RU2405379C1 - Prophylactic syrup - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: prophylactic syrup contains 41.24-44.22 wt % of directly squeezed juice of brightly coloured fruits and berries, 43.13-46.11 wt % of sugar, 5.0 wt % ginseng roots in the form of water extract, citric, amber and ascorbic acids: 3,3,1,1 and 2,2 wt % respectively and 1.05 wt % of potassium iodate solution. Syrup has a mild harmonious, acidoulous-and-sweetish taste with a varied fruit and berry taste and a light tone of freshness in aftertaste.

EFFECT: syrup has a fine, pleasant aroma with a note of orchard morning dew or berry glade and a delicate nuance of mowed meadow grass.

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Description

The invention relates to the food industry, in particular the production of functional syrups, and can be used in the food and processing industry to obtain syrups from domestic pharmaceutical raw materials.

Known prophylactic syrup for special purposes, containing sugar, clarified apple juice, honey, citric acid, succinic acid, infusion of peppermint leaves, birch leaves, motherwort grass, decoction of hawthorn fruit [US Pat. RF number 2202229].

The disadvantages of this syrup are:

- a decrease in the physiological value of the syrup due to the fact that the honey introduced into the syrup is boiled;

- high cost through the use of honey;

- a long technological process due to various methods of extraction of medicinal plants (decoctions, infusions).

Specific organoleptic characteristics, namely the presence of bitterness from medicinal and technical raw materials, honey flavor, limits the consumer properties of the syrup.

The technical result consists in giving the syrup increased physiological value, aimed at enhancing the adaptogenic properties of the body, and improving organoleptic quality indicators aimed at enhancing the taste and aromatic characteristics of the syrup.

The technical result is achieved in that the syrup containing juice, sugar, plant components, solutions of citric and succinic acids, in contrast to the prototype, contains direct-pressed juice from brightly colored fruits or berries, as a plant component - ginseng root in the form of an aqueous extract, and additionally the syrup contains a solution of ascorbic acid and a solution of potassium iodate in the following ratio of components, wt.%:

Direct squeezed juice 41.24-44.22 Ginseng Root Extract 5,0 Sugar 43.13-46.11 Citric acid solution 3.3 Succinic Acid Solution 1,1 Ascorbic Acid Solution 2.2 Potassium Iodate Solution 1.05

Introduction to the composition of the syrup of raw materials of a certain orientation allows us to achieve the expected technical results, namely, to increase the physiological value of the preventive syrup, in contrast to the prototype, it was carried out due to the extract of ginseng root, which has adaptagenic, tonic properties. Due to the content of ginsenoside glycosides in the extract (0.9%), the metabolic processes of the body are intensified, the functions of the endocrine system are stimulated, and the necessary hormones are created in the body. Iodine is the only trace element involved in the biosynthesis of hormones that can increase the main metabolism, enhancing the action of ginsenosides of ginseng root. Vitamin C of direct-squeezed juices (7.4, -15.0 mg / 100 g) and ginseng root extract (46.3 mg / 100 g) and flavonoids of juices (154-182 mg / 100 g) increase the adaptogenic properties of the syrup. and ginseng root extract (278 mg / 100 g), with P-vitamin activity, being a synergist of vitamin C, act in one direction with it, enhancing its biological effect. In addition, flavonoids inhibit the oxidation of vitamin C, and organic acids (citric, ascorbic and succinic) help preserve vitamin C during storage.

The introduction of potassium iodate provides prevention of iodine deficiency (30% of the daily intake), and, in addition, it is an additional source of potassium ions, and together with direct-squeezed juices rich in potassium (up to 250 mg / 100 g), iron (up to 3 mg / 100 g), magnesium (up to 6 mg / 100 g), phosphorus (up to 18 mg / 100 g) and ginseng root extract with a high phosphorus content (up to 26 mg / 100 g), potassium (up to 12.4 mg / 100 g), magnesium (up to 10.9 mg / 100 g), iron (up to 1.3 mg / 100 g), provides an extra total (increased) content of mineral substances of the syrup: potassium - 210.4 mg / 100 g of the product, taking into account the amount of making Twa, iron - 1.9 mg / 100 g, phosphorus - 19.4 mg / 100 g Magnesium - 10.2 mg / 100 g

Improving the organoleptic quality indicators of preventive syrups is achieved by the fact that the formulation includes brightly colored juices of direct extraction (orange, cherry, cranberry, redcurrant, raspberry, tangerine, aronia, blackcurrant, blackcurrant). The selection of the juice base was carried out taking into account compatibility with the components of the syrup and interchangeability to expand the assortment of syrups.

