RU1805880C - Method for making soft drink - Google Patents

Abstract

Usage: in the food industry for the preparation of soft drinks. SUMMARY OF THE INVENTION: A method for preparing a beverage comprises preparing sugar invert sugar syrup, filtering, preparing the blend syrup and bottling with carbon dioxide-saturated water. Sugar syrup is prepared at 60-65 ° C for 1.0-1.5 hours, and the blend syrup is kept at rest for 1.0-1.2 hours. When preparing the blend syrup, use a honey composite in an amount of 8, 0-10.0 kg per 100 gave a drink. 1 tab.

Description

ate

with

The invention relates to the food industry and can be used to produce soft drinks.

An object of the invention is to increase the biological value of a soft drink.

This is achieved by the fact that in the known method for producing a non-alcoholic beverage, comprising preparing an inverted sugar syrup, filtering it, making blend syrup, holding it and carbonating it, the sugar syrup is prepared at a temperature of 60-65 ° C. for 1.0-1 , 5 hours, the blend syrup is kept for 1.0-1.2 hours, at the same time, when composing the blend syrup, an additional honey composite is added and for each drink various components in the following ratio, kg per 100 decaliters.

Example 1. Drink Sugar Lemon. Acid Honey Composite Lemon Juice Lemon Essence Sodium Benzoate Carbon Dioxide Water

4.0-4.5 Else

Example 2. Drink Zhu-Zhu:

Sugar93-102

Lemon

acid. 2.7-2.9

Infusion of grass

sweet clover 8-12

Honey

composite .8-10

Ac-5 Acid

Korbinova 0.05-0.2

Benzoate

sodium 0.10-0.18

Dioxide

carbon 4.0-4.5 s

Water Remaining example 3. Drink Kairat:

Sugar96-105

Lemon

acid 2.3-2.6 .15

Honey

composite 6-10

Infusion

orange 2.0-5.0

Apel-20 oil

blue 0.11-0.34

Rectified alcohol0.5-0.9

Vitamin B20.002-0.006

Ac-25 Acid

Korbinova 0.05-0.2

Tartrazine F0.005-0.02

Benzoate

sodium 0.1-0.18

Dioxide30

carbon 4.0-4.5

WaterOther example 4. Drink. .

Concentrate

Lucy 205-210 35

Sugar 20-30

Essenti

apricotova 0.6-1.0

Acid

lemon 3.2-3.7 40

Benzoate

sodium 0.10-0.18

Dioxide

carbon 4.0-4.5

WaterOther 45 example 5. Drink Nauryz;

Sugar96-105

Lemon

acid 2.6-3.0

Honey50

composite 4.0-8.0

Infusion

rose hips 18.0-22.0

Essenti

roma 0.2-0.4 55

Dye

stem rose 0.6-0.8

Kohler 0.6-0.8

Benzoate

sodium 0.1-0.8

oxide

carbohydrate 3.5-4.5 ode Rest of rimer 6, Drink

Sugar 114-120

Lemon

acid 3.5-4.3

Honey

composite 6.0-10.0

Ascorbinova

acid 0.12-0.18

Krasiteol of

rose stock 0.5-0.9

Essenti

vishneva 0.7-0.9

Benzoate

sodium 0.1-0.18

Dioxide

carbon3.5-4.5

WaterOther sample 7. Bastau drink:

Sugar 45.0-50.0

Honey

composite 6.0-12.0

Lemon

acid1.1-1.4

Infusion of grass

thyme 10.0-14.0

Benzoate

sodium 0.1-0.18

Dioxide

carbon3.5-4.5

Water The remaining example 8. Syrup Zhu-Zhu:

Sugar 450-512

Lemon

acid 10-19.

Infusion of grass

sweet clover 45-55

Honey

composite 40-50

Ascorbic Acid 0, 4-0.6

Benzoate

sodium 0.10-0.18

Water The remaining example 9. Syrup Kairat:

Sugar559-600

Lemon

acid 10-14

Honey

composite 35-45

Orange infusion 10-20

Orange oil0.5-1.5

Rectified alcohol3, 6-4.0

Riboflavin (Vitamin 62) 0.01-0.03

Acid Ac. Korbinova 0.4-0.6 Tartrazine F 0.04-0.06. Water Else

Example 10. Drink Aizhan: 5 Sugar 43-53 Honey

composite 6.0-12.0 Lemon

Acid 1.1-1.4 10 Dye from

stem roses0.5-0.9 Essenti Chernosmorodinova 0.5-0.9 Benzoate 15 sodium 0.1-0.18 Dioxide

carbon 3.5-4.5 Water Else

Example 11. Sea Buckthorn Syrup: 20 Sugar. 450-550 Juice . pine 450-550 Lemon

Acid 15.0-18.0 25 Infusion:

sweet clover45.0-55.0 Honey

composite35.0-45.0 Water ....- Else 30

riser 12. Syrup

Sugar 550-600 Esentzi

Vishneva, 2.0-5.0 Dye from 35 stock-roses 3.5-5.5 Acid

lemon 15.0-25.0 Honey

composite 40.0-50.0 40 Ascorbic acid 0.6-0.8 Water Else

Example 13. Syrup

Concentrate45 Lucy 950-1050 Sugar 152-172 Essenti

apricotova 2.5-4.5 Lemon 50 acid 15.0-20.0 Water Else

PRI me R T4. Syrup Nauryz:

