September 30, 2017

Preparation of Synthetic Syrups (English)

Sugar syrups can be prepared and preserved by simple techniques using heat and a chemical preservative. The syrup prepared without the addition of colour and flavour can be used in beverages, etc. instead of granulated sugar. For coloured and flavoured syrups, often two or more colours or flavours are combined for a specific effect.

Recipe

Afza (Red):
  • Water = 1 Litre
  • Sugar = 2 kg
  • Liquid Glucose = 150 g
  • Citric Acid = 2 g
  • Sodium Benzoate = 1 g
  • SMC Colour = Raspberry red, 1-2 g
  • SMC Flavour = Afza Excellent, 1.5 mL
Banana:
  • Water = 1 Litre
  • Sugar: = 2 kg
  • Liquid Glucose = 150 g
  • Citric Acid =.2 g
  • Sodium Benzoate = 1 g
  • SMC Colour = Apple green,1-2 g
  • SMC Flavour = Banana 81051, 1.5 mL
Strawberry:
  • Water = 1 Litre
  • Sugar = 2 kg
  • Liquid Glucose = 150 g
  • Citric Acid = 2 g
  • Sodium Benzoate = 1g
  • SMC Colour = Strawberry red,1-2 g
  • SMC Flavour = Strawberry 935, 2 mL

Procedure

  • Place sugar, water, and citric acid in a stainless steel pan.
  • Heat to dissolve the sugar.
  • Remove the impurities by ‘filtering.
  • Add liquid glucose and heat to boil. Remove impurities, if any.
  • Slightly cool, add sodium benzoate dissolved in a small quantity of water.
  • Fill in pre-sterilized bottles and seal.
  • The un-flavoured syrup is ready for use.
If the flavoured syrup is desired then:
  • a. Dissolve colour in a small quantity of water and add it to the syrup prepared in Step 4. For afza syrup, the raspberry red colour may also be prepared by mixing SMC strawberry red and orange-red colours in equal proportion and adding about 5% SIV1C apple green.
  • b. Add the desired flavour to match the colour.
  • c. Fill in pre-sterilized bottles and seal.

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