RU2402247C1 - Method of manufacturing vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is implemented as follows. Tomatoes are washed, inspected and rinsed while barbotaging carbon dioxide into rinse water, minced and finished to produce a juice. Vegetable 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, vegetable marrows 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, vegetable 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 tomatoes to obtain the appropriate juice, washing, rinsing in the shower, inspection, cleaning, pruning stems, rinsing in the shower, blanching and wiping zucchini with obtaining the appropriate puree, mixing the listed components with mashed celery, sugar and table salt, homogenization, deaeration, heating, packaging, sealing and sterilization (Collection of technological x for the production of canned instructions Vol.1 -. M .: Food Industry, 1977, s.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, which involves washing, inspecting, rinsing and crushing tomatoes to obtain the corresponding juice, washing, inspecting, pruning the stalks, rinsing and grinding the zucchini to obtain the appropriate puree, mixing the listed components with other vegetable purees and with salt, heating, packaging, sealing and sterilization, according to the invention, rinsing of tomatoes is carried out by bubbling carbon dioxide into the washing water, and le crushing tomatoes finish, rinse the zucchini is carried out by bubbling carbon dioxide into the wash water, grind the zucchini immediately after rinsing, and after grinding finish, mashed chicory puree is used as other vegetable purees, for the preparation of which chicory is washed, inspected, rinsed by bubbling carbon dioxide into the wash water, crushed and finished, when mixed, drinking water is additionally introduced, to obtain the finished product, the components are taken in the next ratio, wt.%:

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

The method is implemented as follows.

Tomatoes, zucchini and chicory are washed and inspected. At the zucchini, the stem is cut off. The listed vegetables are rinsed by sparging carbon dioxide into the wash water, which ensures not only the washing away of the contaminants remaining after washing, but also the surface disinfection by lowering the pH and creating an acoustic vibration field (RU 2088124 C1, 1997).

Tomatoes prepared in this way are crushed, and zucchini 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 their quantity is selected 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 chicory puree has not previously been 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 for producing a vegetable drink, which includes washing, inspecting, rinsing and crushing tomatoes to obtain the appropriate juice, washing, inspecting, cutting the stalks, rinsing and grinding the zucchini to obtain the appropriate puree, mixing the listed components with other 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 wash water, and after crushing, the tomatoes finish, grinding zucchini nodding is carried out by bubbling carbon dioxide into washing water, zucchini is ground immediately after rinsing, and after grinding, finishes are used, chicory puree is used as other vegetable purees, for the preparation of which chicory is washed, inspected, rinsed while bubbling carbon dioxide into washing water, ground and finish, with mixing, drinking water is additionally introduced, to obtain the finished product, the components are taken in the following ratio, wt.%:
tomatoes 19-20 zucchini 20-21 chicory 20-21 salt 0.5-0.7 water up to 100