RU2436419C2 - Juices storage life extension method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. According to the proposed method one adds a natural antioxidant i.e. dihydroquercetin to the juice. The antioxidant is added in an amount of 15-19 mg/l of the liquid product.

EFFECT: method allows to extend storage life of directly squeezed juices, concentrated, reconditioned nectars and juice-containing beverages due to dihydroquercetin being able to prevent reactions of free-radical oxidation and peroxidation, fermentation and mould formation.

1 dwg, 2 tbl

Description

The invention relates to the food industry, in particular to the use of a dietary supplement dihydroquercetin (DHQ), which has high antioxidant activity, to increase the shelf life of direct-pressed, concentrated, reconstituted juices; nectar; juice drinks.

In the manufacture of both fruit and vegetable juices, the following can be added to them: natural aromatic substances obtained from a given juice or fruit juice of the same name; edible salt; vinegar; sugar or honey; lactic acid (not more than 100 g / kg of juice), L-ascorbic acid (not more than 400 mg / kg of the final product) or dry citric acid, glutamic acid and other substances that contribute to the preservation of juices and improve their taste and organoleptic characteristics.

Directly squeezed juices are preserved, as a rule, in a physical way, for example, by ionizing radiation, without using preservatives; therefore, they are supplied in a refrigerated state and have a limited shelf life, which usually does not exceed 1 month (GOST R 51398-99).

The main reason for their souring is free radical and peroxidation due to reactive oxygen species released during the life of microorganisms, leading, among other things, to the formation of high concentrations of organic acids - acidification of a liquid food product. Therefore, extending their shelf life can be achieved by adding natural antioxidants, the most active of which is dihydroquercetin.

DHQ belongs to the class of reduced flavonoids and is a representative of the flavanon-3-ol group (gross formula C ₁₅ H ₂ O ₇ ). According to the chemical structure of DHQ - polyphenol (see drawing).

Its antiradical activity is already evident at concentrations of 3.3–0.3 μmol / L with a complete absence of mutagenic activity for humans [Antioxidant properties of dihydroquercetin / Teselkin Yu.O., Zhambalova B.A., Babenkova I.V., Klebanov G. I., Tyukavkina N.A. // Biophysics. - 1996. - T. 41, issue 3. - S.620-624].

The drug DKV is the most important R-vitamin of antioxidant action, which ensures the vital activity of a person, responsible, in particular, for the resistance of living organisms to various pathologies and viral diseases. DKV is used as a capillary-strengthening, capillary-protective, hemorheological agent. In pharmacology, it is recommended for the complex treatment of vitamin deficiency, coronary heart disease, atherosclerosis, has a positive effect on the functional state of the liver, helps to restore the drainage function of the bronchi and respiratory biomechanics, improves heart function. It is part of phytoconcentrates intended for the prevention and treatment of diabetes mellitus, diseases of the liver and gall bladder, gastrointestinal tract, prostate gland, kidneys and bladder, as well as cardiovascular diseases. It has a wide spectrum of action: it regulates metabolic processes and can be used in the complex therapy of various diseases, it has a positive effect on the functional state of almost all internal organs of a person. It is used for the prophylaxis and treatment of tumor (including oncological) diseases, with AIDS, autoimmune diseases, chronic inflammatory processes of a viral and bacterial nature and with acquired pathologies.

According to experts, the systemic prophylactic introduction of DQV into food products (food, drinks) within the minimum doses of 1 ÷ 10 μg / kg of body weight / day during the year allows you to extend a person's life by 20-25 years. In view of the extremely important properties of DHQ, it is recommended to introduce it into the diet of the population of those regions or professional groups that are exposed to high doses of electromagnetic radiation, radiation, viral exposure or physical overload in order to increase tens and hundreds of times physiological resistance to ultimate loads and terms.

Currently, 104 types of biologically active additives and medicines, 46 types of food products, 25 types of cosmetics containing DHQ are registered in Russia.

