Non-alcoholic beverages. This group brings together a variety of raw materials, composition, properties and technology of drinks that quench thirst and have a refreshing effect. By beverages include fruit drinks, mineral waters and kvass. Soft drinks have some nutritional value. Value of beverages added sweeteners, biological - vitamins, minerals, refreshing effect - carbon dioxide and organic acids that are added or formed during the preparation of drinks. Many of the soft drink beverages possess preventive or curative effect. Consumed by a person drinks as a source of energy. For example, one bottle of soft drink (0,33 l), Fanta, Pepsi-Cola contains about 40 grams of sugar, which practically corresponds to the daily rate of sugar consumption by people of moderate physical work. Soft drinks should not be a source of unaccounted sugar, since the latter is considered a prerequisite for the occurrence of diseases of the body (diabetes, dental caries, obesity, etc.). In this regard, nonalcoholic industry develops low sugar production of products, products for sweetener, using recycled raw milk (buttermilk, whey). Assortment of soft drinks in recent years significantly expanded through the use of their production of components, semi-finished products. Foreign Suppliers proven components Semi-finished to the highest degree of readiness that allows to produce a product with the lowest cost and highest quality. The components of a semi-high molecular weight are complex systems with optimal taste and delicate aroma are distinctive and permanent color, texture, and microbiological stability. Mineral water. These include the water with a total mineralization of more than 2 g / L, containing 0.25 grams of dissolved gaseous products. By nature, they can be natural (natural) and artificial, non-carbonated and carbonated (naturally or artificially). Natural mineral water drinking cure is divided into (containing dissolved minerals 10-15 g/dm3 and over) and potable medicinal drinking water with a salinity of 1 to 10 g/dm3. Therapeutic tablespoons of water may be used directly as spragoutolyayuchi drinks, spa, - only on prescription. The mineral composition of all the water is divided into chloride, sulfate, bicarbonate, water and water of complex composition, containing biologically active substances. For medical-table water include: Mirgorodska, Truskavets, Morshinskaya, Svalyava. The treatment: Essentuki № 17 , Arzni, Borjomi. Ukraine is rich in mineral springs, many of which are mastered and ispolzuyutsya.Mineralnaya water each source according to their composition makes them taste some special features. Carbon dioxide (natural or introduced) makes water taste sour, dining and hydrochloric salt - salt , alkaline compounds - salty-bitter taste, sulphate - a bitter and iron - a bit tart, sulfur - smell tuhlosti. Artificial mineral water prepared by adding certain salts in drinking water. These include soda and seltzer. They are weak aqueous solutions of mixtures of chemically pure neutral salts of sodium, calcium, magnesium, saturated with carbon dioxide. Mineral water comes in bottles in the implementation of 0.33 and 0.5 l bottles made of polyethylene with a capacity of 1-2 liters. Mineral water, as such, should be colorless (or with a tinge of green to yellow), without other ingredients, transparent, The slight natural sediment mineral salts, taste and smell, the corresponding range of dissolved substances in the water, sanitary and meet bakteriologichnim and physico-chemical requirements. On every bottle of mineral water attach a label indicating the name of the water and its group; number or the name of the well source; mineralization (g/dm3) designation of water (medical, therapeutic dining) evidence on the medical application in accordance with current standards, advice on storing, dispensing date, the retention period, or number of teams brakivnika, the designation of the standard. Store mineral water to the dry, well ventilated, dark room at 5 ° - 20 ° C in a horizontal position (to prevent gas leakage.) Shelf ferruginous waters four months, and last - up to a year. Kroneprobkah appearance at some rust spots, do not violate leak sealing, allowed the applicable standards. Fruit drinks made from fruits and berries, and is divided into non-carbonated and carbonated. Noncarbonated fruit drinks combine the fruit juices, fruit drinks, extracts, syrups, cold, hot, dry beverages. Fruit juices have a high nutritional value, contain sugars, vitamins, mineral salts, soluble proteins, organic acids, amino acids, pectin, pigments, tannins, aromatic substances. Juice of raw material from which they receive, divided into fruit (apple, cherry , strawberry), vegetables (carrot, beet, rhubarb, cabbage) and wood (birch, maple). The types of formula, they can be natural, including vintage, and blended. Juices There are clarified, unlighted, with pulp, alcoholized, pasteurized, aerated waters, aseptic canning, concentrated, freeze-drying. By appointment juices can be for general consumption (number