PROCESSING OF

SYRUP M . R O O P AVA T H I
2018016039
3RD YEAR B.TECH FOOD
TECHNOLOGY
INTRODUCTION
• Syrup is sweet, viscous, concentrated or nearly saturated aqueous solution of
sucrose containing 66.7 % of sugar having specific gravity 1.31.

• Types of syrup:
1.Simple syrup
2.Medicated syrups
3.Synthetic syrups
SIMPLE SYRUP

• A simple syrup contains only sucrose and purified water (e.g. Syrup ).
Saturated sugar solution without flavour or medicine.
MEDICINAL SYRUPS

• Syrups containing medicinal substances are called medicated syrups

• They are of two types:
– Made from extractive drugs: Here, the fluid extract of the respective
medicines is mixed with the syrup.
– Made from chemicals: This can be either by simple solution or by chemical
reaction and solution.The taste of the medicinal agents is greatly modified.
SYNTHETIC SYRUPS
• Heavy sugar syrup of 70-75 per cent strength is used as the base of all
synthetic syrups and they are flavoured and coloured with artificial
essence/flavours and colours.
• They never contain fruit pulp/juice.
• Large quantities of synthetic syrups (orange, lemon, pineapple, strawberry) are
manufactured and sold in various countries.
• These can be prepared by using 1.5 kg of sugar, 500 ml of H2O and 15 g of
citric acid. Different colours and flavours are added as required.
• Among colours, orange red, lemon yellow, green, raspberry red etc. are mostly
used, while artificial essence/flavours of rose, orange, pineapple, strawberry,
lemon etc. are added as flavouring substances.
FSSAI SPECIFICATION
FRUIT SYRUP (SOURCE: DR. R.R. SHARMA 2012)

• Fruit Syrup contains at least 25 % fruit juice or pulp and 65 % total soluble
solids.
• It contains 1.3 – 1.5 % acid and 350 ppm of Sulphur dioxide or 600 ppm of
Benzoic acid.
• It is diluted before serving.
• Fruits like aonla, jamun, pomegranate, grape, lemon, orange and sometimes
ginger can be used for the preparation of syrup.
• It also prepared from extracts of rose, sandal, almond etc.
GENERAL PREPARATION OF FRUIT SYRUP

Select fruits free from diseases and damage.

Wash the fruits thoroughly in cold water.

Extract the Juice.

Strain the juice.

For 1 kg of juice prepare 3 kg sugar syrup of 70 0 Brix by dissolving 2 kg

sugar in 900 ml of water. strain it and 50 gm of citric acid.
 Mix the juice to hot syrup.

Fill the product in previously sterilized bottles.

Keep the bottles in boiling water for half an hour and seal them when hot.

Allow the bottles to cool, label them and store in cool dry place.
PROCESSING OUTLINE OF FRUIT SYRUP
• Selection of fruits- All fruits are not suitable because of difficulties in extracting
the juice. Only fully ripe fruits are selected as over ripe and unripe fruits adversely
affects the quality of the juice.
• Sorting and washing- Diseased, damaged or decayed fruits are rejected or trimmed
off. washing with water or by using dilute hydrochloric acid (0.5%) solution
followed by washing in water.
• Juice extraction-The fruits are crushed and then pressed separately. Fruit like
apple, aonla, berries, grapes, jamun, phalsa etc., are crushed in fruit grater or
crusher and the crushed mass is pressed by means of basket press and hydraulic
press.
• Straining of juice – Unclarified fruit juices contain varying amounts of
suspended matter. Seeds and skin which adversely affect the quality of juice
are removed by straining through a muslin cloth or power operated screening
system or filter press.
• Addition of sugars - syrups are made by adding appropriate quantity of sugar
into the pulp or juice using cane sugar.
• Pasteurization - juice is heated to 100oC or slightly below for a sufficient time
to inactivate/kill the micro-organisms causing spoilage
PACKAGING OF SYRUPS
Packaging of syrups needs to ensure complete protection from
contamination and microbial growth and extended shelf life.
The general process:
• Filling - Bottles are thoroughly washed with hot water and filled
leaving 1.5-2.5 cm headspace.
• Sealing - sealed by using crown corks
• Capping - by using PP (pilfer proof) caps
• Coding & labeling
• Wrapping
STORAGE OF SYRUP

