How to make sugar syrup at home. Preparation of sugar syrup in the production of soft drinks

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

Preparation of white sugar syrup

White sugar syrup is a concentrated aqueous solution of sugar. The process of obtaining white sugar syrup includes the following technological operations: dissolving sugar in water; boiling an aqueous solution; filtering and cooling the syrup.

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

Table 13. Solubility of sucrose in water at different temperatures.

So that the syrup does not undergo fermentation during storage, they strive to get it as concentrated as possible. However, in order to avoid crystallization of sucrose, the concentration of the syrup should be somewhat lower than the limit, due to its solubility at storage temperature. In practice, sugar syrup is prepared at a concentration of 66-72% by weight. In order to sterilize the syrup, it is boiled.

Sugar syrup is boiled in syrup boilers. A typical syrup boiler (Fig. 38) is a closed cylindrical steel tank 1 with a spherical bottom. The boiler is equipped with a steam jacket 2 with pipes for supplying steam and removing condensate and an anchor agitator 4 with a top drive 3, performing 47 rpm and designed to stir the contents of the boiler. The lid of the boiler has a hatch with a valve for loading sugar, as well as a pipe for filling water and an exhaust pipe 5 for removing water vapor. The bottom pipe is used to drain the syrup. The drain hole is closed by a valve moved by a handwheel connected to a bevel gear through a rod. Syrup boilers are made with a capacity of 1; 1.5; 2 and 3 tons of sugar.

To prepare white sugar syrup of a given concentration, the required amount of sugar and water per brew is calculated. Suppose you want to prepare 100 liters of syrup with a concentration of 65% by weight. In the table, which shows the dependence of the density of sugar solutions on their concentration, at a concentration of 65% sugar solution, its density is found to be 1.3190 kg / l.

Fig 38. Syrup boiler: 1 - boiler body; 2 - steam jacket; 3- drive for agitator; 4 - mixer; 5 - exhaust pipe.

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

When heated and then boiled, sugar syrup evaporates from it, depending on the duration of boiling, from 2 to 5% of water. Therefore, the required water consumption for dissolving sugar, taking into account its evaporation in the amount of 5%, will be 46.16 1.05 \u003d 48.45 kg.

The actual consumption of commercial sugar also increases in accordance with its moisture content. With a sugar moisture content of 0.14%, the required amount of marketable sugar will be

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

Duration technological operations cooking sugar syrup is about 2 hours.

Required volume of syrup boilers:

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

z is the number of brews per day;

f is the filling factor of the boiler, taking into account the foaming of the syrup during the cooking process; f = 0.75.

Collection output:

TECHNOLOGY FOR OBTAINING FRUIT SYRUPS FROM DIFFUSION JUICES

Ilyeva Elena Sergeevna

cand. tech. Sciences, Assistant ONAFT, Odessa

Melnik Irina Vasilievna

cand. tech. Sciences, Associate Professor ONAFT, Odessa

Email:ivmelnik @ ukr . net

One of effective methods extraction of juice from vegetable raw materials is diffusion, the essence of which lies in the countercurrent leaching of vegetable pulp with water. Using the diffusion method, it is possible to obtain extremely high juice yields, minimizing the loss of juice in the waste. By using a diffusion plant, especially a continuously operating one, it is possible to achieve mechanization of production and get rid of time-consuming manual operations. At the same time, it must be admitted that the quality of fruit juices obtained by the diffusion method is slightly inferior to the quality of juices squeezed on presses due to their dilution with water and a decrease in the solids content by 0.7 ... 2%.

Currently, fruit and berry drinks based on mineral waters or milk, in which the proportion of the fruit part is in the range of 10 ... 90%. The use of diffusion juices in the production of such drinks is most promising for raw materials, which are characterized by poor juice yield with existing methods for extracting juices on presses. Such raw materials include plums, apricots, quinces, pears, peaches, black and red currants, blueberries, gooseberries, lingonberries, cranberries, dogwood and others. By chemical composition and organoleptic characteristics, juices obtained by pressing and diffusion methods differ little from each other, but at the same time, diffusion juices contain more aromatic, mineral substances and polyphenols, are more transparent, contain less suspensions, which makes it possible to exclude the clarification process.