of consumers is not limited to) juice for baby food and dietary, for industrial processing. Juices made from one type of raw material. They are covered (transparent) and unlit. These include: Apple, Cherry. Among the natural juices can be distinguished varietal, or vintage, for example, apple juice with Antonovka, grape varieties of the Chasselas. Natural juices to produce the highest quality and 1st grades. They should have a natural, well-defined taste and odor characteristic of the used raw materials in the 1st grade, they may be less pronounced, but without any foreign taste and odor. Colour - typical fruit, izkotoryh juice is made. In light juices are allowed dark shades. Lighted juices should be clear, slight sediment may be only in 1st grade. For unlit transparency juice is optional, a small deposit may be already in a higher grade. Solids in the natural juices - 8,5-14%, it is specific for each item. Also in the juices of the 1st class of solids in the 1.5-2% lower than in the corresponding sokahvysshego grade. indication of the quality of juice is the content of ethanol. The juice of higher his grades up to 0.3% in the 1 m - 0.5. acidity of a variety of juice is not affected, it is individual only by name. Blended juice prepared by adding to the basic 35% of the juice of other fruits and berries. On the basis of apple juice - apple, grape, apple buckthorn, apple and apricot, apple and blueberry. Blending allows you to combine different seasonable receipt of juices, such as birch and black currant, apple and birch. blending is achieved by obtaining harmonious in color, taste and aroma of juices that are in great demand buyers. Blended juices can be with the sugar, with pulp and sugar or natural. To enhance the flavors of juice with sugar in 8-15% of the injected sugar . This increases their nutritional value, dry matter content ranged from 13 to 22%. The commodity grade juice, but natural, not divide. Birch juice made from fresh juice of birch with sugar and citric acid. Its taste is sweet and sour, the color may be pale yellow or colorless, transparent it is not necessary for the formulation may be a slight aftertaste. In order to improve and make the taste and nutritional properties of birch sap its blended with other juices painted, birch sap insist on mint, pine needles, St. John's wort. Juices with pulp (nectar) - is unlit juices, which contain cellular tissue comminuted material. They can be fruit and vegetables, organic and sugar. Particularly wide range of juices that are prepared with sugar, grated raw material for them was homogenized with a sugar syrup. The content of the pulp in them - 30-60%, it should be evenly distributed. The slight delamination and small compacted sediment at the bottom of the jar or bottle. Juices for baby food made with only the highest quality fruits and vegetable raw materials of high quality. They may be natural, blended with pulp, with pulp and sugar. Juices for diet prepared from raw nizkotsukristoi adding sorbitol or xylitol. They are intended for diabetics (blueberry juice with xylitol, sorbitol). When packaging juices in consumer packaging using heat treatment. juices in glass bottles, glass or metal cans are produced pasteurized to guarantee their safety. Concentrated juices - it's juices, from which evaporation or freezing of the water is removed. Solids in them from 44 to 70%. This economical juice packaging, transportation, storage, use. When you add them to the water in an amount equivalent to primary, get natural juices with a full range of chemicals, distinctive taste, color and aroma. They are practical in obtaining blended juices in confectionery, bakery, dairy, wine, alcoholic beverage industries in the formulation of baby foods, food concentrates. Such juices as juice concentrates can be stored for a long time without thermal processing, preservatives, do not freeze at low temperatures down to -18 ° C. alcoholized juices, juice aseptic conservation for industrial processing. Carbonated juices nasichayut carbon dioxide, which makes them even more refreshing drinks . Dry juices basically freeze-drying are freezing and dehydration in a vacuum of natural juices (clarified, unlit, with pulp). Dry juices tightly packaged in a special container. Before the use of a few grams of powder was dissolved in boiled water at room temperature and get a drink, save the color, flavor, aroma and all the valuable properties of the juice. From 1 kg of powder are 25 kg. Juice. Packaged juices in metal, glass and plastic containers. It is normal for canned food labeling: change number and date of issue indicated on the back label, a notch on one side, and others. Currently, juices commonly used products. Foreign industry for packing juice use a combination of layered materials, polymers, giving them a form of packets, packets, bottles, flasks, etc. tubov For your convenience, consumption of Throwaway, which is easy to open without additional prisposobleniy.Pakety and packs of juice provide straw, which is attached and covered with