Laboratory work № 6 the calculation of the formulation and preparation of non-alcoholic beverage with the use of food additives

Objective: to learn how to choose colors and flavors, as well as their dosages when cooking soft drink.

Assignment: 1) calculate the recipe to make the drink;

2) prepare the drink: boil sugar syrup; to prepare a citric acid solution; pick up the dosage of the dye and flavoring,

3) to assess the quality of the finished drink to give technological conclusion.

Brief information

Despite the rich assortment of alcoholic and non-alcoholic beverages and a variety of packaging design, the main role for consumers when choice is the quality of the drink. The drink lived up to its name and in demand, it should have a high organoleptic properties, i.e. harmoniously combine color, taste and aroma. In the manufacture of beverages widely used food colorants, flavourings and acidity regulators.

To give the product taste and flavor used food flavourings. Apply them not only to create a wide range of drinks, different aromatics and taste characteristics, but also for the stabilization of these indicators of product, recovery of flavor and aroma lost during processing (particularly during pasteurization), enhancing natural taste and aroma, giving a pronounced sensory indicators tasteless drinks (alcoholic and non-carbonated soft drinks, mineral water); disposal of beverage unpleasant to the consumer tastes, such as aspartame in diet drinks.

In a large assortment of flavors for soft drinks production we can distinguish four main groups: citrus, berry, tropical and others, including the fancy flavors and spices. The undisputed leaders among the flavors are citrus: lemon, lime, orange, tangerine and grapefruit. Flavorings for soft drinks produced in the form of liquids and powders that must be dissolved in the water.

The flavor is a mixture of individual components, including natural aromatics (aldehydes, acetone, ketones, acids, alcohols and other compounds). It is not that other, as essential oils are not soluble in water. Therefore, liquid flavorings, depending on the methods of obtaining easy to use forms of oils are divided into solutions and emulsions. The solutions obtained by deletion or modification of insoluble substances, and then distribute the oil in a food acceptable solvent. The quality and durability of flavor to a large extent are determined by the solvent.

The solvent used is ethanol, isopropyl alcohol, propylene glycol. When using propylene glycol increases the stability and quality of the flavors, 2 to 2.5 times increased shelf life, by reducing volatility reduces the consumption of fragrant substances. The greatest application in the manufacture of soft drinks got the flavorings in the form of emulsions, which combine color, taste and aroma.

Emulsion is a system consisting of one or more liquids (oil, water) dispersed in another liquid medium in the form of fine particles whose size must be from 1 to 2 µm (with larger particles of the emulsion may delaminate When choosing the flavor must be considered the beverage's characteristics (density, acidity). The name of the flavoring is only partially characterizes its aroma, so the smell is usually evaluated by "sniff", and the flavor by tasting flavored sugar syrup. The flavorings in the production of alcoholic and non-alcoholic beverages, not complicates the process. The fragrances in small doses (0.05 to 0.2 %) are introduced together with sugar syrup. After the introduction of flavoring the drink should be mixed thoroughly.