RU2265383C2 - Plant beverage - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed beverage contains 7.85-8.15 kg of multicomponent concentrate comprising sugar and aqueous/alcohol ferment extracts from calamus roots and mixture of hypericum grass, plantain leaves, maize baculum with snouts, hawthorn fruits. Additionally it contains citric acid 1.8-2.2 kg, table salt 0.28-0.32 kg, cinnamon infusion 0.2-0.3 dm³, flavorings (coffee, orange, etc.) 2.06-2.34 kg, color 7.85-8.15 kg, glucose and fructose syrup 101.2 kg, conserving agent 0.155-0.195 kg, and balance up to 1000 dm³: water. Multicomponent concentrate contains 70±2 % of dry matter, and extractive matter and sugar in mass ratio of 1:(4±0.2). Beverage of present invention represents clear dark brown liquid with sour-sweet taste and cryptic magnolia vine odor.

EFFECT: beverage with improved organoleptic characteristics.

6 cl, 2 ex

Description

The invention relates to food and processing industries, in particular to the production of an original non-alcoholic carbonated drink called "Natural Herb Drink No. 1" (etc.) or under the name "FORCING."

A well-known drink containing extracts of grass of marine plant materials and calamus root, as well as water and sugar (1).

The disadvantages of this drink are its unsuitability for the systematic quenching of thirst, due to its unsatisfactory organoleptic characteristics and specific biological activity, as well as high cost.

A well-known drink containing water-alcohol extracts of St. John's wort grass and calamus root, as well as water, citric acid and sugar (2).

The disadvantages of the known drink are the complexity of the herbal composition containing scarce ingredients, the complexity of the cooking process and low organoleptic characteristics associated with the suppression of spicy aromatic aroma and preventing the widespread distribution of the drink.

An object of the invention is the creation of a popular and technological drink containing available ingredients, as well as expanding the range of drinks from natural herbs.

The technical result that provides the solution of the problem lies in the selection of the optimal composition in terms of the availability of plant ingredients and the suitability of the latter for joint processing, increasing manufacturability due to the possibility of preparing intermediate formulations suitable for storage and subsequent periodic or continuous preparation of the finished drink as it is sold, improving organoleptic characteristics, in particular the fullness of taste and the severity of aroma, stimulating a lot converse beverage consumption buyers different social and age groups.

The essence of the invention lies in the fact that the drink contains a multicomponent concentrate of sugar, a water-alcohol enzyme extract of a mixture of St. John's wort, plantain leaves, columns of corn with stigmas, hawthorn fruit and a water-alcohol enzyme extract of calamus root, as well as water, citric acid, and table salt, cinnamon infusion, flavorings, color, carbohydrate-containing ingredient, with the following ingredients per 1000 dm ^{3 of a} drink:

citric acid, kg 1.8-2.2 table salt, kg 0.28-0.32 flavorings, kg 2.06-2.34 multicomponent concentrate, kg 7.85-8.15 color, kg 7.85-8.15 preservative, kg 0.155-0.195 cinnamon infusion, dm ³ 0.2-0.3 carbohydrate-containing ingredient, kg 70-102 drinking water up to 1000 dm ³

The drink contains a multicomponent concentrate with a content of 68-72% solids and a mass ratio of 1: (3.8-4.2) extractive plant substances and sugar, respectively condensed from equal weight amounts of an aqueous-alcoholic enzyme extract of a mixture of St. John's wort, plantain leaves, columns of corn with stigmas, fruits of hawthorn, and a water-alcohol enzyme extract of calamus root.

The drink may preferably be carbonated and contain dissolved carbon dioxide in an amount of 3-4.5 kg per 1000 dm ^{3 of the} finished drink.

The drink preferably contains flavorings from the group comprising Coffee flavoring, flavoring Kryushon 516 and Orange flavoring, with the following mass content per 1000 dm ^{3 of a} drink:

coffee flavoring, kg 0.28-0.32, flavoring Kryushon 516, kg 0.38-0.42, flavoring Orange, kg 1.4-1.6.

The beverage preferably contains, as a carbohydrate-containing ingredient, glucose-fructose syrup with 68-72% solids in an amount of 101.2 kg per 1000 dm ^{3 of a} drink or contains sugar with 99.85 ± 0.5% solids in an amount of 71 as a carbohydrate ingredient kg per 1000 dm ^{3 of the} drink.

