RU2469081C2 - Functional beverages production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one boils water, introduces recipe ingredients, boils the mixture, infuses the mixture during 12 hours and filters it. One introduces pure cultures of yeast and lactic bacteria into the infusion, performs fermentation till 2.3…2.7×10⁶ CFU/ml of the product during 12 hours, proceeds with cooling to a temperature of +2…+4°C and filling into plastic bottles (PET containers). The bottled beverage is frozen to a temperature of -18°C; freezing is performed at a rate of 0.05÷0.5 cm/hour; the beverage volume in the process of bottling is equal to 0.9÷0.95 of the container capacity.

EFFECT: invention allows to increase the ready product storage life and quality, produce functional beverages with probiotic properties, containing vegetal proteins, polysaturated fatty acids, a complex of vegetal bioflavanoids, high quality vegetal microelements.

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Description

The invention relates to the food industry and can be used in the manufacture of various functional drinks.

Functional drinks are intended for systematic use as part of conventional diets by all groups of the population, preserving and improving health.

There is a method of producing kvass using pure yeast cultures with the addition of pure cultures of lactic acid bacteria, which allows to obtain high-quality kvass with a small amount of extraneous microflora (Koshcheev A.K. Russian kvass and other drinks. Perm, 1983, 190 pp. Technological production instructions fermentation kvass. TI 10-04-06-179-88).

At the same time, kvass does not have specific prophylactic or therapeutic properties, which would make it possible to use them as functional drinks, the shelf life of kvass is 2 days.

Closest to the claimed is a method of producing kvass according to the author's certificate of the USSR N 1738838 (application 4888313/13, publ. 07.06.92. Bull. 21). The method involves propagating pure cultures of yeast and lactic acid bacteria, introducing them into kvass wort, fermenting it and blending with prescription components, using Streptococcus faecium 770 and Lactobacillus plantanum AN 11/16 from lactic acid bacteria in order to impart therapeutic and prophylactic properties to kvass and increase shelf life. At the same time, the therapeutic effect consists in "improving the activity of the gastrointestinal tract and normalizing metabolism." The method allows to increase the shelf life of kvass from 2 days to 7 days with constant quality.

The objective of the invention is directed to the development of functional drinks containing vegetable proteins, polyunsaturated fatty acids, a complex of plant bioflavonoids, vegetable trace elements of high quality.

The technical result is to increase the shelf life and quality of the finished product.

This result is achieved by the fact that in the method for the production of functional drinks, water is used that meets the requirements of SanPiN 2.1.4.1074-01, if water does not meet these requirements. It is prepared, boiled, homogenized recipe ingredients are added, infused for 12 hours, filtered, pure cultures of yeast and lactobacilli are added to the infusion, fermentation is carried out to 2.3 ... 2.7 × 10 ⁶ CFU / ml of the product for 12 hours, cooled to temperature + 2 ... + 4 ° С, poured into plastic bottles (PET containers) and frozen to a temperature of -18 ° С. Moreover, freezing is carried out at a speed of 0.05 ÷ 0.5 cm / h, the volume of the drink when bottled in containers is 0.9 ÷ 0.95 of the container capacity. The shelf life of frozen functional drinks at -18 ° C is 8 months without changing the number of lactobacilli and the properties of the plastic bottle.

Sugar, Karelia extract, Maltax 200 F malt extract, raisins, peppermint, hibiscus, seaweed, eleutherococcus, orange zest, frozen blackberry, pink jam are introduced into boiled water as ingredients. All ingredients are homogenized before being introduced.

The freezing rate determined by us allows us to carry out the process of cryoconcentration of drinks in a plastic bottle (PET containers made of polyethylene terephthalate, which is most widely sold in retail trade). Cryoconcentration of drinks during freezing allows you to get clean ice on the inner surface of the bottle, thereby eliminating the effect of concentrated acids formed during freezing of drinks on the bottle material. The shelf life of the product in this case is determined by the shelf life of the container. Cryoconcentration of drinks increases the shelf life of containers and products, respectively, up to 8 months. Speaking about the toxicity of PET, it should be noted that pure PET is not toxic. However, PET may contain phthalates and other toxic chemical compounds, dicarboxylic acids, glycols, etc., which are introduced into the polymer to increase the thermal, light, and refractory properties.

Prevention of the dissolution of such substances in drinks can improve their quality.

Before use, the product is thawed and brought to a temperature of 12 ° C.

Example 1

The proposed method for the production of functional drinks is as follows (Fig. 1: to prepare a drink, Petrovsky rye is boiled, homogenized and added to boiling water in% of the mass of raw materials: Karelia extract - 2%, Maltax malt extract - 1% , raisins - 5%, sugar - 5%, peppermint - 2.5%. The mixture is boiled for another 5 minutes, insisted for 12 hours, then decanted, filtered. A known way is prepared by distributing dry pure cultures of yeast Saccharomyces minor race M, and as lactobacilli Lactobacillus casei or Lactobacillus panis race 11 and 13 in a ratio of 1: 1, with the corresponding wearing yeast to lactobacilli 1: 6 at the rate of 1 ml / l of the drink.In the layout of pure culture yeast for yeast, yeast should contain at least 40 million cells in 1 cm ³ , the acidity of the layout of lactic acid bacteria - 6.8-7 cm ³ of hydroxyl solution with concentration of 1 mol / dm ³ per 100 cm ^{3 of} medium, fermented at a temperature of 25 ° C to 2.3 ... 2.7 × 10 ⁶ CFU / ml of product for 12 hours, cooled to 2 ÷ 4 ° C, poured into consumer packaging with a capacity of 500 ml of 450 ml and frozen to -18 ° C at a speed of 0.05 cm / h.

