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Autoren:
Verlag:
Stocker Leopold Verlag Weitere Titel dieses Verlages anzeigen
Vorwort....................................................................................................n | ||
Einleitung | 13 | |
Nektar | 13 | |
Sirup | 14 | |
Cetränkearten | 15 | |
Fruchtsaft | 15 | |
Fruchtnektar | 15 | |
Sirup | 16 | |
Fruchtsirup | 16 | |
Kräutersirup | 16 | |
Fruchtsaftgetränk | 16 | |
Getränke aus dem Dampfentsafter | 16 | |
Gesamtzuckergehalt und Trockensubstanzgehalt | 17 | |
Gesamtzucker | 17 | |
Trockensubstanz | 17 | |
Gesundheitlicher Wert | 19 | |
Sekundäre Pflanzenstoffe | 19 | |
Bio-Sirup und Bio-Nektar | 22 | |
Geeignete Früchte, Kräuter und Blüten | 23 | |
Anforderungen generell | 23 | |
Gesunde Früchte | 23 | |
Reife Früchte und Blüten | 24 | |
Richtiger Erntezeitpunkt für Blüten | 24 | |
Saubere Früchte, Kräuter und Blüten | 24 | |
Frische Früchte | 25 | |
Geeignete Früchte | 25 | |
Eignung der Früchte | 26 | |
Apfel | 26 | |
Birne | 26 | |
Quitte | 2 | |
Marille/Aprikose | 26 | |
Pfirsich | 26 | |
Kirsche | 27 | |
Zwetschke/Pflaume | 27 | |
Pflaume, Kriecherl/Haferschlehe | 27 | |
Mirabelle, Ringlotte/Reineclaude | 27 | |
Schlehe | 28 | |
Ribisel/Johannisbeere, Himbeere, Heidelbeere | 28 | |
Stachelbeere | 28 | |
Erdbeere | 28 | |
Weintraube | 29 | |
Schwarzer Holunder | 29 | |
Vogelbeeren/Ebereschen | 29 | |
Sanddorn | 29 | |
Kiwi/Minikiwi | 30 | |
Orangen, Zitronen | 30 | |
Wozu eignen sich die einzelnen Obstarten? | 30 | |
Eignung von Kräutern und Blüten | 31 | |
Geeignete Kräuter | 31 | |
Melisse | 31 | |
Minze | 31 | |
Zitronenverbene | 31 | |
Waldmeister | 32 | |
Ingwer | 32 | |
Geeignete Blüten | 32 | |
Holunderblüte | 32 | |
Traubenkirschenblüte | 32 | |
Mädesüß | 33 | |
Indianernessel | 33 | |
Rosenblüten | 33 | |
Löwenzahn | 33 | |
Akazienblüten | 33 | |
Ausrüstung | 35 | |
Gerätschaften | 35 | |
Gebinde | 36 | |
Flaschen | 36 | |
Verschlüsse | 3 | |
Schraubverschluss | 3 | |
Kronenkorken | 3 | |
Gummikappen | 37 | |
Ausgangssaft für Sirup und blanken Nektar | 39 | |
Anforderungen an den Saft | 39 | |
Geschmack | 40 | |
Farbe | 40 | |
Enzymierung | 40 | |
Klarheit | 40 | |
Stabilität | 41 | |
Eigentliche Saftgewinnung | 41 | |
Entsaften | 42 | |
Kernobst | 42 | |
Stein- und Beerenobst | 42 | |
Vorbereitung der Früchte | 42 | |
Zerkleinerung und Enzymierung | 43 | |
Abpressen | 43 | |
Entsaften mit dem Dampfentsafter | 44 | |
Dampfentsaftung | 44 | |
Saftbehandlung | 46 | |
Schönung | 46 | |
Enzymierung | 46 | |
Der enzymatische Abbau von Pektin | 46 | |
Richtiger Zeitpunkt für die Enzymierung | 47 | |
Enzymzusatz | 48 | |
Klärung | 48 | |
Sirupherstellung | 49 | |
Sirup | 49 | |
Kräuter- oder Blütensirup | 50 | |
Geeignete Kräuter und Blüten | 50 | |
Ansatzgefäße | 51 | |
Zuckerzusatz | 51 | |
Zuckerund Kräuter gleichzeitig ansetzen | 51 | |
Kräuter nur mit Wasser ansetzen | 52 | |
Kräuter mit einem Teil des Zuckers ansetzen | 52 | |
Fruchtsirup | 53 | |
