RU2268627C1 - Method for production of multicomponent concentrate - Google Patents

Abstract

FIELD: soft drink industry.

SUBSTANCE: claimed method includes providing of extract from tea raw materials by enzyme hydrolysis; mixture preparation for condensation using food additives; and mixture condensation to produce viscous fluid product with dry matter content of 45-70 mass %. Components containing substances with adsorption and sorption action are used as food additives wherein ratio of extractive substances and food additives is from 0.1-4 g/g, respectively. Mixture is condensed at 20-50°C.

EFFECT: soft drinks of improved chemical, physical and organoleptic characteristics and prolonged storage time, with healthy and prophylaxis action.

Description

The invention relates to the production of non-alcoholic and low alcohol drinks, as well as to a method for the production of concentrates of various shapes - pasty, powdery and vegetable.

A known method for the production of concentrates for soft drinks, including obtaining an extract from plant materials by carrying out enzymatic hydrolysis, preparing a mixture for thickening using food additives, thickening the mixture to obtain a viscous flowing product (AS USSR 567433, class A 23 L 2 / 00, 1977).

The disadvantage of this method is the use as a food additive of a natural food coloring (color) in an amount that does not allow the use of this concentrate in the production of light drinks. In addition, the level of extractives of plant materials in the prescription dose of the concentrate should be strictly regulated to achieve the desired healing effect on the human body. The method limits the creation of a mass assortment of drinks from a concentrate with a healing effect.

The technical result of the proposed method is to improve the physico-chemical, organoleptic characteristics and increase the shelf life of the finished product, as well as expanding the assortment of health drinks from a concentrate enriched with natural compounds of tea raw materials in an active form and the ability to control their level to achieve the healing and preventive effects of the drink on human organism.

The technical result is ensured by the fact that the method of producing a multicomponent concentrate, including obtaining an extract from tea raw materials with enzymatic hydrolysis, preparing a mixture for thickening using food additives, thickening the mixture to obtain a viscous fluid product, provides for the use of components containing substances with adsorption and sorption properties with a ratio of extractives of the extract and food additives in the range of 1 g from 0.1 to 4 g accordingly, the mixture is thickened at a temperature of 20-50 ° C, and the mass fraction of solids of a viscous fluid product is 45-70%.

The proposed method is as follows.

The estimated mass of tea raw materials is extracted with an extractant containing enzyme preparations and food additives that activate their action. The duration of extraction of tea raw materials is from 1 to 3.5 hours at a temperature of 46-48.5 ° C. The resulting hydrolyzate is alcoholized to 5-12 vol.% Alcohol and incubated for assimilation and partial clarification from 3 to 8 days. The extract after exposure is filtered and used to prepare a mixture for vacuum. The calculated amount of food additives is added to the extract in the range: per gram of extractives, from 0.1 g to 4 g, respectively, enriched with substances exhibiting adsorption and sorption properties, such as fructose or sucrose, molasses, dextrins or concentrated fruit and berry juices or wort with an indifferent taste in relation to tea raw materials. In the mixture for evacuation, the mass concentration of extractives is 3-12 g / 100 cm ^{3 of the} mixture.

The resulting mixture for evacuation is concentrated at a temperature of 20-50 ° C and get a condensed viscous fluid product with a mass fraction of solids of 45-70%.

Example 1

The estimated mass of tea raw materials is extracted with an extractant containing enzyme preparations and food additives that activate their action. The duration of extraction of tea raw materials is 1 hour at a temperature of 46 ° C. The resulting hydrolyzate is alcoholized to 5 vol.% Alcohol and incubated for assimilation and partial clarification of 3 days.

The extract after exposure is filtered and used to prepare a mixture for vacuum. To the extract are added food additives in an amount of 1 g of extractive substances 0.1 g of an additive containing substances exhibiting adsorption and sorption properties, for example fructose. In a mixture for evacuation, the mass concentration of extractives is 3 g / 100 cm ^{3 of the} mixture. The resulting vacuum mixture is concentrated at a temperature of 20 ° C. In the condensed viscous fluid product, the mass fraction of solids is 45%.

