RU2287305C2 - Method for manufacturing dry microcapsulated drink (variants) - Google Patents

Abstract

FIELD: soft drinks industry.

SUBSTANCE: the present innovation refers to drinks' concentrates based upon plant raw material, for example, tea raw material. By the first variant, the method deals with obtaining plant product as an extract followed by mixing it with a supplementary substance as gum arabic, and a dairy product as dry whole milk; while mixing it is necessary to add saccharose and water to obtain emulsion that contains 1-20 weight portions of gum arabic , 5-50 weight portions of saccharose, 0.5-5.0 weight portions of dry plant extract, 35.0-70.0 weight portions of dry whole milk and 97.0-408.3 weight% water. Then comes drying due to spraying at temperature not exceeding 70° C at developing microcapsules with membranes out of gum arabic. By the second variant this method deals with obtaining plant product as aqueous plant extract at the content of dry substances being 10-30 % followed by mixing it with additional substance and dairy product. Moreover, as additional and dairy product one should apply gum arabic and dry whole milk, correspondingly. While mixing it is necessary to add saccharose and water to obtain the mixture in the form of emulsion. The latter contains 1-20 weight portions gum arabic, 5-50 weight portions saccharose, 95.1-388.3 weight portions aqueous plant extract at the content of dry substances being 10-30%, 35.0-70.0 weight portions of dry whole milk and 95.1-388.0 weight portions of water followed by drying due to spraying at temperature not exceeding 70° C, at developing microcapsules with membranes out of gum arabic. Plant extract should be obtained out of the mixture of grasses and/or, roots, and/or inflorescences, and/or fruit that contains, at least, two components. The present innovation enables to obtain dry product as microcapsules, their membrane being out of natural polymer that provides the safety of lipids (fat) and biologically active substances.

EFFECT: higher efficiency of manufacturing.

10 cl, 2 ex, 3 tbl

Description

The invention relates to the non-alcoholic industry, namely, beverage concentrates based on plant materials, such as tea.

A known method of producing dry tea beverage concentrates from dry tea raw materials, comprising irradiating the finished blend with ionizing radiation, then the irradiated blend is extracted with the release of volatile aromatic substances, the extract is purified by centrifugation, concentrated by evaporation, the concentrated extract is enriched with volatile aromatic substances and spray dried (or sublimated) see RU 2056761, publ. 03/27/1996).

The disadvantages of this method include the fact that the obtained product is very hygroscopic, gets crumpled upon ingress of moisture, can caking during storage, and also loses its biological value over time.

Closest to the proposed is a method for producing dry food products, including drinks, in granules, which includes obtaining a food base, including plant materials, with a particle size of not more than 0.5 mm, mixing it with a solution of a polysaccharide derivative in a skim milk product and subsequent drying of the resulting mixture by spraying to obtain granules with a size not exceeding 0.5 mm (RU 2112406, publ. 10.06.1998).

The resulting product consists of granules, the core of which are particles of ground food base, coated with a dry mixture of a polysaccharide derivative and a skim milk product obtained by drying their solution.

The objective of the invention is to obtain a beverage concentrate using whole milk, providing high taste and nutritional value of the drink, while ensuring long-term preservation of milk lipids and plant extract.

The technical result achieved by the proposed invention is to provide a dry product in the form of microcapsules having a shell of a natural natural polymer, which ensures the preservation of lipids (fat) and biologically active substances due to protection from exposure to light, high temperatures, oxygen, and ensuring high consumer properties: quick solubility, instant wettability, does not caking during storage.

The technical result is achieved by a method for the production of dry drinks, including obtaining a vegetable concentrate, mixing it with gum arabic, whole milk powder, sucrose and water to obtain an emulsion, and then the resulting mixture is dried by spraying with the formation of microcapsules with a size of 130-160 microns.

In a first embodiment of the invention, the plant concentrate is a dry plant extract, whereby a mixture is obtained containing the following components, parts by weight:

Gum arabic 1-20 Sucrose 5-50 Dry plant extract 0.5-5.0 Whole milk powder 35.0-70.0 Water 97.0-408.3

In a second embodiment of the invention, the plant concentrate is an aqueous plant extract, whereby a mixture is obtained containing the following components, parts by weight:

Gum arabic 1-20 Sucrose 5-50 Aquatic Plant Extract 20% 95.1-388.3 Milk powder 35.0-70.0 Water 95.1-388.3

In both embodiments of the invention

- when mixing can be added ascorbic acid,

- get a mixture with a solids content of 30-40%,

- drying is carried out at a temperature not exceeding 70 ° C,

- receive a vegetable concentrate from a mixture of herbs and / or roots, and / or inflorescences, and / or fruits, containing at least two components selected from the group including: anise, frankincense, hawthorn, lingonberry, potato, oregano, fireweed , red root, meadowsweet, lemon balm, mint, Rhodiola rosea, chamomile, hops, thyme, Kuril tea, green tea, black tea, a series of rosehips, wild rose, scutellaria.

