DEVELOPMENT OF THE COMPOSITION AND TECHNOLOGICAL RESEARCH SYRUP LIME

Abstract

The paper presents the results of development of the syrup of lime flowers heart-shaped. The proposed technological scheme of production. Defined critical process parameters in the production of syrup of lime: pH, temperature, number of revolutions of the stirrer microbiological purity. The determination of microbiological purity and the study of the organoleptic properties of the obtained syrup lime.

Keywords

• syrup
• lime
• sodium benzoate