RU2084237C1 - Concentrated composition showing tonic and general restorative action - Google Patents

Abstract

FIELD: medicine, pharmacology. SUBSTANCE: composition has, % (by dry matter): nettle, 0.3-0.5; thyme, 0.3-0.5; bird cherry, 1-2; alfalfa, 0.3-0.5; enzymes, 0.008-0.012; food acid taken from the group involving citric, tartaric and malic acids, 0.15-0.25; sugar, 15-25; sodium chloride, 0.15-0.25; color, 3-5; ethyl alcohol, 15-25; and water, the balance. Composition (balsam) shows tonic and general restorative action. EFFECT: enhanced quality and effectiveness.

Description

 The invention relates to medicine, namely to the creation of pharmacological agents of plant origin, which are used as tonic and restorative agents.

 Known soft drink "Victoria" containing sugar, citric acid, lemon infusion, lemon essence, extracts of nettle, rose hips, hawthorn, saparal and sparkling water (ed. Certificate. USSR N 583792, 1977).

 The famous "Concentrate for a dietary drink" containing concentrated grape juice, apple extract, aronia extract, water-alcohol, extracts of rose hips and hawthorn. On its basis, the Forest Fairy Tale soft drink (TU 10-04-06-13-88) was introduced into the industry.

 The closest in composition and activity (tonic and fortifying) to the proposed tool is the product "Energoton", which contains concentrated grape juice, apple extract, aronia extract, water-alcohol extract from rose hips, water-alcohol extract from hawthorn, and water -alcoholic extracts of aralia and eleutherococcus (RF patent N 2018316, A 61 K 35/78, 1994).

 Despite the variety of tonic drinks, the problem of developing new formulations remains relevant at the present time.

 The problem to which the present invention is directed, is to expand the range of tonic compositions of plant origin.

 The problem is solved by creating a new concentrated composition (balm) "VIOLETTA", which has a tonic and restorative effect. VIOLETTA balm contains plant components of nettle, thyme, bird cherry and alfalfa, enzymes, food acid selected from the group including citric, tartaric and malic acids, sugar, common salt, color, ethyl alcohol and water, in the following ratio of components (per dry matter), wt.

Nettle 0.3 0.5
Thyme 0.3 0.5
Bird cherry 1 2
Alfalfa 0.3 0.5
Enzymes 0.008 0.012
Specified food acid 0.15 0.25
Sugar 15 25
Salt 0.15 0.25
Kohler 3 5
Ethyl alcohol 15 25
Water The rest is up to 100.

In the manufacture of VIOLETTA balm, tonic raw materials should be used that meet the requirements of current standards and technical conditions:
Stinging nettle herb GOST 12529
Alfalfa grass (aboveground part) TU 10-5031536-22
Thyme herb ordinary TU 18-18-16
Bird cherry (fruits) GF XI t.2, p.36
Drinking water GOST 2874
Sugar GOST 21
Rectified ethyl alcohol GOST 5962
Food table salt GOST 13830
Kohler TU 10-04-06-67
Food citric acid or GOST 908
Malic acid or TU 6-09-4058
Tartaric acid GOST 21205
Enzymes:
Tselloviridin G20X TU 64-13-165
Protosubtilin G10X TU 59-124
The process of preparing “VIOLETTA” tonic balm involves several technological steps. At the stage of preparation of dry plant material, the plant mass is ground, the dry ground material is mixed and dosed for the extraction stage. Extraction of a dry plant mixture is carried out by enzymatic hydrolysis under conditions of a batch extraction apparatus at a temperature of 45 - 48 ^o C, a solution pH of 4.5 5.0 and a mass ratio of raw material: extractant 1: 8. As an extractant for the extraction of the dry mixture using a water-alcohol enzyme solution, which is prepared in the following sequence. Prepare an aqueous solution of citric acid at a temperature of 18 20 ^o C in a mass ratio of citric acid: water 1: 5 with stirring to achieve complete dissolution of citric acid. As food acid, tartaric and malic acids can also be used.

At the same time, an aqueous suspension of pure enzyme preparations, celloviridine and protosubtiline, is prepared at a temperature of 18-20 ^° C in a mass ratio of enzyme: water of 1:10 with stirring until a homogeneous suspension is obtained.

The resulting aqueous solution of citric acid and an aqueous suspension of enzyme preparations are mixed at a temperature of 18-20 ^o C, water and rectified alcohol are added, heated to 45 48 ^o C and fed to the extractor. 1
A water-alcohol enzyme solution (extractant) is pumped through the plant material for 5 to 10 minutes after each hour of extraction. The duration of hydrolysis is 6 7 hours

After hydrolysis is completed, the hydrolyzate obtained is sharply cooled to a temperature of 20 25 ^o C and alcoholized to an alcohol volume fraction of 20.0 ± 0.5% in the extract. The water-alcohol hydrolyzate (extract) is kept in the collection reactor for 1.5 2 days for assimilation and partial clarification. After exposure, the extract is decanted and filtered.