The essence of the proposed method is as follows.

An unexpected technical result of the proposed method is the provision of a microencapsulation process - the process of enclosing in a shell of gum arabic milk fat included in a matrix consisting of dry substances of plant extract, sugars, up to 150 microns in size. The natural polymer gum arabic contributes to the production of a stable emulsion and the formation of a microencapsulated product upon drying by spraying it. In the emulsion obtained, gum arabic is present in the form dissolved in the aqueous phase, and hydrophobic milk fat in the form of particles. When sprayed in a spray dryer, tiny particles are formed containing a core, including a drop of milk with a plant extract in a film of milk fat, and on top of this film is a gum arabic shell. This structure is formed due to the fact that gum arabic is a water-soluble polymer, and milk lipids are hydrophobic.

A microencapsulated product was obtained for the first time, which ensures the preservation of the milk product containing lipids.

According to the proposed method for the production of microencapsulated products before spray drying of the product, a delamination-resistant mixture (emulsion) containing a plant extract mixed with dried whole milk, gum arabic and sugar and water is obtained in a homogenizer-disperser, which is then dried on a spray dryer at a temperature of 60- 70 degrees. The use of gum arabic makes it possible to obtain a product with high consumer properties (instant powder, instantly wettable, non-caking during storage, protected from light, high temperatures, oxidation by atmospheric oxygen) while preserving biologically active substances and milk fat.

The microencapsulated product (concentrate) is a powder with a particle size of 130-160 microns, coated with a protective shell of a natural plant polymer gum arabic.

Gum arabic is an odorless white powder, readily soluble in water and neutral in taste, is a natural polysaccharide consisting of galactose chains, with side chains of galactose and arabinose ending with rhamnose and glucuronic acid molecules. According to the nomenclature it is classified as a complex arabinogalactan.

Gum arabic polysaccharides bind to many minerals, vitamins and other biologically active substances. At the same time, the effect of these micronutrients is superimposed on the effect of polysaccharides and thus the effect of biologically active substances on the human body is enhanced.

The resulting shell comprehensively improves the properties of the product. In addition to increasing the nutritional value of the drink itself, we received a storage-stable concentrate consisting of a matrix with a core containing labile biologically active substances (milk lipids, vitamins, minerals, plant extracts), protected from oxidation.

Given the chemical composition of the raw material, its pharmacological orientation and the content of biologically active substances, we can judge the nutritional value of the developed drinks. High organoleptic characteristics were achieved by the selection of ingredients according to their taste and color scheme. Unlike galenic preparations, prophylactic drinks belong to food products and are primarily evaluated by harmonious compatibility and organoleptic indicators: taste, color, aroma.

An aqueous extract of herbs was used in the work. The extract has a pronounced brown color, astringent astringent taste, pleasant aroma of forest herbs.

The amount of extract introduced into the composition of the concentrates of tea drinks is determined by the threshold of taste sensations and the number of introduced extractive substances of the raw materials.

An improved taste has a tea drink with milk. Tea drink with milk - a dry concentrate based on whole milk powder, soluble in hot water. Features of production and a high shelf life can maximize their nutritional value. The production of dry concentrates of tea drinks enriched with herbal extracts is easily feasible on existing production lines. In this regard, they can be used as a mass prophylactic to correct deficiency of vitamins and biologically active substances.

Concentrated milk drinks have several advantages over traditional forms of drinks: a small mass (3 teaspoons - 15 grams of concentrate are consumed per 1 glass), hence low transportation costs, especially when transported over long distances, long shelf life, ease of use at home, availability by price.

The production of dry microencapsulated drinks includes the following steps:

1. Obtaining plant concentrate by extracting plant material with demineralized water, followed by concentration by vacuum distillation of water. It is possible to obtain a vegetable concentrate both in the form of a thick aqueous extract with a solids content of 10 to 30%, and in the form of a dry powder.

2. Preparation of the mixture (aqueous solution of sugar, whole milk powder, gum arabic, vegetable concentrate, vitamins, minerals).

