RU2351238C1 - Flavoured water production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of obtaining flavoured water consists of creation exhaustion (10-1) Pa including vacuum distillation of directly squeezed juice from plant materials at temperature up to 50°C. Distillate is gathered and used as flavoured water.

EFFECT: invention provides the efficiency increase of the method is widens the sphere of its application in fruit raw material.

Description

The invention relates to the food industry and can be used in the manufacture of beverages.

A known method of preparing flavored wines by blending using flavors obtained by extraction of plant materials in a wine-alcohol solution [1]. However, the use of the extractant gives new properties to the flavor and limits the scope of its application. A known method that gives the taste and aroma of strawberries to non-alcoholic and alcoholic drinks, as well as dairy and sour-milk products, based on the use of flavoring [2]. However, the flavoring, which is a mixture of chemically obtained organic compounds does not contain natural ingredients.

The closest technical solution, selected as a prototype, is a method that includes extraction of plant materials in water, distillation of the extract, obtaining essences and using essences as a flavor [3].

However, in the case of fruit and berry raw materials containing a large amount of their own moisture, water extraction is ineffective and can lead to fermentation or acidification of the raw material. Distillation at atmospheric pressure takes place at a temperature of 100 ° C, which affects the quality of the essence.

The problem to which the invention is directed, is to increase the efficiency and expand the scope of the method for fruit and berry raw materials.

This is achieved by the fact that in the known method for producing flavored water from plant materials, including distillation, direct squeezed juice is obtained from the raw material, a vacuum is created (10-1) Pa, the juice is distilled in vacuum at temperatures up to 50 ° C, the distillate is collected and used as flavored water.

The operation of obtaining direct-pressed juice allows you to separate the fiber, isolating natural flavors from the vegetable raw materials along with the juice.

Creating a vacuum (10-1) Pa allows you to achieve high performance distillation at low temperatures.

The use of temperatures up to 50 ° C allows the distillation of juice in a vacuum with minimal loss of biologically active substances.

The distillate collected by evaporation of the juice in vacuo contains natural aromatic substances characteristic of the raw materials used and is flavored water.

The method of obtaining flavored water is as follows. After preliminary preparation, including selection, washing and drying, fruit and berry raw materials are mechanically processed into juice. Directly squeezed juice is loaded into the evaporator, a vacuum (10-1) Pa is created, it is heated and distillation is carried out at temperatures up to 50 ° C. During the distillation, the evaporated moisture accumulates in the condensate collector, which, upon completion of the distillation, is used as flavored water.

Tests conducted on raspberries. After sorting, washing and drying, the ripe raspberries were mechanically processed into juice. From 20 kg of berries, 12 liters of direct-squeezed raspberry juice were obtained. The juice was loaded into a small-sized device for evaporating moisture in vacuum [4]. A vacuum of ~ 10 Pa was created in the system using a fore-vacuum pump. As a result of heating, the juice passed to the boiling stage, followed by separation and receipt of the distillate in the condensate collector. The boiling point in the steady state mode of removal of free moisture was 32 ° C. At the end of the distillation, 8 l of water formed in the condensate collector, and 4 kg of raspberry juice paste formed in the evaporator chamber. The collected distillate was a natural pure clear drinking water with a pronounced aroma of raspberries. Flavored raspberry water was used to restore the pasty raspberry juice in the ratio of two parts water to one part of the paste. As a result of recovery, the natural restored raspberry juice was obtained, which in organoleptic characteristics did not differ from direct-pressed raspberry juice. Flavored raspberry water was also used as drinking water.

The proposed method improves the efficiency of the known method and expands the scope of its application to fruit and berry raw materials.

Information sources

1.http: //www.ovine.ru/aromatic_vine/technology.htm.

Technology of flavored wines.

2. Patent RU No. 2165716, Cl. A23L 1/22, A23L 1/226, A23L 1/235, A23L 2/56, 2001.

3.http: //archives.maillist.ru/68058/202478.html.

4. Patent RU No. 2276314, KL. F26B 19/00, F26B 5/04, 2006 - prototype.

Claims (1)

A method of producing flavored water from plant materials, including distillation, characterized in that direct-pressed juice is obtained from the raw materials, a vacuum (10-1) Pa is created, the juice is distilled in vacuum at a temperature of up to 50 ° C, the distillate is collected and used as flavored water.