Example 2

The proposed method for the production of functional drinks is as follows (Fig. 1: for the preparation of the “Strengthening” drink: water is boiled, homogenized and added to boiling water in% of the mass of raw materials: hibiscus - 4%, Maltax malt extract - 0.5%, raisins - 2.5%, sugar - 3.5%, seaweed - 2.5%, eleutherococcus, dry extract - 0.25%, orange zest - 3.5%. The mixture is boiled for another 5 minutes, insisted for 12 hours, then strains of dry pure cultures of Saccharomyces minor yeast race 131-K, and as lactobacilli, Lactobacillus c asei or Lactobacillus panis races 11 and 13 in a ratio of 1: 1, with a ratio of yeast to lactobacilli 1: 6 at the rate of 1 ml / l of drink.In the layout of yeast pure culture for yeast should contain at least 40 million yeast cells in 1 cm ³ , the acidity of the distribution of lactic acid bacteria is 6.8-7 cm ³ of a hydroxyl solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} medium, fermented at a temperature of 25 ° C to 2.3 ... 2.7 × 10 ⁶ CFU / ml of product for 12 hours. Cool to 2 ÷ 4 ° C. Poured into bottles of 0.5 liters of 462.5 ml. Freeze to -18 ° C at a speed of 0.225 cm / h.

Example 3

The proposed method for the production of functional drinks is as follows (Fig. 1: to prepare the Blackberry drink, water is boiled, homogenized and added to boiling water in% of the mass of raw materials: frozen blackberry - 15%, Maltax malt extract - 0.5%, raisins - 1.5%, sugar - 3%, pink jam - 3.5%. The mixture is boiled for another 5 minutes, insisted for 12 hours, then decanted, filtered. A known way is prepared wiring dry pure cultures of baker's yeast, and as lactobacilli - Lactobacillus casei or Lactobacillus panis races 11 and 13 in a ratio of 1: 1, with the ratio . shenii yeast lactobacilli to 1: 6 at the rate of 1 ml / L of the beverage in the layout of a pure culture yeasts ferment for yeasts should contain not less than 40 million cells per 1 cm ^3, the wiring acidity of lactic acid bacteria - 6,8-7 cm ³ hydroxyl solution concentration of 1 mol / dm ³ per 100 cm ^{3 of} medium. Fermented at a temperature of 25 ° C to 2.3 ... 2.7 × 10 ⁶ CFU / ml of product for 12 hours. Cool to 2 ÷ 4 ° C. Pour into bottles 0.5 liters of 475 ml. Freeze to -18 ° C at a speed of 0.5 cm / h.

The present invention uses biological fermentation using lactobacilli, which have unique properties to participate in the metabolic reactions of the body of the consumer of drinks, to prevent the development of pathogenic and conditionally pathogenic microorganisms in the gastrointestinal tract. Lactobacilli are involved in the hepatic and intestinal circulation of the most important components of bile, flora enzymes in the distal intestine inactivate biologically active compounds (biogenic amines secreted by the body with digestive juice); intestinal flora utilizes undigested food substances with the formation of amines, organic acids and other compounds. One of the most important functions of normal intestinal microflora is its participation in the formation of the immunological reactivity of the consumer of the drink. As a result of antigenic stimulation by intestinal bacteria, a common pool of immunoglobulins is created in the consumer's body.

At the same time, the drink is a breeding ground for the fermentation period.

Active ingredients: plant proteins, polyunsaturated fatty acids, a complex of plant bioflavonoids, plant trace elements.

The basis of a functional drink normalizes the motor-evacuation function of the intestine, improves metabolic processes in the mucous membrane of the gastrointestinal tract, enterosorption, detoxification, carbohydrate-mineral metabolism.

Long-term storage of acid-containing drinks in bottles made of polyethylene terephthalate leads to partial dissolution of the package and the appearance of haze on the inside, by which one can judge the duration of their storage. In order to prevent the effects of acids on the packaging material, it is necessary to ensure a freezing rate less than the diffusion rate of solutions in the container. In this case, pure ice forms on the surface of the storage container (polyethylene terephthalate bottle), and the acids are frozen in the center of the bottle. At a freezing rate of 0.05 cm / h, perfectly clear ice is observed on the surface of the bottle, but the duration of such freezing very significantly affects the economic performance of the production. The diffusion rate in the solution representing kvass is 0.5 cm / h. Therefore, a freezing speed of 0.5 cm / h is the maximum possible in order to form a layer of pure ice at the wall of the bottle and to prevent the dissolution of the bottle material. At the same time, this speed allows you to get the maximum economic effect in the production of functional kvass. Figure 2 presents the dependence of pH in a frozen product along the section of a plastic bottle on the speed of freezing. As you can see from the figure, in the process of cryoconcentration concentrated acids are squeezed into the center of the bottle and they cannot affect the material of the bottle, and this prevents the release of hazardous substances into the drink.

When water turns into ice, kvass increases in volume.

It was established experimentally that the maximum filling of a bottle with kvass without damaging the bottle with expanding water during a phase transition to ice is not more than 0.95 of the volume. Filling less than 0.9 of the volume begins to significantly affect economic performance.

Claims (1)

A method for the production of functional drinks, characterized in that the water is boiled, the recipe ingredients are added, the mixture is boiled, infused for 12 hours, filtered, pure cultures of yeast and lactobacilli are brought into the infusion, fermentation is carried out to 2.3 ... 2.7 × 10 ⁶ CFU / ml product for 12 hours, cooled to a temperature of + 2 ... + 4 ° C, poured into plastic bottles (PET containers) and frozen to a temperature of -18 ° C, and freezing is carried out at a speed of 0.05 ÷ 0.5 cm / h, and the volume of the drink when bottling is 0.9 ÷ 0.95 of the container capacity.

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