RU2245665C1 - Alcohol-free beverage "stevilact" based on curd whey - Google Patents

Abstract

FIELD: non-alcoholic industry.

SUBSTANCE: beverage comprises the following components, wt%: sugar 4.50-5.50; citric acid 0.05-0.07; "Lemonade" composition 0.35-0.45; color 0.09-0.12; carbon dioxide 0.35-0.40; condensed whey concentrate produced by ultrafiltration and back osmosis methods 9.50-12.00; rectified concentrate of sweet stevia substances 0.40-0.50, and water the balance. Such composition of beverage allows caloricity to be reduced, foaming capacity and foam stability to be increased. Foam column height is increased by 5-6 times and foam stability is increased by 50-60 s. Beverage produces advantageous effect upon digestive, nervous, and cardiovascular system, and upon disease resistance. Also, said beverage allows water-saline balance of human organism to be kept. Said beverage is recommended as prophylactic means for mass consumption.

EFFECT: increased nutritive value, improved nutritive and prophylactic properties and wider range of products.

5 tbl, 2 ex

Description

The invention relates to the non-alcoholic industry.

Known non-alcoholic highly carbonated drink on the flavoring “Lemonade” containing sugar, citric acid, the composition “Lemonade”, color, carbon dioxide and water (Recipes for soft drinks. - M .: TsINTipischeprom, 1973. S. 47, prototype).

A disadvantage of the known drink is its low nutritional value (Table 1), low foaming ability and foam resistance, low organoleptic properties.

The technical task of the invention is to reduce calories, increase nutritional value, the formation of fruit aroma and refreshing taste, foaming ability and foam resistance of the drink, as well as improving its organoleptic properties by enriching the drink with valuable nutrients of curd whey (lactose, macro-, microelements, vitamins )

This object is achieved in that the drink containing sugar, citric acid, the composition “Lemonade”, color, carbon dioxide and water, additionally contains condensed whey concentrate (Dolnikovsky V.I., Polyansky K.K. Physical and chemical properties of milk products serum processed by membrane methods. "University News. Food Technology. No. 2, 1989, pp. 84-87), obtained by ultrafiltration and reverse osmosis, and a purified concentrate of stevia sweet substances (Podporinova GK Development of a technology for producing concentrate ata of stevia sweet substances: Abstract of thesis for Candidate of Agricultural Sciences / All-Russian Research Institute of Sugar Beet and Sugar named after A.L. Mazlumov, Ramon, 1999, 20 pp.) in the following ratio of ingredients, wt.% :

Sugar 4.50-5.50

Citric acid 0.05-0.07

Composition “Lemonade” 0.35-0.45

Kohler 0.09-0.12

Carbon dioxide 0.35-0.40

Condensed whey concentrate 9.50-12.00

Purified stevia sweetener concentrate 0.40-0.50

Water the rest is up to 100%

The method is carried out by introducing condensed whey concentrate and stevia syrup into the composition of the drink. Condensed whey concentrate increases the nutritional value of the drink, since it contains valuable components of serum: lactose - a unique carbohydrate of animal origin, low molecular weight protein substances with biological activity, lactic acid, a wide range of macro- and micronutrients, water-soluble vitamins (Table 2.3). The increase in the foaming ability and foam resistance of the drink is due to the presence of surfactants of curd whey (proteose-peptone fraction of whey proteins, peptide fractions of non-protein nitrogen, organic acids). A purified concentrate of stevia sweet substances can reduce the energy value of the drink and the sucrose content in it. The purified concentrate of stevia sweet substances contains a complex of sweet diterpenic glycosides, which are organic compounds of a non-carbohydrate nature. It is low-calorie, 250-300 times sweeter than sucrose, does not require insulin for absorption, lowers blood sugar, normalizes protein, carbohydrate and mineral metabolism, regulates blood pressure, and does not cause caries and diathesis. In addition, a purified concentrate of stevia sweet substances is characterized by the ability to modify and enhance the smell of aroma-forming compositions, which is especially important in the production of beverages.

The result of the invention is that in addition to reducing calorie content, increasing the nutritional value of the drink, its organoleptic properties improve, foaming ability and foam resistance increase (the height of the foam column increases 5-6 times compared to the prototype, foam resistance increases by 50-60 seconds), and The range of soft drinks is also expanding.

The Stevilact drink is prepared as follows.

In a white sugar syrup prepared in a known manner, containing 65% solids and not more than 55% inverted sugar, the components of the drink are added in the following sequence, in the following ratio of ingredients, wt.%:

Condensed whey concentrate 9.50-12.00

Citric acid 0.05-0.07

Kohler 0.09-0.12

Purified stevia sweetener concentrate 0.40-0.50

Composition “Lemonade” 0.35-0.45

Water the rest is up to 100%

The resulting blend syrup is mixed, filtered and cooled to a temperature of 8-10 ° C. Water cooled to 4 ° C enters the saturator, where it is saturated with carbon dioxide. Blend syrup is served on a syrup batching machine and then into bottles, topped up with sparkling water to the nominal capacity and sealed.

The method is illustrated by examples.

Example 1. The drink is prepared according to the above scheme in the following ratio of ingredients, wt.%:

Sugar 4.50

Citric acid 0.05

Composition “Lemonade” 0.35

Kohler 0.09

Carbon dioxide 0.35

Condensed Whey Concentrate 9.50

Purified Stevia Sweetener Concentrate 0.40

Water the rest is up to 100%

A soft drink prepared in accordance with the above technology and formulation has a refreshing taste and a rich fruity aroma, as evidenced by a tasting score (24 points), high foaming ability and foam resistance.

