Find the full recipe and more at www.hielscher.com/sakura
In this video, we introduce the ultrasonic preparation of flavored syrups. Learn how easily and rapidly the sonicator UP200Ht dissolves sugar crystals in water, creating a sweet syrup. After creating the basic syrup, we add fresh cherry blossoms and sonicate again to infuse the flavors from the pink petals into the syrup, resulting in a flavorful syrup with sweet floral notes.
Sonicators are well-known for their exceptional extraction efficiency of bioactive compounds from plants, including leaves and flowers. Sonication breaks down plant cell walls significantly more effectively than traditional methods, leading to a higher yield of flavor compounds and faster extraction times.
Ultrasonic homogenization is a non-thermal technique, which is crucial for extracting delicate aroma compounds from the sensitive petals of cherry blossoms. The moderate temperatures help preserve the delicate floral and aromatic compounds, resulting in a more fragrant and flavorful syrup. Additionally, sonication reduces the extraction time compared to conventional soaking or heating methods, making the process more efficient and scalable.
Probe-type sonicators use ultrasonic energy to enhance the extraction of flavors and compounds from cherry blossoms into the syrup. Ultrasonically generated cavitation and shear forces improve the efficiency and speed of extraction. Consequently, Hielscher sonicators are used in the commercial production of syrups and flavor infusions.
Enjoy the aroma of cherry blossom syrup in beverages and desserts: Add the cherry blossom syrup to sparkling water to make lemonade, drizzle it over pancakes, waffles, or ice cream, or use it as an ingredient in baking and cooking.
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14 май 2024