A number of industries Food Industry(dairy, confectionery, bakery) constantly need a variety of fruit fillers to improve the quality of their products. The canning industry offers marmalades, puddings, fillings made on the basis of applesauce and sugar as fruit fillers (cooking time 1.5-2 hours). Naturally, in this case, not only the nutritional value and the flavor of the puree, but also the color finished product. These products are not standardized in terms of viscosity, thermal stability, such indicators are not available in GOSTs. Therefore, technological regulations for the production of various products with fillings require specific properties and a certain composition. fruit fillings. Thus, fruit syrups are an ideal supplement in terms of ease of use and dosage uniformity.

However, there is a category of fruit syrups, which, due to the high acidity in in kind, without dilution, difficult to use. These include cherry, cranberry, tkemal, dogwood, lingonberry syrup from acidic varieties of fruits and berries. The optimal sugar-acid index can only be achieved by lowering the acidity by diluting such juices with aqueous sugar solutions. At the same time, the amount of water introduced into the blend reaches 25 ... 30% by weight of the juice. Therefore, the diffusion method is especially promising for obtaining the listed syrups, since the inevitable dilution of the juice with water is necessary. The use of the diffusion method will expand the range of produced syrups by processing hard-pressed cultivated fruits and berries with high content acids, as well as through the use of wild and rare types of raw materials.

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

For syrups good quality the use of cold leaching is proposed, and the process itself is intensified with the help of a special pre-treatment raw materials. The most effective is electrical technology, which includes microwave energy. It was revealed that in the first 2-3.5 minutes the juice output increases, and after 4 minutes it decreases. Therefore, the duration of 2-3 minutes should be considered optimal. The juice is light, non-oxidized, has a natural flavor.

The degree of equilibrium of diffusion during pulp leaching cold water is within 0.25...0.35 (25...35%). When the pulp arrives, which has passed a short heat treatment, then the degree of equilibrium increases to 0.7...0.9 (70...90%). Extraction with cold water prevents a number of negative factors such as fruit boiling, deterioration of organoleptic qualities, the formation of hydrophilic colloids, facilitates the filtration process and is a guarantee of efficiency. technological process obtaining diffusion syrups.

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

Literature data regarding optimal temperatures extractions are controversial. So, according to some authors, it is in the range of 40 ... 45 ° C, others - about 70 ° C. We have chosen a temperature of 70 °C, which contributes to faster cell denaturation, preservation of the natural color of fruits, inhibition of the enzyme system, and faster transition of natural dyes into a solvent.

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

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

To determine the duration of extraction, the fruits (apples and quince) were crushed on a grating crusher, and the mountain ash was kneaded. Next, the pulp was poured hot water and the mass was thermostated at a temperature of 70 °C. Determined every 5 minutes mass fraction dry substances according to the refractometer (C, %), the diffusion process was carried out until equilibrium was established (at constant C, %).

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

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

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

a 1 is the mass of dry matter in the raw material, kg.

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

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

The pressing technique was as follows: first, the juice was extracted from crushed fruits at a temperature of 70 °C (hydraulic ratios 1:1 or 2:1) and a set diffusion duration. Next, the juice was extracted by pressing on a laboratory press.

For the preparation of syrups, sugar was added to the juice in accordance with the existing technological instructions, namely, until the mass concentration of solids was not lower than 68%; the mixture was stirred, heated to a boil and packaged in prepared jars I-58-250. To improve the consistency of syrups, samples were also prepared with the addition of gum in an amount of 0.2 ... 0.5%. Gum was added to cold juice, as lumps form in the hot juice.

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

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

Table 1.

Physico-chemical parameters of quince products

From Table. 1 it can be seen that the juices obtained by the extraction-press method and by pressing are not identical. Extraction-press diluted juice contains significantly less soluble solids. Acidity indicators are almost the same in both juices obtained different ways. This means that acids and their salts are maximally converted into the extract during extraction. According to the content of aromatic substances, which are expressed by the aroma number, the extraction-press juice significantly exceeds the juice obtained by pressing (three times).

The transition of protopectin (which usually remains in the pomace) into soluble pectin and coloring matter into an aqueous solution passes during hot extraction of the pulp. As the jelly test showed, the content of pectin substances in the extraction-press juice is much higher than in the press juice. It is this technological method that causes a significant difference in appearance (brighter color) and a jelly-like consistency of syrups, which are obtained according to the proposed technology.

Syrups-fillers contain from 64% to 74% of soluble solids, the total acidity in terms of malic acidity is in the range of 0.14 ... 0.2%. Analysis of physico-chemical parameters shows that the introduction of gum into syrups contributes to the preservation of aromatic substances in the product.

