated sugar due to an insufficient degree of its purification or as a result of the vital activity of microorganisms, coagulate at high temperatures. The dissolution of granulated sugar occurs up to a dry matter concentration of 70-75%. Sugar syrups with a high content of solids are an unfavorable environment for the development of microorganisms that consume sucrose as a result of their vital activity. For the most part, the pH value of the syrup decreases in the presence of microorganisms and the reaction of the medium becomes acidic. At pH< 7-8 растворы сахарозы менее устойчивы, то есть происходит частичный гидролиз сахарозы. Значение pH сиропа при растворении кристаллического сахара в клеровочном аппарате поддерживают 6,8-7,2. При таком значении pH сахароза в растворителе практически не разрушается. Полученный сахарный сироп подвергают фильтрации для удаления механических примесей и обесцвечиванию с помощью адсорбента. Освобожденный от примесей сироп более устойчив при хранении. В фильтрованный и обесцвеченный сироп вводят низкоосахаренную крахмальную патоку с содержанием редуцирующих веществ 15-38%. Содержащиеся в патоке продукты гидролиза крахмала, такие как олигосахариды и декстрины, являются по отношению к сахарозе антикристаллизаторами, что позволяет повысить концентрацию сахарозы в растворе до 70-75%. Такие концентрированные сахарные растворы в присутствии низкоосахаренной крахмальной патоки остаются ненасыщенными, то есть при хранении сиропа выпадения кристаллов из раствора не возникает. Низкоосахаренную крахмальную патоку добавляют в количестве 2-5% к массе сиропа. При большем содержании патоки возрастает содержание несахаров в сиропе, при меньшем содержании снижается антикристаллизационный эффект. Содержание редуцирующих веществ в низкоосахаренной крахмальной патоке 15-38%. При меньшей степени гидролиза крахмала получаются декстрины с высокой степенью полимеризации, которые не обладают высокими антикристаллизационными свойствами и степенью сладости. При большой степени гидролиза крахмала получаются олигосахариды с низкой степенью полимеризации и инвертный сахар - смесь глюкозы и фруктозы, которые не обладают антикристаллизационными свойствами. Пример 1. Берут 700 г кристаллического сахара, добавляют 300 мл воды, нагревают до 75 o C, фильтруют, добавляют 10 г активного угля при перемешивании, смесь фильтруют, добавляют 20 г низкоосахаренной крахмальной патоки с содержанием CB=78% и PB=38%, тщательно перемешивают в течение 15 минут и охлаждают до 20 o C. Получают 1020 г сиропа с CB=70,2%, CX=68,66%, Ч=97,82%, pH 6,9, число микроорганизмов (мезофилов и термофилов) в пересчете на 10 г сахара - 2600. Сироп выдерживают при 20 o C в течение 72 ч и анализируют: СВ=70,2%, СХ= 68,66%, Ч= 97,82%, pH 6,9, число микроорганизмов (мезофилов и термофилов) в пересчете на 10 г сахара 2920; кристаллы в растворе не обнаружены. Пример 2. Берут 700 г кристаллического сахара, добавляют 300 мл воды, нагревают до 95 o C, фильтруют, добавляют 10 г активного угля при перемешивании, смесь фильтруют, добавляют 50 г низкоосахаренной крахмальной патоки с содержанием СВ=78% и РВ=15%, тщательно перемешивают в течение 15 минут и охлаждают до 20 o C. Получают 1050 г сиропа с СВ=70,38%, СХ=66,66%, Ч=94,72%, pH 6,8, число микроорганизмов (мезофилов и термофилов) в пересчете на 10 г сахара 2590. Сироп выдерживают при 20 o C в течение 72 ч и анализируют: СВ=70,38%, СХ= 66,66%, Ч= 94,72%, pH 6,8, число микроорганизмов (мезофилов и термофилов) в пересчете на 10 г сахара 2870; кристаллы в растворе не обнаружены. Пример 3 (известный способ). Берут 635 г кристаллического сахара, добавляют 365 мл воды, нагревают до 75 o C, фильтруют, добавляют 10 г активного угля при перемешивании, смесь фильтруют и охлаждают до 20 o C. Получают 1000 г сиропа с СВ= 63,50%, СХ= 63,37%, Ч=99,80%, pH 6,9, число микроорганизмов (мезофилов и термофилов) в пересчете на 10 г сахара 2580. Сироп выдерживают при 20 o C в течение 72 ч и анализирую: СВ=63,50%, СХ= 63,14%, Ч= 99,43%, pH 6,4, число микроорганизмов (мезофилов и термофилов) в пересчете на 10 г сахара 4790; кристаллы в растворе не обнаружены. Результаты анализа сиропов представлены в таблице. Из данных таблицы следует, что нагревание до высокой температуры и введение низкоосахаренной крахмальной патоки в сироп позволяет повысить концентрацию сахара на 5-10% и увеличить срок хранения сиропа без изменения качественных характеристик.

Claim

A method for preparing sugar syrup, including dissolving crystalline sugar when heated, filtering and decolorizing the syrup, characterized in that the dissolution of sugar is carried out at 75 - 95 o C to a solids content of 70 - 75%, while an anti-crystallizer is introduced into the syrup after decolorization in an amount of 2 - 5% by weight of the syrup, which is used as low sugar starch syrup with a content of reducing substances 15 - 38%.