Known areas of application of dihydroquercetin in the food industry

The use of dihydroquercetin in the food industry is regulated by the following regulatory documents:

- The Decree of the Chief State Sanitary Doctor dated November 14, 2001 No. 36 “On the Implementation of SanPiN 2.3.2.1078-01” classifies dihydroquercetin as an antioxidant.

- Decree of the Chief State Sanitary Doctor dated April 18, 2003 No. 59 “On the Implementation of SanPin 2.3.2.1293-03” allows the use of dihydroquercetin in the production of concentrated cream, chocolate, milk powder and indicates the maximum level of dihydroquercetin in these products up to 200 mg / kg fat product.

- Methodological recommendations of the State Sanitary and Epidemiological Regulation of the Russian Federation No. 2.3.1.1915-04 of 2004 "Recommended levels of intake of food and biologically active substances" establish an adequate and upper allowable level of dihydroquercetin intake in the amount of 25 and 100 mg per day.

The main purpose of introducing dihydroquercetin into food is due to its properties: slowing down oxidative reactions, the ability to strengthen blood vessels, and P-vitamin activity. Thus, two tasks are solved: a) as an antioxidant that slows down the oxidation of lipids, dihydroquercetin makes it possible to produce products with an increased shelf life; b) as a capillary protector and a subspecies of vitamin P - the ability to produce health-improving products.

Dihydroquercetin is used in the production of milk powder, meat and fish products, seafood, confectionery, table water, functional food products in order to extend their shelf life by at least 2-3 times, while giving the products pronounced health-improving properties. Specifications have been developed and the production of chocolate with dihydroquercetin “Bitter Chocolate”, “Bitter Porous Chocolate”, “Elite Porous Bitter Chocolate” has begun. Previously, attempts to produce chocolate with dihydroquercetin were undertaken by JSC Red October Confectionery Factory (Mishka Chocolate) and the Istra-Nutricia Baby Food Enterprise (Sibirsky Chocolate is intended for the prevention of cardiovascular and bronchopulmonary diseases).

DKV is used in the wine industry for the artificial aging of cognacs and wines, to improve the palatability and quality of alcoholic beverages, to prevent the occurrence of a hangover syndrome, to increase the protective, antioxidant, anti-mold, anti-yeast activity. As of January 1, 2008, 7 types of vodka were produced in the Russian Federation, which included dihydroquercetin: “Rye-free hangover” (Kaluga), “Lixar Classical” (Saratov), “Capital Doctor. Antistress No. 7 "(Moscow region)," Numeric "(Moscow)," On pine nuts "(Ussuriysk and Khabarovsk), etc.

The GNU VNIHI of the Russian Agricultural Academy has developed specifications for ice cream with vegetable fat with a fat content of 6 to 12% and a shelf life of 6 months, which provides for the addition of dihydroquercetin to prevent oxidative fat damage in the product;

Dihydroquercetin is present in the formulation of Aqua Mineral Beauty mineral water, manufactured by Pepsiko LLC, and Velikoknyazheskaya drinking water - manufacturer: LLC Advis.

The use of dihydroquercetin in kvass also takes place: it inhibits the reproduction function of yeast and reduces its viability, which makes it possible to increase its storage time by 2.5 times. Dosage - about 0.02 g / l. Comparative experiments showed that ascorbic acid, often used in the production of kvass, is almost 2 times inferior to dihydroquercetin in antioxidant activity.

An example of specialized products with dihydroquercetin is the Normoprotein series of cocktails produced by Maslyaninsky Food Processing Plant CJSC in the Novosibirsk Region. Cocktails contain dihydroquercetin, a complex of vitamins, calcium, iron, taste like chocolate, sea buckthorn, coconut, etc. Recommended for increased physical and mental stress, sports. Included in the All-Russian program “Nation's Health - Healthy Nutrition”.

In 2005-2006, the forces of the Technological Institute of DalGAU carried out research and development of a technology for the prolonged storage of dairy products with dihydroquercetin: dried soy milk concentrates, butter, condensed milk.

