RU2333703C1 - Method of producing of blended juice - Google Patents

Abstract

FIELD: food-processing industry.

SUBSTANCE: invention is meant for use in food-processing industry for producing of blended juices for functional feeding. The method of producing of blended juice includes preparation of raw ingredients, grinding, blanching, further juice extraction and introduction of a stabilising agent. As a raw ingredient beetroot ground into 6x3x1 mm particles is used. As a stabilising agent cherry fiber is used. They are mixed at the ratio of 1:1, blanched at the temperature of 80-82°C during 5-6 minutes, and the juice is extracted.

EFFECT: provision of producing blended juice with maximally preserved colouring agents of the raw ingredients, improved taste of the final product, increased nutrition value and bioavailability of the final product; widening of the range of products.

2 dwg

Description

The invention relates to the food industry, in particular to the production of juices, and can be used for the production of blended vegetable juices intended for functional nutrition.

For example, there is a known method for producing a beverage based on fruit and vegetable juice, which involves preparing recipe components, making apple and beetroot semi-finished products, mixing recipe components, packaging and preserving, using blackcurrant leaves (cherries, pears or bird cherry) in the production technology and additionally introducing sodium alginate in the following ratio of components (wt.%): apple juice 80.5-86.5, beet juice - 11.5-18.5, leaves of pear (or blackcurrant, or cherry, or bird cherry) 0.7- 1,3, al sodium yginate - 0.3-0.7. [Patent No. 54694 Ukraine, cl. A23L 2/02, 2003.]

The disadvantages of this method are the insufficient stabilization of coloring substances in the process of preparing beets and squeezing juice, which has a negative impact on the quality of the finished product, the use of a small amount of beet juice when blending the components of fruit and vegetable juice.

The closest in technical essence is a method for the production of beetroot juice, which involves adding stabilizing additives of ascorbic and / or citric acid, concentrates of apple juice, sauerkraut, aronia, and mountain ash puree. [Shulyak V.A., Dobroskok L.P., Bolukhova M.E. Technological aspects of the influence of various additives on the safety of coloring beet pigments. // Izv. universities. Food technology. - 2001. - No. 4. - S.26-29.]

The disadvantages of the prototype are insufficient stabilization of the coloring matter in the process of preparing beets and squeezing the juice, low organoleptic properties of the product, the presence of a specific beetroot flavor.

The problem solved by the invention is the development of a method for producing blended juice, which allows to preserve the coloring substances of the raw materials, improve the taste of the final product, increase the nutritional and biological value of the finished product, and expand the range of products.

The problem is solved due to the fact that in the method of producing blended juice, which includes the preparation of raw materials, grinding, blanching, the subsequent production of juice and the introduction of a stabilizing additive, beets are crushed to a particle size of 6 × 3 × 1 mm, and as a stabilizing additive - cherry pulp, which is introduced before the blanching process to a pH of 3.5-4, and with a beet and cherry pulp ratio 1: 1, they are mixed, blanching is carried out at a temperature of 80-82 ° C for 5-6 minutes.

Acidification of the pulp before the blanching process is an important technological operation, since red beet pigments are most stable at pH 3-5. In addition, the redox enzymes of beets, in particular peroxidase and polyphenol oxidase, are inactivated in an acidic medium, which makes it possible to soften the heat treatment mode.

Carrying out in the proposed method of acidification with cherry pulp helps to increase the yield of juice with a high content of biologically active substances in it. The ratio of beetroot and cherry pulp was determined experimentally in such a way that the formation of the taste of the final product and stabilization of the color occurs at the initial stages of the technological process.

A significant advantage of using cherry pulp as a stabilizing additive is not only the preservation of the natural color of beets, but also a significant improvement in organoleptic characteristics due to the lack of a peculiar beetroot flavor and aroma.

The effectiveness of the added cherry pulp as a stabilizing additive was evaluated by the degree of preservation of coloring substances after exposure to technological factors.

In order to compare the preservation of dyes in the beet juice of the prototype and obtained by the methods proposed in the examples after heat treatment, their spectrophotometric characteristics were studied.

From literary sources it is known that the absorption maximum for betaxanthines - yellow beet pigments corresponds to a wavelength of λ = 465 nm, and for red - betacyans - λ = 535 nm.

From the analysis of graphical dependencies presented in figures 1 and 2, we can conclude that the introduction of a stabilizing additive cherry pulp allows you to more fully save the coloring matter in beetroot juice compared to the prototype.

Thus, the developed method of acidifying the pulp allows one to obtain juice that is superior in the content of betacyans to the prototype sample presented for comparison, in which the stabilizing additive is added after the juice is obtained, and the creation of an acidic medium of pH 3.5-4 before the blanching process makes it possible to prevent intense destruction of coloring pigments under the influence of high temperatures.

The effect of heat treatment on the preservation of dyes in beet juice of the prototype is presented in figure 1.

The effect of heat treatment on the preservation of coloring substances in beetroot juice with the preliminary introduction of a stabilizing additive - cherry pulp is presented in figure 2, where the numbers indicate the graphical dependence of the optical density on the wavelength of juices obtained by the method: 1 - example 1; 2 - example 2; 3 - example 3; 4 - example 4; 5 - example 5; 6 - example 6.

The use of bean blanching process in steam processing technology rather than water is also an important factor. This contributes to a more complete conservation of nutrients and minimizes the loss of water-soluble vitamins.

