RU2146102C1 - Method of producing fruit-and-berry beverages - Google Patents

Abstract

FIELD: food industry, particularly, production of fruit-and-berry juices and low-alcoholic beverages. SUBSTANCE: method involves mixing of fruit-and-berry juice with alcohol, bottling and packing. Alcohol is introduced in juice after pasteurization under aseptic conditions in the amount provided for its content of 3-10 vol.% in prepared product. Taste additives may be introduced after pasteurization. The beverage has specific taste and flavor without clearly defined alcoholic flavor, as during the process alcohol is connected with beverage components, especially with flavors. EFFECT: improved quality and storage; broadened assortment of beverages. 2 cl, 2 tbl, 4 ex

Description

 The invention relates to the food industry, namely to the production of fruit and low alcohol drinks.

There are various ways of making drinks based on fruit and vegetable juices:
- preparation of a fruit drink, involving the mixing of fruit juice with citric acid, ethyl alcohol, flavorings, dye, water [1]. The disadvantage is a lot of sugar, additives that limit its use
- a method of producing a cocktail [2], which involves mixing sugar syrup, hydroalcoholic liquid, dye, flavoring, citric acid, fruit juice concentrate. Get a drink containing 20 vol.% Alcohol. The disadvantage is the high content of sugar and alcohol, which limits its use.

 It is known that in order to maintain the quality of juice, it is important to inactivate oxidative enzymes - polyphenol oxidase and peroxidase [3]. They are inactivated using sterilization and / or preservative additives. At the same time, the vital activity of yeast and bacteria is suppressed. However, spores of molds and bacteria survive, and their vital activity is manifested under favorable conditions (for example, in violation of the tightness of the package).

Closest to the proposed is a method involving the alcoholization of juices [4, 5]. Alcohol helps preserve the aroma and taste of the juice, and also prevents fermentation. The optimal concentration of ethyl alcohol in this juice is 16-24 vol.%. Juice after mixing with alcohol is left for 15-30 days, then filtered and stored at 10 ^o C for no more than 6 months. Disadvantages - a long cooking process, a high concentration of alcohol limits its use.

 The objective of the invention is to reduce cooking time, simplify technology, expand the range of low-alcohol fruit and berry drinks, ensure the safety of the product in case of packaging failure.

 The task is implemented by the proposed method, including mixing fruit juice with alcohol, bottling and packaging. Moreover, alcohol is introduced into the juice after pasteurization, under aseptic conditions and in an amount ensuring its content in the final product of 3-10 vol.%. Before pasteurization, you can optionally introduce flavorings.

The method is illustrated by the following examples:
Example 1. The manufacture of a fruit drink from a juice concentrate on standard equipment TETRA PACK.

 The process of obtaining a fruit and berry drink from cranberry juice concentrate begins with its recovery with water, for which 248 kg of concentrate is diluted with 782 kg of water.

After stirring, the liquid is pasteurized - heated and kept at 90-95 ^o C for 30 s, then quickly cooled to 25 ^o C.

 Then, using a dosing device under aseptic conditions, 70 l of ethyl alcohol (7%) is introduced into the blending mixture. The product passes physical and chemical control and then is packed on automatic machines such as Tetra Brick Aseptic technology Tetra Pak [6].

 After opening the bag with the fruit drink and storing it at room temperature for 14 days, due to the preservative properties of ethyl alcohol, the activity of fungi and bacteria is suppressed and product spoilage is not observed.

 The resulting fruit and berry drink based on natural cranberry juice has the following quality indicators: strength - 7 vol.%; mass fraction of soluble solids - 16%; sediment mass fraction - 0.4%; mass fraction of titratable acids - 1.5 g / 100 ml.

 Fruit and berry drinks based on various juices (apple, cherry, lingonberry, peach, grape, tangerine, etc.), pasteurized in a similar way and not containing ethyl alcohol, after opening the bag at room temperature, after 2-4 days they are spoiled , due to increased activity of fungi and microorganisms. Depending on the nature of the juice from which the fruit and berry beverage is made, when the beverage is stored after opening the package, various changes and product spoilage are observed: mold on the surface (usually in pulp drinks), acetic fermentation, noted by smell (cherry-based drinks, apple, etc. juice), turbidity, the formation of colonies in a liquid (fruit drinks based on grape juice), etc. Sometimes these changes take place in the same drink simultaneously in the process of spoilage (Table 1).

 Depending on the content of ethyl alcohol and the fruit composition, the shelf life of drinks is different, and with an increase in the concentration of alcohol the shelf life of the product increases (Table 2).