 Then the balsam sets are blended: the aqueous-alcoholic extract is combined with cooled and filtered sugar syrup with the necessary mass of tinted and table salt with constant stirring, and the calculated volume of rectified alcohol is added. The resulting blending mixture is stirred for 30 minutes.

 Ready concentrated composition (balm) is sent for bottling in a shipping container.

 Specific examples of the preparation of the VIOLETTA balm.

Example 1. The example shows the minimum concentration of the components according to the claims. To prepare 1000 l of hydrolyzate from a dry plant mixture, 30 kg of nettle, 20 kg of thyme, 75 kg of bird cherry fruit, 30 kg of alfalfa, 0.054 kg of celloviridin enzyme, 0.054 kg of protosubtilin enzyme, 3.5 kg of citric acid, 1200 l of water and 40 l are used rectified alcohol. The duration of enzymatic hydrolysis is 6 - 7 hours, the optimum temperature is 45 48 ^o C. The resulting hydrolyzate is sharply cooled to 20 25 ^o C and 200 liters of rectified alcohol are alcoholized in the amount of 800 l. The water-alcohol extract is kept for 1.5-2 days for assimilation, partial clarification and the formation of a bouquet. After exposure, the extract is decanted, filtered and sent for blending. To prepare 1000 kg of VIOLETTA balm at the blending stage, use 700 kg of water-alcohol extract, 150 kg of sugar, 100 l of water, 30 kg of tint, 1.5 kg of table salt and 65 l of rectified alcohol. The resulting blending mixture is stirred for 30 minutes.

 Example 2. The example indicates the maximum concentration of the components according to the claims. The preparation of 1000 kg of balm is carried out analogously to example 1. At the stage of extraction, the amounts of components are: 40 kg of nettle, 30 kg of thyme, 85 kg of bird cherry fruit, 40 kg of alfalfa, 0.04 kg of celloviridine enzyme, 0.04 kg of protosubtilin enzyme, 4.5 kg of citric acid, 1400 liters of water and 50 liters of rectified alcohol. At the blending stage, the components are used in the following amounts: 700 kg of water-alcohol extract, 250 kg of sugar, 100 l of water, 50 kg of tint, 2.5 table salt and 65 l of rectified alcohol.

 “VIOLETTA” tonic balm has an original sweet taste with bitterness, a spicy aroma with a predominance of bird cherry, a color from brown to dark brown.

According to the physico-chemical parameters, “VIOLETTA” balm tonic should meet the following requirements:
Mass fraction of solids, 23.6 ± 2.0
Volume fraction of alcohol, 20 ± 0.5
According to microbiological indicators, “VIOLETTA” balm tonic should comply with the following standards:
The number of mesophilic, aerobic and optional anaerobic microorganisms, CFU / cm ³ , not more than 5 • 10 ³
Yeast, CFU absent in 1 cm ³
B.cereus KOE / cm ³ , not more than 100
Pathogenic microorganisms, including Salmonella not allowed in 25 cm ³
VIOLETTA balm can be used for making soft drinks at home and in the catering network, as well as a flavoring and aromatic additive to tea, coffee and cocktail.

 The VIOLETTA balm has enhanced tonic and restorative properties, since it contains ingredients rich in vitamins, tonic and biologically active substances. The original manufacturing technology of balm allows you to save vitamins, enzymes, enzymes and biologically active substances in their natural form.

 The scientifically based collection of herbs and natural enzymes included in the balm contribute to the easy absorption by the body of biologically active substances, natural vitamins: A, group B, folic acid, E, C, K, P, PP and other trace elements: potassium, calcium, iron, manganese, iodine and others.

 VIOLETTA balm helps to improve digestion, is a plant digestive aid due to the content of natural enzymes that regulate the breakdown of foods.

 VIOLETTA balm increases physical performance, stimulates vital functions and body defenses.

 Balm is recommended for healthy people with stress, physical and mental fatigue, has a beneficial effect on the basic functional systems of the body, cleanses of toxins, strengthens and rejuvenates the body.

 Balm is recommended to be taken daily, 1 2 tablespoons per glass of water or tea, 1 2 times a day, for 1 2 months. With prolonged use of the balm, the functions of the main vital systems are normalized, the general metabolism is activated, the psycho-emotional status improves, the general tone and mood increase.

 The balm has no unwanted side effects and is available to all people.

Claims (1)

 A concentrated composition that has a tonic and restorative effect, containing plant components, ethyl alcohol and water, characterized in that it additionally contains enzymes, food acid selected from the group consisting of citric, tartaric and malic acids, sugar, table salt and color, and as plant components it contains nettle, thyme, alfalfa and bird cherry in the following ratio of components (per dry matter), wt. Nettle 0.3 0.5
Thyme 0.3 0.5
Bird cherry 1 2
Alfalfa 0.3 0.5
Enzymes 0.008 0.012
Specified food acid 0.15 0.25
Sugar 15 25
Salt 0.15 0.25
Kohler 3 5
Ethyl alcohol 15 25
Water The rest is up to 100