RU2409294C1 - Powdery mixture for drink and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: mixture is prepared of sugar powder, an organic acid, a grain or cereal crop milled into 0.01-0.25 mm sized particles, potato starch, a vegetable and/or fruit-and-berry powder milled into 0.01-0.25 mm sized particles, dry skimmed whey, culinary salt, a natural antioxidant and a flavouring agent. Then the components are mixed in a mixer, the mixing device rotation speed being 10-15 rpm, during 30-40 min. During mixing the process is commenced with the grain or cereal crop. Then one dosages potato starch, sugar powder, culinary salt, the vegetable and/or fruit-and-berry powder, dry skimmed whey, the natural antioxidant and the flavouring agent. The produced mixture is flavoured and dried. For preparation of 100 g of the powdery mixture one takes 31.0-37.6 g of sugar powder, 0.30-0.65 g of an organic acid, 26.8-28.4 g of a grain or cereal crop, 28.5-30.7 g of a vegetable and/or fruit-and-berry powder, 2.2-2.6 g of potato starch and 4.0-5.2 of dry skimmed whey. Additionally, during the mixture preparation one uses 0.035-0.450 g of a natural antioxidant and 0.5-0.65 cm³ of a flavouring agent. This allows to use the mixture as a health-improving product.

EFFECT: due to homogenous structure of the powdery mixture and "fluidity" of the powder the product is to be stored for 12-36 months.

2 cl, 4 ex

Description

The invention relates to non-alcoholic and food concentrate industry. A known method for the production of a powdered mixture for drinks, involving mixing powdered sugar with dry components, organic acid, flavorings and drying (Certificate No. 1405141 class. A23L 2/00, 1986).

The disadvantage of this method is the lack of dry native components that enrich the powder mixture with natural, including biologically active substances, which does not allow using it as a product with the manifestation of prophylactic properties and creating a mixture structure with an extended shelf life.

The technical result of the invention is the production of a powder mixture enriched with natural substances, including biologically active, which contributes to the manifestation of prophylactic properties in the body and the formation of the structure of the powder mixture with a long shelf life.

The technical result is achieved in that a powdered mixture for a drink containing powdered sugar, organic acid, dry components, flavoring, according to the invention, as the dry components use grain or cereal culture, vegetable and / or fruit powder, potato starch in combination with dry skimmed whey, a natural antioxidant, salt and flavoring in the following contents of the starting components in g / 100 g of a powder mixture:

Powdered sugar 31.0-37.6 Organic acid 0.30-0.65 Cereal or cereal 26.8-28.4 Vegetable and / or fruit powder 28.5-30.7 Potato starch 2.2-2.6 Skimmed dry whey 4.0-5.2 Natural antioxidant 0.035-0.450 Common salt 0.25-0.36; and Flavoring 0.50-0.65 cm ³

A method of producing a powdery mixture for a beverage involves mixing powdered sugar with dry components, an organic acid, a flavoring agent and drying, according to the invention, the calculated masses of a grain or cereal crop with a particle size of 0.01- 0.25 mm, potato starch, powdered sugar, common salt, vegetable and / or fruit powder with a particle size of 0.01-0.25 mm, dry fat-free whey, organic acid, natural anti-oxidant sidant and flavoring followed by drying of the finished product.

The proposed method for the production of a powdered mixture for a drink is as follows.

Previously, cereals or cereals and powder of vegetable and / or fruit and berry native raw materials are ground in a known manner. For the preparation of the powder mixture, a fraction with a particle size of 0.01-0.25 mm is used.

The process of preparing a powder mixture is carried out in a mixer at a speed of a mixing device of 10-15 rpm

The calculated mass of dry components is metered into the mixer in a strict sequence. Cereal or cereal culture, then potato starch, powdered sugar, common salt, vegetable and / or fruit powder from native raw materials, skimmed whey powder, organic acid, natural antioxidant. In conclusion, the mixture is aromatized. The finished product is stirred for 30-40 minutes to obtain a homogeneous mass and simultaneously dried.

In the resulting powder mixture, the content of the starting components is, g / 100 g:

Powdered sugar 31.0-37.6 Organic acid 0.30-0.65 Cereal or cereal 26.8-28.4 Vegetable and / or fruit powder 28.5-30.7 Potato starch 2.2-2.6 Skimmed dry whey 4.0-5.2 Natural antioxidant 0.035-0.450 Common salt 0.25-0.36; and Flavoring 0.50-0.65 cm ³

The use of components of a grain or cereal culture containing starchy and mucus-forming substances and potato starch promotes uniform dispersion of the remaining formulation components in the mass formed and ensures a homogeneous structure of the powder mixture, preserving the “fluidity” of the powder during the long shelf life of 12 to 36 months.

Example 1

As grain raw materials, oat grain is used. As a vegetable powder from native raw materials, beet root powder is used.

A powder mixture is prepared as follows.

Preliminarily, oat grain and beet root powder are ground in a known manner. To prepare the powder mixture, a fraction with a particle size of 0.01 mm is used.

The process of preparing a powder mixture is carried out in a mixer at a constant speed of the mixing device of 10 rpm

The calculated mass of ground oat grain is dosed into the mixer. Then, in a certain sequence, the calculated masses of potato starch, powdered sugar, common salt, beet root powder, skimmed whey powder, organic acid, a natural antioxidant and the estimated amount of flavoring are added.

The finished product is stirred for 30 minutes to obtain a homogeneous mass and dried.