Example 2. A soft drink is prepared in accordance with the above technology in the following ratio of ingredients, wt.%:

Sugar 5.50

Citric Acid 0.07

Composition “Lemonade” 0.45

Kohler 0.12

Carbon dioxide 0.40

Condensed whey concentrate 12.00

Purified Stevia Sweetener Concentrate 0.50

Water the rest is up to 100%

The drink, as in the previous case, has high organoleptic and physico-chemical characteristics (table. 4,5).

Examples 3,4,5 are presented in table. 4, the technology for their preparation is similar to the above.

From an analysis of the organoleptic and physicochemical properties of compositions 1-5 (Table 4), it follows that compositions 4 and 5 are characterized by low organoleptic properties.

The ratio of ingredients in example 4 does not allow to form a rich refreshing taste and high foaming ability.

In the drink obtained in accordance with Example 5, due to the excess of whey condensed and purified concentrate of stevia sweetened concentrate, a specific whey odor, a bitterness taste and strong opalescence are observed, which impairs the organoleptic and physicochemical properties of the drink.

Introduction to the composition of the beverage composition of the above ingredients in appropriate quantities (examples 1-3) allows to obtain a qualitatively new organoleptic and physico-chemical properties. The Stevilact drink differs from the prototype in that it acquires a rich, pronounced fruity aroma, refreshing taste, high foaming ability and foam resistance.

In addition, the introduction of condensed whey concentrate and stevia syrup into the drink reduces its calorie content and increases nutritional value, since it is enriched with valuable food components of whey (lactose, macro-, microelements, water-soluble vitamins), as well as physiologically active substances of stevia .

Physico-chemical properties of the drink “Stevilact” are presented in table. 5.

Table 1

Nutritional Information of Beverages Component Name Daily requirement, g % satisfaction of the daily human needs due to 100 g of the drink Lemonade Drink Stevilact drink Squirrels 85 - 0.1 Carbohydrates, including sucrose 80 7.6 3.6 lactose 18.5 - 11,4 Organic acids 2.0 7.0 8.9 Minerals, including calcium 0.8 - 2.9 sodium 0.88 - 2.2 potassium 2,5 - 2.2 magnesium 0.4 - 1,0 phosphorus 1,2 1.8 Vitamins, including thiamine 0.0017 - 0.8 riboflavin 0.002 - 2.6 niacin 0.019 - 0.3 vitamin C 0,070 - 0.4

table 2

The chemical composition of whey condensed condensate Component Name Mass fraction,% Water 80.0 Total protein 0.7 including protein nitrogenous substances 0.3 non-protein nitrogenous substances 0.4 Lactose 16,2 Lactic acid 2.1 Ash 1,0

Table 3
Mineral and Vitamin Composition of Condensed Whey Concentrate
Component Name Mass fraction, mg% Ash 1000 Macronutrients, including calcium 180 sodium 150 potassium 430 magnesium thirty phosphorus 170 Trace elements, including iron 0.4 copper 0.2 zinc 1,0 Vitamins, including thiamine 0.1 riboflavin 0.4 niacin 0.4 vitamin C 2.0

Table 4
Beverage Formulations No.
p / p Naimenova-
Ingredient
ents and
indicators The ratio of ingredients, wt.%, In the examples 1 2 3 4 5 prototype 1 Sugar 4,5 5,0 5.5 3.0 6.0 10.7 2 Lemon acid 0.05 0.06 0,07 0,03 0.10 0.14 3 Composition “Lemonade” 0.35 0.40 0.45 0.25 0.55 0.40 4 Color 0.09 0.1 0.12 0,07 0.20 0.10 5 Carbon dioxide 0.35 0.40 0.45 0.30 0.6 0.4 6 Condensed Whey Concentrate 9.5 10.5 12.0 8.0 14.0 - 7 Purified Sweetener Concentrate 0.40 0.45 0.50 0.35 0.65 - 8 Water rest nine Energy value, kcal / 100 g 25.0 25.8 26.7 22.0 27.5 42.8

No. p / p Name of ingredients and indicators The ratio of ingredients, wt.%, In the examples 10 Organoleptic properties Pronounced refreshing sweet and sour taste with the smell of the composition “Lemonade” No pronounced taste, insufficient acidity There is a specific serum odor, a taste of bitterness and strong opalescence. Sweet and sour taste, aroma of the composition “Lemonade” eleven Tasting assessment of the drink, score 24 thirteen fifteen 23

Table 5

Physico-chemical characteristics of the drink “Stevilact” Name of indicator Value Governing Test Methods Appearance Transparent liquid, without sediment and impurities, opalescence is allowed due to the characteristics of the raw materials used GOST 6687.5 Taste and Aroma Pronounced refreshing sweet and sour taste with the smell of the composition “Lemonade” GOST 6687.5 Color Golden brown, due to the color of the sugar color, uniform throughout the volume GOST 6687.5 Acidity, cm ³ , a solution of sodium hydroxide concentration of 1.0 mol / DM ³ per 100 cm ^{3 of} drink 2.0 ± 0.3 GOST 6687.4 Mass fraction of solids,% 6.5-8.0 GOST 6687.2 Mass fraction of carbon dioxide,% 0.35-, 0.45 GOST R51153

Claims (1)

A drink containing sugar, citric acid, the composition “Lemonade”, color, carbon dioxide and water, characterized in that it additionally contains condensed whey concentrate obtained by ultrafiltration and reverse osmosis, and a purified concentrate of stevia sweet substances with the following ingredients, wt .%: Sugar 4.50-5.50 Citric acid 0.05-0.07 Composition “Lemonade” 0.35-0.45 Kohler 0.09-0.12 Carbon dioxide 0.35-0.40 Whey concentrate condensed 9.50-12.00 Purified Concentrate Stevia sweeteners 0.40-0.50 Water the rest is up to 100%.