Почему суп сладкий получается как исправить

asked Dec 23, 2012 at 2:31

Removing dissolved sugar from a recipe, as in your soup, practically impossible.

You have two main choices:

• Reduce the impact of the sweetness. Increasing acidity (lemon juice or vinegar for example—since ketchup contains vinegar, vinegar or more ketchup may be most compatible with your specific recipe) may mitigate how sweet the soup seems. This may or may not work—you would have to experiment, and it could make the soup taste worse worse (the risk being you would then still have to discard the soup.)
• If you really like the borsht, and can eat (or freeze) it all: make a second batch with considerable lower sugar, and combine them. You will now have twice as much soup, but flavor balanced.

answered Dec 23, 2012 at 4:54

I’m adding this answer more for completeness than anything else but it is possible to reduce the sweetness in a dish by using a sweetness inhibitor. From McGee On Food And Cooking:

Not only are there artifical sweetners: there are also substances that block us from experiencing the sweetness of sugars…Lactisole is phenolic compound found in small quanities in roasted coffee…In very small amounts it reduces the apparent sweetness of sugar by two-thirds.

From Wikipedia:

At concentrations of 100–150 parts per million in food, lactisole largely suppresses the ability to perceive sweet tastes, both from sugar and from artificial sweeteners such as aspartame. A 12% sucrose solution was perceived like a 4% sucrose solution when lactisole was added. However, it is significantly less efficient than gymnemic acid with acesulfame potassium, sucrose, glucose and sodium saccharin. Research found also that it has no effect on the perception of bitterness, sourness and saltiness. According to a recent study, lactisole acts on a sweet taste receptor heteromer of the TAS1R3 sweet protein receptor in humans, but not on its rodent counterpart.

There is a branded blend of lactisole, sucrose and maltodextrin called Super Envision, which is the only commercially available version of this product afaik. It is used in concentrations of 0.5%-1%, e.g., if you have 500g of soup then you use 2.5g-5g of Super Envison. It can be found on websites selling Modernist cooking ingredients such as Modernist Pantry:

http://www.modernistpantry.com/super-envision.html

answered Aug 2, 2013 at 9:48

answered Dec 23, 2012 at 13:04

asked Dec 23, 2012 at 2:31

Removing dissolved sugar from a recipe, as in your soup, practically impossible.

You have two main choices:

• Reduce the impact of the sweetness. Increasing acidity (lemon juice or vinegar for example—since ketchup contains vinegar, vinegar or more ketchup may be most compatible with your specific recipe) may mitigate how sweet the soup seems. This may or may not work—you would have to experiment, and it could make the soup taste worse worse (the risk being you would then still have to discard the soup.)
• If you really like the borsht, and can eat (or freeze) it all: make a second batch with considerable lower sugar, and combine them. You will now have twice as much soup, but flavor balanced.

answered Dec 23, 2012 at 4:54

I’m adding this answer more for completeness than anything else but it is possible to reduce the sweetness in a dish by using a sweetness inhibitor. From McGee On Food And Cooking:

Not only are there artifical sweetners: there are also substances that block us from experiencing the sweetness of sugars…Lactisole is phenolic compound found in small quanities in roasted coffee…In very small amounts it reduces the apparent sweetness of sugar by two-thirds.

From Wikipedia:

At concentrations of 100–150 parts per million in food, lactisole largely suppresses the ability to perceive sweet tastes, both from sugar and from artificial sweeteners such as aspartame. A 12% sucrose solution was perceived like a 4% sucrose solution when lactisole was added. However, it is significantly less efficient than gymnemic acid with acesulfame potassium, sucrose, glucose and sodium saccharin. Research found also that it has no effect on the perception of bitterness, sourness and saltiness. According to a recent study, lactisole acts on a sweet taste receptor heteromer of the TAS1R3 sweet protein receptor in humans, but not on its rodent counterpart.

There is a branded blend of lactisole, sucrose and maltodextrin called Super Envision, which is the only commercially available version of this product afaik. It is used in concentrations of 0.5%-1%, e.g., if you have 500g of soup then you use 2.5g-5g of Super Envison. It can be found on websites selling Modernist cooking ingredients such as Modernist Pantry:

http://www.modernistpantry.com/super-envision.html

answered Aug 2, 2013 at 9:48

answered Dec 23, 2012 at 13:04

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