RU2174786C2 - Alcohol-free beverage production method - Google Patents

Abstract

FIELD: food-processing and milk industry. SUBSTANCE: method involves heating base of receipt mixture; introducing fillers; mixing; pasteurizing; cooling and bottling. Receipt mixture is soya base and filler is tea, mint, lemon or orange peel, or St. John's wort. Components are used in the ratio of 13.83: 1 - 166.1:1. If required, filler is introduced with 6.82-6.96 wt% of sugar. Alcohol-free beverage produced by method has improved curative and prophylactic properties. EFFECT: simplified method and wider range of alcohol-free beverages. 4 ex

Description

 The invention relates to the food and dairy industries, namely to the production of soft drinks.

 A known method of producing a beverage, comprising heating the base of a prescription mixture, introducing a filler, filtering and cooling (ed. St. N 944526, A 23 C 21/02).

 The known method does not provide drinks of a therapeutic nature.

 The closest in technical essence and the achieved positive effect is the method of production of a drink according to ed. St.-Wu N 1687211, providing for heating the basis of the prescription mixture, making filler, mixing, pasteurization, cooling and bottling.

 The disadvantage of the prototype is that the resulting drink has insufficient therapeutic and prophylactic properties.

 The aim of the invention is to increase the therapeutic properties.

 This goal is achieved by the fact that in the method for the production of soft drinks, which involves heating the base of the recipe mixture, adding fillers to it, mixing, pasteurizing, cooling and bottling, soy base is used as the base of the recipe mixture, and tea, for example, is used as the filler. mint, honey, zest, St. John's wort, while the components are taken in a ratio of 13.83: 1 - 166.1: 1, and the introduction of the filler, if necessary, is carried out with 6.82 - 6.96% sugar.

 The method is as follows.

The soy base is fed into a stainless steel vessel with a jacket and a stirrer, heated to 50-60 ^° C., steam is fed into the jacket, and starch is introduced into the soy base. With stirring, the necessary fillers are added to the heated soy base, depending on the beverage produced, for example, honey, tea, zest, mint, St. John's wort, and, if necessary, sugar and flavoring additives. The resulting mixture is heated and pasteurized at a temperature of 75-77 ^o C for 10-15 minutes Then the mixture is cooled in the same tank to a temperature of 6 ^o C, applying ice-cold water to the jacket, the cooled drink is sent to the packaging.

Example 1. To produce the drink "Aromatic" is taken 829.8 kg of soy base, heated to a temperature of 50 ^o C and injected into it 60 kg of previously dissolved honey, 0.2 kg of vanillin and 10 kg of starch. Honey is previously dissolved in water. Dissolved honey and vanillin are introduced into a soy base heated to 50 ^° C with stirring. The mixture is heated and pasteurized at 75 ^° C for 15 minutes. Then the mixture is cooled to 6 ^o C and served on the packaging.

 The characteristic of the finished product is as follows: taste and smell - sweet with a pronounced aroma of honey, vanillin, without extraneous tastes and odors not characteristic of this product; consistency and appearance - a homogeneous liquid without impurities; color - a creamy tint, uniform throughout the mass.

Example 2. To prepare the "Tea" drink, 750 kg of soy base, 6 kg of tea (leaf or granulated, 70 kg of granulated sugar, 10 kg of starch and 190 kg of drinking water are taken. Tea is pre-brewed with water, infused and filtered. When heated to 55 ^o C soy base with stirring is introduced starch, tea leaves and granulated sugar.The resulting mixture is pasteurized at 76 ^o C for 12 minutes, Then cooled to a temperature of 6 ^o C and served on the packaging.

 The characteristic of the finished product is as follows: consistency and appearance - a homogeneous liquid; taste and smell - sweet with a pronounced aroma of tea, without extraneous tastes and odors not characteristic of this product; color - a creamy tint, uniform throughout the mass.

Example 3. For the preparation of the drink "Citrus" is taken 830.5 kg of soy base, 5.0 kg of citrus zest, 70 kg of granulated sugar, 10 kg of starch and 90 kg of drinking water. The zest is pre-filled with cold water and infused for at least 24 hours. The zest infusion is introduced into the soy base with stirring. Heated to a temperature of 60 ^° C, starch and sugar (or sugar syrup) were added, the mixture was stirred and pasteurized at a temperature of 77 ^° C for 10 minutes. Then the mixture is cooled to 6 ^o C and served on the packaging.

 The characteristic of the finished product is as follows: consistency and appearance - a homogeneous liquid; taste and smell - sweet with a pronounced aroma of citrus zest, without extraneous tastes and odors not characteristic of this product; color - a creamy tint, uniform throughout the mass.

Example 4. To prepare the drink "Mint" and "St. John's wort", 744 kg of soy base, 6 kg of mint (dry) or St. John's wort, 70 kg of granulated sugar, 10 kg of starch and 190 kg of drinking water are taken. Mint or St. John's wort is pre-poured with cold water and infused for at least 24 hours. The filtered infusion of mint or St. John's wort is introduced into the soy base with stirring, heated to a temperature of 60 ^o C, starch and sugar are added. The resulting mixture was pasteurized at a temperature of 75 ^o C for 15 minutes Then the mixture is cooled to 6 ^o C and served on the packaging.

 The characteristic of the finished product is as follows: consistency and appearance - a homogeneous liquid; taste and smell - sweet with a pronounced aroma of mint or St. John's wort, without extraneous tastes and odors not characteristic of this product; color - greenish for the drink "Mint", cream for the drink "St. John's wort", uniform throughout the mass.

 With a decrease in the ratio of soy base - filler 13.83: 1, the taste and smell of the drink worsen, and with an increase in the ratio of 166.1: 1, an astringent taste of soy appears. The introduction of sugar, if necessary, in the amount of 6.82 - 6.96% provides a pleasant sweet taste.

Claims (1)

 A method of producing a soft drink, comprising heating the base of the recipe mixture, adding fillers to it, mixing, pasteurizing, cooling and bottling, characterized in that soy base is used as the base of the recipe mixture, and tea, mint, honey are used as the filler, for example , zest, St. John's wort, while the components are taken in a ratio of 13.83: 1 - 166.1: 1, and the introduction of the filler, if necessary, is carried out with 6.82 - 6.96% sugar.