The drink is as follows.

A multicomponent concentrate is prepared on spicy-aromatic raw materials, suitable for storage and consumption as necessary.

The raw materials for the production of multicomponent concentrate are as follows.

Drinking water GOST R 51232, rectified ethyl alcohol GOST R 51652, food citric acid GOST 908, sugar GOST 21 granulated sugar, enzyme preparations (celloviridine G20x TU 64-13-165, protosubtilin G20x TU 64-13-16, pectofoetidine P10x TU 64- 13-04), St. John's wort grass GOST 15161, plantain leaves, approved for use by the bodies of the State Sanitary Epidemiological Supervision of the Ministry of Health of the Russian Federation (State Pharmacopoeia, II part, article 20), columns of corn with stigmas, are approved for use by the bodies of the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation (State Pharmacopoeia, II h ., article 82), hawthorn fruit GOST 3852, air bo otny root of GOST 20055.

A water-alcohol enzyme extract of a mixture of St. John's wort grass, plantain leaves, columns of corn with stigmas and hawthorn fruits and a water-alcohol enzyme extract and a water-alcohol enzyme extract of calamus root are prepared separately.

To obtain 1000 dm ^{3 of an} aqueous-alcoholic enzyme extract of a mixture of St. John's wort grass, plantain leaves, columns of corn with stigmas and hawthorn fruit, the following quantities of raw materials are taken:

St. John's wort grass, kg 68.9 ± 1.5 Plantain leaves, kg 42.2 ± 1.5 Corn posts with stigmas, kg 29.7 ± 1.0 Hawthorn fruits, kg 63.3 ± 1.5 Pectofoetidine, kg 0.6 ± 0.05 Protosubtilin, kg 0.6 ± 0.05 Ethyl alcohol, dm ³ 44.5 ± 1.5 Food acid, kg 2.04 ± 0.25 Drinking water rest

To obtain 1000 dm ^{3 of an} aqueous-alcoholic enzyme extract of calamus root, raw materials are taken in the following amounts:

Air root, kg 286.0 ± 5.5 Pectofoetidine, kg 0.085 ± 0.005 Protosubtilin, kg 0.085 ± 0.005 Ethyl alcohol, dm ³ 44.6 ± 1.5 Food acid, kg 2.86 ± 0.25 Drinking water rest

Deviation of the content of each of the ingredients from the nominal value at each stage of preparation of the drink should be based on the actual solids content in a particular batch of this ingredient.

An increased amount of water is taken 1384 ± 1.5 dm ³ taking into account losses of water with waste (meal).

The process of preparing a multicomponent concentrate involves the following operations.

Grinding each dry plant material to a particle size of 3-5 mm.

Mixing the crushed plant materials - St. John's wort grass, plantain leaves, columns of corn with stigmas and hawthorn fruits, with the exception of calamus root.

Extracting a mixture of St. John's wort grass, plantain leaves, columns of corn with stigmas and hawthorn fruit. Extraction of calamus root.

The process of extraction of plant materials is based on its enzymatic hydrolysis. For hydrolysis, an extractant is used - an alcohol-water solution with a cyclopectoproteolytic complex of enzyme preparations.

The enzymatic solution (extractant) is introduced into the composition of the enzyme solution in the form of an aqueous suspension prepared in a mass ratio of the fermentation preparation: water - 1:10 at a temperature of 19-20 ° C and stirring until a homogeneous suspension is obtained.

The mass ratio of any of the used enzyme preparations (celloviridin G20x, pectofoetidine P10x, protosubtilin G20x) to the mass of plant material is 0.03: 100.

Preparation of an aqueous solution of food, usually citric acid. An aqueous solution of food acid is prepared in an enameled tank by dissolving at a temperature of 18-20 ° C, a mass ratio of acid: water, approximately equal to 1: 5, and stirring until the acid is completely dissolved, which is determined visually. Tartaric, malic, and phosphoric acid can also be used.