Syrups have a low pH - from 3.3 to 4.0. Such syrups (according to literary sources) can be packed in large containers various kinds: flasks with a volume of 250 dm 3 , cardboard boxes with partitions made of polymer films with a volume of 10 ... 12 dm 3 , barrels with a volume of 150 dm 3 and others.

The developed filling syrups received a positive assessment during the tasting process. Syrups from juice obtained by pressing had a weak aroma, were opaque (cloudy) with darker shades of color than syrups from extract-press juice.

Conclusions. The basis of the technology for the production of fruit syrups-fillers is the hot extraction of fruit and berry raw materials and its further pressing. The method for the production of fruit syrups will increase the extraction of extractive substances of fruits. Syrups prepared in a new way are distinguished by improved palatability, aroma, and color of the feedstock in comparison with syrups prepared on the basis of pressed juice. The formulation of blended syrups allows the use of widely used raw materials (apples). It has been established that the production of juice by the press-extraction method, as well as the addition of gums to juices from which syrups are prepared, contributes to the preservation of aromatic substances in the product. It is necessary to continue research in the direction of achieving the maximum completeness of the extraction of water-soluble substances, especially in the selection of methods for pre-treatment of raw materials before extraction and the development of an apparatus-technological scheme for the production of syrups.

Bibliography:

1. Skripnikov Yu.G. Production of fruit and berry wines and juices. - M.: "Spike", 1983. - 256 p., ill.
2. Technology of preservation of fruits, vegetables, meat and fish / Ed. Dr. tech. sciences, prof. B.L. Flaumenbaum. - M.: "Spike", 1993. - 320 p.
3. Flaumenbaum B.L., Tanchev S.S., Grishin M.A. Canning Basics food products: textbook. - M.: Agropromizdat, 1986. - 494 p.

Fruit syrup is a favorite delicacy of many. Today, this product is widely used in the food industry, both as a separate product and as an ingredient in many other sweet dishes.

When deciding to start a fruit-based syrup business, it is important to get familiar with some weighty nuances. First of all, it is worth noting the fact that although there is quite enough fruit in our area, the situation is completely different with the cultivation of sugar.

The terrain of our country is not entirely suitable for growing this crop, and the syrup is just being prepared with a high sugar content. This fact stops many businessmen on the way of business development. But the situation is such that this product can be easily and inexpensively purchased from neighboring countries. And whoever understood this has long been on his feet and is engaged in the business of producing fruit syrups. But, in fact, this industry remains underdeveloped, but the demand for the product is high.

Type of premises and its rent.

To organize a business for the production of fruit syrups, you will need an area of ​​​​about 120 m2. This space should be organized in such a way that an area is allocated for the implementation of the production itself, a warehouse, and amenity premises for workers.

There are no special requirements for the production of this direction, it is important that the selected space is normally enough for the operation of the conveyor and packaging equipment, as well as for proper storage raw materials and finished products. It is also important that fire safety equipment be provided. It is also necessary that the ventilation system of the room be properly adjusted, that heating be supplied and that the operation of the power line, sewerage and water supply should function normally. Like most food industries, experts recommend placing the line far outside the city.

As a result, you can save a little on the lower cost of rent, utilities, namely water, which, in the process of making syrups, will be used in in large numbers. The cost of renting a room of such an area will start from $ 300, depending on the area.

Equipment.

For the production of fruit syrups, it is necessary to choose a production line, the key components of which are:
1. Sifter with magnetic separator - $7,000;
2. Flushing equipment - $4.5 thousand;
3. Apparatus for cooking - $ 5 thousand;
4. Filtrate - 1.5 thousand $;
5. Homogenizer - $2,000;
6. Containers for mixing - 3 thousand $;
7. Packaging equipment - $2.8 thousand.

In total, for the purchase of this production line, it is necessary to allocate an amount of at least $ 30 thousand. It is important to note that the technology for preparing syrups involves obtaining raw materials of various concentrations - for jam, confectionery, jelly, jam, confiture and more. Modern foreign equipment makes possible cooking all kinds of jams. It is better to immediately bet on the purchase of multifunctional equipment, for the prospect of developing the direction.

Raw material.

