BG64035B1 - Method for the preparation of a soft drink from cereal crops - Google Patents

Abstract

The soft drink, known under the name of Boza has improved taste qualities and higher carbohydrate, nitrogen-containing and vitamins content. For its production cereals such as wheat rye, millet, maize or a combination thereof can be used in a specified ratio. No fermentation is allowed when the drink is stored as it is aseptically and airtight packed. By the method the Boza is heated to from 50 to 70 deg .C after which it is deaerated and subjected to high heat treatment at from 70 to 160 deg.C. It can be stored for 72 h at temperature range from -5 to -8 deg.C, for six month after pasteurization and from 6 to 12 months after sterilization. 3 claims

Description

Technical field

The invention relates to a method for producing a soft drink from cereals and is used in the food industry.

BACKGROUND OF THE INVENTION

A method of producing a cereal beverage is a thick and turbid beverage known in Southeastern Europe and Asia under the name Boza, which is prepared according to lit. / 1 / wheat or rye only, and millet and rye or millet and wheat in a 1: 1 ratio, or rye and millet or rye and wheat in a ratio of 8: 2, or in other ratios, incl. with the addition of corn. With this method, the cereals boil for about two and a half hours in an autoclave. The resulting product was cooled and passaged through a pasir machine, then saccharified and diluted with water, stirring continuously to prevent precipitation and separation. In the case of sugar, yeast is added to improve the taste.

The disadvantages of the method are that the air present in the product is not removed during the production process. The process does not proceed under aseptic conditions, thereby creating conditions for the penetration of microorganisms leading to fermentation. With the addition of bread yeast and the presence of air in the product, a fermentation process begins under the action of bread yeast, in which the process removes alcohol and organic acids. Alcohol content limits the use of beverages as baby foods and beverages, and non-perishability does not guarantee the health of consumers. The packaging is done in polyethylene or glass bottles, which are not pre-sterilized, the closure is not airtight and this leads to free access to air, which further accelerates the process of alcoholic and lactic acid fermentation, which makes the beverage very strong for a short time. and unpleasant sour taste. This makes the product durable and long-term storage is not possible. The shelf life is 48 h at a temperature of less than 10 ° C.

SUMMARY OF THE INVENTION

The object of the invention is to provide a method that ensures the longevity of the product, eliminates the possibility of fermentation and separation of alcohol, enhances its taste and guarantees the safety for the health of consumers.

Purified cereals of wheat, rye, millet and maize alone or in combination, in whole proportion, whole grains or coarsely ground, are cooked in an autoclave for 2.5 hours, until fully cooked. After boiling, the product enters a cooling vessel and is cooled and then passaged. The paste mass is fed into an insurance container equipped with an electronic balance, which automatically dispenses water, sugar syrup and other ingredients at a predetermined ratio. The finished boza is stirred continuously to avoid precipitation and delamination. After the saccharification vessel, the beverage is introduced into a preheater, where it is preheated to a temperature of 50 ° to 1QPC and fed to a vacuum deaerator operating at a pressure of -1 to +0.7 bar. . The deaerator separates the air dissolved in the pond, which is expelled, and the vapor with the aromatic components contained therein condenses and returns to the pond. After deaeration, the drink enters the sterilization section or the pasteurization section, undergoing the following processes:

- during sterilization, the beverage is heated at a temperature of +95 to + 160 ° C with a holding time of 10 to 120 s;

- during pasteurization, the beverage is heated to a temperature of +70 to + 80 ° C with a holding time of 10 to 120 s.

The next operation is shock cooling to ambient temperature. The beverage thus obtained is packaged in glass, metal plastic or cardboard containers, pre-treated with perhydrol solution and purged with sterile air. This patch system is sterile and hermetically sealed, which prevents the penetration of air and microorganisms that can lead to the start of the fermentation process and the degradation of the product. In the event that system 5 is sealed, the control devices discontinue packaging and return the product for further sterilization.