Generally syrups are stored at room temperature , in tightly stoppered

well filled bottles ,saturation and refrigeration will inhibit both mould
growth and inversion , but less than 4°C will cause crystallization
(large crystals difficult to redissolved.)
MAPLE SYRUP
• The maple syrup is a kind of sweetener made of the water collected from some
species of maple trees during the spring called sap.
• Maple trees transform sugar into starch during its growth.
• Maple sap that is extracted from sugar maple trees
– Then boiled (100 C)
– Filtered
– Reheated and bottled
• Maple syrup is often called liquid gold.
PROCESSING OF MAPLE SYRUP
h t t p s : / / d o i . o rg / 1 0 . 1 3 7 1 / j o u r n a l . p o n e . 0 2 1 5 5 11 A P R I L 2 5 , 2 0 1 9 )
(SOURCE:

• Tapping:
• To get maple sap:
– 1st find and drill sugar maple trees about 4 feet off the ground.
– 2nd insert a tap or spile
– 3rd attach bucket or tubing – if attaching tubing you must check for a grade
– A gathering tank has to be placed for the tubing to run into
• Filtration and sterilization:
– The sap is then passed through a filter to take out all impurities.
– Adding ultraviolet lamps are an effective means of sterilizing the maple
sap by destroying bacteria and other microorganisms.
• Reverse osmosis:
– The reverse osmosis takes place within a cylinder. The maple sap, contains
2% to 3% sugar, at its entrance.
– It passes along a semi-permeable membrane, which gradually leaves out
some of the water.
– At the exit, there is thus the freshwater that we have extracted, and the
maple sap concentrate containing up to 8% sugar and mineral elements.
• Evaporator:
– The syrup must contain around 66% of sugar. So, need to reduce the water content
of the sap through evaporation.
– Uniform and intense fire to keep the sap boiling constantly. The taste of the syrup
and its colour will be altered if evaporation is too slow.
– The sugar syrup is reached when the temperature of the liquid rise to 3.94 C
– Above the boiling point of water. This results give the syrup a density of 66
degrees brix. The degrees brix is a measure of the sugar content in maple products.
• Filtration:
– During the evaporation causes the sugar to be concentrated in the syrup. Sediment
at the bottom of the evaporator and must be removed by filtering. Therefore pass
the hot syrup in thick felt filters to obtain a product attractive and clear.
• Packaging:
– The syrup is then bottled in glass containers, plastic or galvanized metal
boxes while still very hot ( 85 C). This high temperature sterilized
containers and prevents the formation of mold.
• Grading:
– Grading is based on colour
– Grade A light amber- best for cream and candy; made first day of run
– Grade A medium amber- most popular table serve; after few days of run
– Grade B dark amber- stronger flavor; made late in the season
– Grade B cooking- very strong maple flavor; made at the end of the season
MODERN METHOD OF GRADING

• In this method, sampling of the maple syrup to be analysed with the spectrophotometer.
RESULT: 93.7 % of transmittance of light = Canada A – golden , delicate taste.
CASE STUDY ON Effect Of Sugar Syrup Concentration
And Temperature On Colour, Taste Of Maple Syrup
Result : sensory characteristic like colour, taste, flavour and texture are good in 60 degree brix
as compared to other sample.

(source: https://doi.org/10.1371/journal.pone.0215511 April 25, 2019)

REFERENCE:

 https://agrihunt.com/articles/pak-agri-outlook/preparation-of-fruit-syrup/
 https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/fr
uit-syrups
 https://www.researchgate.net/publication/224898857_Flavouring_agents_in
_pharmaceutical_formulations
 S. Rajarathinam and R.S. Ramteke 2011 Advances in preservation and
processing technologies of fruits and vegetables. New India publishing agency,
New Delhi.
THANK YOU