plastic sheeting to protect against contamination. The place to enter the straw in the package specified on the packaging of this simple and at the same time convenient device provides additional comfort to the buyer. Juices stored at temperatures from 0 ° to 15 ° C with relative humidity above 75%. Under these circumstances, they can be stored for up to two years. The most common defects: bombazh, party poppers, tightness of the packaging deformation cans orzhavlennya, flat souring, darkening of the juice. If you notice these defects, products removed from sale. After establishing the nature of the defect production is not subject to food use, and destroy. Syrups can be natural and aromatic food essentsiyah.Naturalnym syrup is made of fruits and juice, sugar, saturated to a concentration of 50 - 60%. This apple, cherry, black currant. Color, flavor and aroma of natural syrups must comply with the raw materials from which they are made. syrups for food aromatic essences are prepared as aqueous solutions of sugar, aromatic essences, acids and dyes that simulate them under natural syrups. These include syrups, cream soda, Pear. unpasteurized Syrups are used for industrial processing, the sale of soda water, they contain 65 % sugar. Pasteurized syrups containing 50% sugar is packed in glass jars, bottles of 0.2-0.6 liters for use in saturatornye network and processing in the bottle for 3 - 15 l flasks. Syrups stored in dark, dry conditions at temperatures 5-15 ° C, relative humidity above 75%. Under these circumstances, pasteurized syrup without changing the quality must be kept for at least 8, unpasteurized - 6 months. Extracts obtained by freezing or boiling of fresh or canned fruit juices to a solids content of 44-62%. Use extracts for industrial processing, production of soft drinks, alcoholic beverages, in confectionery, food concentrates industry, in cooking. In retail, they are rare. on the quality of extracts is divided into upper and 1st grade. extracts should have a thick smooth consistency nezhelyuyuchu rich color, well-defined, characteristic taste and aroma of damp, full of solubility and a standard dry matter content. In the 1st Class less pronounced flavor and aroma , dark in color. Fruit extracts should not have signs of spoilage: mold, fermentation, precipitation, unusual for color, taste, and aroma. For retail packaged in a tin extracts or glass containers with a capacity not exceeding 0.65 l, and a lacquered aluminum tubes with a capacity not exceeding 0 2 L, for industrial processing - in a glass and tin containers with a capacity or less than 2 kg, 100 kg drums Fruit drinks made from fermented, lit juice of cranberries and cranberries with sugar, food acids, and water. Hot fruit drinks - it's a mixture of aqueous solutions of fruit juices fortified, sugar, food acids, essences, colors. In implementing their temperature should be above 40 ° C. The product range includes drinks cherry, cranberry, raspberry Sbiten, which is prepared with honey and herbs they have all the properties characteristic of the used raw materials. The cold fruit drinks are prepared by blending a sugar syrup, juice with citric acid, flavors, essences. Drinks dispensed in a sealed container, pasteurized. In our country are preparing cold carbonated beverages Cranberry, Apple and Ash, apple and aronia-Ash, Strawberry , apple and grape, pear wildings, hawthorn, Ruby. Cool drinks from vegetables flavored dill essential oil, the recipe is introduced salt, sugar, ascorbic and citric acid. drinks packaged in glass bottles, cans up to 3 liters. Keep the same juice. Dry neshipuchi drinks made from sugar and fruit extracts, aromatic essences, food acids and dyes. Produce in the form of tablets or powders single use, designed for a glass of cold water. Massa packaging - '16 Sometimes packed fizzy drinks bottles into the polymer - barbarisovyh, Duchess, Tsitrusoviy._ carbonated fruit drinks carbonation. to carbonated soft drinks are carbonated water, carbonated soft drinks in bottles and dry carbonated beverages. Soda pop and sell it without a network saturatornye, plain drinking water is saturated in it carbon dioxide content to about 0.4% by weight. Carbonated beverages are bottled in a solution mixture of sugar syrup, fruit juices, extracts, tinctures, wines, essences and other ingredients, saturated with carbon dioxide. The types of formula, soft drinks in bottles can be divided into sokosomistki for flavoring, tonics, special purpose, Dry drinks and cocktails. Juice drinks prepared with natural ingredients - juices, syrups, extracts, tinctures. They are distinguished by a full flavor, harmonious and natural flavor, balanced ratio of acids and sugars. They produce sweet - 10-12% of the sugar and the sweetness of low - 6-8% . assortment of beverages: Orange, Apple, Cranberry, Raspberry, Berry, exotic fruits, and others. Drinks on the flavors prepared with the use of synthetic aromatic essences, aromatic essences, aromatic spirits, food acids, dyes, sugar syrup - Cream Soda, Duchess, Barberry, Cherry. The