RU2397673C1 - Method of manufacturing vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is implemented by following. Herbage and end remains are washed, inspected and rinsed while barbotaging carbon dioxide into rinse water; beet-roots are milled and finished to produce a puree. Herbage and end remains are clipped, washed, inspected and rinsed while barbotaging carbon dioxide into rinse water; celeries are milled and finished to produce a puree. Girasol-sunflower is washed, inspected and rinsed while barbotaging carbon dioxide into rinse water and finished. The beet-root, celery and girasol-sunflower purees are mixed with culinary salt, potable water and citric acid, heated, packaged, vacuum-sealed and sterilised. Mixing proceeds in the following ratio, wt %: beet-roots 16-17, celeries 3-4, girasol-sunflower 29-30, salt 0.5-0.7, citric acid 0.05-0.06, water - balance to 100.

EFFECT: invention ensures production of a new vegetable beverage out of unconventional raw materials enriched with biologically active substances and suitable for use in clinical nutrition.

Description

The invention relates to a technology for the production of vegetable drinks.

A known method of obtaining a vegetable drink "Estonian", which includes calibration, washing, inspection, cutting the remnants of tops and ends, rinsing under the shower, blanching, peeling, chopping and rubbing the beets with the appropriate puree, cutting the remnants of tops and ends, washing, inspection rinsing in the shower, chopping, blanching and rubbing celery with the appropriate mashed potatoes, mixing the listed ingredients with tomato paste, mashed cabbage, mashed carrot, mashed parsley, puree of red bell pepper, drinking water, sugar and table salt, homogenization, deaeration, heating, packaging, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume 1. - M .: Food industry, 1977, p.190-201 )

The technical result of the invention is to obtain a new vegetable drink from non-traditional raw materials with high biological value.

This result is achieved by the fact that in the method of obtaining a vegetable drink, comprising washing, inspecting, trimming the remains of tops and ends, rinsing and grinding the beets to obtain the appropriate puree, trimming the remains of the tops and ends, washing, inspecting, rinsing and grinding the celery to obtain the corresponding puree mixing the above components with other vegetable purees, drinking water and sodium chloride, heating, packaging, sealing and sterilization, according to the invention, the beets are rinsed when bubbling carbon dioxide into the wash water, the beets are ground directly after rinsing, and after grinding they are finished, rinsing the celery is carried out by bubbling the carbon dioxide into the washing water, and after grinding the celery is finished, as other vegetable purees are used mashed sunflower seed, for which preparation the sunflower is washed, inspected, rinsed while bubbling carbon dioxide into the wash water, crushed and finished, when mixed, add citric acid is carefully introduced, to obtain the finished product, the components are taken in the following ratio, wt.%:

beet 16-17 celery 3-4 sunflower 29-30 salt 0.5-0.7 lemon acid 0.05-0.06 water up to 100.

The method is implemented as follows.

The beets are washed, inspected, the remains of the tops and ends are trimmed, rinsed while bubbling carbon dioxide into the wash water, crushed to a particle size of 0.03-0.05 mm on the appropriate equipment and finished to obtain the corresponding puree.

At celery, the remains of the tops and ends are cut, washed, inspected, rinsed while bubbling carbon dioxide into the washing water, crushed to a particle size of 0.03-0.05 mm on the appropriate equipment and finished to obtain the corresponding puree.

The sunflower is washed, inspected, rinsed while sparging carbon dioxide into the wash water, ground to a particle size of 0.03-0.05 mm on the appropriate equipment and finished to obtain the corresponding puree.

The bubbling of carbon dioxide in the wash water provides not only the washing away of the contaminants remaining after washing, but also disinfection of the surface by lowering the pH and creating an acoustic vibration field (RU 2088124 C1, 1997).

The resulting puree is mixed with drinking water, sodium chloride and citric acid at the above ratio of components. Moreover, the lower the solids content in the mixed plant components, the more their quantity is selected from these intervals. The content of sodium chloride and citric acid in the mixture is chosen the greater, the lower the average solids content in the plant components of the mixture.

Compliance with the ratio of the components of the mixture, taking into account the above recommendations, allows you to get the target product with the best organoleptic characteristics in accordance with GOST 8756.1-79.

The resulting mixture is heated, packaged, sealed and sterilized according to the technology of the closest analogue.

It should be noted that mashed sunflower seeds have not been previously used in similar products. In this regard, the target product obtained by the described technology, in comparison with traditional vegetable drinks, has a high content of macro- and microelements, and also contains significant amounts of inulin, which is a prebiotic.

The specified unique chemical composition of the target product allows us to recommend it for use in dietary nutrition for diabetes, dysbiosis, various diseases of the gastrointestinal tract, pancreatitis and impaired liver function.

Thus, the proposed method allows to obtain a new vegetable drink from unconventional raw materials, enriched with biologically active substances, suitable for use in diet food.

Claims (1)

A method of obtaining a vegetable beverage, comprising washing, inspecting, trimming the remains of the tops and ends, rinsing and grinding the beets to obtain the appropriate puree, trimming the remains of the tops and ends, washing, inspecting, rinsing and grinding the celery to obtain the corresponding puree, mixing the listed components with other vegetable mashed potatoes, drinking water and sodium chloride, heating, packaging, sealing and sterilization, characterized in that the beet rinsing is carried out by bubbling carbon dioxide washing water, grinding beets is carried out immediately after rinsing, and after grinding they finish, rinsing the celery is carried out by bubbling carbon dioxide into washing water, and after grinding celery they finish, as other vegetable purees use mashed sunflower, for the preparation of which the sunflower is washed, inspect rinse while bubbling carbon dioxide into the wash water, grind and finish, when mixed, additional citric acid is introduced, for to obtain the finished product, the components are taken in the following ratio, wt.%:
beet 16-17 celery 3-4 sunflower 29-30 salt 0.5-0.7 lemon acid 0.05-0.06 water up to 100