A water-alcohol enzyme solution (extractant) is prepared in a tank into which components are added in the following sequence. Drinking water is supplied with a temperature of 18-20 ° C in a volume equal to 7 g of the calculated volume, with stirring, suspensions of enzyme preparations, an aqueous solution of citric acid and ethyl alcohol of higher purity (or extra or luxury alcohol) are calculated based on the content alcohol in the extractant 3%. Then the volume of the extractant is brought with water with a temperature of 18-20 ° C to the calculated 1000 dm ³ hydrolyzate.

The obtained extractant is sent through a heat exchanger, where the temperature is raised to 46-48 ° C, to a batch extractor or to a continuously operating extractor. Enzymatic hydrolysis is carried out, for example, under the conditions of a batch extraction apparatus at a temperature of 46-48 ° C, a solution pH of 4.5-5.0, and with a mass ratio of a mixture of dry plant materials and an aqueous-alcoholic enzyme solution 1: (6-7 ), and the extract of calamus root is produced at a mass ratio of calamus root and a water-alcohol enzyme solution of 1: (4-5).

The estimated mass of plant material and water is determined based on the production of 1000 dm ^{3 of} hydrolyzate with a single filling of the raw material with an extractant.

Hydrolysis of the crushed dry plant material is carried out in a batch extractor for 8-10 hours. At the same time, the plant material is irrigated with a water-alcohol enzyme solution (extractant), mixed for 5 minutes after every 1 hour of extraction and heated within 46 -48 ° C.

Then the resulting hydrolyzate is poured into the collection tank, heated to 65 ° C and incubated for 20-30 minutes in order to inactivate the enzymes in it. Then it is sharply cooled to a temperature of 20-25 ° C and alcoholized to a volume fraction of alcohol of 12.5 ± 0.5%. The resulting extract is kept in the collection reactor for 4-5 days for assimilation and partial clarification. After that, the extract is decanted and filtered. The clear extract is stored in reactors and used to prepare a multicomponent concentrate.

In another embodiment, the hydrolysis of crushed dry plant material is carried out mainly using vertical screw countercurrent extractors for 3.5-4 hours under continuous countercurrent flow of raw materials and extractant. The rate of passage of the alcohol-in-water enzyme solution is selected from the conditions for producing a hydrolyzate with a mass fraction of extractives of 5-6 g / cm ³ .

Vegetable raw materials are fed at a speed of 2-3 kg / min, spent raw materials are unloaded through the discharge opening and fed to the conveyor. The extractant is supplied countercurrent to the plant material through the collector and, being mixed with the raw material leaving the reactor, it is filtered through the plant particles, taking extractive substances from it. A countercurrent plant material is fed through the holes in the feathers of the screw and passes sequentially through all the cells of the screw shaft and is saturated with extractive substances, its density increases. At the end of the screw shaft there is a filter element through which the hydrolyzate is filtered and removed from the extractor. Filtration is carried out using vacuum through a junction box. The hydrolyzate (extract) from a continuously operating extractor enters the storage tank by means of a pump, where it is alcoholized to a volume fraction of alcohol of 12.5 ± 0.5% and subjected to processing similar to that carried out after a periodically acting extractor.

Spent vegetable raw materials (meal) are exported outside the enterprise.

A multicomponent concentrate is obtained by concentrating a composition consisting of an extract of a plant mixture (St. John's wort, plantain leaves, columns of corn with stigmas and hawthorn fruit), an extract of calamus root and granulated sugar, which is added to ensure the course of the thickening process.

To prepare 1000 dm ^{3 of the} composition from which the multicomponent concentrate is obtained, take:

Extract mixture (St. John's wort grass, plantain leaves, corn stalks and hawthorn fruits), kg 465.2 ± 0.1 Calamus root extract, kg 465.2 ± 0.1 Sugar, kg 92.5 ± 1.6

These quantities are determined based on the mass ratio in the resulting concentrate of dry extractive plant substances and granulated sugar equal to 1: (4 ± 0.2).

The mixture is stirred for 10-15 minutes at a temperature of 18-20 ° C until sugar is completely dissolved and a homogeneous solution is obtained. The product obtained is fed with a gear pump to a rotary-film evaporator for thickening (concentration).

