LT4126B - Composition of non-alkoholic beverage - Google Patents

Abstract

Invention is attributed to food industry and may be employed in soft drink production. This invention develops a soft drink recipe, which consists of sugar, citric acid, water, ethyl alcohol, and an added mixture of the following ingredients: absinthium (Artemisia absinthium) leaves and stalks, echinopanathis (Echinopanacis), lemon (Citrus limon) essence and sodium benzoate, keeping up to the following ingredient ratio, at kg per 100 decalitres:Sugar from 114.000 to 115.200;Citric acid from 4.370 to 4.382;Lemon (Citrus limon) essence from 0.083 to 0.087;Bitter absinthium (Artemisia absinthium) 0.420;Echinopanathis (Echinopanacis) from 0.009 to 0.011;Sodium benzoate from 0.160 to 0.170;Hydrocarbon from 3.160 to 3.600;Alcohol from 4.228 to 4.300;Water - the remaining quantity up to 1,000 decalitres.The parameters of the new soft drink recipe are as follows:drink stability not less than 90 days;colour light yellow with greenish shade;taste sweet and sour with bitter nuance;aroma bouquet without dominating ingredient;biological properties excellent thirst quencher, improves human digestion, has a general tonic effect;dry material quantity 10.2%;energy value 43.0 kcal per 1000 cm<3>.

Description

The invention relates to the food industry and can be used in the production of non-alcoholic beverages.

There is a known non-alcoholic beverage composition according to patent RU 2028066 which comprises citric acid, a dessert product made from white mulberry, carbonated water and water.

The closest known composition of a non-alcoholic beverage ingredient according to patent RU 2036591, which includes sugar, citric acid, oregano, black birch mushroom, alcohol and water.

The main disadvantages of these non-alcoholic beverage formulations are inadequate organoleptic and physico-chemical properties, stability and shelf life.

To remedy the aforementioned drawbacks and broaden the range of soft drinks, a new non-alcoholic beverage composition has been developed, consisting of sugar, citric acid, water and additionally introduced ash (Artemišią absinthium), Echinopanacis (Echinopanacis). lemon essence (Citrus limon) and sodium benzoate, maintaining the following ingredient ratio, kg / 100 decaliter:

sugar 114,000 115.200 Citric acid 4.370 4.382 Essence of lemon (Citrus limon) 0.083 0.087 Artemisia absinthium above ground 0.420 0.425 Echinopanatis (Echinopanacis) 0.009 0.011 Sodium benzoate 0.160 0.170 Carbonic acid 3.160 3.600 Spirits 4.228 4.230

Water remaining up to 100 decilitres.

The ingredients ratios of mixtures below are their mass ratios.

Ingredients for blending are prepared as follows:

4.370 - 4.382 kg of citric acid are solubilized in water at a ratio of 1: 5 in a cold known state of the art for making non-alcoholic beverages.

0.083 - 0.087 kg 58% of the lemon essence is prepared in the form of an alcoholic solution from the state of the art or used in a preparation which meets the requirements of GOST 18-103-84.

0.420 - 0.425 kg of crushed and dried bitter hard ground is filled with a 50% strength 1: 16 alcohol / water mixture for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the bitter hard soil is refilled with a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the bitter hard ground are mixed.

0.009 - 0.011 kg of crushed and dried echinopanate above is infused with a 50% strength 1: 16 mixture of alcohol and water for 5 days with daily stirring. The first fill filling is filtered. After filtration, the remainder of the echinopanate is then refilled for a second time with a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the echinopanate above-ground portion are mixed.

For the blending of 114.0 - 115.2 kg sugar, 73.2% aqueous sugar syrup is prepared. Sugar syrup is prepared in a hot manner known in the art. The partial inversion of the sugar results in the addition of citric acid 0.08% by weight of the sugar.

For the production of non-alcoholic beverages the highest purity is rectified ethyl alcohol of sugar beet molasses and drinking water with a total hardness not exceeding 1 mg-eq / dm ³ .

A non-alcoholic beverage is prepared by adding all the ingredients in 73.2% invert sugar syrup prepared in 36 parts in the order described. After each ingredient has been added, all existing coupage is remixed.

The fully prepared coupe has a sugar content of 32.0 gr / 100 cm ³ and an acidity of 1.155 gr / 100 cm ³ .

The appropriate amount of invert sugar syrup and citric acid is added to the coupage to achieve the appropriate sugar content and acidity of the resulting coupage.

0.160 - 0.170 kg of sodium benzoate are dissolved in water in a 1: 1 ratio in a cold manner known from the state of the art in the manufacture of non-alcoholic beverages, introduced into an available non-alcoholic beverage blend, which is then remixed.