The main raw materials for the production of syrups are:

1. Sugar;
2. Fruits;
3. Lemon acid;
4. Water extract;
5. Flavoring;
6. Dye.

It is necessary to choose only high-quality ingredients in order to immediately recommend your product in this market. Particular attention should be paid to the selection process of fruits. It doesn't mean here fresh fruits, in fact, fruit raw materials are used in the form of already frozen products.

It is better to immediately engage in the production of products from fruit components that are most popular: pear, cherry, blackcurrant, strawberry, cranberry, citrus. Most fruits grow well in our area, so they won't cost too much. In total, it is necessary to allocate about $4,000 for the purchase of ingredients.

Working state.

The staff of the fruit syrup plant will consist of 20 employees for small production. These will be workers on the line, technologists, repairmen, quality controllers, loaders, security guards, and an accountant. Those who will be connected directly with production will have to have a health book, as well as specialized education and work experience.

It is best to organize work in two shifts. You will also need a person who can perform organizational activities and the role of an assistant to the manager. In total, it is necessary to allocate an amount of about $ 6-7 thousand for the remuneration of employees.

Developing this industry, it is important to develop advertising activities in parallel. First of all, it is worth focusing on creating a website and participating in external events, in order to get to know competitors, present your products and get a major client.

Also, do not forget about external advertising, which will help draw attention to the company. A little less efficiency can be obtained when using printed promotional products. You can focus on personal meetings with the heads of companies that can become your potential clients. In total, it is necessary to allocate about $ 200 for advertising.

Basic costs.

The main costs for business development in this area include:

1. Room rental - $300;
2. Equipment - $30 thousand;
3. Staff - 6-7 thousand $;
4. Advertising - $200;
5. Raw products - $4,000.

Profit and payback period.

The automated line for the production of syrups allows you to produce about 0.5 tons of the finished product in one day of work. The market value of a unit of syrup is about $ 10 per liter. If you work uninterruptedly for a month, you can make a profit of $25,000. But part of the money will definitely go to monthly needs, and it is also important to immediately find who will buy all the products produced. In total, for a full payback of the business, it is worth counting on a period of 1.5 years or more.

Business development and potential clients.

Potential buyers of fruit syrups are: shops, food industry enterprises, organizations Catering. For the development of the direction, you can choose the production of juices or the brewing of jams and preserves, which can already be sold, at that time, to regular orders and customers.

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

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

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

Storage

Shelf life of syrups, days, not less than:

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

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

The use of syrups in the beverage industry.

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

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

transparent;

opaque.

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

on fruit and berry raw materials;

on vegetable raw materials;

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

special purpose.

According to the processing method, syrups are divided into:

with the use of preservatives;

without the use of preservatives;

hot filling;

pasteurized.

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

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

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

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

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

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

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

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

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

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

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

Production technology.

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

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

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

Packaging, labeling, storage.

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

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

Consumer properties of carbonated drinks

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

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

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

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

SBEE HPE "SMOLENSK STATE MEDICAL ACADEMY"

DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY DEPARTMENT OF MEDICAL AND BIOLOGICAL PHYSICS

K. I. Maksimenkova, S. O. Losenkova, S. K. Kirillov

TECHNOLOGY OF TASTING AND MEDICINAL SYRUPS

Tutorial

Smolensk, 2012

Technology of flavoring and medicinal syrups: 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 discusses the main issues related to the production of flavoring and medicinal syrups.

The textbook 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, drawn up in accordance with the Federal State Educational Standard for Higher Professional Education.

(minutes) (date of meeting)

Reviewers:

Head Department of Management and Economics of Pharmacy of the Smolensk State Medical Academy, Dean of the Faculty of Pharmacy, Candidate of Philological Sciences, 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 SSMA of the Ministry of Health and Social Development of Russia, 2012

INTRODUCTION

Everything appears now large quantity new dosage forms(LF), such as systems with a modified release of drugs (LS), magnetically controlled systems, liposomes, nanocapsules, etc. But along with this, traditional dosage forms, such as tablets, injections, syrups, ointments, suspensions, etc., do not lose their relevance, primarily because of the convenience and habitual use of such dosage forms in the treatment process, the relative cheapness of production compared to costly methods of production and technology of innovative drugs. Not every manufacturer medicines(LS) will take the risk of launching a new production line, for example, the same nanocapsules, since this requires the introduction of new high-tech, and therefore expensive equipment, the purchase of new excipients, the establishment of a new technological process and production line. However, there is no guarantee that all these costs will pay off in the future. Therefore, in Russia, traditional pharmaceutical products are still in the majority, which means that they require the search for new excipients and production technologies for further development.

