Non-Alcoholic Drinks - tasty and healthy!
The spectrum of nonalcoholic drinks group is wide and varied. Products differ in composition, raw materials, properties and technology available. Typically, in the manufacture of many fluids to drink as sugar, extractives, carbon dioxide, acid foods, dyes, mineral and aromatic substances.
Mineral and fruit water is attributed to the products not containing alcohol.
Mineral water. Is a solution of mineral salts (not less than 1 g / l) and gaseous products (carbon dioxide, hydrogen sulfide, etc.) in water. By origin they are natural, derived from mineral sources, and artificial.
Natural mineral water, in turn divided into the dining room (2-8 g / l of mineral substances) and therapeutic (8-12 g / l or more mineral substances).
Artificial mineral water is prepared by adding certain salts (sodium, magnesium, calcium) in drinking water and a saturated solution of carbon dioxide.
Mineral water should be colorless, transparent, have a peculiar taste and smell it, meet the sanitary-bacteriological requirements. In some instances allowed the sediment mineral salts, as indicated on the label.
Mineral water comes to the realization of bottled 0,33 and 0,5 l, corked Crowns.
They store the mineral water at a temperature of 5-12 ° C in a horizontal position.
Fruit non-alcoholic beverages. The most important raw material for the manufacture of these products are berries and fruits. It comprises a group of organic compounds consisting of carbon, a complex of vitamins, various types of acid, flavor and coloring agent and a small number of other components. In this way they have valuable nutritional properties, regulate the water regime and metabolism.
Depending on the presence or absence of carbon dioxide fruit soft drinks are divided into non-carbonated and carbonated. The former includes fruit juice, syrup of any kind, various fruit drinks, hot drinks and extracts.
Fruit juices obtained by pressing or diffusion of fresh fruit and berries. Depending on the mode of production, appearance and materials produce the following types of these products: natural (clarified and unclarified), with pulp (natural and sugar), sugar ( clarified and unclarified), concentrated.
The quality of juices evaluated on appearance, taste, smell and color. Normalized content of dry substances, alcohol, and sorbic acid, total acidity and contents. The presence of ethyl alcohol to juice the higher grade should not exceed 0,3% for the 1 st grade - 0,5%. The presence of salts of lead, arsenic and zinc, as well as any extraneous matter, is not allowed.
Fasuyut juices in glass, metal polymer and food packaging. Stored at a temperature of 0-15 ° C and relative humidity of 75%.
The syrup is a solution of condensed fruit juice, sugar, aromatic substances, various acids and many other components. It has a high sugar content.
Depending on the feedstock used syrups distinguish natural and artificial type.
Natural syrup can build by adding a large amount of sugar powder to fruit juices, artificial way it is prepared by dissolving in water, aromatic essences, dyes and acids.
Fasuyut syrup in glass bottles. For production purposes and saturatornoy network - in bottles of 3 to 15a, and for sales through the retail trading network - in bottles or cans from 0,2 to 0,5 liters.
They store syrup at a temperature of 5-15 ° C and relative humidity below 75%.
Morse is a non-carbonated fruit-berry beverage obtained through the blending clarified and fermented juice with water, sugar, acids, dyes and essence. As a rule, produce two types of fruit drinks: cranberry and cranberry. Fruit drinks are opaque, but the draft is not authorized. Bottled fruit drinks in tankers and drums with a capacity of 50 liters. Store them no more than 3 days.
Extracts - condensed, concentrated and clarified fruit juices containing a large amount of sugar (not less than 60%). They are needed as a semifinished product in the manufacture of aerated and non-carbonated beverages of any kind, as well as confectionery.
Hot fruit drinks prepared by mixing in accordance with the recipe spirited juices, sugar, food acids, aromatic substances and water. In realizing they should have a temperature not lower than 40 ° C.
The spectrum of nonalcoholic drinks group is wide and varied. Products differ in composition, raw materials, properties and technology available. Typically, in the manufacture of many fluids to drink as sugar, extractives, carbon dioxide, acid foods, dyes, mineral and aromatic substances.
Mineral and fruit water is attributed to the products not containing alcohol.
Mineral water. Is a solution of mineral salts (not less than 1 g / l) and gaseous products (carbon dioxide, hydrogen sulfide, etc.) in water. By origin they are natural, derived from mineral sources, and artificial.
Natural mineral water, in turn divided into the dining room (2-8 g / l of mineral substances) and therapeutic (8-12 g / l or more mineral substances).
Artificial mineral water is prepared by adding certain salts (sodium, magnesium, calcium) in drinking water and a saturated solution of carbon dioxide.
Mineral water should be colorless, transparent, have a peculiar taste and smell it, meet the sanitary-bacteriological requirements. In some instances allowed the sediment mineral salts, as indicated on the label.
Mineral water comes to the realization of bottled 0,33 and 0,5 l, corked Crowns.
They store the mineral water at a temperature of 5-12 ° C in a horizontal position.
Fruit non-alcoholic beverages. The most important raw material for the manufacture of these products are berries and fruits. It comprises a group of organic compounds consisting of carbon, a complex of vitamins, various types of acid, flavor and coloring agent and a small number of other components. In this way they have valuable nutritional properties, regulate the water regime and metabolism.
Depending on the presence or absence of carbon dioxide fruit soft drinks are divided into non-carbonated and carbonated. The former includes fruit juice, syrup of any kind, various fruit drinks, hot drinks and extracts.
Fruit juices obtained by pressing or diffusion of fresh fruit and berries. Depending on the mode of production, appearance and materials produce the following types of these products: natural (clarified and unclarified), with pulp (natural and sugar), sugar ( clarified and unclarified), concentrated.
The quality of juices evaluated on appearance, taste, smell and color. Normalized content of dry substances, alcohol, and sorbic acid, total acidity and contents. The presence of ethyl alcohol to juice the higher grade should not exceed 0,3% for the 1 st grade - 0,5%. The presence of salts of lead, arsenic and zinc, as well as any extraneous matter, is not allowed.
Fasuyut juices in glass, metal polymer and food packaging. Stored at a temperature of 0-15 ° C and relative humidity of 75%.
The syrup is a solution of condensed fruit juice, sugar, aromatic substances, various acids and many other components. It has a high sugar content.
Depending on the feedstock used syrups distinguish natural and artificial type.
Natural syrup can build by adding a large amount of sugar powder to fruit juices, artificial way it is prepared by dissolving in water, aromatic essences, dyes and acids.
Fasuyut syrup in glass bottles. For production purposes and saturatornoy network - in bottles of 3 to 15a, and for sales through the retail trading network - in bottles or cans from 0,2 to 0,5 liters.
They store syrup at a temperature of 5-15 ° C and relative humidity below 75%.
Morse is a non-carbonated fruit-berry beverage obtained through the blending clarified and fermented juice with water, sugar, acids, dyes and essence. As a rule, produce two types of fruit drinks: cranberry and cranberry. Fruit drinks are opaque, but the draft is not authorized. Bottled fruit drinks in tankers and drums with a capacity of 50 liters. Store them no more than 3 days.
Extracts - condensed, concentrated and clarified fruit juices containing a large amount of sugar (not less than 60%). They are needed as a semifinished product in the manufacture of aerated and non-carbonated beverages of any kind, as well as confectionery.
Hot fruit drinks prepared by mixing in accordance with the recipe spirited juices, sugar, food acids, aromatic substances and water. In realizing they should have a temperature not lower than 40 ° C.