3. Obtaining a microencapsulated product.

The method is as follows.

Obtaining a concentrated aqueous plant extract.

An aqueous plant extract is obtained in a known manner - by infusion. Infusion occurs at a temperature of 55-60 ° C for 5-6 hours, the number of infusions is 3. Evaporation of the extracts is carried out on a two-stage vacuum-evaporation plant. The obtained extract is constantly fed to the installation, where the extract is concentrated. The evaporation temperature is 55-60 ° C, the solids content in the aqueous plant concentrate is 10-30%. Dry plant extract is obtained by spraying in a spray dryer.

Cooking the mixture.

A predetermined amount of the thick extract (water plant concentrate) is pumped into the blending tank, the mixer is turned on, and the weighing components of the formulation are added with stirring (sugar and water or an aqueous solution of sugar, thick plant extract, whole milk powder, vitamins, gum arabic and other additives). The mixture is stirred. Stirring is carried out until an emulsion is uniform in consistency and resistant to delamination within 10-15 minutes.

The resulting mixture is additionally passed through a homogenizer to obtain a more stable emulsion.

Spray drying.

Dry compositions are obtained by dehydration of a liquid semi-finished product by spray drying at a temperature not exceeding 70 ° C.

The semi-finished product with a dry matter concentration of 30-40% is pumped to a spray dryer. The feed rate is regulated depending on the state of the powder in the drying tower. Using the pump, the sprayed liquid semi-finished product is fed from the tank to the spray nozzle. The supply of a lump-in liquid phase is determined visually, observing the state of the drying powder. The advantage of this drying method is the short-term effect of temperature on thermolabile substances, which allows you to save valuable components in the finished product.

Examples of specific performance.

Example 1

The crushed, weighed raw materials, packaged in bags of fabric that does not interfere with the passage of the extractant through the raw materials, were placed in a maceration tank, at the bottom of which there was a grate to prevent contact of the raw materials with the bottom of the apparatus. Raw material bags were immersed with an anchor to prevent spontaneous ascent of raw material bags as a result of insufficient wetting of the raw materials.

Bags with vegetable raw materials were poured with demineralized water in an amount of 10 parts by weight of the raw material, the water was heated. The amount of plant material and water are shown in table 1.

Table 1 Name Loaded kg The yield of extract, kg The yield of dry powder, kg Badan grass 3 Grass grass one Oregano grass one Meadowsweet grass one Rhodiola rosea one Red root one Fireweed one Thyme 0.5 Drinking water 95.0 Total 104.5 4.75 1.42

The extraction temperature did not exceed 60 ° C; the duration of the 1st stage of maceration was 6 hours. The obtained first extraction is poured by volume into storage tanks.

An amount of demineralized water was also poured into the extractor for the second bay. The extraction was carried out at a temperature not exceeding 60 ° C and a duration of 2 stages of maceration of 6 hours. The obtained second extract was poured by volume into storage tanks. Plums of the first and second were combined, filtered, and the solids content was checked.

Evaporation of the obtained extracts was carried out on a two-stage vacuum evaporator VVA-10. The obtained extract was constantly fed into the installation using vacuum, where the extract was concentrated. The evaporation temperature did not exceed 60 ° C, the solids content of 10-30%.

A predetermined amount of the thick extract was pumped into the blending tank and the weighed formulation components were loaded with stirring.

Another technology option is possible: a thick extract can be replaced with a dry extract, in this case, the dry extract along with all components is dissolved in water. The quantitative composition of the components are shown in table 2.

table 2 No. p / p name of raw materials Amount kg Output kg Loss% one Powdered milk 58 2 Sugar 37.3 3 Dry plant extract 3.33 four Gum Arabic Instagnum 40830 1.93 5 Demineralized water 234.64 Total: 335.2 95.12 5,4

Stirring was carried out until an emulsion uniform in consistency and resistant to delamination was obtained for 10-15 minutes. The emulsion was further homogenized in a rotary pulsation homogenizer for 5 minutes.

Dry compositions were obtained by dehydration of a liquid semi-finished product by spray drying at a temperature not exceeding 70 ° C.

The resulting semi-finished product with a concentration of 30% was pumped to a spray dryer. The feed rate was regulated depending on the state of the powder in the drying tower, the fluid flow rate was 150 ml / min.

The packaging of the product of compositions for non-alcoholic beverages was carried out in double plastic bags made of PE-15803-020 polyethylene or other packaging approved by the GSEN RF authorities for contact with food products. The bags were sealed.