Examples of specific performance.

Example 1. Vegetable raw materials in the form of beets after washing and cleaning are crushed, the resulting pulp in a ratio of 1: 1 is mixed with cherries to a pH of 3.5, previously gone through the washing, pitting and grinding operations, heated to a temperature of 80 ° C and incubated for 5 minutes . After that, juice is obtained.

Example 2. Performed as example 1, except that the pulp is heated to a temperature of 81 ° C and incubated for 5 minutes at pH 3.75.

Example 3. Performed as example 1, except that the pulp is heated to a temperature of 82 ° C and incubated for 5 minutes at pH 4.

Example 4. Performed as example 1, except that the pulp is heated to a temperature of 80 ° C and kept for 6 minutes at pH 3.

Example 5. Performed as example 2, except that the pulp is heated to a temperature of 81 ° C and incubated for 6 minutes at pH 3.75.

Example 6. Performed as example 3, except that the pulp is heated to a temperature of 82 ° C and incubated for 6 minutes at pH 4.

Heat treatment of pulp by the methods presented in the examples allows not only the most complete preservation of the natural color of beets, but also to obtain the final product, balanced in physicochemical parameters and enriched with organic acids, vitamins P and E.

Studies have shown that the introduction of cherry pulp before the steam blanching process contributes to a more complete conservation of nutrients and allows you to get high quality juice. Qualitative, quantitative and organoleptic indicators characterizing the finished product are presented in tables 1, 2 and 3.

Table 1 Nutrients, vitamins, macro- and microelements per 100 g. Beetroot juice Beetroot juice, heat-treated according to the method Beetroot heat-treated juice (prototype) Project 1 Project 2 Project 3 Project 4 Ex.5 Ex.6 Proteins, g 1,5 1,1 1,1 1,1 1,1 1,1 1,1 1.3 Fats, g 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.09 Carbohydrates, g 8.8 9.7 9.7 9.7 9.7 9.7 9.7 7.8 Mono- and disaccharides, g 8.7 9.6 9.6 9.6 9.6 9.6 9.6 7.7 Organic acids, g 0.1 0.85 0.85 0.85 0.85 0.85 0.85 0.09 Ash, g 1,0 0.8 0.8 0.8 0.8 0.8 0.8 0.89 Vitamin B3, mg 0.1 0.09 0.09 0.09 0.09 0.09 0.09 0.09 Vitamin B6, mg 0,07 0.06 0.06 0.06 0.06 0.06 0.06 0.06 Vitamin B9, mg 13.0 9.5 9.5 9.5 9.5 9.5 9.5 11.6 Vitamin C, mg 10.0 12.5 12.3 12.1 12,4 12.3 12,2 8.93 Vitamin E, mg 0.1 0.55 0.55 0.55 0.55 0.55 0.55 0.09 Vitamin PP, mg 0.2 0.3 0.3 0.3 0.3 0.3 0.3 0.18 Vitamin P, mg - 920 919 921 920 922 920 - Iron mg 1.4 0.95 0.95 0.95 0.95 0.95 0.95 1.25 Potassium mg 288.0 272 272 272 272 272 272 257 Zinc, mcg 425.0 362 272 272 272 272 272 379

The influence of beet processing methods on the technological indicators of juice are presented in table 2.

table 2 The method of processing beets The output of juice,% Acidity Sugar,% Mass fraction of solids (by refractometer),% Titrated,% Active pH Reducing General Crude crude (prototype) 42 0.1 6.2 2.2 12.9 13.9 Heat-treated (prototype) 57 0.1 6.0 4.1 12,4 12,4 Raw unpeeled 42 0.1 6.22 0.7 11.7 13.6 Heat-treated according to the method Project 1 55 0.32 4.1 3,5 11.6 13.3 Project 2 55 0.32 4.11 3,5 11.6 13.3 Project 3 56 0.33 4.13 3.6 11.6 13,4 Project 4 55 0.32 4.11 3,5 11.6 13.3 Ex.5 55 0.33 4.12 3.6 11.6 13,4 Ex.6 56 0.33 4.12 3.6 11.6 13,4

The resulting juice on a five-point system at the tasting was marked by high ratings, which are presented in table 3.

Table 3 The product's name Indicators Total score color taste the scent Juice obtained by the method Project 1 5 5 5 5 Project 2 5 5 5 5 Project 3 4.9 5 5 5 Project 4 5 5 5 5 Ex.5 5 5 5 5 Ex.6 4.9 4.9 5 4.9 Juice - prototype 4.6 four four 4.2

Beetroot juice obtained after making a stabilizing additive and undergoing the blanching process had a gentle fruity aroma, natural color and lacked a characteristic beetroot flavor.

Thus, the new product along with functional properties is characterized by increased biological value and high organoleptic characteristics.

Claims (1)

A method for producing blended juice, which includes preparing raw materials, grinding, blanching, subsequent obtaining juice and making a stabilizing additive, characterized in that beets crushed to 6 × 3 × 1 mm particles are used as the raw material, and cherry is used as the stabilizing additive the pulp, which is introduced before the blanching process to a pH of 3.5-4 and with a beet and cherry pulp ratio 1: 1, is mixed, blanching is carried out at a temperature of 80-82 ° C for 5-6 minutes.

Images