Sugar 550-600

Honey55

composite 28-32

Dye of

rose roses 2.5-4.5

Kohler - 2.5-4.5

Lemon

acid 12-16

Infusion

rosehips 150-200

Esentzi

roma 1.2-1.8

Water Remaining PRI me R 15. Concentrate for drink and syrup Lucy per 1000l:

Sea buckthorn juice 450-550

Sugar 400-500

Honey

composite 43-50

Acid

lemon 15-20

Water Else To experimentally test the method for preparing a soft drink, fifteen formulations of drinks, syrups and concentrate were prepared. The experimental results are shown in the table. Examples of the method. Example 1. Pour water into a syrup boiler, maintaining its temperature at 60 ° С, add citric acid, sugar and portions in portions for 1.0 h, add the remaining components, mix everything, filter through a plate filter, cool through a heat exchanger and pumped into a blending vessel, kept at rest for 1.0 h to assimilate aromatic substances and sent to the bottling. Dissolution is going well. Sugar inversion passes quickly, the time for blending is reduced, while all the healing properties of the honey composite are preserved. The entire process of preparing the beverage takes place in one boiler, where all components are pasteurized at the same time,

Example 2. Pour water at a temperature of 62.5 ° C into a syrup boiler, maintaining its temperature at least 60 ° C, add citric acid and sugar in portions for 1.25 hours. Add the remaining components, mix everything, filter through a plate filter, cooled through a heat exchanger and pumped into a blending container. It is kept at rest for 1.1 hours to assimilate aromatic substances and sent for bottling. In this mode, dissolution occurs well. Inverse sucrose is fast. The time for blending is reduced, while all the healing properties of the honey composite are retained. The entire beverage preparation process takes place in one boiler, where all components are pasteurized.

Example 3. Pour water at a temperature of 65 ° C into a syrup boiler, maintaining its temperature at least 60 ° C, add citric acid and sugar in portions for 1.5 hours, add the remaining components, mix everything, filter through a plate filter, cool through a heat exchanger and pumped into a blending container. It is kept at rest for 1.2 hours to assimilate aromatic substances and sent for bottling. Dissolution is going well. Sugar inversion passes quickly, the blending time is shortened, while all the healing properties of the honey composite are preserved. The entire beverage preparation process takes place in one boiler, where all components are pasteurized.

If the water temperature is below 60 ° C, the sugar will be filled in portions for less than 1.0 hour, and the mixture with the components can be kept at rest for less than 1.0 hour, the duration of the Sugar inversion and the process time will be increased. In addition, the microbiological state of the blend will deteriorate, and therefore the quality of the beverage will deteriorate.

If the water temperature is above 65 ° C, the sugar will be filled in portions for more than 1.5 hours, and the mixture with components can be left alone for more than 1.2 hours, an intensive process of sucrose inversion and the formation of a by-product will occur

hydroxymethyl furfural. Increased water temperature destroys the beneficial properties of the honey composite, which means that the quality of the beverage is deteriorating.

The proposed method for preparing a beverage allows preserving the biological values of a honey composite containing honey, propolis, extracts and infusions of herbs. Moreover, based on the proposed

of the method, you can prepare a number of different drinks with the therapeutic properties of the honey composite,

Formulas of the invention

A method of preparing a non-alcoholic beverage, comprising preparing an inverted sugar syrup, filtering it, blending it, blending it and mixing it with carbon dioxide and water, distinguishing it so that, in order to increase the biological value of the non-alcoholic beverage, the preparation of invert sugar syrup

they are carried out for 1.0-1.5 hours, after blending the blend is kept for 1.0-1.2 hours, and when blending, an additional honey composite is used in the amount of 8.0-10.0 kg per 100 gave

a drink.

IIIIZZI 3ZI

Drink Nauryz

Fe drink

101.1- / 6.0

VI7.59 - / 8.63

dye 2.81 rum - - thorns -,

rosaaa stock: nika

0.70.3 20.0

dye 3.87 cherry - 0.15

rose stock

0.70.8

12 Syrup Fe

589.58 - / 45.04.5 19.34 3.0 0.75

Syrup Nzurez

Bastau drink

575.18 - / 30.0

47.9- / 9.0

3.514.05 1.5

dye rosave

- 1.27.

48.69 / 9.0

dye 1.27 black-stem-rose .szhzro0, 7 .dinova

oh 7

Syrup

Tumble about

513.57 - / 40.0

general, 17.6. - high 500.0

0,, 177, 7 Taste of Kislov-From pinkish with aroma- yellow to that of a spike- yellow ke

Sour-sweet- Light-rosy taste with a call to the aroma of vit-red

Kislogslad-Pale-rosy taste sozoy up

PINK aroma

CHERRY

rosehips 100.0

 thyme herbs 12.0

the rest is 3.5 Taste, sour- From pink. sweet with a red-yellow-rosehip eronate

4.0 0.177- Taste. Sour Light Yellow

sweet with

aroma

thyme herbs.

00

S

- s

about

sweet clover 50.0

4.0 0.177- Sweet and sour taste with aromas of black currant

The taste is sweet and sour with aroma. sea buckthorn and honey

Pale pink to pink

Pale yellow to yellow

N3