materi-06 (produk gula)

8/20/2019 Materi-06 (Produk Gula)

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Produk OlahanBerbasis Gula

(Materi-06)I Wayan Sweca Yasa


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Sifat Gula SukrosaBentuk dan Jenis Gula SukrosaAneka Produk berbasis Gula Sukrosa

1. Permen 2. inuman rin!an

Pokok bahasan


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1. Solubility of Sugar. Saturation concentration of su!ar"# $ at room

tem%erature a %art of & 2 ' will dissol(e 2 %artsof su!ar $)*+,

.

-actors t at determine concentration of su!ar"# tem%erature/ rate of a!itation/ de!ree of undersaturation and in(ersely to t e crystal si0e, .

. ate of dissolution of su!ar"# -or e am%le / in%re%arin! a saturated solution at roomtem%erature/ t e last few + of su!ar willdissol(e (ery slowly e ce%t in t e use of eat

P OP! "#!S O$ S%& OS! S%G'


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Su%er#saturated su!ar solution"# $a solution

containin! more su!ar t an t e saturationle(el,/ w en eated and allowed to cool toroom tem%erature 3 a *4+ solution may beobtained.

Instability of su%er#saturated su!ar"# any(ibration or in!ress of solid %articles $w icact as nuclei , may result in ra%id

crystalli0ation of e cess su!ar.


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Addition of mi tures of su!ars $fructose/sobitol etc, can lead to i! er dissol(ed

solids e.!. t e inclusion of in(ert su!ar in t eo%timal ratio increases t e solubility at 25 o6 from )*.*+ for sucrose alone to *7.1+ fort e mi ture.

8 e de!ree bri is t e unit of measurementof concentration of su!ar solution and t ecommon instrument used is ydrometer

a(in! Baume scale $+ of sucrose by wt.,e.! if 75! su!ar is dissol(ed in 75! of & 2 '/ itwill be written as 75+ w9w .


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2. Bulkiness ro erty of sugar

It acts as a bulkin! a!ent $ :ller ,/ a diluents and carrier of trace in!redients likecolourants/ ;a(ours t ereby im%ro(in!

t eir dis%ersion.

Su!ar crystals im%ro(e t e %articulate ;owc aracteristics of mi ture/ an im%ortantfeature in a i! ly mec ani0ed foodindustry.

Its %article si0e aids wettin! and


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W en mi ed wit fats / it enables t eincor%oration of air into t e mi ture w icmakes it im%ortant in !eneratin! t e

li! tens of cake.

It %ro(ides mout feel in soft drinks atrelati(ely low concentration w ile at i!

concentration / it !i(es t e c aracteristicse.!. in boiled sweets.


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S ucrose su!ar can tolerate to a wide ran!eof umidity . &owe(er/ it does a(e itslimitations in its tendency to cake or solidifyin it


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' B & !

Brittle/cris%/6runc y/;aky

c ewy/;u>y/

ard/li! t/s ort/

Soft/s%on!y/S%rin!y/sti>/

8ender/tou!

c alky/coarse/crystalline/ lum%y/%owdery/

rou! /sandy/ /smoot

6rumbly/dou! /:brous/mus y/%asty/

s%on!y/Strin!y

!reasy/drymoist/ oilysticky /tacky

tready/wa y/wetty/

4. Su!ar 6onfectionery 8e ture


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8e ture (ariation can be ac ie(ed forconfections by one or more of t e followin!%rocedures"(ary t e moisture content(ary t e content ty%e and stren!t of !ellin!a!ent

(ary t e sucrose#!lucose syru% ratio(ary t e sucrose#in(ert su!ar solid ratio(ary t e %&alter t e %rocess tem%erature conditions

(ary t e milk %rotein contentseed t e batc wit fondant or icin! su!arc an!e t e re?uired le(el of total su!arsalter %rocessin! conditions to (ary t e%article si0e


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1. Granulated ,ineral ater sugar

2. Granulated sugar@. #ndustrial granulated/. &ube sugar7. ibs). &aster*. # ing sugar

2. 3i4uid sugar

. Bro n sugar15. Mollases11. Mi ro rystalline sugar

$O MS5" P!S O$ S%& OS! S%G'


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Glucose syru% # key in!redient in t econfectionery industry.It is a re:ned concentrate a?ueous solution of

$C,#1#!lucose/ maltose and ot er %olymers of #!lucose obtained by controlled %artial ydrolysisof edible starc .Accordin! to 6ode Alimetarius/ Glucose syru%can be de:ned as a %uri:ed concentration ofa?ueous solution of nutriti(e sacc aridesobtained from starc .6an be obtained from starc y foods suc as corn/cassa(a/ %otato etc.

8 e industrial %roduction of !lucose syru% consistsof 2 basic %rocesses"

1. Starc ydrolysis

G3%&OS! S %P


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In acid ydrolysis/ de trose e?ui(alent$de!ree of ydrolysis, of @5#@7 = could be

obtained w ic is still of i! er ?ualityre?uired by t e food and confectioneryindustry.