The resulting coupage is stored for 2 hours, filtered and cooled to 3-4 ° C.

3.160 - 3.600 kg 99.5% carbon dioxide is prepared in a manner known in the art.

790.0 - 800.0 kg of water is prepared in a saturator with carbonated water until carbon saturation of 0.40-0.45% is achieved at a pressure of 0.025-0.032 MPa at a temperature of 3 to 4 ° C. The water used has a total hardness of not more than 1 mg-eq / dm ³ .

The refrigerated ready-made compartment is bottled in a 1: 4 ratio of water saturated with carbonated water. The bottles are then capped.

The non-alcoholic beverage thus prepared is immediately ready for consumption.

The composition of the ingredients of the newly produced non-alcoholic beverage:

drink consistency color taste aroma biological properties no less than 90 days light yellow with greenish tint sweet and sour bitter without the dominant ingredient excellent suppression of thirst, improves the functioning of the human digestive organs, has a general tonic effect energy value

10.2%

43.0 kcal / 100cm ³

Example of a non-alcoholic ingredient formulation:

4.377 kg of citric acid are solubilized in water at a ratio of 1: 5 in a cold known state of the art in the manufacture of soft drinks.

0.085 kg of a lemon essence at a concentration of 58% is prepared in the form of an alcoholic solution from the state of the art or used in a preparation which meets the requirements of GOST 18-103-84.

0.420 kg of ground and dried bitter hard ground is filled with a 50% strength 1: 16 alcohol / water mixture for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remainder of the bitter hard soil is refilled with a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the bitter hard ground are mixed.

0.010 kg of crushed and dried echinopanate overhead is filled with a 50% strength 1: 16 alcohol / water mixture for 5 days, stirring daily. The first fill filling is filtered. After filtration, the remainder of the echinopanate is then refilled for a second time with a 40: 1 mixture of alcohol and water at a ratio of 1: 12.5 and maintained for 5 days, stirring daily. The second filling infusion is filtered. After filtration, the first and second fillings of the echinopanate above-ground portion are mixed.

For the compression of 114.8 kg of sugar, a concentration of 73.2% of aqueous sugar syrup is prepared. Sugar syrup is prepared in a hot manner known in the art. The partial inversion of the sugar results in the addition of citric acid 0.08% by weight of the sugar.

For the production of non-alcoholic beverages the highest purity is rectified ethyl alcohol of sugar beet molasses and drinking water with a total hardness not exceeding 1 mg-eq / dm ³ .

The non-alcoholic beverage is prepared by adding to the 36 parts 73.2% invert sugar syrup in the ingredients in the order of their description. After each ingredient has been added, all existing coupage is remixed.

The fully prepared coupe has a sugar content of 32.0 gr / 100 cm ³ and an acidity of 1.155 gr / 100 cm ³ .

To achieve the corresponding sugars and acidities of the resulting coupage, appropriate concentrations of invert sugar syrup and citric acid are introduced into the coupage.

0.170 kg of sodium benzoate are dissolved in water in a 1: 1 ratio known in the cold state of the art in the manufacture of non-alcoholic beverages, introduced into an existing non-alcoholic beverage blend, which is then remixed.

The resulting coupage is stored for 2 hours, filtered and cooled to 3-4 ° C.

3.380 kg of carbon dioxide at a concentration of 99.5% are prepared in a manner known in the art.

795.0 kg of water is prepared in a saturator with carbonated water until carbon saturation of 0.40 - 0.45% is achieved under pressure

0.025 - 0.032 MPa at 3 - 4 ° C. The water used has a total hardness of not more than 1 mg-eq / dm ³ .

The refrigerated ready-made compartment is bottled in a 1: 4 ratio of water saturated with carbonated water. The bottles are then capped.

The non-alcoholic beverage thus prepared is immediately ready for consumption.

The newly filled non-alcoholic beverage composition may be commercially manufactured.

Claims (1)

DEFINITION OF INVENTION Non-alcoholic Drink Ingredient Composition Including Sugar, Citric Acid, Water, Ethyl Alcohol, characterized by addition of wormwood (Artemisia absinthium), Echinopanatis (Echinopanacis), lemon essence (Citrus Enterprise) and sodium benzoate, with the following ingredients kg / 100 decaliter: sugar 114,000 115.200 Citric acid 4.370 4.382 Essence of lemon (Citrus limon) 0.083 0.087 Artemisia absinthium above ground 0.420 0.425 Echinopanatis (Echinopanacis) 0.009 0.011 Sodium benzoate 0.160 0.170 Carbonic acid 3.160 3.600 Spirits 4.228 4.230 Water remaining up to 100 decilitres.