RU2330577C2 - Alcohol-free prophylactic drink - Google Patents

Abstract

FIELD: technology of food products making.

SUBSTANCE: alcohol-free prophylactic drink contains in weight per 100 decalitres of ready drink: 430 kg of vitamin additive in the form of acidated water infusion of rosehips, 80 kg of taste additive - sugar. Also the drink contains 400 kg of non-concentrated pectin extract made of grape refuse with mass fraction of PV-0.4 % as stabiliser and prolongation substance, at that the drink additionally contains 5 kg of biologically-active additive in the form of water-alcohol infusion of arborescent aloe. This invention allows to prepare drink with pleasant well-marked harmonious bouquet, which has full flavour of grapes, soft nuance of rosehip with well-pronounced violet note. With this optimal ratio of components human being receives daily rate of vitamin C and pectin in one glass of drink.

EFFECT: increase of efficiency; resistance to infections and other unfavorable conditions of environment.

4 tbl, 5 ex

Description

The invention relates to the non-alcoholic industry, namely to non-alcoholic prophylactic drinks.

Known non-alcoholic apple and pectin drink containing beet pectin, sugar, apple juice and water (AS USSR No. 649401, CL. A23L 2/00, BI No. 8, 02.28.79).

The disadvantage of this drink is the complexity and duration of its manufacture due to the use of a laborious and expensive process of dissolving pectin and sugar in water, for which they apply the effect on the dissolved mixture of acoustic vibrations with a frequency of 50-100 Hz with a phase shift of 180 ° for 45- 50 minutes Or it is possible to use a 4-6-hour swelling of the sugar-pectin mixture, and then heat it with continuous stirring to 70 ° C, filtering through a sieve with a hole diameter of 0.6-0.8 mm. The resulting beverage has a low taste due to a pronounced beet flavor.

Known radioprotective drink based on grape juice / application No. 2004104415, А23L 2/02, from 16.02. 2004 “Method for the production of a radioprotective drink based on grape juice” /, including grape juice, grape extract and an extract of a mixture of hibiscus flowers, lingonberry leaves, rose hips, strawberries and blueberries, taken in a ratio by weight of 6: 4: 5: 1: 4 with a solids content of about 2% by weight.

The disadvantage of this drink is the low content of pectin substances, which are extracted with water by known methods, since only soluble fractions of pectin are recovered.

The closest in technical essence to the proposed solution is a non-alcoholic preventive drink "Sunny" / patent No. 2232525, A23L 2/00, 2/38, 2/52, publ. BI No. 20, July 20, 2004 /, including pectin extract from grape marc with a mass fraction of pectin substances of at least 2.5%, natural grape juice and vitamin supplement from hawthorn fruit in the following ratio of components by weight:

pectin extract from grape pomace with a mass fraction of pectin substances (PV) of at least 2.5% 280-380 natural grape juice with a mass fraction solids not less than 16% 710-590 hawthorn vitamin supplement 10-30

However, this drink has a low content of vitamins, since hawthorn contains ascorbic acid from 12 to 33 mg per raw substance.

The technical result of the claimed drink is to improve the organoleptic properties, increase vitamin and biological value.

The technical result is achieved by the fact that in a non-alcoholic prophylactic drink containing grape juice, pectin extract from grape pomace, a vitamin supplement, an acidified aqueous extract of rose hips is used as a vitamin additive, sugar is added as a flavoring additive, non-concentrated pectin is used as a stabilizer and prolongator. extract from grape pomace and additionally introduce a biologically active additive in the form of a water-alcohol infusion of aloe tree in the following the total ratio of components by weight, kg / 100 gave:

natural grape juice 85 non-concentrated pectin extract from grape marc with a mass fraction of PV 0.4% 400 acidified water rosehip infusion 430 water-alcohol infusion of aloe tree 5 sugar 80

A comparable analysis of the claimed solution with the prototype allows us to conclude that the claimed beverage differs from the known one in that pectin extract from grape marc extracts with a mass fraction of pectin substances of at least 0.4% is used as pectin, and water-alcohol is used as a biologically active additive Aloe infusion is tree-like, and an acidified aqueous rosehip infusion is used as a vitamin supplement.

