RU2421102C1 - Method of manufacturing vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of vegetable drinks production. The method envisages beet washing, inspecting, cutting off beet herbage and end remains, beet rinsing at preset process parameters, mincing and finishing, cutting off celery herbage and end remains, celery washing, inspecting, rinsing at preset process parameters, mincing and finishing, dandelion roots washing, inspecting, rinsing at preset process parameters, mincing and finishing, mixing the above components with drinkable water, culinary salt, citric acid, heating, packaging, vacuum-sealing and sterilising.

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 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 in 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 appropriate puree, trimming the remains of the tops and ends, washing, inspecting, rinsing and grinding the celery to obtain the corresponding puree mixing the above components with other vegetable purees, drinking water and sodium chloride, heating, packaging, sealing and sterilization, according to the invention, rinsing the beets they are revealed when carbon dioxide is bubbled into the washing 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 rinsed water, and after the celery is ground, the mashed potatoes are used from dandelion root puree, for the preparations of which the dandelion root is washed, inspected, rinsed while bubbling carbon dioxide into the wash water, crushed and finished, when mixed In addition, citric acid is added to the mixture, and mixing is carried out in the following ratio of components, wt.%:

beet 16-17 celery 3-4 dandelion root 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.

The dandelion root is washed, inspected, rinsed while bubbling carbon dioxide into the wash water, ground to a particle size of 0.03-0.05 mm on the appropriate equipment and finished to obtain the corresponding puree.

The bubbling 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 an acoustic vibration field (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 to obtain 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 dandelion root 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 the production of a dietary vegetable drink, 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 the celery to obtain the corresponding puree, mixing the listed components with others mashed vegetables, drinking water and sodium chloride, heating, packaging, sealing and sterilization, characterized in that the beet rinsing is carried out by bubbling carbon monoxide in the wash water, the beet is chopped directly after rinsing, and after grinding, finish, rinsing the celery is carried out by bubbling carbon dioxide into the wash water, and after chopping the celery finish, as other vegetable purees use dandelion root puree, for preparation of which the root wash dandelions, inspect, rinse while bubbling carbon dioxide into the wash water, grind and finish, while mixing, additionally introducing citric acid, and mixing is carried out at the following component ratio, wt.%:
beet 16-17 celery 3-4 dandelion root 29-30 salt 0.5-0.7 lemon acid 0.05-0.06 water up to 100