Juices, being one of the main components of the syrup, provide a bright, varied color palette of ready-made syrups, due to the completely preserved coloring substances of natural juices, due to the exclusion of the heat treatment process, ascorbic acid introduced into the syrup, having antioxidant properties, prevents the oxidation of coloring substances of phenolic nature, which further contributes to the preservation of the color of syrups. In addition, direct-squeezed juices have specific taste and aromatic properties due to the initial fruit and berry raw materials, and the introduced extract of ginseng root does not have attractive organoleptic characteristics, because the taste has a slight astringency, astringent taste, and the smell of grass.

The introduced organic acids in given amounts and ratios hydrolyze sucrose to invert sugar, giving it a sweet and sour taste.

However, the combination of syrup components forms a new, different from the prototype and not characteristic of the original raw material soft, harmonious, sour-sweet taste with a varied fruity or berry flavor and a light tone of freshness in the aftertaste, and a delicate, pleasant aroma contains notes of morning dew of an orchard or a berry glade with a touch of mowed grass.

In the examples given, juices are grouped relative to the solids content, which must be taken into account when calculating the recipe.

Syrup extract is prepared as follows. Ginseng root is crushed to a particle size of 2-5 mm and sonicated for 30 minutes, with a ratio of raw materials and water 1:10, water temperature 20-22 ° C, with an intensity of ultrasonic radiation of 50 W / cm ² . The diffusion of substances is 0.5%, the availability of ginseng tissues for further extraction of extractive substances increases. Then the water is heated to 80 ° C and insisted at this temperature for 25-30 minutes, after which the extract is drained and filtered. The content of extractives is 1.8%.

To prepare solutions of succinic, citric and ascorbic acids, part of the cooled ginseng extract is taken and 10% acid solutions are prepared separately. Potassium iodate is dissolved in 1 liter of juice.

One of the types of direct-pressed fruit and berry juices, granulated sugar, is added to the syrup boiler, the mixture is brought to a boil with constant stirring, boiled for 10 minutes, filtered, cooled to 60 ° C.

Then, the remaining components are added to the syrup: ginseng extract, solutions of citric, succinic and ascorbic acids, potassium iodate solution, the mixture is stirred, heated to 80 ° C and sent for bottling.

The solids content in the finished syrup is (50.0 ± 1)%.

Example 1

Ginseng root is ground to a particle size of 2-5 mm, combined with water at a ratio of 1:10 and sonicated for 30 minutes, at a water temperature of 20-22 ° C, ultrasonic radiation intensity of 50 W / cm ² , the diffusion of substances is 0, 5%. Then the water is heated to 80 ° C, and insisted at this temperature for 25-30 minutes, after which the extract is drained and filtered, the volume is brought to the original water. The content of extractives is 1.8%.

To prepare solutions of succinic, citric and ascorbic acids, take 0.1, 0.3 and 0.2 kg of acid, respectively, 1, 3 and 2 l, respectively, of cooled ginseng extract, and 10% acid solutions, 0.05 kg, are prepared separately potassium iodate is dissolved in 1 liter of juice.

For the preparation of syrup using the ingredients in the following content, wt.%:

orange or tangerine or blackcurrant juice 42.67 direct spin ginseng root extract 5,0 sugar 44.68 citric acid solution 3.3 succinic acid solution 1,1 ascorbic acid solution 2.2 potassium iodate solution 1.05

Example 2

A syrup is prepared analogously to example 1, with the following ingredients, wt.%:

cranberry or redcurrant juice or raspberry juice 41.24 direct spin ginseng root extract 5,0 sugar 46.11 citric acid solution 3.3 succinic acid solution 1,1 ascorbic acid solution 2.2 potassium iodate solution 1.05

Example 3

A syrup is prepared analogously to example 1, with the following ingredients, wt.%:

direct pressed cherry juice 43.18 ginseng root extract 5,0 sugar 44.17 citric acid solution 3.3 succinic acid solution 1,1 ascorbic acid solution 2.2 potassium iodate solution 1.05

Example 4

A syrup is prepared analogously to example 1, with the following ingredients, wt.%:

direct-squeezed aronia juice 44.22 ginseng root extract 5,0 sugar 43.13 citric acid solution 3.3 succinic acid solution 1,1 ascorbic acid solution 2.2 potassium iodate solution 1.05

The technical result is to give the syrup increased physiological value, aimed at enhancing the adaptogenic properties of the body and improving organoleptic quality indicators aimed at enhancing the taste and aromatic characteristics of the syrup.

Claims (1)

Preventive syrup containing juice, sugar, plant components, solutions of citric and succinic acids, characterized in that they use direct-squeezed juice from brightly colored fruits or berries, as a plant component - ginseng root in the form of an aqueous extract, and additionally the syrup contains ascorbic acid solutions and potassium iodate in the following ratio of components, wt.%:
juice 41.24-44.22 ginseng root extract 5,0 sugar 43.13-46.11 citric acid solution 3.3 succinic acid solution 1,1 ascorbic acid solution 2.2 potassium iodate solution 1.05