A preheated rotary film evaporator is fed through a rotameter (flow meter), which is picked up by the blades, pressed by centrifugal force to the walls of the evaporator and turns into a thin turbulent film flowing downward in a spiral. Due to the heat supplied through the jacket of the evaporator, evaporation of liquids (including alcohol) occurs, the vapors of which are condensed in a two-section condenser, and the finished product, i.e. condensed mixture - multicomponent non-alcoholic concentrate with a mass fraction of solids of 70.0 ± 2.0 and with a temperature of 60-65 ° C enters the collection.

The organoleptic characteristics of the multicomponent concentrate are as follows: viscous, flowing transparent liquid, the color is dark brown, the aroma is weak with a honey tone, the taste is bitter. The occurrence of opalescence and sediment during storage is allowed.

Characteristics of multicomponent concentrate:

Mass fraction of solids 70.0 ± 2.0 g / 100 g.

The limit of toxic substances:

Lead 0.3 mg / kg

Arsenic 0.2 mg / kg

Cadmium 0.03 mg / kg

Mercury 0.005 Bl / L

Cesium 137 70 Bl / L

Strontium 90 100 Bl / L.

The multicomponent concentrate, which is the basis of the composition of the beverage ingredients, can be stored for up to 24 months at temperatures from 0 ° C to 20 ° C and go into production as necessary.

Before preparing a carbonated beverage, a blend syrup is preferably prepared which can be stored for longer than the finished beverage and is consumed as the beverage is sold.

The following ingredients are raw materials for the production of blend syrup.

Multicomponent concentrate obtained by the above method.

Glucose-fructose syrup according to TU 9189-004-00365517 or granulated sugar with 99.85 ± 0.5% solids.

Cinnamon infusion TU 9185-417-00008064.

Kohler is a dye used in the food industry TU 9185-232-00334600-03.

Preservative - sodium benzoate.

Citric acid GOST 908-79E.

Food salt GOST 13830-97.

Drinking water GOST R 51652-2000.

Fragrances used in the food industry, from the group comprising Coffee flavoring TU 9154-270-00008064-98, Kryushon flavoring 516 TU 9154-011-00333204-98 and Orange flavoring TU 9154-270-00008064-98, with the following contents on 1000 dm ³ drinks:

coffee flavoring, kg 0.28-0.32 flavoring Kryushon 516, kg 0.38-0.42 flavoring Orange, kg 1.4-1.6

Blended syrup is obtained by mechanical mixing at

the following content of ingredients at 200 dm ³ blending

syrup:

citric acid, kg 1.8-2.2 table salt, kg 0.28-0.32 flavorings, kg 2.06-2.34 multicomponent concentrate, kg 7.85-8.15 color, kg 7.85-8.15 preservative, kg 0.155-0.195 cinnamon infusion, dm ³ 0.2-0.3 carbohydrate-containing ingredient, kg 70-102 drinking water up to 1000 dm ³

As a rule, glucose-fructose syrup with 70 ± 2% dry matter is taken in the amount of 101.2 kg (which corresponds to 75 dm ³ ) per 1000 dm ^{3 of the} drink, and in other cases, sugar is taken from 99.85 ± 0.5% dry substances in the amount of 71 kg per 1000 dm ^{3 of the} drink.

Deviation of the content of each of the ingredients from the nominal value should be based on the actual solids content in a particular batch of this ingredient.

The finished drink is obtained by diluting 200 dm ^{3 of the} blend syrup with water up to 1000 dm ³ , usually with the addition of carbon dioxide in an amount of 4.15 kg per 1000 dm ³ to obtain a highly carbonated version of the drink or 3.22 kg per 1000 dm ³ to obtain a medium-carbonated version a drink. It is also possible the production of carbonated drink.

Example 1

Dry plant raw materials: St. John's wort grass, plantain leaves, stalks of corn with stigmas and hawthorn fruits, as well as calamus root, are crushed individually to a particle size of 3-5 mm.

Chopped grass St. John's wort, plantain leaves, columns of corn with stigmas and hawthorn fruits are mixed, separately from calamus root.

