RU2397679C1 - Method of manufacturing vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is implemented by following. Tomatoes are washed, inspected and rinsed while barbotaging carbon dioxide into rinse water, minced and finished to produce a juice. Custard marrows are washed, inspected, have their fruit-stems cut off, are rinsed while barbotaging carbon dioxide into rinse water, milled and finished. Chicory is washed, inspected and rinsed while barbotaging carbon dioxide into rinse water, minced and finished to produce a puree. The juice, custard marrow and chicory purees are mixed with culinary salt, potable water and citric acid, heated, packaged, vacuum-sealed and sterilised. Mixing proceeds in the following ratio, wt %: tomatoes 19-20, custard marrows 20-21, chicory 20-21, salt 0.5-0.7, 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 producing a vegetable drink "Youth", which includes washing, inspection, rinsing in the shower, crushing, heating and rubbing the tomatoes to obtain the appropriate juice, mixing these components with mashed squash, mashed celery, sugar and sodium chloride, 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 a method for producing a vegetable drink, which involves washing, inspecting, rinsing and crushing tomatoes to obtain the corresponding juice, mixing it with vegetable puree and sodium chloride, heating, packaging, sealing and sterilization, rinsing of the tomatoes according to the invention is carried out by bubbling carbon dioxide in the wash water, and after crushing the tomatoes finish, mashed squash and chicory puree are used as vegetable purees, for the preparation of which squash m they are scrubbed, inspected, cut off the stalks, rinsed while sparging carbon dioxide into the washing liquid, crushed and finished, chicory is washed, inspected, rinsed by sparging carbon dioxide into the washing water, pulverized and finished, drinking water is added to mix to obtain the finished product taken in the following ratio, wt.%:

tomatoes 19-20 squash 20-21 chicory 20-21 salt 0.5-0.7 water up to 100.

The method is implemented as follows.

Tomatoes, squash and chicory wash and inspect. The squash cut off the stalk. These vegetables are rinsed by sparging carbon dioxide into the wash water, which ensures not only the washing away of the dirt remaining after washing, but also disinfection of the surface by lowering the pH and creating an acoustic vibration field (RU 2088124 C1, 1997).

Tomatoes prepared in this way are crushed, and squash and chicory are separately crushed to a particle size of 0.03-0.05 mm and separately finished.

The resulting puree and juice are mixed with drinking water and sodium chloride at the above ratio of components. Moreover, the lower the solids content in the mixed plant components, the more they choose their number from these intervals. The salt content 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 potatoes from squash and chicory have not been previously used in the composition of 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 for producing a vegetable beverage, comprising washing, inspecting, rinsing and crushing tomatoes to obtain the appropriate juice, mixing it with vegetable puree and table salt, heating, packing, sealing and sterilizing, characterized in that the rinsing of the tomatoes is carried out by bubbling carbon dioxide into the washing water and after crushing the tomatoes will finish, mashed squash and chicory puree are used as vegetable puree, for the preparation of which squash is washed, inspected, cut the stalks, rinse while bubbling carbon dioxide into the wash liquid, grind and finish, chicory wash, inspect, rinse when bubbling carbon dioxide into the wash water, grind and finish, additionally introduce drinking water, to obtain the finished product, the components are taken in the following ratio, wt. %:
tomatoes 19-20 squash 20-21 chicory 20-21 salt 0.5-0.7 water up to 100