In the resulting powder mixture, the mass content of the starting components is, g / 100 g:

Powdered sugar 31,0 Organic acid 0.65 Ground Oats 28,4 Beet root powder 30.7 Potato starch 2.6 Dry skim curd whey 5.2 Natural antioxidant 0.45 Common salt 0.36 as well Flavoring 0.65 cm ³

The homogeneous structure of the powder mixture and the "fluidity" of the powder is maintained for 12 months.

Example 2

As cereal raw materials, crushed oatmeal is used. As a vegetable powder from native raw materials, beet root powder is used. After grinding, a fraction with a particle size of 0.05 mm is used.

A powder mixture is prepared analogously to example 1.

The process of preparing the powder mixture is carried out in the mixer at a constant speed of the mixing device 12 rpm

The finished product is stirred for 35 minutes to obtain a homogeneous mass and drying.

In the resulting powder mixture, the mass content of the starting components is, g / 100 g:

Powdered sugar 37.42 Organic acid 0.30 Ground Oats 26.8 Beet root powder 28.5 Potato starch 2.2 Dry skimmed cheese whey 4.0 Natural antioxidant 0,035 Common salt 0.25 as well Flavoring 0.50 cm ³

The homogeneous structure of the powder mixture and the "fluidity" of the powder is maintained for 15 months.

Example 3

As a cereal raw material, crushed millet groats are used; as a vegetable and fruit raw material, crushed beet root and apple root powder are used. A fraction with a particle size of 0.20 mm was used.

A powder mixture is prepared analogously to example 1, only in the mixer the speed of the mixing device is 12 rpm

The finished product is stirred for 35 minutes to obtain a homogeneous mass and drying.

In the resulting powder mixture, the mass content of the starting components is, g / 100 g:

Powdered sugar 37.6 Organic acid 0.30 Ground millet groats 28.3 Beet root and apple powder in 26.8 1: 1 ratio Potato starch 2.2 Dry skim curd whey 4.0 Natural antioxidant 0.04 Common salt 0.36 as well Flavoring 0.5 cm ³

The homogeneous structure of the powder mixture and the "fluidity" of the powder is maintained for 24 months.

Example 4

As grain raw materials, crushed millet is used. Carrot powder is used as fruit raw material, and sea buckthorn powder is used as berry raw material. When grinding, a 0.25 mm fraction is used.

The speed of the mixing device in the preparation of the powder mixture is 15 rpm

The finished product is stirred for 40 minutes to obtain a homogeneous mass and drying.

In the resulting powder mixture, the mass content of the starting components is, g / 100 g:

Powdered sugar 35.35 Organic acid 0.50 Shredded millet 27.0 Powder from apple and berries of sea buckthorn at 29.0 1: 1 ratio Potato starch 2.5 Dry skim curd whey 4.6 Natural antioxidant 0.2 Common salt 0.3 as well Flavoring 0.55 cm ³

The homogeneous structure of the powder mixture and the "fluidity" of the powder is maintained for 36 months.

To prepare 100 cm ^{3 of the} instant drink, 10 ml of hot water with a temperature of 85-90 ° C are added portionwise with stirring to 10 g of a powdered mixture. Stirring is continued for 1-2 minutes. In this case, the structure of a liquid acidic drink with a stable heterogeneous system is formed, which is stored in the drink for at least 9-12 hours, the temperature of the drink decreases to 40-45 ° C. In 100 cm ^{3 of the} drink, the mass of native biopolymers with the liquid absorbed by them is 40-46 g.

It is an instant drink made from a powdery mixture containing native, including biologically active substances, that is able to exhibit prophylactic properties in the body. The resulting drink is adequate to juices with pulp, can be used both hot with a temperature of 40-45 ° C, and chilled, with a temperature of 20-25 ° C.

Also, drinks containing native substances of grain, fruit and vegetable raw materials exhibit thirst-quenching properties, enrich the body with a wide range of substances necessary for vigorous activity, increase tone, strengthen the body's defenses.

Adding starch to the powder mixture facilitates its gelatinization during instantiation and creates the effect of prolonging the process of assimilation of macro- and micronutrients of the native components that enter the body with the drink. The method allows to increase the shelf life of the powder mixture for a drink from 12 to 36 months.

Claims (2)

1. A powdered mixture for a drink containing powdered sugar, organic acid, dry ingredients and flavoring, characterized in that the dry components are cereal or cereal, vegetable and / or fruit powder, potato starch in combination with dry skimmed whey , a natural antioxidant, table salt and flavoring in the following contents of the starting components, g / 100 g of a powder mixture:
powdered sugar 31.0-37.6 organic acid 0.30-0.65 cereal or cereal 26.8-28.4 vegetable and / or fruit powder 28.5-30.7 potato starch 2.2-2.6 skim dry whey 4.0-5.2 natural antioxidant 0.035-0.450 table salt 0.25-0.36 as well as flavoring cm ³ 0.50-0.65 2. A method of manufacturing a powder mixture for a beverage according to claim 1, characterized in that the mixing of the dry components is carried out in a mixer at a stirring device speed of 10-15 rpm by dosing the calculated masses of grain or cereal crops with a particle size of 0.01-0, 25 mm, potato starch, powdered sugar, common salt, vegetable and / or fruit powder with a particle size of 0.01-0.25 mm, dry fat-free whey, organic acid, natural antioxidant and flavor, followed by drying of th ovogo product.