SU62446A1 - Method for the production of food syrup - Google Patents
Method for the production of food syrupInfo
- Publication number
- SU62446A1 SU62446A1 SU3113A SU319063A SU62446A1 SU 62446 A1 SU62446 A1 SU 62446A1 SU 3113 A SU3113 A SU 3113A SU 319063 A SU319063 A SU 319063A SU 62446 A1 SU62446 A1 SU 62446A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- syrup
- production
- solution
- sugar
- food
- Prior art date
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
Известно .несколько способов получени пищевых свекловичных сиропов с применением ннверсии сахара .There are several known methods for producing edible beet syrups using sugar nnversion.
Изобретение немеет целью пал1учение из свекловичного сока niwiueiBOго сиропа, содержащего глюкозу. С целью обеззОЛивани сок фильтруют через водородный нермутит. Последний поглощает из раствора катионы кали , натри , кальци- , железа; бетаин, холим с образованием в растворе ионав водоро(да. Таким образом получаетс безэольный сахарный раствор, в котором остаютс преим1уществен1но несахара , представл юющие собой органические кислоты, благо1дар чему раствор приобретает кислую реакцию .The invention is growing numb with the aim of learning from beet juice niwiueiBO of glucose containing syrup. In order to decontaminate, the juice is filtered through hydrogen nermutite. The latter absorbs from the solution the cations of potassium, sodium, calcium, and iron; betaine, holim with the formation of hydrogen ion in solution (yes. Thus, a non-aolic sugar solution is obtained, in which predominantly non-sugar remains, which are organic acids, due to which the solution becomes acidic.
Полученный после пермутировани кислый оакарный раствор обрабатываетс адсорбирующими веществами (активированный уголь, кост но-угольна крупа, коллактивит и пр.) дл удалени крас щих и пенообразующи х веществ, части органических кисшот., ai также веществ , прида:ющИХ сиропу специфический свекловичный привкус.The acidic oacar solution obtained after permutation is treated with adsorbing substances (activated charcoal, bone char, collativitis, etc.) to remove coloring and foam-forming substances, parts of organic acids, and ai also substances that give a specific beetroot flavor to the syrup.
Очищенный таким обравом кислый сахарный раствор подвергаетс The acidic sugar solution purified in this manner is subjected to
нагреванию. Процесс нагревани осуществл етс в таких услав-и х, при которьрх достигаетс иввертированне части сахара, а также сгущение раствора до требуемой плотности. Кро«ме того целесообразно нагревание вести при такой тем пературе, при которой возможно достигнуть удалени выпариван.ием части летучих ки;слот, например yKcycHoii, дл которой температура кипени равна 118°.heating up. The heating process is carried out in such conditions, at which the converted parts of the sugar are reached, and the solution is concentrated to the required density. However, it is advisable to heat up at a temperature at which it is possible to achieve removal of the volatile part by evaporation; a slot, for example, yKcycHoii, for which the boiling point is 118 °.
Дл по,тучени витаминизиро-ванного сиропа к уваренному и инвег тированнол1у сиропу добаВл етс витамин С е виде жи)дкого концентрата или синтетической аскорби овой кислоты и пОЛучвнный витаминизированный сироп уваркваетс под вакууздом в течение 10-15 минут .For the sake of vitamin syrup syrup, vitamin C is added to the boiled and injected syrup as a concentrate or synthetic ascorbic acid and the resulting vitamin syrup is evaporated under a vacuum in 10-15 minutes.
Предмет изобретеин Subject matter
Способ производства пищевого сиропа из свекловичного сока путём его ннвертировани , отличающийс тем, что свекловичный сок до обработки его сорбентами фильтруют через Н-пермутит с целью обеззоливави .The method of production of food syrup from beet juice by its invert, characterized in that the beet juice is filtered through H-permutite before sorbent treatment with the aim of de-ashting.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU3113A SU62446A1 (en) | 1941-02-27 | 1941-02-27 | Method for the production of food syrup |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU3113A SU62446A1 (en) | 1941-02-27 | 1941-02-27 | Method for the production of food syrup |
Publications (1)
Publication Number | Publication Date |
---|---|
SU62446A1 true SU62446A1 (en) | 1942-11-30 |
Family
ID=51225932
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU3113A SU62446A1 (en) | 1941-02-27 | 1941-02-27 | Method for the production of food syrup |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU62446A1 (en) |
-
1941
- 1941-02-27 SU SU3113A patent/SU62446A1/en active
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