RU2275148C2 - Method for producing grape juice-base radioprotective beverage - Google Patents

Abstract

FIELD: nonalcoholic industry.

SUBSTANCE: method involves extraction of vegetable mixture as a mixture of bilberry leaves and Jerusalem artichoke flowers taken in the mass ratio about 1:1 with water and extract is separated. Grape is squeezed out to obtain juice and husks. Husks are poured with water, extracted and kept for providing hydrolysis by effect with native acids. Extract is separated from a solid phase and concentrated up to the content of dry matters about 14% by mass. Then components are blended in the following ratio by mass: grape juice, 50; grape extract with the content of dry matters about 2%, 49, and extract of vegetable raw mixture, 1. If necessary, the end product is preserved. Invention provides expanding the raw base due to the possibility for preparing radioprotective beverages from grape and expanding spectrum of organoleptic properties of the end product due to conferring to it aroma that is not typical for the grape processing products. The end product represents the natural turbid beverage based on juice determining the beverage color. Its taste corresponds to strain of grape used with gently astringent taste and aroma with honey tints.

EFFECT: improved producing method of beverage.

Description

The invention relates to a technology for the production of a prophylactic beverage based on grape juice.

A known method of producing a radioprotective drink based on grape juice, involving the pressing of dark grapes to obtain juice and squeezed, water extraction of squeezed, separation of the extract and its blending with juice to obtain the target product (Gozhenko A.I. and other grape pigments and their prospects use as a radioprotector // II international seminar "Human Ecology: problems and the state of therapeutic and prophylactic nutrition." Abstracts - M.-Pyatigorsk: IEC ATN RF, 1993, p. 44-46).

The disadvantages of this method are the narrow raw material base and a narrow range of organoleptic properties of the target product.

The technical result of the invention is the expansion of the raw material base by making it possible to obtain radioprotective drinks from light grapes and expanding the range of organoleptic properties of the target product by giving it an aroma that is not typical for grape processing products.

This result is achieved by the fact that in a method for producing a radioprotective drink based on grape juice, comprising squeezing grapes to produce juice and squeezes, water extracting the squeezes, separating the extract and blending it with juice to obtain the target product, according to the invention, the squeezes are kept before the extract is separated for hydrolysis with native acids, and the separated extract is concentrated to a solids content of about 14% by weight, while an aqueous extra is added to the blend kt mixture blueberry leaves and flowers artichoke, combined in a weight ratio of about 1: 1, a solids content of about 2% by weight, with the following ratio by weight of the blend components:

the grape juice fifty grape extract 49 extract of a mixture of blueberry leaves and Jerusalem artichoke flowers one.

The method is implemented as follows.

Plant components are subjected to standard preparation. A mixture of blueberry leaves and Jerusalem artichoke flowers, taken in the above ratio, is extracted with water and the extract is separated. The accuracy of the compliance ratio is determined mainly by the accuracy of the metering equipment used. If the solids content in the extract is significantly different from the target 2% by weight, the extract is concentrated or diluted with drinking water. Grapes are pressed to obtain juice and squeezed. Squeezes are poured with water, extracted and incubated to ensure hydrolysis under the action of native acids. This leads to the transition to the liquid phase, in addition to the traditional components of diffusion juices, when using dark grape varieties, substances of the pigment complex and pectin, and when using light grape varieties of leukoanthocyanins and pectin. All of these substances have radioprotective properties that are stored in the composition of the prepared drink. The extract is separated from the solid phase by known methods and concentrated to a solids content of about 14% by weight, which corresponds to the average solids content in grape juice. Next, a blend is prepared with the above ratio of components. The accuracy of the ratio of the components in the blend is determined mainly by the accuracy of the metering equipment used. If necessary, the target product is preserved by known methods.

The obtained target product is a natural clouded beverage based on juice that determines the color of the drink. The taste of the drink corresponds to the variety of grapes used and is slightly astringent. The aroma has honey tones in the absence of honey in the recipe.

The radioprotective properties of the drink were verified by the survival of outbred white rats after a single exposure to a dose of 8 Gy. In the experimental groups of rats received a drink obtained by the proposed method from light or dark grape varieties. In the control group, rats received a drink obtained by the closest analogue. The dose of the drink in all cases was set equal to 5% of body weight. With three repetitions, the survival of rats of the experimental groups was 8-10% higher than the control, without a significant difference between the experimental groups.

Thus, the proposed method allows to obtain radioprotective drinks from a wider range of grape raw materials and to give the target product pleasant organoleptic properties that are not typical for grape processing products.

Claims (1)

A method of producing a radioprotective drink based on grape juice, comprising squeezing grapes to produce juice and squeezes, water extracting the squeezes, separating the extract and blending it with juice to obtain the target product, characterized in that the squeezes are separated before extracting for hydrolysis with native acids, and the separated extract is concentrated to a solids content of about 14% by weight, while an aqueous extract of a mixture of blueberry leaves and flowers is added to the blend inambur taken in a ratio by weight of about 1: 1, with a solids content of about 2% by weight, with the following ratio by weight of the components of the blend: The grape juice fifty Grape extract 49 Extract of a mixture of blueberry leaves and Jerusalem artichoke flowers one