Geeignete Obstarten | 53 | |
Eigentliche Herstellung | 53 | |
Zuckerzusatz | 53 | |
Zucker in Frucht und Kräutersirup | 53 | |
Warmlöseverfahren | 54 | |
Kaltlöseverfahren | 55 | |
Säurezusatz | 55 | |
Abfüllen von Sirup | 56 | |
Wie macht's der industrielle Betrieb? | 57 | |
Nektarherstellung | 59 | |
Nektar | 59 | |
Säfte aus sauren Früchten | 60 | |
Was wird nun als Nektar bezeichnet? | 60 | |
Geeignete Obstarten | 61 | |
Auswahl der Früchte | 61 | |
Kernobst | 61 | |
Steinobst | 61 | |
Beerenobst | 61 | |
Klarer Nektar | 62 | |
Fruchtfleischhaitiger Nektar | 62 | |
Zutaten für die Nektarherstellung | 63 | |
Wasser | 65 | |
Zucker | 63 | |
Säure | 65 | |
Ascorbinsäure | 64 | |
Welche Gehalte sind anzustreben? | 64 | |
Berechnen der Zutaten | 65 | |
Mischen und Abfüllen | 66 | |
Wie macht's der industrielle Betrieb? | 66 | |
Qualitätsbestimmende Faktoren | 69 | |
Aussehen | 69 | |
Farbe | 69 | |
Farbstabilität | 70 | |
Klarheit......................................................................................7] | ||
Intensität von Geruch und Geschmack | 71 | |
Zucker bei Frucht- und Kräuter-/Blütensirup | 72 | |
Umgang mit Gewürzen | 72 | |
Wärmebelastung | 72 | |
Haltbarkeit | 73 | |
Qualitätssicherung | 73 | |
Haltbarkeit von Sirup und Nektar | 75 | |
Heißfüllung | 76 | |
Richtige Temperatur und Heißhaltezeit | 77 | |
Zuckergehalt | 78 | |
Zuckergehalt messen | 79 | |
Trockensubstanz - Gesamtzuckergehalt | 79 | |
Refraktometer | 79 | |
Extrakt-oder Zuckerspindel | 80 | |
Richtwerte für den Gesamtzucker | 80 | |
Chemische Konservierung | 81 | |
Fehler in Sirup und Nektar | 85 | |
Schimmelbildung | 85 | |
Alkoholische Gärung | 85 | |
Gelieren | 86 | |
Verhindern von Gelieren | 87 | |
Auskristallisieren | 88 | |
Kristallisierter Sirup ohne Säurezusatz | 89 | |
Kristallisierter Sirup mit Säurezusatz | 89 | |
Braunverfärbungen | 90 | |
Ascorbinsäure | 90 | |
Zitronensäure | 91 | |
Färbende Säfte | 91 | |
Rezepte | 95 | |
Siruprezepte | 95 | |
Sirup aus Kräutern und Blüten | 95 | |
Sirup aus Früchten | 106 | |
Sirup als Hausmittel | 111 | |
Nektarrezepte | 114 | |
Cocktails mit Sirup und Nektar | 121 | |
Alkoholfreie Cocktails | 122 | |
Alkoholhältige Cocktails | 124 | |
Anhang | 129 | |
Rechtliche Vorschriften | 129 | |
Bestimmungen für Nektar..........................................................1 | 50 | |
Etikettierung Nektar..............................................................1 | 52 | |
Bestimmungen für Sirup | 133 | |
Etikettierung Sirup | 133 | |
Berechnungen zur Rezepturerstellung | 134 | |
Berechnung für den Nektar........................................................1 | 35 | |
Zuckergehalt | 135 | |
Säuregehalt | 136 | |
Berechnung für den Sirup | 139 | |
Durchschnittswerte wichtiger Verarbeitungsfrüchte | 142 | |
E-Nummern bei Sirup und Nektar | 143 | |
Die „E-Nummern" | 143 | |
Zusatzstoff-Klassen | 144 | |
Wozu Zusatzstoffe? | 145 | |
Fachbegriffe | 146 | |
Bezugsquellenregister | 150 | |
Literaturverzeichnis | 152 | |