Extraction is carried out by enzymatic hydrolysis of a mixture of St. John's wort grass, plantain leaves, columns of corn with stigmas and fruits of hawthorn and separately calamus root. For the preparation of an alcohol-in-water enzyme solution (extractant), an aqueous suspension of the pectofoetidine P10x enzyme preparation is prepared in a mass ratio of the latter to water of 1:10 at a temperature of 19-20 ° C and stirring until a homogeneous suspension is obtained. The mass ratio of the enzyme preparation pectofoetidine P10x to the mass of plant material is taken 0.03: 100. Next, prepare an aqueous solution of citric acid in an enameled tank by dissolving at a temperature of 18-20 ° C and a mass ratio of acid to water, approximately 1: 5. The solution is stirred until complete dissolution of the acid, which is determined visually. A water-alcohol enzyme solution (extractant) is prepared in a tank into which components are added in the following sequence. Drinking water is supplied with a temperature of 18-20 ° C in a volume equal to ^1/2 _{of the} calculated volume, with stirring, a suspension of the enzyme preparation, an aqueous solution of citric acid and rectified ethyl alcohol of higher purification are calculated based on the alcohol content in the extractant of 3%. Then the volume of the solution is brought with water with a temperature of 18-20 ° C, based on the fact that the calculated mass of plant material and water should provide 1000 dm ^{3 of} hydrolyzate with a single filling of the raw material with extractant.

The obtained extractant is sent through a heat exchanger, where its temperature is raised to 46-48 ° C, to a batch extraction apparatus. Enzymatic hydrolysis is carried out at a temperature of 46-48 ° C, pH of a solution of 5.0 and with a mass ratio of a mixture of dry plant materials and a water-alcohol enzyme solution of 1: 6, and obtaining a extract of calamus root is carried out at a mass ratio of calamus root and a water-alcohol enzyme 1: 4 solution.

Hydrolysis of the crushed dry plant material is carried out within 8-10 hours. At the same time, the plant material is irrigated with a water-alcohol enzyme solution (extractant), stirred for 5 minutes after every 1 hour of extraction and heated within 46-48 ° C.

Then, the resulting hydrolyzate is poured into the collection tank, heated to 65 ° C and incubated for 25 min in order to inactivate the enzymes in it. Then it is sharply cooled to a temperature of 20-25 ° C and alcoholized to a volume fraction of alcohol of 12.5 ± 0.5%. The resulting extract is kept in the collection reactor for 4-5 days for assimilation and partial clarification. After that, the extract is decanted and filtered. The clear extract is stored in reactors and used to prepare a multicomponent concentrate.

Spent vegetable raw materials (meal) are exported outside the enterprise.

A multicomponent concentrate is obtained by concentrating a composition consisting of an extract of a plant mixture (St. John's wort, plantain leaves, columns of corn with stigmas and hawthorn fruit), an extract of calamus root and granulated sugar, which is added to ensure the course of the thickening process.

To prepare 1000 dm ^{3 of the} composition from which the multicomponent concentrate is obtained, take:

Extract mixture (St. John's wort grass, plantain leaves, corn stalks and hawthorn fruits), kg 465.2 Calamus root extract, kg 465.1 Sugar, kg 94

These quantities are taken based on the mass ratio in the resulting concentrate of dry extractive plant substances and granulated sugar equal to 1: 4.

The mixture is stirred for 12 min at a temperature of 18-20 ° C until the sugar is completely dissolved and a homogeneous solution is obtained. The product obtained is fed with a gear pump to a rotary-film evaporator for thickening (concentration).

A preheated rotary film evaporator is fed through a rotameter (flow meter), which is picked up by the blades, pressed by centrifugal force to the walls of the evaporator and turns into a thin turbulent film flowing downward in a spiral. Due to the heat supplied through the jacket of the evaporator, evaporation of liquids (including alcohol) occurs, the vapors of which are condensed in a two-section condenser, and the finished product, i.e. the condensed mixture is a multicomponent non-alcoholic concentrate with a mass fraction of solids of 70.1 g / 100 g and with a temperature of 60 ° C enters the collection.

The organoleptic characteristics of the multicomponent concentrate are as follows: viscous, flowing transparent liquid, the color is dark brown, the aroma is weak with a honey tone, the taste is bitter. The occurrence of opalescence and sediment during storage is allowed.

Characteristics of the obtained multicomponent concentrate:

Mass fraction of solids 70.1 g / 100 g.

The multicomponent concentrate, which is the basis of the composition of the beverage ingredients, is stored for up to 24 months at a temperature of 0 ° C to 20 ° C and goes into production as necessary.

