RU2426459C1 - Method of manufacturing vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of vegetable drinks production. One proposed a method for production of vegetable beverage; the method envisages that tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, lagenaria is washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, chicory is 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 ensures production of a vegetable beverage out of unconventional raw materials enriched with biologically active substances and suitable for use in clinical nutrition due to its chemical composition.

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 potatoes from lagenaria and mashed potatoes from chicory are used as vegetable purees, for the preparation of which lagenaria wash, inspect, cut the stem, rinse while bubbling carbon dioxide into the washing liquid, grind and finish, chicory wash, inspect, rinse when bubbling carbon dioxide into the wash water, grind and finish, additionally introduce drinking water with mixing, and the following is mixed the ratio of components, wt.%:

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

The method is implemented as follows.

Tomatoes, lagenaria and chicory are washed and inspected. In lagenaria, 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 lagenaria 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 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 chicory 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, 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 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, mashed potatoes from lagenaria and mashed chicory are used as vegetable purees, for the preparation of which they wash, inspect, cut the fruit stem r, rinse while bubbling carbon dioxide into the wash liquid, grind and finish, wash chicory, inspect, rinse while bubbling carbon dioxide into the wash water, grind and finish, additionally introduce drinking water, and mixing is carried out in the following ratio of components, wt. %:
tomato juice 19-20 lagenaria puree 20-21 chicory puree 20-21 table salt 0.5-0.7 drinking water up to 100