Thus, the claimed drink meets the criterion of "novelty."

Comparison of the claimed solution not only with the prototype, but also with other well-known technical solutions in this industry allows us to identify signs that distinguish the claimed solution from the prototype, which allows us to conclude that the claimed solution meets the criterion of "inventive step".

The combination of acidified water infusion of rose hips, the main active ingredient of which is vitamin C, in combination with P-active substances of tree aloe, vitamins of grape juice and non-concentrated pectin extract, a native vitamin C prolongator, creates a high synergistic effect of the content of natural ascorbic acid in the drink ( tab. 2, 3).

In addition, only this combination of all components supplemented with water-alcohol infusion of aloe, which is a liquid, biogenic stimulant (used to deplete the nervous system), containing antraglycosides - aloin, aloeeludin / 1.66% /, aloesin / up to 15% /, natoloin, homonataloin, rabarberop, enzymes, vitamins and antimicrobial substances, creates the effect of a drink that increases immunity and performance.

Non-concentrated pectin extract is prepared using environmentally friendly technology, in which the hydrolysis-extraction of pectin substances is carried out using pure water, acidified with organic acids contained in the grape marc extracts after receiving grape juice.

The grape marches received for processing after industrial production of grape juice are passed through a machine for separating seeds. The hydrolysis process is carried out with clean water, given that the acidity of the grape marc is at least 4.32% per abs. cm. at a temperature of 80 ° C for 2 hours with a hydraulic module 1:10 for dry pomace. Hydrolyzed squeezes are pressed on the press. The resulting pectin extract is filtered and served for storage.

The finished pectin extract contains a mass fraction of pectin substances of at least 0.4%, a mass fraction of solids of 2%, a mass fraction of total sugar of 0.8%, has a lead-forming capacity of 19.3 Pb ^{+ 2} / ml for lead.

Obtained according to the described technology, grape non-concentrated pectin extract is a completely hygienic product with enhanced biological properties.

The vitamin supplement from rose hips is an acidified water infusion of dried fruits. To prepare it, proceed as follows. Rosehip berries in the biological stage of maturity are subjected to inspection and sorting, in which substandard fruits and impurities are selected. Then the fruits are washed in washing machines or bathtubs with running water, followed by rinsing in the shower until the surface is completely removed. Rosehips are soaked with drinking water for two hours, then the water is drained without using it in the technological process, and rosehips are poured with a hot 0.1% citric acid solution in a ratio of 1: 9 and insisted in a container with a steam jacket for 20-24 hours at temperature not lower than 70 ° С. Then the extract is drained, the remaining fruits are pressed using napkins and the two fractions are mixed.

The resulting infusion contains 110-150 mg% ascorbic acid, 2.8-3.2% solids and pectin substances up to 1.0%.

As a biologically active additive, a water-alcohol infusion of aloe vera is introduced into the composition of the drink.

Prepare it as follows. For the infusion, leaves taken from the plant are used, which are kept for 7 days in a cool dark place at a temperature of +6 ... + 8 ° C to increase the accumulation of biologically active substances. Then the leaves are crushed into pieces with a size of 10 × 10 mm and poured with an aqueous-alcoholic solution of 40% vol. in a ratio of 1:10. The resulting mixture is kept for 7-10 days, periodically mixing, decanted and poured again in a ratio of 1: 5. After 5 days of exposure, the second infusion is drained, combined with the first, filtered and served for storage, which can be carried out for 2-6 months.

The drink is prepared as follows.