To obtain a ready-to-drink carbonated drink, a blend syrup is prepared, which can be stored for 18 months and is consumed as the drink is sold.

Blended syrup is obtained by mechanical mixing with the following ingredients for 200 dm ^{3 of} blended syrup:

citric acid, kg 1.8 table salt, kg 0.32 coffee flavoring, kg 2,34 multicomponent concentrate, kg 7.85 color, kg 7.85 preservative, kg 0.155 cinnamon infusion, dm ³ 0.2-0.3 sugar kg 71 drinking water up to 1000 dm ³

The finished drink is obtained by diluting 200 dm ^{3 of the} blend syrup with water up to 1000 dm ³ , with the addition of carbon dioxide in an amount of 3.22 kg per 1000 dm ³ to obtain a medium-carbonated drink.

Characteristics of the drink: transparent, highly or medium-carbonated, cold bottled, pasteurized with the use of preservatives, on spicy aromatic raw materials. Aroma and taste are expressed individually with their own shades (softness, sharpness of perception).

Nutritional value of the drink: carbohydrates 7.1 g / 100 cm ³ , energy value 32.8 kcal / 100 cm ³ . The solids content in the drink 84,22 kg per 1000 DM ³ .

Example 2

Dry plant raw materials: St. John's wort grass, plantain leaves, stalks of corn with stigmas and hawthorn fruits, as well as calamus root, are crushed individually to a particle size of 3-5 mm.

Chopped herb St. John's wort, plantain leaves, columns of corn with stigmas and hawthorn fruits are mixed separately from calamus root.

Extraction is carried out by enzymatic hydrolysis of a mixture of St. John's wort grass, plantain leaves, columns of corn with stigmas and fruits of hawthorn and separately calamus root. Enzyme preparations are introduced into the composition of an aqueous-alcoholic enzyme solution (extractant) in the form of an aqueous suspension prepared in a mass ratio of the enzyme preparation celloviridin G20x to water 1:10 at a temperature of 19-20 ° C and stirring until a homogeneous suspension is obtained. The mass ratio of the enzyme preparation celloviridin G20x to the mass of plant material is 0.03: 100.

An aqueous solution of malic acid is prepared in an enameled tank by dissolving at a temperature of 18-20 ° C and a mass ratio of acid to water, approximately equal to 1: 5. The solution is stirred until complete dissolution of the acid, which is determined visually.

A water-alcohol enzyme solution (extractant) is prepared in a tank into which components are added in the following sequence. Drinking water is supplied with a temperature of 18-20 ° C in a volume equal to ^1/2 _{of the} calculated volume, with stirring, a suspension of the enzyme preparation celloviridin G20x, an aqueous solution of malic acid and ethyl alcohol of higher purity (or extra or luxury alcohol) are added based on the alcohol content in the extractant 3%. Then the volume of the solution is brought with water with a temperature of 18-20 ° C, based on the fact that the calculated mass of plant material and water should provide 1000 dm ^{3 of} hydrolyzate with a single filling of the raw material with extractant.

The resulting extractant is sent through a heat exchanger, where the temperature is raised to 46-48 ° C, in a continuously operating extractor. Enzymatic hydrolysis is carried out under a continuous extraction apparatus at a temperature of 46-48 ° C, a solution pH of 5.0 and a mass ratio of a mixture of dry plant materials and an aqueous-alcoholic enzyme solution of 1: 6.5, and a calamus root extract is produced at a mass the ratio of calamus root and water-alcohol enzyme solution 1: 5.

The estimated mass of plant material and water is determined based on the production of 1000 dm ^{3 of} hydrolyzate with a single filling of the raw material with an extractant.

The hydrolysis of crushed dry plant material is carried out using vertical screw countercurrent extractors for 3.5-4 hours under continuous countercurrent flow of raw materials and extractant. The rate of passage of the alcohol-in-water enzyme solution is selected from the conditions for producing a hydrolyzate with a mass fraction of extractives of 5-6 g / cm ³ .

