RU2277833C1 - Alcohol-free beverage - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of alcohol-free beverages based on mineral water, more particular, hydrocarbonate, magnesium-potassium table water.

SUBSTANCE: alcohol-free beverage contains flavor component, ascorbic acid, vitamin P, and mineral water. Flavor component is 45-55 ml of water-alcohol extract obtained from Far Eastern wild plants, vitamin P is 26-30 mg of dihydroquercetin, and mineral water is mineral hydrocarbonate magnesium-potassium table water withdrawn from underground water source in the vicinity of "Korfovsky" village, Khabarovsky region, said water being used in balance amount sufficient for producing of 1 l of ready product. Far Eastern wild plant is Chinese magnolia-vine, or thorny eleutherococcus, or Manchurian udo.

EFFECT: provision for obtaining of refreshing prophylactic and health-improving beverage for people living under disadvantageous ecological conditions.

1 tbl, 3 ex

Description

The invention relates to the food industry and can be used in the production of soft drinks based on mineral water, in particular canteen magnesium-calcium bicarbonate.

Known soft drink containing sugar, citric acid, 40% alcoholic extract of mint, 20% alcoholic infusion of lemon balm, 40% alcoholic infusion of bison, and mineral table water of the Izmail type (RU, item 2062587 A 23 L 2/00).

The disadvantages of this drink are low consumer properties, since the drink loses its taste due to the pungent smell of lemon balm and mint.

Known soft drink containing vitamins B and B ₂ , ascorbic acid, aromatic and coloring additive in the form of a base "Orange", citric acid, sodium benzoate, carbon dioxide and water (RU, p. No. 1290395 C1 from 1999).

The disadvantage of this cast is the content of the preservative of sodium benzoate, the absence of mineral components, as well as the content of the flavor.

Known soft drink, which is described in the method of its production (RU, 2180512, A 23 L 2/00).

This drink is prepared on the basis of a mineral table of bicarbonate-magnesium-calcium water with a salinity of 290 mg / l, total hardness of 3 mEq and containing in mg / l: calcium - 48.8, magnesium - 14.3, sulfate - 2.5, chloride - 3.1, nitrates - 9.1, iron - 0.2, fluorine - 0.1, copper - 0.02, potassium - 0.3.

The disadvantage of this drink is its high mineralization and hardness, which reduce consumer properties, as well as a large amount of nitrates, which limits the use of the drink in regions with adverse environmental conditions.

The closest technical solution to the claimed is a non-alcoholic beverage, including a flavoring component in the form of fruit juice, trace elements - magnesium or calcium and magnesium or zinc, or iron, ascorbic acid, vitamins B, B ₂ , B ₆ , B ₁₂ , D, E, P, K and mineral water (RU, p. 2202257, A 23 L 2/00).

The disadvantage of this technical solution is the complexity of preparing the drink due to the complexity of the preparation of water in order to obtain it softened to a salt content of not more than 2 mEq / dm. To do this, the water is subjected to purification, filtering on sand filters, rough cleaning, softening on a sodium cationic filter and re-filtration for fine cleaning on ceramic filters. In addition, this drink contains a large number of synthetic vitamins and a small amount of trace elements.

The technical result of the present invention is the creation of a refreshing drink with high consumer properties and directed prophylactic and restorative effect for the population living in adverse environmental conditions.

The technical result is achieved by the fact that the non-alcoholic beverage contains a flavor component, ascorbic acid, vitamin P and mineral water, while a water-alcohol extract from Far Eastern wild plants is used as a flavor component, dihydroquercetin is used as vitamin P, and mineral water is used as mineral water Korfovskaya bicarbonate magnesium-calcium water from an underground spring in the Korfovsky village of the Khabarovsk Territory, containing:

Bicarbonate - HCO ₃ ion 109.8-141.8 mg / dm ³ Chloride C1 ^- 5.3-6.5 mg / dm ³

\tab8,4-18,8 мг/дм³ Sulfate ion

\ tab8,4-18,8 mg / dm ³

\tab0,31-8,8 мг/дм³ Nitrate ion

\ tab0.31-8.8 mg / dm ³

\tab<0,03 мг/дм³ Nitrite ion

\ tab <0.03 mg / dm ³

Sodium + Potassium Na ⁺ + K ⁺ 10.2-10.5 mg / dm ³ Magnesium Mg ⁺² 6.8-9.9 mg / dm ³ Calcium Ca ²⁺ 26.7-32.0 mg / dm ³ Iron Fe ²⁺ + Fe ³⁺ 0.02 mg / dm ³ Oxidation O ₂ 0.4-0.8 mg / dm ³

in the following ratio of ingredients per 1 liter of the finished product:

Hydroalcoholic extract from the Far Eastern wild plants, ml 45-55 Ascorbic acid, mg 50-75 Dihydroquercetin mg 26-30 Mineral water Rest

In addition, as the Far Eastern wild plants, they use Chinese magnolia vine or prickly Eleutherococcus, or Manchurian aralia.

Mineral hydrocarbonate magnesium-calcium water "Korfovskaya", on the basis of which the drink is prepared, has low mineralization and lack of salts, which gives the drink freshness and softness in taste, and in combination with natural vitamin P, it also enhances the diuretic properties of the drink, which is important for removing radioactive elements from the body and regulating metabolism.

Of great importance is the presence in the composition of water of elements such as calcium and magnesium. Calcium has a high biological activity, is the main structural element of the skeletal system, as well as an important component of the blood coagulation system, significantly affects the metabolism in the body, that is, calcium is an indispensable element in human nutrition. Magnesium has diverse physiological properties, and providing the necessary amount of magnesium in the diet is an important preventive and therapeutic tool.

Of particular importance in the composition of magnesium and calcium mineral water is their ratio: magnesium 6.8-9.9 mg / dm ³ and calcium 26.7-32 mg / dm ³ . This is the optimal ratio of calcium and magnesium, in which there is an optimal assimilation of calcium.

In the case of an increase in the magnesium content, the calcium content decreases due to a decrease in the absorption of calcium and the acceleration of its elimination from the body.

The prospect of using the claimed drink as a prophylactic and restorative agent in regions with adverse environmental conditions is determined by the dihydroquercetin (DHQ) introduced into the drink, a natural P-vitamin, the distinctive feature of which is its intense antiradical activity, which is clearly manifested at such low concentrations as 0, 0001-0.00001%, in the complete absence of mutagenic activity for humans. This property made it possible to attribute DHQ to reference antioxidants.

Due to the exceptional antioxidant properties of DHQ, through the protection of the most important component of the cell - DNA from metabolic products, it activates the human immune system, mobilizing the body's defenses, and prevents the development of various pathologies.

In addition, at given quantitative ratios of the ingredients in the drink, DHA softens the stimulating effect of Far Eastern wild plants - lemongrass, aralia, eleutherococcus, as a result of which the finished drink exhibits a moderate tonic effect, which increases the consumer properties of the drink.

The preparation of the drink is carried out in two stages:

- preparation of blending composition;

- preparation of the drink.

The preparation of the blend composition involves the dissolution in the used mineral water of ascorbic acid (vitamin C) and a natural bioflovanoid - dihydroquercetin (vitamin P). To increase the dissolution rate of dihydroquercetin, mineral water with a volume of 50 l, poured into a separate container, is heated to 60-650 ° C (at this temperature its solubility reaches 1%) and the calculated amount of the drug is immersed in it, uniformly mixing until the latter is completely dissolved. After that, the calculated amount of ascorbic acid and the calculated amount of extract from Far Eastern wild plants with a stimulating effect are introduced into the blending container.

The preparation of the drink is made by adding a blending solution to a given volume of mineral water.

The resulting drink can be saturated with carbon dioxide, after which it is sent for dosing and bottling.

