RU2424741C1 - Method of manufacturing vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, zucchinis are washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, dandelion roots are washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-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 producing a vegetable drink "Youth", which includes washing, inspection, rinsing in the shower, crushing, heating and rubbing tomatoes to obtain the appropriate juice, mixing it with mashed potatoes from zucchini, 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 producing a vegetable beverage, which includes washing, inspecting, rinsing and crushing tomatoes to obtain the corresponding juice, mixing it with vegetable purees 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, mashed zucchini and mashed dandelion root are used as vegetable purees, for the preparation of which they wash, inspect, cut the stalks, rinse while bubbling carbon dioxide into the washing liquid, grind and finish, wash the root of the dandelion, inspect, rinse while bubbling carbon dioxide into the wash water, grind and finish, add water to the mixture while mixing, in the following ratio of components, wt.%:

tomato juice 19-20 zucchini puree 20-21 dandelion root puree 20-21 table salt 0.5-0.7 drinking water up to 100.

The method is implemented as follows.

Tomatoes, zucchini and dandelion root are washed and inspected. A zucchini cuts the stem. The listed vegetables are rinsed while 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 the zucchini and dandelion root 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 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 mashed zucchini and dandelion root have 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 mellitus, dysbiosis, bacteriosis, 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 beverage, which includes washing, inspecting, rinsing and crushing tomatoes to obtain the appropriate juice, mixing it with vegetable puree and table salt, heating, packing, sealing and sterilizing, characterized in that the rinsing of the tomatoes is carried out by bubbling carbon dioxide into washing water and after crushing, the tomatoes finish, as mashed potatoes use zucchini puree and dandelion root puree, for the preparation of which zucchini is washed, inspected, cut the fruit legs, rinsed while bubbling carbon dioxide into the washing liquid, crushed and finished, the dandelion root is washed, inspected, rinsed by bubbling carbon dioxide into the washing water, crushed and finished, drinking water is added additionally, and mixing is carried out in the following ratio of components, wt .%:
tomato juice 19-20 zucchini puree 20-21 dandelion root puree 20-21 table salt 0.5-0.7 drinking water up to 100