Vegetable raw materials are fed at a speed of 2-3 kg / min, spent raw materials are unloaded through the discharge opening and fed to the conveyor. The extractant is supplied countercurrent to the plant material through the collector and, being mixed with the raw material leaving the reactor, it is filtered through the plant particles, taking extractive substances from it. A countercurrent plant material is fed through the holes in the feathers of the screw and passes sequentially through all the cells of the screw shaft and is saturated with extractive substances, its density increases. At the end of the screw shaft there is a filter element through which the hydrolyzate is filtered and removed from the extractor. Filtration is carried out using vacuum through a junction box. The hydrolyzate (extract) from a continuously operating extractor enters by means of a pump into a storage tank, where it is alcoholized to a volume fraction of alcohol of 12.5 ± 0.5%. The resulting extract is kept in the collection reactor for 4-5 days for assimilation and partial clarification. After that, the extract is decanted and filtered. The clear extract is stored in reactors and used to prepare a multicomponent concentrate.

Spent vegetable raw materials (meal) are exported outside the enterprise.

The multicomponent concentrate is obtained in a concentrated composition consisting of an extract of a plant mixture (St. John's wort, plantain leaves, columns of corn with stigmas and hawthorn fruit), an extract of calamus root and granulated sugar, which is added to ensure the course of the thickening process.

To prepare 1000 dm ^{3 of the} composition from which the multicomponent concentrate is obtained, take:

Extract mixture (St. John's wort grass, plantain leaves, corn columns with stigmas and hawthorn fruit), kg 465.2 Calamus root extract, kg 465.2 Sugar, kg 92.5

These quantities are determined based on the mass ratio of the resulting concentrate of dry extractive plant substances and granulated sugar equal to 1: 4.2.

The mixture is stirred for 15 min at a temperature of 18-20 ° C until the sugar is completely dissolved and a homogeneous solution is obtained. The product obtained is fed with a gear pump to a rotary-film evaporator for thickening (concentration).

A preheated rotary film evaporator is fed through a rotameter (flow meter), which is picked up by the blades, pressed by centrifugal force to the walls of the evaporator and turns into a thin turbulent film flowing downward in a spiral. Due to the heat supplied through the jacket of the evaporator, evaporation of liquids (including alcohol) occurs, the vapors of which are condensed in a two-section condenser, and the finished product, i.e. condensed mixture - multicomponent non-alcoholic concentrate with a mass fraction of solids of 70.0 g / 100 g and with a temperature of 60-65 ° C - enters the collection.

The organoleptic characteristics of the multicomponent concentrate are as follows: viscous, flowing transparent liquid, the color is dark brown, the aroma is weak with a honey tone, the taste is bitter. The occurrence of opalescence and sediment during storage is allowed.

Characteristics of multicomponent concentrate:

Mass fraction of solids 70.0 g / 100 g.

The multicomponent concentrate, which is the basis of the composition of the beverage ingredients, can be stored for up to 24 months at temperatures from 0 ° C to 20 ° C and go into production as necessary.

Before you get the finished carbonated drink, preferably prepared blending syrup, which can be stored for 18 months, and is consumed as the sale of the drink.

The following ingredients are raw materials for the production of blend syrup.

Multicomponent concentrate obtained by the above method.

Glucose-fructose syrup according to TU 9189-004-00365517, cinnamon infusion TU 9185-417-00008064.

Kohler is a dye used in the food industry TU 9185-232-00334600-03.

Preservative - sodium benzoate.

Citric acid GOST 908-79E.

Food salt GOST 13830-97.

Drinking water GOST R 51652-2000.

Fragrance Kryushon 516 TU 9154-011-00333204-98 with a content of 0.32 kg per 1000 dm ^{3 of the} drink.

Blended syrup is obtained by mechanical mixing with the following ingredients for 200 dm ^{3 of} blended syrup:

malic acid, kg 1.8 table salt, kg 0.28 flavor, kg 2,34 multicomponent concentrate, kg 8.15 color, kg 7.85 preservative, kg 0.195 cinnamon infusion, dm ³ 0.2 glucose-fructose syrup, kg 101,2 drinking water up to 1000 dm ³

The finished drink is obtained by diluting 200 dm ^{3 of the} blend syrup with water up to 1000 dm ³ , usually with the addition of carbon dioxide in the amount of 4.15 kg per 1000 dm ³ to obtain a highly carbonated version of the drink.