In more detail, the invention is illustrated by the following examples.

Example 1. The drink is prepared according to the technology described above using the following ingredients at a ratio of 1 l of the finished product:

Water-alcohol extract of Schisandra chinensis, ml 50

Ascorbic acid, mg      67 Dehydroquercetin, mg      28 Mineral water Rest

The resulting drink is colorless, has a faint odor inherent in mineral water, and a characteristic taste for this water with a subtle taste of Chinese magnolia vine.

Example 2. The drink is prepared according to the technology described above using the following ingredients at a ratio of 1 l of the finished product:

Water-alcohol extract of Aralia Manchurian, ml 55 Ascorbic acid, mg 75 Dehydroquercetin, mg 26 Mineral water Rest

The resulting drink is colorless, has a faint odor inherent in mineral water, and a taste characteristic of this water with a subtle taste of Manchu aralia. The drink quenches thirst and has a moderate tonic effect.

Example 3. The drink is prepared according to the technology described above using the following ingredients at a ratio of 1 l of the finished product:

Hydroalcoholic extract of Eleutherococcus prickly, ml 45 Ascorbic acid, mg 60 Dihydroquercetin mg thirty Mineral water Rest

The resulting drink is colorless, has a faint odor inherent in mineral water, and a characteristic taste for this water with a subtle taste of Eleutherococcus. The drink has a refreshing and moderate tonic effect.

The table shows the compositions of a soft drink with different contents of the components claimed within the claims.

In all examples, a drink is obtained, similar to examples 1-3.

Table. Soft drink formulations (Examples 1-9) Component per 1 liter of finished product Examples one 2 3 four 5 6 7 8 9 Composition 1 1. Water-alcohol extract of Schisandra chinensis, ml fifty 45 55 2. Ascorbic acid, mg 67 fifty 75 3. Dihydroquercetin, mg 28 26 thirty 4. Mineral water, ml Rest - "- - "- Composition 2 1. Water-alcohol extract of Aralia Manchurian, ml 55 fifty 45 2. Ascorbic acid, mg 75 68 fifty 3. Dihydroquercetin, mg 26 28 thirty 4. Mineral water, ml Rest - "- - "- Composition 3 1. Hydroalcoholic extract of prickly Eleutherococcus, ml 45 fifty 55 2. Ascorbic acid, mg 60 68 75 3. Dihydroquercetin, mg thirty 28 26 4. Mineral water, ml Rest - "- - "-

Claims (2)

1. A non-alcoholic drink comprising a flavoring component, ascorbic acid, vitamin P and mineral water, characterized in that a water-alcohol extract from Far Eastern wild plants is used as a flavoring component, dihydroquercetin is used as vitamin P, and dihydroquercetin is used as vitamin P Mineral table hydrocarbon magnesium-calcium water "Korfovskaya" from an underground source of the village "Korfovsky" of the Khabarovsk Territory, containing mg / dm ³ : Bicarbonate ion НСО ₃ 109.8-141.8 Chloride Cl ^- 5.3-6.5 Sulfate ion SO ₄ ^-2 8.4-18.8 Nitrate ion NO ₃ ^- 0.31-8.8 Nitrite ion NO ₂ ^- <0.03 Sodium + Potassium Na ⁺ + K ⁺ 10.2-10.5 Magnesium Mg ⁺² 6.8-9.9 Calcium Ca ²⁺ 26.7-32.0 Iron Fe ²⁺ + Fe ³⁺ 0.02 Oxidation O ₂ 0.4-0.8 in the following ratio of ingredients per 1 liter of the finished product: Hydroalcoholic extract from the Far Eastern wild plants, ml 45-55 Ascorbic acid, mg 50-75 Dihydroquercetin mg 26-30 Mineral water Rest 2. The drink according to claim 1, characterized in that as the Far Eastern wild plants use Schisandra chinensis, or prickly eleutherococcus, or Manchu aralia.