 However, an increase in alcohol concentration up to 11% is undesirable since high-molecular substances (pectin, protein substances, polysaccharides, etc.) may precipitate. In some drinks (for example, on the basis of raspberry, cranberry, apple juice), turbidity appears immediately, in others (for example, on the basis of cherry, plum juice), turbidity and even a precipitate form for a long time.

 In this case, an additional technological stage is required - complete precipitation of colloids, aging of the blend mixture and filtration in order to remove the precipitated fraction.

Example 2. Preparation of a vitamin drink
Aseptic concentrate "Multivitamin", which is a concentrated mixture of juices of various fruits, is poured with water and then the reconstituted juice is blended with sugar syrup. Other components are added to this: salt, flavors and other flavoring and vitamin supplements. After mixing and analysis of the dry matter content of the fruit part and the mass fraction of titratable acids, the mixture is pasteurized at 95-122 ^o C for 30 s and cooled. Then, under strictly aseptic conditions, with the use of a continuous mixer in a DIESIL stream, ethyl alcohol is fed in an amount of 30 liters per 1000 liters of drink (3%). Mix and pack under harsh aseptic conditions.

 Vitamin drink has the following quality indicators: mass fraction of the fruit portion - 25%; mass fraction of solids - 6.5%; ethyl alcohol content - 3 vol.%; mass fraction of titratable acids - 0.6%.

 The shelf life of such a drink is at least 5 days, i.e. 2 times more than without ethyl alcohol. A vitamin drink is used in catering for ice cream, cocktails, cakes, etc.

 Example 3. Preparation of a fruit cocktail.

 Sugar syrup is mixed with a prescription amount of citric acid, dyes and concentrates of fruit juice of sea buckthorn, carrots, pumpkins and flavors. The mixture is kept for at least 30 minutes and then served for pasteurization. At the same time, flavoring agents are dissolved in alcohol and, under sterile conditions, an alcoholic flavoring solution, in an amount providing an alcohol content of 10%, is fed into the blending mixture under sterile conditions under sterile conditions. After mixing and analysis, the resulting cocktail enters the packaging department. After opening the package, the fruit cocktail can be stored for more than 20 days, which is 7-10 times more than without ethyl alcohol. The product has the following quality indicators: color - yellow; taste - sweet and sour; aroma - sea buckthorn; acidity, g / 100 ml - 0.56; fortress, vol.% - 10,0; extractivity, g / 100 ml - 20.5; sugar, g / 100 ml - 24.8.

 Thus, the proposed method allows to obtain a cocktail with improved organoleptic and physico-chemical characteristics and stable during storage.

 Example 4. Obtaining a fruit drink.

 Freshly squeezed natural apple juice (or grape, plum, pear, cherry, cranberry, etc.) in accordance with the recipe is served in a mixer-mixer and blended syrup and flavoring additives are added.

 The drink is mixed, pumped to a pasteurizer, where the drink is pasteurized. Then, under aseptic conditions, a prescription amount of ethyl alcohol is added to the drink with stirring, which ensures its content in the drink is 8%, after which the finished product enters the packaging line.

 Thus, the proposed method allows to obtain various products according to the existing technology, to simplify the technology for producing alcoholized juices, to reduce the concentration of ethyl alcohol, to ensure the quality and safety of drinks. In addition, the use of alcohol as a natural preservative eliminates the use of synthetic preservatives - sorbic or benzoic acids or their salts. The drink acquires a specific taste and smell, but there is no sharp alcohol smell due to physicochemical processes, alcohol binds to the components of the drink, primarily aromatic.

Literature:
1. RF patent N2033058, A 23 L 2/02, B.I. N11-95
2. RF patent N2031929, C 12 G 3/06. B.I. N9-95.

 3. Samsonova A. N. Usheva VB Fruit and vegetable juices: Technique and technology. - 1990, Agropromizdat, p. 242-245.

 4. Domaretsky V. A. Production of concentrates, extracts and soft drinks. Directory. - Kiev: Harvest, 1990, p. 50-52.

 5. Technological instructions for the production of soft drinks and kvass. TI 10-04-06-144-87. Part 1. - M .; 1983.

 6. TETRA PACK. International company. Journal of the Tetra PAK group (SSN 0346-3044, N 75), 1995.1

Claims (2)

 1. A method of producing fruit and berry drinks, comprising introducing alcohol into a pre-pasteurized juice, bottling and packaging, characterized in that the alcohol is introduced under aseptic conditions in an amount ensuring its content in the final product of 3 to 10 vol.%.  2. The method according to claim 1, characterized in that, prior to pasteurization, flavoring additives are additionally added to the juice.

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