RU2398496C1 - Method for production of vegetable drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of vegetable drinks production. Method provides for washing, inspection, rinsing at the specified parametres of the process, crushing and finishing of tomatoes, washing, inspection, cutting of stems, rinsing at the specified parametres of the process, grinding and finishing of zucchini, washing, inspection, rinsing at the specified parametres of the process, grinding and finishing of yacon. Afterwards specified components are mixed with cooking soda and table salt, heated, packed, sealed and sterilised.

EFFECT: method makes it possible to produce new vegetable drink from non-traditional raw materials enriched with biologically active substances, which in chemical composition may be recommended for use in diet nutrition.

Description

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

A known method of preparing a vegetable drink "Youth", which includes washing, inspection, rinsing in the shower, crushing, heating and rubbing the tomatoes to obtain the appropriate juice, mixing the listed 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 preparing 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 tomatoes according to the invention is carried out by bubbling carbon dioxide in the wash water, and after crushing, the tomatoes finish, as vegetable purees use zucchini puree and yacon puree, for preparation of which zucchini is washed, and they speculate, cut the stalks, rinse while bubbling carbon dioxide into the washing liquid, grind and finish, anon wash, inspect, rinse while bubbling carbon dioxide into the wash water, grind and finish, additionally introduce drinking water, and mixing is carried out in the following ratio of components , wt.%:

tomatoes 19-20 zucchini 20-21 yacon 20-21 salt 0.5-0.7 water up to 100.

The method is implemented as follows.

Tomatoes, zucchini and an yakon wash and inspect. A zucchini cuts the stem. 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 zucchini and an yakon 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 zucchini and yacon 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 of preparing a vegetable drink, comprising washing, inspecting, rinsing and crushing tomatoes to obtain the appropriate juice, mixing it with vegetable puree and table salt, heating, packing, sealing and sterilization, characterized in that the rinsing of the tomatoes is carried out by bubbling carbon dioxide into the washing water and after crushing, the tomatoes finish, as vegetable purees use zucchini puree and yacon puree, for the preparation of which zucchini is washed, inspected, cut the stalks, grind they are knocked down while bubbling carbon dioxide into the washing liquid, they are crushed and finished, they are washed, inspected, rinsed while bubbling carbon dioxide into the wash water, they are crushed and finished, drinking water is added additionally, and to obtain the finished product, the components are taken in the following ratio, wt .%:
tomatoes 19-20 zucchini 20-21 yacon 20-21 salt 0.5-0.7 water up to 100