Thus, documents have been developed and the production of a number of dry and concentrated dairy products containing dihydroquercetin (analogues) has begun. All of them have longer shelf life. Due to the possibility of longer storage, milk powder with dihydroquercetin was included in the list of reserved food products of the Federal Reserve for Emergency Situations [patent RU 2043030 "Method for the production of milk concentrate and method for controlling the content of dihydroquercetin in it". 12/28/1992. // Inventions. - 1995. - No. 25; patent RU 2097977 "Method for the production of pulp for sugar-based confectionery products on a fat basis" // Inventions. - 1997. - No. 34].

Other natural antioxidants are also known, the introduction of which prolongs the shelf life of food products, for example ascorbic acid, which can also be attributed to analogues.

Antioxidants are also used in the brewing industry, although they most often use sulfur dioxide, sulfites, ascorbic acid and its sodium salt, as well as reductones derived from sugars in an alkaline environment. The theoretical dose of ascorbic acid when bottling beer in bottles with a capacity of 0.5 l with an average content of 5 ml of air in the neck of each bottle is 30 ÷ 50 mg / l. Antioxidant is added at any stage of production after major fermentation. It is most effective to introduce antioxidants before the beer is in contact with atmospheric oxygen, and dosing in two steps is advisable: first in the fermentation unit and after filtering before bottling.

The combined presence of ascorbic acid and dihydroquercetin leads to the manifestation of a synergistic effect, which is reflected in an increase in the shelf life of food products. In this case, ascorbic acid does not act directly as an antioxidant, but is, first of all, a synergist, restoring phenolic compounds and linking metals.

The closest analogue to the proposed invention (prototype) is the use of ascorbic acid as an antioxidant in the production of juice-containing beverages on sugar "YABLOKO" and "Pomegranate" produced by the factory of non-alcoholic beverages "Mark-IV" [GOST 28188-89].

The technical effect is the antioxidant effect of the drug dihydroquercetin, due to which the shelf life of direct pressed juices, concentrated, restored; nectar; juice drinks.

The effect is achieved by the fact that DHQ slows down the reactions of free radical and peroxidation, acting as a protector in relation to oxidation processes, the action of mold and yeast microorganisms.

The essence of the invention lies in the fact that the use of a food supplement of DHQ in concentrations of 15 ÷ 19 mg / l (50 ÷ 62.5 μmol / l) increases the shelf life of juices of direct extraction (blueberry, blackberry, raspberry, cranberry, apple, etc.) concentrated, restored; nectar; juice drinks.

For comparison, ascorbic acid as an antioxidant is introduced into similar food products at a concentration of ≈ 150 mg / l, which is 7-10 times higher, thereby confirming the highest effectiveness of DHQ as an antioxidant (Table 1).

The invention can be implemented as follows.

The preparation of dihydroquercetin in the form of a crystalline powder is added to freshly squeezed juices of direct extraction, concentrated, reconstituted; nectars; juice drinks at the rate of 15 ÷ 19 mg / l (50 ÷ 62.5 μmol / l).

The antioxidant effect of the dietary supplement DHQ has been proven in experiments with five types of direct-squeezed juices, with juice-containing drinks.

For example, we studied the effect of an antioxidant supplement of DHQ concentrations in the range from 0.3 to 30 mg / L (1 ÷ 100 μmol / L) on five types of direct-squeezed juices: apple, blueberry, blackberry, raspberry, cranberry using the standard pH measurement method (GOST 26188). The complete absence of acidification (lowering pH) of direct-squeezed juices at a concentration of DHQ over 50 μmol / L when storing juices at room temperature for 7-10 days (Table 2) is shown, compared with the control where acidification (as a result of the formation of organic acids - products of oxidation and fermentation) was 1.5–2.5 times higher. With these characteristics, the preparation of DHQ can be used as a dietary supplement, which helps to increase the shelf life of direct-pressed juices, also concentrated, reconstituted; nectar; juice drinks.