flavors started to produce special types of beverages Prime: Prime-orange (orange) , Prime-cherry, pineapple, Prime, Prime-peach, strawberry, Prime, Prime grapes. Foundations for supply of their production overseas companies, low-calorie drinks are as prepared with little or no sugar. The use of preservatives, sodium benzoate increases their safety up to 30 days and in special water treatment - up to 6 months. Soft drinks are prepared to pryanoaromaticheskie raw materials. They contain substances stimulating, toning the nervous system, recommended for adults. The group includes toning Sayan, Baikal, Morning, Courage, drinks Pepsi-Cola, Coca-Cola, Fanta and Sprayd. Thus, in Morning drink added infusion of Chinese magnolia vine, introduced in Sayan hood Rhaponticum carthamoides. Drinks such as "cola" have an extract from the leaves of coca plant and cola nuts. Drink Baikal is an analogue of Pepsi-Cola, but in the lake include the infusion of eucalyptus, bay laurel. Beverages include special vitamin for diabetics, athletes, pilots, and for working in hot workshops. Beverages enriched with biologically active substances and are designed for a specific customer. Vitamin drinks have a high vitamin content by introducing them to the recipe or at the expense of vitamin raw materials. For example, the a health drink is administered ascorbic acid and vitamins B, and B2, Pinocchio drink prepared using infusion hips. For diabetics prepare drinks that do not contain sugar. The sugar in these drinks replaced sugar substitutes - sorbitol or xylitol, non-sugar sweet nature of the substances - aspartame, sucralose and others. For example, aspartame is 200 times sweeter than sucrose and 95% reduced calorie beverages. For special drinks are Elkagam (relieves discomfort in motion sickness at sea or air), therapeutic and preventive drink novelty contributes to the removal of heavy metals. Dry sodas - a mixture of sugar, sodium bicarbonate, tartaric acid food, aromatic essences of dye. This pear, refreshing drinks in the form of powder or tablets. Cocktails are prepared in cafeterias, commercial enterprises, which sell soft drinks. While whisking mixture is saturated with air mixer. Cocktails can be based on milk, juices with added syrups, ice cream, spices, nuts and other raw materials for the recipe. Prepare them in the presence of the consumer. Drinks are prepared mainly on the fermentation of grain raw material, at least for fruit and berry or a mixture of grains, fruits and berries. These include kvass, made by fermentation: Bread for the hash, Dnieper, kvass for hot shops, bread and apple; kvass soda bottling - Russia, Moscow, Kharkov, monastery, mint, flavored with horseradish. Drinks are prepared by the fermentation of wort fermentation of rye bread, crisp bread kvass, ferment malt yeast and lactic acid bacteria. Drink produced a small amount of ethyl alcohol, lactic acid and carbon dioxide, which gives sharp taste of kvas and refreshing effect on the human body. Kvasy carbonated bottling obtained without fermentation, blending the concentrate kvass with sugar syrup, soda and color with water. Industry produces dry kvass - roughly ground dried leavened bread. Liquid sodas by the degree of saturation of carbon dioxide are silnogazirovannye, srednogazovani, lightly. By way of handling drinks are pasteurized and unpasteurized, with or without preservatives. Producing clear and rare drinks turbidity. Transparent beverages should be no sediment and impurities. Obscured - opaque, there can be suspended or sediment particles of grain impurities zamutnyuvacha, without seeds and foreign matter, not peculiar to the product. The organoleptic characteristics - color, taste, flavor - beverages shall comply with the used raw materials, have no tastes and odors. Each item must contain a mass fraction of solids, acidity, and comply with microbiological requirements. Stability of carbonated drinks should not be less than a day: unpasteurized and no preservatives - 10, pasteurized - 30, with preservatives - 20; beverage fermentation in the bottle - 5, in barrels and tankers - 2; artificially mineralized - 60; dry fizzy drinks - 1 months, neshipuchih - 1 year. Beverages are stored at a temperature not below 0 ° C and above 12 ° C, and drinks with resistance - not less than 30 days at temperatures below 0 ° C and above 18 ° C. Relative humidity during storage of dry drink no more than 75% . By the stability of carbonated soft drinks their ability to understand a period of time not to lose transparency, color, taste, flavor and physico-chemical parameters. The loss of transparency, the appearance of sediment and turbidity indicate the development of micro-organisms, chemical reactions, the presence of colloidal substances of the nature and others. Resistance drinks increased with the introduction of preservatives - sodium benzoate, plyumbagin, sorbic acid, the South Lawn. Carbonated soft drinks bottled in glass bottles 0.33 and 0.5 liters.

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