The advantages of the method are that the fermentation process is not allowed in this production and storage method, and aseptic and hermetic packaging is ensured and consequently the durability is increased to 12 months at ambient temperature for sterilized beverage and durability up to 6 months at -5 to -8 ° C or up to 72 h at + 10 ° C for pasteurized beverage. The resulting beverage, processed and packaged by this method, lacks alcohol and organic acids. The sterilized beverage does not require special storage temperature conditions.

In a laboratory study of the beverage obtained by this method, it is found that there is a significantly higher content of carbohydrates (sugars, starch, dextrides), nitrogen-containing substances (proteins and free amino acids), mineral salts and others. The beverage also contains vitamins contained in the cereal shells, and the presence of heavy metals is well below the acceptable limits.

Description of the attached figures 35

1 is a flow chart showing the processes for the production, sterilization and pasteurization of a cereal beverage. 40

Examples of carrying out the invention

Example 1. Purified wheat grains were placed in an autoclave fitted with a 45 steam jacket and made of stainless steel. It boils for two and a half hours until the grains are fully boiled. The milled wheat is fed into a cooling vessel, cooled to t 30 ° C, fused into a vessel with a sieve whose openings 50 are d = 0.4 mm in diameter. The paste mass enters the saccharine vessel, which automatically dispenses with it an electronic balance of water, sugar syrup and other ingredients at a predetermined ratio, whereby the finished beverage, the booze, is stirred continuously to prevent its sedimentation and stratification. The tank is fed into a preheater, where it is preheated to 55 ° C, and then into a vacuum deaerator operating at a pressure of -1 to + 0.7 bar. The deaerator separates the air dissolved in the pine and expels it, and the vapor with the aromatic components contained therein condenses and returns to the pine.

After deaeration, the boza enters the sterilization section, where it is heated to 108 ° C with a retention time of 40 s. The sterilized booze is fed into a cooler where shock cooling to 20 ° C is performed.

Laboratory analysis at the Canning Industry Research Institute in Plovdiv revealed the presence of dry matter up to 15-17%, total protein of 0.50%, vitamin C of 28.32% and starch of 30.2 g / kg.

Example 2. The finished boza obtained according to Example 1 was pasteurized after the deaeration process, heating to a temperature of +75 < 0 > C with a holding time of t 35s.

In the laboratory tests the following indicators were found: dry matter 16.8%, total ash 0.13%, total protein 0.50%, vitamin C 28.32%, energy 79.21% and starch 30.2%.

Example 3. The purified grains of the combination of cereals in the following ratio in%: wheat 80, barley 5, millet 5, rye 5, and maize 5 were treated according to the method described in example 1 or after the dearization process by the method indicated in example 2.

The non-alcoholic thick and turbid cereal drink (boza) obtained by this method is packaged in sealed cardboard, glass or plastic containers, which are pre-treated with perhydrol solution and flushed with sterile air. A drink of this type is known from ancient times in Southeastern Europe and Asia by the name of Boza.

Claims (3)

Claims 1. A method of producing a cereal drink, known as boose, in which the grains are placed in water and heated to full boiling with continuous stirring, after which the resulting slurry is cooled and fried, diluted with water and sweetened , characterized in that the 5 beverage obtained is pre-heated from 50 to 70 ° C, after which the dissolved air in the beverage is removed in a vacuum medium and the aromatic components are condensed and returned to the beverage, and then a high altitude ichna treatment at a temperature of 70 to 160 ° C for 10 to 120 s, then cooled to a temperature shock of 18 to 20 ° C, and the beverage is poured into pre-sterilized containers which are closed hermetically. A method for producing a cereal beverage according to claim 1, characterized in that sterilization of the beverage is carried out at a temperature of 95 to 160 ° C with a holding time of 10 to 120 s. A method for producing a cereal beverage according to claim 1, characterized in that the temperature treatment at 70 to 80 ° C with a holding time of 10 to 120 s is pasteurization of the beverage. Attachment: 1 figure