! is t e de!ree of ydrolysis of starct at takes %lace and it is t e total reducin!%ower i.e. in t e acid ydrolysis of !lucosesyru%/ we a(e t e com%osition ofde trose/ maltose/ malto#triose/ malto#tetrose/ malto#%entose/ malto# e ose and

i! er su!ars in (arious %ercenta!es

makin! a total of 155+ for eac =/ ass own below"


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estrose !4ui*alent of sugars

"y e 3o 3o egular #nter,ediate +igh +ighMaltose = 2) = @D = 42 = 77 = )4 42 +

+ + + + +onosacc ari

de#de trose D.5 17.5 1 .@ @5.D @*.5 7.isacc aride

#maltose *.7 12.7 14.@ 1D.1 @1.7 44.* 8risacc arides *.7 11.5 11.D [email protected] 11.5 12.* 8etra#sacc arides *.5 .5 15.5 .7 7.5 @.@Penta#ssac arides ).7 D.5 D.4 *.2 4.5 1.@&e o#sacc aride 7.5 *.5 ).) 7.1 @.5 1.7&e%ta#sacc arides 4.7 7.5 7.) 4.2 2.5 1.5&i! su!ars74.5 @2.7 24.5 11. ).7 2*.4


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$un tion of Glu ose syru in onfe tionery"y e of Syru

Pro erty5fun tional use 3o ! +igh !Body a!ent E EBrownin! reaction E6o esi(eness E

6olour stabili0ation E6rystallisate control E E=mulsion stabili0er E-ermentability E-la(our en ancement E-la(our transfer medium E-oam stabili0er E E-ree0in! %oint de%ression E&umenctancy E E&y!rosco%icity EIncreased (a%our %ressure EFutriti(e (alue E E'smotic %ressure E EPreser(ation EPre(ention of coarse ice crystals E

Pre(ention of sucrose crystallisate ES een %ower E ESolubility e>ect E ESweetness E

8 ickenin! a!ent Eiscosity E

7ey8E ty%e of syru% w ic a(e t e function


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&i! boiled sweets are su!ar %roducts w icare !lossy in a%%earance. 8 ey can beconsidered as su!ar li?uids wit (ery i!(iscosities .

8 e :nis ed %roduct of boiled sweet is a su%ercooled li?uid at ambient tem%erature wit asolid content of * 3 D+.

BO#3! S9!!"S


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Alt ou! t ere is su%er saturation at t esolid state wit res%ect to sucrose/ butbecause of t e addition of !lucose syru% /t e formulation cannot crystalli0e .

't er in!redients t at can be added toboiled sweets are ;a(ours/ milk/ fruits/c ocolate/ colours etc.


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Produ tion of +igh Boiled S eets (+BS) 8 ere are @ main %roduction met ods for &BS. 8 ey

are'%en %ans

acuum cookers6ontinuous cookers

=ac of t is re?uire di>erent ratio of su!ar to!lucose syru% to !i(e t e best result.

Sucrose" !lucose'%en %an *5"@5 to )).7"@@.7

acuum cookers )7"@7 to 75"756ontinuous cookers )5"45 to 47"77


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A%%ro imate tem%erature of 17) ' 6 is useddurin! o%en %ans .

acuum cookin! can be as low as 115 312 ' 6

Pre autions during +BS rodu tion 8urin! coolin!/ %re(ent seedin!

$introduction of nuclei,/ t is is because a!rain of su!ar dro% into t e mass will inducecrystallisation=nsure !ood doctorin!Sto% stirrin! after attainin! desiredtem%erature


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Produ t ty es of boiled s eets&i! boiled sweets manufacturin! tec nolo!y

ran!es from lolli%o%s/ candies/ cones/ medicatedconfectioneries/ lettered rock/ soft centred sweets/butter boilin!s/ laminated $crackened or oneycombed sweets to !rained =dinbur! rockHmars mallow/ Fou!at/ butterscotc / candy etc.

escri%tion of some Boiled sweets=.G3a,inated or +oney o,b s eet8

8 is is a multilayered sweets wit a crunc y te turemade from many layers of cooked su!ar a(in! itscentre :lled wit oney/ nut %aste/ %eanuts or ot ersuitable :llin!s and :nally wra%%ed in a t inen(elo%e of i! boiled sweets or su!ar.


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ockets

6andy cane lolli%o%

S eets

ars mallow


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Gu,s: ;ellies and Pastilles 8 Gums/ Jellies and Pastilles constitute a

lar!e class of confectionery w ic can bemanufactured wit many (ariations.

8 ey are com%arati(ely low boiled andcontain about 25+ moisture .

'btained by t e use of (arious ty%es of

water bindin! !ellin! a!ents suc as !umArabic/ starc / !elatin/ a!ar and %ectin .


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"ablets and 3o


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o0en!es are made from icin! su!ar/ mi edwit a binder/ s eeted/ but into s a%e and

allowed to dry.

W en ment ols9mints/ (itamin 6 or ot er soret roat medicines are added/ t ey are calledmedicated lo0en!es.

