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DYES

DYES 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. Natural dyes Among the natural dyes used in soft drink industry are dyes of plant origin - Kohler, Malvina, blueberry dye and animal-carmine. Kohler. 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. DYES Kohler 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 gauze filter. 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 bread kvass). 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. Blueberry Dye can be made on the soft and juice plant. 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. Malvina - 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. Carmine - 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; -green chlorophyll. Synthetic dyes The most commonly used dyes of this group, sodium salts sulfonic acid. 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).
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