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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
artificial honey. Simple recipes and tips
Directory / Factory technology at home - simple recipes Artificial honey enjoys success due to the complete preservation of the high-calorie nutritional value in it, which distinguishes natural bee honey, which gives 307 calories each. Noting the caloric value of bee honey, we must nevertheless point out that no surrogate can replace a completely natural product. If we are talking about certain merits of artificial honey, then only because it is the most complete in its composition to bee honey, cheaper than it, equivalent in caloric nutrition, and where this product is not readily available due to high cost or other circumstances, it falsification is certainly useful - if only because it contains the same basic (sugar) substances that are inherent in bee honey. However, it cannot completely replace a natural product due to the lack of vitamins inherent only in natural, predominantly plant-derived substances. Natural bee honey consists of 70-80% invert sugar, of which about 35% is grape sugar (glucose) and about 40% fruit sugar (fructose). In addition, honey contains from 0 to 10% ordinary (beet) sugar, from 0,1 to 15% dextrin and, on average, up to 20% water and, then, small amounts of other constituents. In honey, turned into a granular mass, the crystals consist of pure dextrose. The crystallization ability of honey after heating from 70 to 90 ° C completely stops. The content of acids in honey ranges between 0,03-0%, and in most cases contains lactic, oxalic and malic acids. Formic acid is either completely absent in honey or present only in the form of traces. Thus, the manufacture of artificial honey is reduced to obtaining invert sugar, associated, in a certain ratio, with some excess of free beet sugar, which is given the taste, color and aroma of natural honey. It has been proven that the vitamin content of products plays a special role in the development of an animal, including the human body, causing a number of biophysical processes in it that contribute to the development of normal chemical and mental functions of a living organism. Deprived of vitamins for a certain period of time, a living organism, with all other equal nutritional and other conditions, begins to wither, wither, fade, and further deprivation of it of certain vitamins, distinguished by the nature of their influence, can cause premature death of the organism. The absence of these vitamins in artificial honey can be partially compensated for by adding to the finished product a certain amount of natural bee honey or fruit molasses, which has and retained its vitamin content. It is interesting to note that certain plant and animal products also contain special substances called "enzymes" that can cause various chemical processes. The action of enzymes is specific, that is, each type of enzyme produces certain processes. Distillation, brewing and other industries are based on the action of enzymes. The main enzymes are: Diastasis or amylase, found in cereals, especially in barley grains; converts starch to glucose. Hydrolyzes polysaccharides. Invertase, a component of yeast, converts beet sugar into a mixture of glucose and fructose. Cellulase and pectinase decompose cellulose and pectin. lipase breaks down fat; found in rapeseed, poppy, hemp, maize, corn, etc. Proteinase, which decomposes protein, is found in the seeds of hemp, flax, wiki, wheat, corn, poppy, rapeseed and in insectivorous plants. Peptase, which also decompose protein, and their action extends even further than that of proteinases. They are most often found in the seeds of lupine, rapeseed, peas and corn. But even artificial honey devoid of vitamins is to a certain extent rich in nutrients and, as we have already indicated, in terms of the nature of its constituent parts, it is quite equivalent to its natural product. When preparing artificial honey, the most difficult task is to imitate its color and smell, and not taste sensations. The sweet taste of natural honey can be obtained by adding:
In order to fully understand the essence of the processes occurring during the formation of artificial honey, it is extremely useful to get acquainted with the nature of bee honey, different types of sugar, including inverted. The process of making artificial honey is reduced to obtaining a mass of inverted sugar with a certain amount of unchanged beet sugar and water and imparting to this mass by adding various flavoring and aromatic impurities (caramel, sugar cooler, honey essence or some part of natural honey, etc.) external and taste characteristics similar to a natural product. The last circumstance will not present any difficulties for the practitioner, since we have all these impurities in sufficient quantities and it is easy to make them ourselves if necessary. The whole question, therefore, comes down to obtaining inverted sugar. Let us now turn our attention to the following main points that play a decisive role in the issue of inverting sugar, and then we will give a practical and specifically developed example of obtaining artificial honey. When inverting sugar, you need to keep in mind the following essential points: properties of sugar. Sugar should be carefully tested for alkalinity (carbonates, etc.). The fact is that the alkalis in the sugar will neutralize the acid, as a result of which, with an alkaline-reactive sugar, its inversion either does not occur at all, or does not reach the end. Getting artificial honey The amount of water should be between 20 and 40%, depending on the likely evaporation and on the amount of inverting acid used. It must be borne in mind that on a bare fire, when the temperature cannot be regulated as precisely as in a water bath, a greater amount of water evaporates. Then you need to take into account the total amount of water. If you work with a large amount of water in the boiler, for example 250 kg or more, then the entire mass after the heating is stopped is in a hot state much longer than when working with small amounts of water, so that the inverting process continues for a considerable time even after heating is completed. Thus, the heating of a large amount of the mass loaded into the boiler should be carried out not so long, taking into account the duration of the inversion after heating. Since self-evaporation during heating will be short-lived, a smaller percentage of water is taken with large quantities than with small quantities. inverting acid. The percentage of acids in relation to the loaded mass, in addition to the specific properties of the acids chosen for inversion, also depends on the amount of water taken. With rational and correct operation, for normally taken proportions of water in relation to mass, for every 100 liters of water, it is required:
At different acid contents, the amounts change accordingly. For complete neutralization of acids after inversion, it is required for:
Since a small amount of acid, as already mentioned, gives artificial honey a good taste, one should either not complete the neutralization of the acid, leaving some of it free, or after complete neutralization, add a small amount of weak acid. For this purpose, we can recommend tartaric acid or, even better, lactic acid, which is also an integral part of natural bee honey. If the inversion is carried out with the help of formic acid, then it should be completely neutralized, since it gives the honey a bad bitter taste and is not entirely harmless. The same should be done when inverted with sulfuric or hydrochloric acid. To acidify the finished neutralized artificial honey, it is enough to add 100 g of tartaric acid or the same amount of lactic acid per 100 kg of ready and thick mass. Heating time to obtain the desired ratio between invert sugar and unchanged cane sugar. This ratio, which is constantly changing during the inversion process, is recognized by means of a polarizing apparatus, and from 5 to 10% of cane sugar should remain uninverted. Since in most cases the work will have to be carried out without a polarizing apparatus, the sugar should be completely inverted and, after neutralizing the acid, 5 to 10% cane sugar should be added. The total duration of heating at medium load ranges from 2 to 8 hours, and heating must occur with constant stirring, which accelerates the inversion. Temperature should not exceed 85 °C, but should not be less than 80 °C. If the solution is not sufficiently pure, then before adding the acid, i.e. before inverting, bring it to a boil and carefully remove the foam with a slotted spoon, after which it is allowed to cool to 80 ° C, acid is added and proceed as indicated above. Boilers for boiling must be acid-resistant, enameled, well tinned or aluminum; with steam heating or with a water bath, ceramic dishes can be used. In practice, the work process is carried out approximately as follows. Add to 100 kg of sugar in a cauldron from 20 to 40 kg of water and acid for inversion, stir well, hang a thermometer and slowly, with stirring, heat up to 85 ° C. At this temperature, the mass is heated for 2 to 8 hours with frequent or constant stirring. From time to time, the content of unaltered cane sugar is determined by means of a polarizing apparatus, since it is not expected, in the absence of a polarizing apparatus, to invert all the sugar. In the latter case, at the end of the inversion, 5 to 10% cane sugar is added. Then the heating is stopped, the acid is neutralized if necessary and allowed to cool. Honey aroma, paints (sugar cooler) and, if necessary, lactic or tartaric acid are added to the semi-cooled mass. Number of added impurities depends on the quality of the product obtained and is determined empirically during operation. As honey paint, sugar cooler (caramel) or special paints used in the food industry are used. With proper work, artificial honey hardens no later than 1-2 weeks. In the liquid state, it is filled with barrels, wooden or tin buckets, boxes, etc., and allowed to harden in a cool place. Since such a long thickening in continuous production is not very convenient, the hardening process is accelerated by adding a certain amount of already frozen, earlier production, artificial honey to the still liquid honey mass. This older honey is not added directly to the total mass of fresh honey, but after stirring it in a kneader until soft, mixed with the same part of fresh honey, and then added to the cooled artificial honey mixed with honey aroma and paint, thoroughly mixing the entire mass to at least half an hour. In the same way, instead of ready-made and edible honey, you can make honey powder, intended for obtaining artificial honey in the household by simple dissolution. Sometimes, the main substance for the production artificial honey is a fruit sugar syrup at 41-42 °Be, mixed with ordinary sugar syrup or molasses in various proportions. In general terms, the preparation is as follows. Starch milk at 20-21 °Be is boiled with acids; the resulting weak syrup has a strength of 15 °Be. This liquid, after neutralization, is filtered through bone charcoal and filter presses, evaporated in a vacuum apparatus to 29 °Be and filtered again through bone charcoal. Then the liquid is again evaporated in a vacuum apparatus to 30 °Be and, finally, it is lowered into a boiler equipped with a furnace and a stirrer. The stirrer is set in motion and a concentrated solution of table salt is poured in, this solution is added until the unpleasant aftertaste of fruit sugar is destroyed. Then, as a rule, the whole amount of ordinary sugar syrup is poured in or part of it and it is stirred to completely mix both syrups, after which the juice is filtered through a filter press, the chambers of which must be covered with a special dense cloth, let into a vacuum apparatus and boiled to the proper density. If not all the sugar syrup was poured into the mixer, then the remainder is added to the juice in a vacuum apparatus. When the juice has evaporated to a strength of 41-42 °Be, it is released into a cooling vessel and flavored when it is cooled to 85 °C. Then it is poured into lime barrels. The ratio in which fruit sugar syrup and ordinary sugar syrup are mixed varies over a fairly wide range. Usually ready-made mixtures contain 95-96% fruit sugar syrup and 4-5% ordinary sugar syrup, but sometimes mixes are made in a ratio of 70:30. Syrups manufactured in the above enterprises are prepared by mixing fruit sugar syrup at 40-42 °Be with molasses or honey. The cooking method is: Fruit sugar obtained in barrels is stored in a warm room until it dissolves, then the barrels are emptied into a kettle equipped with a coil and a stirrer. After adding molasses, honey and the necessary aromatics, such as vanilla, mixing is started and finished only when the whole mass becomes homogeneous, after which it is cooled and poured into barrels. The agitator is designed in such a way that air does not get into the syrup, since it is then very difficult to remove air bubbles from the product. Artificial honey can be prepared from refined sugar: 2 kg of it must be quickly boiled in 0,5 liters of water, remove the foam, add 4 kg of fruit sugar syrup, boil again and remove the price. The still hot mass is mixed with a mixture of 25-30 g of lactic acid and 50 g of heliotrope essence and immediately poured into jars. After cooling the resulting product, the jars are closed. to prepare artificial honey dissolve in a copper vessel 30 kg of granulated sugar, 40 kg of fruit sugar and 20 kg of invert sugar in 20 kg of water; 50 g of tartaric acid are added and thus 100 kg of honey mass is obtained, which is dyed with liquor paint and flavored with the addition of strong-smelling natural honey or honey essence. On Professor Rutger's way artificial honey is prepared as follows. To obtain 125 kg of artificial honey, take 100 g of lactic acid and 75 kg of water per 80 kg of ordinary 100-30% sugar syrup. 45 minutes after the inversion (transformation) of sugar, ending at a temperature of 85 ° C, the acid is neutralized with soda. Crystallization is facilitated by the addition of fruit sugar crystals. When inverted with hydrochloric and sulfuric acids, when heated directly by fire, the formation of caramel can easily occur. Author: Korolev V.A.
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