Example 2

The method is carried out analogously to example 1, only the duration of extraction of tea raw materials is 1.5 hours at a temperature of 46.5 ° C. The resulting hydrolyzate is alcoholized to 7 vol.% Alcohol and incubated for assimilation and partial clarification of 4 days. Nutrient additives are added to the extract in an amount of 1.0 g per 1 g of extractives, for example, sucrose. In a mixture for evacuation, the mass concentration of extractives is 7 g / 100 cm ^{3 of the} mixture. The resulting vacuum mixture is concentrated at a temperature of 30 ° C. In the condensed viscous fluid product, the mass fraction of solids is 50%.

Example 3

The method is carried out analogously to example 1, only the duration of extraction of tea raw materials is 2 hours at a temperature of 47 ° C. The resulting hydrolyzate is alcoholized to 8 vol.% Alcohol and incubated for assimilation and partial clarification of 5 days. Food extracts are added to the extract in an amount of 1 g of extractives 2.0 g, for example, molasses. In a mixture for evacuation, the mass concentration of extractives is 9 g / 100 cm ^{3 of the} mixture. The resulting vacuum mixture is concentrated at a temperature of 35 ° C. In the condensed viscous fluid product, the mass fraction of solids is 64%.

Example 4

The method is carried out analogously to example 1, only the duration of extraction of tea raw materials is 2.5 hours at a temperature of 47.5 ° C. The resulting hydrolyzate is alcoholized to 10 vol.% Alcohol and incubated for assimilation and partial clarification of 6 days. Nutrient additives are added to the extract in an amount of 1 g of extractives of 2.5 g, for example, dextrins. In a mixture for evacuation, the mass concentration of extractives is 10 g / 100 cm ^{3 of the} mixture. The resulting vacuum mixture is concentrated at a temperature of 40 ° C. In the condensed viscous fluid product, the mass fraction of solids is 66%.

Example 5

The method is carried out analogously to example 1, only the duration of extraction of tea raw materials is 3 hours at a temperature of 48 ° C. The resulting hydrolyzate is alcoholized to 11 vol.% Alcohol and incubated for assimilation and partial clarification of 7 days. Add to the extract food additives in an amount of 1 g of extractives 3.0 g, for example, concentrated fruit juice. In the mixture for evacuation, the mass concentration of extractives is 11 g / 100 cm ^{3 of the} mixture. The resulting vacuum mixture is concentrated at a temperature of 45 ° C. In the condensed viscous fluid product, the mass fraction of solids is 68%.

Example 6

The method is carried out analogously to example 1, only the duration of extraction of tea raw materials is 3.5 hours at a temperature of 48.5 ° C. The resulting hydrolyzate is alcoholized to 12 vol.% Alcohol and incubated for assimilation and partial clarification of 8 days. Nutrient additives are added to the extract in an amount of 4.0 g per 1 g of extractives, for example, an indifferent wort. In the mixture for evacuation, the mass concentration of extractives is 12 g / 100 cm ^{3 of the} mixture. The resulting vacuum mixture is concentrated at a temperature of 50 ° C. In the condensed viscous fluid product, the mass fraction of solids is 70%. The concentrate exhibits a mild, pure tea aroma.

The shelf life of TIAKVA concentrate is multicomponent 24 months, which is two times higher compared to the prototype due to the introduction of food additives with adsorption and sorption properties into the concentrate. When the concentrate is dissolved in the blend syrup, no precipitation is formed, the blend is easily filtered to achieve a transparent consistency, it is able to form a natural color scheme from light yellow to yellow in the beverage environment, and when adding a natural dark dye, from brown to dark brown or from pink to dark ruby. Concentrates "TIAKVA" multicomponent based on extracts from green and black tea according to organoleptic evaluation have the highest score (from 18.1 to 18.5). Drinks prepared with the obtained concentrates also have the highest score according to organoleptic evaluation (from 23.0 to 24.8).

Claims (1)

A method of producing a multicomponent concentrate, including obtaining an extract from tea raw materials with enzymatic hydrolysis, preparing a mixture for thickening using food additives, thickening the mixture to obtain a viscous fluid product, characterized in that components containing substances with adsorption and sorption are used as food additives properties when the ratio of extractives of the extract and food additives in the range of 1 g from 0.1 to 4 g, respectively, while the thickening of the mixture produced lead at a temperature of 20-50 ° C, and the mass fraction of solids of a viscous fluid product is 45-70%.