In e>er(escent tablets/ citric acid and sodium

bicarbonate are included. 6olours and ;a(ourscan also be added.

o0en!es tend to a(e ard rou! :nis in!w ile com%ressed tablets a(e smoot s iny

&h i d bbl 8


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&he ing and Bubble gu,86 ewin! !ums are sticky candy to be c ewedbut not swallowed. It is com%osed of mi ed

natural $c icle#milky uice of t e tro%icalsa%odilla tree Arc ras 0a%ota of 6entralAmerica, and synt etic !ums/ resins to!et erwit (arious su!ars and ;a(ourin! materials$suc as mints,.

8 e di>erence between c ewin! !um and

bubble !um is t e ability of Bubble !um tomake bubbles and stretc w en blown. Bubble!um contains i! er le(els of %olymers orrubbers.


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W at is Soft rink Be(era!eK

Soft drinks are non#alco olic carbonated ornon#carbonated be(era!es usually containin!a sweetenin! a!ent / edible acids and naturalor arti:cial ;a(ours .

= am%les of Soft rinkSoft drinks include/ cola be(era!es/ fruit

;a(oured drinks/ !in!er ale/ and root beer/also include soda water/ selt0er water andtonic water.

SO$" # 7 B!=! 'G!S


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&istory of Soft drink 8 e :rst attem%t to manufacture

carbonated soft drinks were t e result of adesire to du%licate t e naturallye>er(escent/ mineral#ric waters t at;owed from t e s%rin!s at t e well#known

=uro%ean s%as.

Jo n Pemberton in(ented caramel colouredsyru% in 1DD) / w en diluted andcarbonated / t is syru% is called coca#cola because it ori!inally contained cocaine fromcoco leaf and ric in ca>eine from t e

kolanut . 8 is %remiere ;a(oured soft drinkwas :rst atented in 1D @ .


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In 1 D4 / in res%onse to t e %ublic demandfor more ealt ful and less fattenin! foodsas follows #

1. Soft drink manufactures be!an formulatin!wit natural uices .

2. itamin enric ed soft drinks

@. Su!ar/ ca>eine/ sodium #free soft drinksalso became %o%ular in t e late twentietcentury.


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Water treatment usin! sand :lter9acti(ated carbon 9 su%erc lorination andcoa!ulation .

6arbonation of treated water to !i(et e c aracteristic e>er(escence $:00 ands%arkle, soft drinks.

urin! carbonation/ 6 illin! is carried out

P O %&"#O O$ SO$" # 7


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-inis ed soft drinks can be %roduced bydilutin! a mi ture of non#carbonated water

and ;a(oured su!ar syru% wit i! lycarbonated water t en bottled

or syru% is measured directly wit bottles t en :lled wit carbonated water in ectedunder i! %ressure .

8 e bottles are ca%%ed by anot er mac ineon t e assembly line/ ins%ected / t en%acked in cartons or cases ready fors i%%in! .


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Soft rink Packa!in!

6arbonated soft drinks are %acka!ed forsale in (ariety of containers suc as !lassbottles/ tin or aluminum cans and %lasticbottles .

Fon#carbonated soft drinks can be%acka!ed not only in bottles and cans but

also in treated card board carton$tetra%ak , since t ey are not under%ressure.


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1. Fon#carbonated soft drinks w ic are%roduced wit some in!redients e ce%t 6' 2 and tec ni?ues of carbonated soft drink butnot %rotected from s%oila!e. 8 ey are

usually %asteuri0ed in bulk or continuous;as %asteuri0ed eit er %rior to :llin! or int e bottle.

2. Powdered soft drinks are made by

blendin! ;a(ourin! materials suc as dryacids/ !ums/ sweeteners and arti:cialcolour.

So,e s e ial be*erage ategoriesare8


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@. Futraceutical be(era!es are drinksformulated wit s%ecial functional

in!redients t at %romote some as%ect ofealt or reduce t e risk of certaindiseases.

iti*e S eeteners used in be*erages


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S eetener S eetness(Su rose >

1)

"aste&hara teristi s

%ses

Acesulfame#M $sunette,

1@5#255 a%id onset/%ersistent side#tastes at i!concentrations

8able su!ar/ drybe(era!e mi es/c ewin! !um

As%artame$Futrasweet,

1D5 6lean/ similar tosucrose/ no bitterafter taste

8able su!ar/ drybe(era!e / c ewin!!um/ be(era!econfections/ fruits%reads/ to%%in!s and:llin!s

Sacc arin 255#*55 Slow onset%ersistent aftertaste/ bitter at i!concentrations

Soft drinks/ uice/ fruitdrink/ ot er be(era!e/table use sweeteners/%rocessed fruits/c ewin! !um andconfections/ !elatinsdesserts/ salad dressin!/baked !oods.

Sucralose$S%lend

)55 6an wit stand i!tem%er t re

Soft drinks/ baked!oods/ c e in! ! m/

iti*e S eeteners used in be*erages

materi-06 (produk gula)

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