For its preparation, they take natural grape juice, previously removed from the sediment and filtered, loaded into a container with a stainless steel mixer, add non-concentrated pectin extract from grape pomace, pre-filtered, with a content of pectin substances of at least 0.4%, here add the necessary amount of acidified water infusion of rose hips and granulated sugar. Turn on the stirrer and mix for at least 5 minutes until the components are completely mixed; after mixing, the drink is brought to a boil in a vacuum apparatus, then an aqueous-alcoholic solution of aloe tree is added.

The resulting solution was brought to a boil and boiled for 30 seconds. The finished drink is immediately available for packaging. Packed up by hot bottling at a temperature of 95-98 ° C. The hot bottling plant must be equipped with dispensers with an automatic temperature controller.

In the presence of a pasteurization apparatus, the drink after mixing is passed through the apparatus, achieving instant heating for 10-30 seconds, and immediately packaged in a prepared sterile container.

This method to a greater extent preserves all biologically valuable active components of the drink. The finished drink is corked and after the final operations are served for sale.

The formulations of the claimed non-alcoholic prophylactic drink are presented in table 1 (example 1 - the minimum number of components; 2 - the optimal number of components; 3 - the maximum number of components; 4 - the prohibitive minimum of the components; 5 - the prohibitive maximum of the components).

Table 1
Examples of non-alcoholic prophylactic beverage formulations Beverage components Quantity, per 100 gave Examples 1 (min) 2 (optimum) 3 (max) 4 (prohibit min) 5 (prohibit max) Grape Juice kg 90 85 74 131.5 38.5 Unconcentrated pectin extract from grape pomace kg 385 400 415 380 420 Acidified Water Rosehip Infusion kg 446 430 420 415 450 Water-alcohol infusion of aloe tree kg four 5 6 3,5 6.5 Sugar kg 75 80 85 70 85

table 2
Physico-chemical characteristics of drinks Examples Indicator 1 (min) 2 (optimum) 1 (max) 4 (prohibit min) 5 (prohibit max) Mass fraction of solids,% (by refractometer) 12.0 Not less than 11.0 9.5 13.0 8.5 after 6 months storage 12.0 11.0 9.5 13.0 8.5 Mass fraction of vitamin C, mg in 100 g 73.0 75.0 60.0 68.0 73.0 after 6 months storage 71.0 74.0 60.0 72.0 71.0 Mass fraction of pectin substances, not less than,% 0.25 0.35 0.40 0.22 0.42 after 6 months storage 0.25 0.35 0.40 0.22 0.42

Physico-chemical parameters shown in table 2 indicate a high quality drink. The inventive drink with an optimal combination of ingredients has at least 11% solids; 75 mg per 100 g of vitamin C and 0.35% pectin substances. Physico-chemical characteristics of beverages indicate the stability of the main quality indicators. Even after 6 months of storage of the drink, there is no decrease in vitamin C content, and changes in pectin substances depend on the volume of pectin extract introduced into the recipe. The stability of ascorbic acid in the beverage during storage is confirmed by the claimed combination of beverage ingredients, leading to a stable synergistic effect.

The high biological value of the drink is confirmed by the high content of minerals and vitamins in the claimed drink, are shown in table 3.

Table 3
The content of minerals and vitamins in the drink Minerals, mg per 100 g Vitamins, mg per 100 g Drink Minerals TO Na Sa Mg R Fe β-carotene Vitamin C PP Thiamine B1 Riboflavin B2 Niacin The claimed 3.2 29.2 27.6 50.3 54.6 81.6 one 3.31 75 0.76 0.13 0.69 0.4 Prototype Drink "Sunny" 3.0 1,63 55 60.5 40,0 48 1,1 9.0 0.34 0.5 1.3 0.3

The data in table 3 indicate a high content of minerals and vitamins in the proposed drink in comparison with the prototype. The indicator of ascorbic acid, which acquires a stable form due to pectin substances, prolongators and stabilizers of this vitamin, as well as due to the synergy of P-active compounds, which in the present embodiment clearly exceed the prototype, is especially notable.