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

SYRUPS AS A DOSAGE FORM

Syrups (Sirupi) - oral dosage form, 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 (PM), 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 correcting bad taste some 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 equal amount glucose and fructose; sugar-treacle - a mixture of sucrose and molasses, etc.

Positive qualities of syrups:

; ease of use;

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

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

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

But, like any LF, syrups have their drawbacks:

; 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.

Syrup classification

All syrups are divided into two groups:

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

2. Medicinal syrups - syrups used as drugs and having a therapeutic effect on the body due to the drugs included in their composition (paracetamol syrup; rosehip, marshmallow, rhubarb, licorice syrups; pertussin, ambroxol, viburnum, buckthorn syrups; ketotifen, bromhexine, "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 make up the basis of the syrup:

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

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 electricity and dissolve other sugars well.

Concentrated solutions of sucrose have reducing properties due to the formation invert sugar, which allows you to maintain the stability of easily oxidizing substances in the preparation. In addition, a high concentration of sugar 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 purification is used - refined sugar containing at least 99.9% sucrose and not more than 0.4% water. It does not contain ultramarine, which is the cause of spoilage of syrups as a result of the appearance of hydrogen sulfide. In some cases, to preserve them, add ethanol. In anhydrous alcohol, sugar is insoluble, but in the presence of water in alcohol, its solubility increases. For example, at room temperature in 70% alcohol, the solubility of sugar is about 16%, and in 40% - up to 37%, etc. Boiling point aqueous solutions sugar increases with increasing 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 six-hydric alcohol, a glucose reduction product.

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

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

In terms of calories, 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, due to which it is used in the food industry, for example, instead of sugar in the production of confectionery products for patients with diabetes and obesity. It has a choleretic and laxative effect.

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

Fructose does not require insulin to be absorbed, so it can be included in diabetic foods. This is natural sugar. It is found in honey, fruits and berries.

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

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 basis 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 given in the literature: 40% sucrose + 20% sorbitol; 50% sorbitol + 20% sucrose; 30% sorbitol + 30% sucrose. To these mixtures, if necessary, add synthetic sweet substances.

2. flavor corrigents: sweeteners, fruit concentrates, vanillin, menthol.

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

The choice of flavors and their coordination to a harmonious product is a lot of work and requires a lot of patience. There are no special theoretical rules for obtaining a complete preparation. When choosing a taste, it is necessary to take into account the age group of the main consumers. So pediatric preparations should be sweet with fruit flavors, while for adults, preparations should be less sweet, flavored with lemon. Geriatric preparations are best flavored with mint. At the same time, as practice shows, it is recommended to use corrigents that have habitual taste and fragrance, and all unusual are rejected.

The bitter taste is corrected by sweetness in combination with an aroma that causes a feeling of bitterness: cocoa, chocolate, orange.

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

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

Salty taste is corrected fruit syrups- apricot, cherry, lemon, orange. Sometimes a little acidification is desirable. Cinnamon, mint, cocoa, caramel syrups are widely used.

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

When adding odor flavors to the syrup, avoid:

1) unusual aromatization;

2) overdose of aromatic substances;

3) uncompensated additional taste.

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.

V last years there is a trend towards greater use 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 environment, temperature effects and variability in composition, which causes difficulty in their standardization, in addition, low coloring power, about 10-25 times less than synthetic.

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

dyes used in different countries. Synthetic dyes include tropeolin 00, acid red 2C, tartrazine, indigo carmine, etc. Dyes based on sucrose are also used: ruberozum, flavarozum, cerulezum.

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

The masking of undesirable optical effects and the combination of color with the existing smell and taste, in order to obtain a final product with a pleasant appearance, is the final factor in the preparation of the composition of medicinal and excipients. For children, the most attractive colors are: red, blue, purple; less attracted to pink, orange and green; the repulsive effect is produced by black and uncolored 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 the storage of LF, especially if sucrose is not used as a sweetener.

APPARATUS AND EQUIPMENT USED IN SYRUP TECHNOLOGY

In pharmaceutical plants or factories, sugar syrup is prepared in steam-heated copper-tinned syrup boilers with an anchor stirrer. When cooking small quantities syrups use steam cast-iron enameled bowls, which are closed with a wooden lid, and mixing is done with an ordinary wooden oar.