Characteristics of the drink: transparent, highly carbonated, cold bottled, pasteurized with the use of preservatives, on spicy aromatic raw materials. Aroma and taste are expressed individually with their own shades (softness, sharpness of perception).

Nutritional value of the drink: carbohydrates 7.1 g / 100 cm ³ , energy value 32.8 kcal / 100 cm ³ . The solids content in the drink 84,22 kg per 1000 DM ³ .

The organoleptic characteristics of the drink obtained in examples 1 and 2 are as follows.

Transparent liquid of dark brown color, sweet and sour taste with bitterness and characteristic tart aftertaste, implicitly expressed sweet and tart aroma of Far Eastern lemongrass. The drink obtained according to example 2 has a more pronounced sweet aftertaste. It is allowed opalescence and sediment of plant origin during storage.

Depending on the components used, the drink can be produced in several versions: ННТ1, ННТ2, etc.

The drink is poured into consumer packaging authorized by the bodies of the State Sanitary and Epidemiological Supervision of the Russian Federation with a capacity of 0.33, 0.5, 1.0, 1.5, 2.0 dm ³ . A label is glued to the bottles and a tinker and / or counter-label can be glued.

The shelf life of the finished drink is up to 180 days.

As a result, a technologically advanced drink was created containing available ingredients and able to become popular among wide layers of consumers, as well as an expanded range of drinks made from natural herbs.

At the same time, the optimal composition of plant ingredients was selected from the point of view of accessibility, a combination of organoleptic characteristics and suitability for processing, the possibility of preparing intermediate formulations for subsequent preparation of the drink as it was sold, organoleptic indicators stimulating multiple consumption of the drink by customers of different age and social groups were improved.

The beverage recipe was approved by the tasting committee of the All-Russian Research Institute of the Brewing, Alcohol-Free and Wine-Making Industries (GU VNIIIPBiVP) of the Russian Academy of Agricultural Sciences.

Sources of information

1. RF patent No. 2093046, 1997.

2. RF patent No. 2081160, 1997 (prototype).

Claims (6)

1. A drink containing a multicomponent concentrate of sugar, a water-alcohol enzyme extract of a mixture of St. John's wort, plantain leaves, columns of corn with stigmas, hawthorn fruit and a water-alcohol enzyme extract of calamus root, as well as water, citric acid, sodium chloride, cinnamon infusion , flavors, color and carbohydrate-containing ingredient, with the following ingredients per 1000 dm ³ drink: Citric acid, kg 1.8-2.2 Table salt, kg 0.28-0.32 Flavors, kg 2.06-2.34 Multicomponent concentrate, kg 7.85-8.15 Kohler, kg 7.85-8.15 Preservative, kg 0.155-0.195 Cinnamon infusion, dm ³ 0.2-0.3 Carbohydrate-containing ingredient, kg 70-102 Drinking water Up to 1000 dm ³ 2. The drink according to claim 1, characterized in that it contains a multicomponent concentrate with a content of 68-72% dry matter and a mass ratio of 1: (3.8-4.2) extractive plant matter and sugar, respectively, condensed from equal weight amounts a water-alcohol enzyme extract of a mixture of St. John's wort grass, plantain leaves, columns of corn with stigmas, hawthorn fruit, and a water-alcohol enzyme extract of calamus root. 3. A drink according to any one of claims 1 and 2, characterized in that it is carbonated and contains dissolved carbon dioxide in an amount of 3-4.5 kg per 1000 dm ^{3 of the} finished drink. 4. A drink according to any one of claims 1 and 2, characterized in that it contains flavorings from the group comprising Coffee flavoring, Fryon 516 flavoring and Orange flavoring, with the following mass content per 1000 dm ^{3 of a} drink: Coffee flavoring, kg 0.28-0.32 Fragrance Kryushon 516, kg 0.38-0.42 Fragrance Orange, kg 1.4-1.6 5. A drink according to any one of claims 1 to 4, characterized in that it contains glucose-fructose syrup with 68-72% solids in the amount of 101.2 kg per 1000 dm ^{3 of the} drink as a carbohydrate-containing ingredient. 6. A drink according to any one of claims 1 to 4, characterized in that it contains sugar with 99.85 ± 0.5% solids in an amount of 71 kg per 1000 dm ^{3 of a} drink as a carbohydrate-containing ingredient.