RU2398486C1 - Method for production of vegetable drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: beet is washed, inspected, remains of plant tops and roots are cut, beet is rinsed at the specified parametres of the process, ground and finished. Celery is washed, inspected, remains of plant tops and roots are cut, celery is rinsed at the specified parametres of the process, ground and finished. Girasol is washed, inspected, rinsed at the specified parametres of the process, ground and finished. Puree is produced from above specified components and mixed with cooking soda, table salt and citric acid. Then heated, packed, sealed and sterilised.

EFFECT: method makes it possible to produce vegetable drink enriched with biologically active substances, which may be used in diet nutrition.

Description

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

A known method of producing 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 to obtain the appropriate puree, mixing the listed ingredients with tomato paste, mashed white cabbage, mashed carrot, mashed parsley ki, mashed red bell pepper, drinking water, 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 beverage comprising washing, inspecting, trimming the remains of tops and ends, rinsing and grinding the beets to obtain the corresponding 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 purees, drinking water and sodium chloride, heating, packaging, sealing and sterilization, according to the invention, beet rinsing was carried out they are burnt while carbon dioxide is bubbled into the wash water, the beets are ground directly after rinsing, and after grinding they are finished, the celery is rinsed when the carbon dioxide is bubbled into the rinsing water, and after the celery is ground, the Jerusalem artichoke puree is used to prepare other mashed potatoes, to prepare which Jerusalem artichoke is washed, inspected, rinsed while bubbling carbon dioxide into the wash water, crushed and finished, when mixed citric acid is carefully introduced, and mixing is carried out in the following ratio of components, wt.%:

beet 16-17 celery 3-4 Jerusalem artichoke 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.

Jerusalem artichoke is washed, inspected, rinsed while sparging carbon dioxide in 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 sparging 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 a field of acoustic vibrations (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 Jerusalem artichoke puree has not previously been used as part 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, which includes 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 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 Yes, in the washing water, the beets are chopped directly after rinsing, and after grinding they are finished, the celery is rinsed while bubbling carbon dioxide into the washing water, and after the celery is chopped, they are finished, as for other mashed potatoes, Jerusalem artichoke puree is used to prepare which Jerusalem artichoke is washed, inspect, rinse while bubbling carbon dioxide in the wash water, grind and finish, with mixing, additionally add citric acid, and for the preparation of the finished product components are taken in the following ratio of components, wt.%:
beet 16-17 celery 3-4 Jerusalem artichoke 29-30 salt 0.5-0.7 lemon acid 0.05-0.06 water up to 100