Table 1 Recommended dosages of antioxidants (kg / t finished product) alone or in a mixture ¹⁾ Product type Product BOA BOT Gallic acid esters Tocopherols Tert-butyl hydroquinone Ascorbic acid or sodium isoascorbate Plant and animal fats Solid animal fats (pork, beef, etc.) 0.2 0.1 - 0.2 0.2 - Margarine, fats and oils for frying 0.2 0.1 0.2 0.2 0.2 - Vegetable oils - - 0.2 0.2 0.2 - Unrefined vegetable oils 0.1 - - - - - Meat and sausages Smoked and smoked sausages 0.15 0.1 - - - Boiled sausages - - - 0.2 - 0.3 ²⁾ Bacon, corned beef, ham - - - - - 2.5 ³⁾ Dried meat 0.2 - 0.2 - - - Fish products Fresh-frozen, smoked, dried and dried fish 0.5-1.0 ⁵⁾ 0.5 - - - 5-12.5 ⁵⁾ Fish fat - - 0.2 0.2 0.2 - Canned fish 0.1 - - - - - Drinks and fruits Bottle wine - - - - - 0.12 Beer - - - - - 0,03 Soft drinks and juices - - - 0.1 - 0.15 Freshly Frozen Berries, Fruits - - - - - 0.5 Canned fruits - - - - - 1-2 Confectionery Saving flavor shock. products 1,0 ⁵⁾ - - - - - Chewing gum 0.4 0.4 0.4 - - - Mixes for baking cupcakes, cakes, etc. 0.2 - 0.2 - - - Food concentrates Dried potatoes 0.01 0.01 - - - - Food concentrates, cereal-based breakfast cereals 0.2 - 0.2 - - - Potato Flakes 0,025 0,025 - - - - Dry soups and broths 0.2 - 0.2 - - - Other Chopped peeled nuts 0.2 - 0.2 0.2 0.2 - Sauces, seasonings 0.2 - 0.2 0.2 - 0.1 Biologically active additives 0.4 0.4 0.4 - - - ¹⁾ If a combination of two or more of the listed antioxidants is added, the mass fraction of each of them should be reduced in relation to the others so that the sum of the shares does not exceed 100%. ²⁾ Kilograms per ton of minced meat. ³⁾ Kilograms per 1000 liters of brine. ⁴⁾ Immersion of the product in a solution of the specified concentration. ⁵⁾ Kilograms per 1000 liters of water. ⁶⁾ Spraying the product with an antioxidant solution.

table 2 The effect of the dietary supplement DKV on acidity of juices pH DHQ concentration 0 μmol / l 1 μmol / L 5 μmol / L 25 μmol / l 50 μmol / l 100 μmol / L Direct-squeezed apple juice pH _ref 3.72 3.72 3.72 3.72 3.72 3.72 pH _final 3.36 3.49 3.56 3,54 3.80 3.72 Direct pressed blueberry juice pH _ref 2.78 2.78 2.78 2.78 2.78 2.78 pH _final 2.68 2.68 2.68 2.69 2.78 2.76 Directly pressed blackberry juice pH _ref 2.97 2.97 2.97 2.97 2.97 2.97 pH _final 2.84 2.83 2.84 2.83 2.98 2.97 Direct raspberry juice pH _ref 2.79 2.79 2.79 2.79 2.79 2.79 pH _final 2.61 2.62 2.60 2.61 2.84 2.85 Direct Cranberry Juice pH _ref 2,50 2,50 2,50 2,50 2,50 2,50 pH _final 2.44 2.44 2.44 2.43 2,52 2,50

Claims (1)

A method for increasing the shelf life of juices, characterized in that a natural antioxidant, dihydroquercetin, is added to the juice at the rate of 15 ÷ 19 mg / l of the liquid product, which helps prevent free radical and peroxidation reactions, fermentation and mold formation.