To give the drink a pleasant appearance is added
certain amount of natural or synthetic
dye. The addition of the dye in water, fruit
made with the calculation of simulated natural color
juice of the fruit, which bears the name of a drink.
For other beverages set is defined
color, such as a light brown to kvass
dark brown to wash, cream for the cream soda, etc.
Natural dyes are extracted from the pigments
plant and animal organisms and relevant
properly handled. Artificial dyes
receive chemical plants synthetically.
Among the natural dyes used in
soft drink industry are dyes
of plant origin - Kohler, Malvina, blueberry
dye and animal-carmine.
Sucrose melts at 160 °. If sucrose is heated
at 170-190 °, it decomposes, and in the first stage
is an allocation of water.
In the later stages of the process of destruction goes on and
allocated carbon monoxide, acetone, and other furol
products. In the remainder formed candy (humic
acidic substances). These candies are applied
in the beverage industry as a yellow dye and
known as caramel.
of the sugar is cooked in a special iron or
cast iron boilers with capacity from 1 to 10 Sec. The boilers are equipped with
stirred with a mechanical drive (Fig. 10). Boiler
set in a separate room equipped with
special ventilation device as
emitted during cooking caramel gases act on the
eyes and respiratory system.
Otveshennoe amount of sugar (200-300 kg) sleep in
pot, add 2% by weight of sugar and water heated
with constant stirring. Sugar dissolves and the resulting
Syrup Takes brown hue. After browning the heating
increase. Cooking caramel at a constant stirring and
temperature of 180 ° masses continue to until
a drop of caramel when pulling a thread that will not give
elastic hair or evenly drain with a glass rod.
This point characterizes the end of the process
cooking. The furnace was stopped and the contents of the boiler is cooled to 50 °.
After cooling, add color to 50% by volume
hot water and stirred. Then, flinging Kohler
from the boiler dippers with long handles and poured into wooden
barrels with wide pile holes. Cooked
color can be stored for a long time in a cool dry
room. Kohler has the usual density of 35 to 40 ° Baume.
As required of caramel prepare a working water
solution density of 5 ° Baume, passing it through a multilayered
When cooking caramel observe the following conditions.
1.B during the entire period cooking thermometer, check temperature
caramel in the pot. It should be borne in mind that
good quality product can only be obtained at
180-200 °. At temperatures above 200 ° inevitable too
strong sticking sugar and the formation of coal in the form of very
small particles that are suspended, and polluting
ready to drink. When nedozhige, as well as in other cases
improper cooking loss observed caramel in soft drinks in
a flocculation precipitation in connection with some
components of the finished drink (it usually happens in
2.All working in the unit must be equipped with gloves,
aprons and special glasses to protect
Eye on the gas and the spray of hot caramel.
3.Prigotovlenie caramel can assign the newly adopted and
low skilled workers who are not familiar with this process.
can be made on the soft and
Blueberry juice or fruit drink used for coloring other juices,
fruit drinks or beverages. Convenient, however, apply the special
preparation of dye from blueberries, an aqueous, alcohol-water
or alcohol extraction. Dye maintains stability in the beverage
up to 15 days.
for the manufacture of dye taken from the husks of fresh blueberries,
remaining after juice extraction, which constitute 35% of the
fresh berries. Husks carefully dried at 50-60 C to
air-dry sostoyaniya.Pri drying they lose
60-70% of the total weight.
- a natural dye, which is in the flowers
black hollyhocks. Extracted from the petals slightly acidified water and
thickens. Used in the manufacture of beverages in liquid form.
Malvina to drink less persistent than caramel and blueberry stain.
- natural dyes of animal origin.
Obtained by removing the red dye from the dried
female cochineal insect that lives on cactus. The yield of dye
is about 3%. It is extremely resistant.
In addition to these natural dyes
origin, may include the following: red and yellow, turmeric,
yellow sandalwood, carotene, safflower, blue - alkaline litmus, indigo;
The most commonly used dyes of this group, sodium salts
Amaranth is a sodium salt azobetanaftoldisulfo acids.
Arrives at a plant in the form of:
a) powder temnoshokoladnogo colors, giving
in water (1: 10000) solution was painted red;
b) paste (WTU NKPP 152);.
c) solutions density 25-30 ° Baume.
The best dye amaranth is in powder form. When accepting the
this synthetic dye should pay attention to
arsenic content (no more than 14 mg per 1 kg of Amaranth).