Organoleptic evaluation of drinks in accordance with the examples presented in table 4.

Table 4
Organoleptic evaluation of drinks Controlled indicator Analysis method Examples 1 (min) 2 (optimum) 3 (max) 4 (prohibit min) 5 (prohibit max) Appearance Organoleptic Homogeneous clear liquid without turbidity and foreign particles Homogeneous liquid with opalescent effect, without turbidity and foreign particles Homogeneous liquid with opalescence, without foreign particles Homogeneous liquid with opalescence without turbidity and foreign particles Homogeneous liquid with opalescence without turbidity and foreign particles Color Organoleptic Dark red with a brown tint Solid ruby copper Dark red with a brown tint Light brown Brown red Scent Organoleptic Mild aroma of rose hips and grapes with a harmonious bouquet A pleasant, well-defined harmonious bouquet with a bright full aroma of grapes. soft shade of rosehip, with a pronounced violet note A pronounced rosehip aroma with a delicate grape aroma Strongly expressed, heavy aroma of a mixture of rose hips and grapes Weak aroma of grapes with a clear aroma of rose hips bouquet without coherence Taste Organoleptic Sour
sweet, empty without coherence in taste Full, pleasant with a rounded bouquet, harmonious with a spicy bitterness in the finish, giving a feeling of freshness Sweetish, with a harmonious taste, with a very light bitterness Lusciously sweet, inharmonious Empty, expressionless, with unpleasant bitterness

Thus, on the basis of the given data of examples (Table 4) and the physicochemical parameters of drinks (Table 2), the following conclusions can be drawn: the proposed drinks (maximum, minimum, optimum) in the range of the claimed formulations are characterized by the most favorable organoleptic indicators, t. e. possess pronounced aromas of grapes and rose hips, have a pleasant acidity, rich red-brown or ruby-copper color. The alleged combination of components provides an increased amount of vitamin C in drinks, which provides half the daily dose recommended by the RF Ministry of Health and a normalized solids content.

Examples 4 (exorbitant minimum) and 5 (exorbitant maximum), given as a comparison, show that in organoleptic indicators there are pronounced changes in taste and aroma, which have a negative effect on the overall organoleptic assessment, and the exorbitant combinations of vitamin C and pectin substances in examples 4 and 5 do not lead to the achievement of a stable synergistic effect.

The combination of acidified water extract of rosehip, rich in vitamin C, natural grape juice, non-concentrated pectin extract from grape marc extracts with a mass fraction of 0.4% PV and water-alcohol infusion of aloe tree-like make it possible to obtain a drink of high palatability, a harmonious bouquet with a violet aroma, and a light bitterness in the finish gives the taste a sense of freshness and complete piquancy.

The claimed drink is rich in glycosides, stimulating the stomach and enhancing the digestibility of biologically active substances that make up its composition, which in turn improves blood circulation, increases tone, increases the resistance of the whole organism to negative environmental factors. In addition, the drink has a significant biologically active focus, and it can be recommended for overwork.

At UNLPK Technologist, in 2005, a pilot batch of this drink was produced in the amount of 300 decalitres. Regulatory documentation has been drawn up for this drink, which indicates the preparation of the drink for industrial production.

Claims (1)

A non-alcoholic prophylactic drink containing natural grape juice, pectin extract from grape marc extracts, a vitamin supplement, characterized in that an acidified water extract of rose hips is used as a vitamin supplement, sugar is added as a flavoring additive, non-concentrated pectin extract from stabilizer and prolongator are used squeeze grapes and additionally introduce a biologically active additive in the form of a water-alcohol infusion of aloe tree-like in the following enii components by weight, kg / 100 gave: Natural grape juice 85 Unconcentrated Pectin grape extract with mass fraction of PV - 0.4% 400 Acidified water infusion rose hips 430 Water-alcohol infusion of aloe tree-like 5 Sugar 80