Example 2

In accordance with the above scheme, a microencapsulated concentrate was made.

First, the extract was prepared from the fees shown in table 3.

Table 3. Collection 1 Weight Collection 2 Weight Collection 3 Weight Collection 4 Weight Oregano one Badan 3 Anise one Black tea 3 Chamomile 2 Hairpin 2 Hairpin 2 Hawthorn one Mint 2 Oregano 2 Green tea 2 Lingonberry one Hop one Meadowsweet 2 Rhodiola rosea one Melissa one Thyme 2 Rhodiola rosea 2 Smoked tea 2 Dogrose 2 Shlemnik 2 Red root 2 Succession 2 Fireweed 2 Thyme one

Then the mixture was prepared according to the formulations below. Used gum arabic brand Instangum 40830.

In this case, mixing was carried out in a homogenizer (revolution frequency 3000 rpm), the mixing time was 30 minutes. Drying was carried out at 65-70 ° C

The moisture content of the obtained powder is not more than 4%.

Preservation of vitamins during storage for 15 months over 90%. Hygroscopicity of 0.0001%.

Recipe number 1A Gum arabic 1.9 Sucrose 37.0 Dry plant extract 3.3 Whole powdered milk 57.4 Vitamin C 0.4 Water 333.0 Recipe No. 1b Gum arabic 1.9 Sucrose 37.0 Aquatic Plant Extract 20% 16.5 Whole powdered milk 57.4 Vitamin C 0.4 Water 319.8 Recipe number 2a Gum arabic 1.9 Sucrose 37.0 Dry plant extract 3.3 Milk powder 57.8 Vitamin C 0.4 Water 333.0 Recipe number 2b Gum arabic 1.9 Sucrose 37.0 Aquatic Plant Extract 20% 16.5 Milk powder 57.8 Water 319.8

Claims (10)

1. A method of obtaining a dry drink, including obtaining a plant product, mixing it with an auxiliary substance and a dairy product and drying the resulting mixture by spraying, characterized in that the plant product is a dry plant extract, gum arabic is used as an auxiliary substance, as a dairy product - whole milk powder, mixing is carried out with the addition of sucrose and water to obtain a mixture in the form of an emulsion containing components in the following quantity, parts by weight: Gum arabic 1-20 Sucrose 5-50 Dry plant extract 0.5-5.0 Whole milk powder 35.0-70.0 Water 97.0-408.3 2. The method according to claim 1, characterized in that ascorbic acid is added when mixing. 3. The method according to claim 1, characterized in that a mixture is obtained with a solids content of 30-40%. 4. The method according to claim 1, characterized in that the drying is carried out in a spray dryer at a temperature not exceeding 70 ° C. 5. The method according to claim 1, characterized in that the plant extract is obtained from a mixture of herbs and / or roots and / or inflorescences and / or fruits containing at least two components selected from the group comprising anise, frankincense, hawthorn, lingonberry, thistle, oregano, fireweed, red root, meadowsweet, lemon balm, mint, Rhodiola rosea, chamomile, hops, thyme, Kuril tea, green tea, black tea, a string, rose hip, scutellaria. 6. A method of obtaining a dry drink, including obtaining a plant product, mixing it with an auxiliary substance and a dairy product and drying the resulting mixture by spraying, characterized in that the plant product is an aqueous plant extract with a solids content of 10-30%, as an auxiliary substance gum arabic is used, as milk product - whole milk powder, mixing is carried out with the addition of sucrose and water to obtain a mixture in the form of an emulsion containing components in blowing amount, parts by weight: Gum arabic 1-20 Sucrose 5-50 Water plant extract with a solids content of 10-30% 95.1-388.3 Whole milk powder 35.0-70.0 Water 95.1-388.0 and spray drying is carried out with the formation of microcapsules with a shell of gum arabic. 7. The method according to claim 6, characterized in that when mixing add ascorbic acid. 8. The method according to claim 6, characterized in that a mixture is obtained with a solids content of 30-40%. 9. The method according to claim 6, characterized in that the drying is carried out in a spray dryer at a temperature not exceeding 70 ° C. 10. The method according to claim 6, characterized in that the plant extract is obtained from a mixture of herbs, and / or roots, and / or inflorescences, and / or fruits, containing at least two components selected from the group comprising anise, frankincense, hawthorn, lingonberry, thistle, oregano, fireweed, red root, meadowsweet, lemon balm, mint, Rhodiola rosea, chamomile, hops, thyme, Kuril tea, green tea, black tea, a succession, wild rose, scutellaria.