RU2496389C1 - Vzvar production method - Google Patents

Vzvar production method Download PDF

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RU2496389C1
RU2496389C1 RU2012123667/13A RU2012123667A RU2496389C1 RU 2496389 C1 RU2496389 C1 RU 2496389C1 RU 2012123667/13 A RU2012123667/13 A RU 2012123667/13A RU 2012123667 A RU2012123667 A RU 2012123667A RU 2496389 C1 RU2496389 C1 RU 2496389C1
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Russia
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water
syrup
temperature
fruit
raw materials
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RU2012123667/13A
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Russian (ru)
Inventor
Ольга Викторовна Чугунова
Наталия Валерьевна Заворохина
Мария Петровна Соловьева
Ольга Валентиновна Голуб
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Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Уральский государственный экономический университет" (ФГБОУ ВПО УрГТУ)
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Abstract

FIELD: food industry.
SUBSTANCE: invention relates to non-alcoholic industry, in particular, to production of vzvar, a traditional Russian beverage. The method characterisation is as follows: fruit-and-berry raw materials produced of apples, ashberries and rosehips are dried in an IR drying oven for 4-5 hours at a temperature of 60-70°C with subsequent natural heating. Prior to drying ashberries and rosehips are washed while apples are cut into 6-4 mm wide cubes. One prepares a decoction of the dried fruit-and-berry raw materials by way of such materials placement into water heated up to 95°C and boiling during 20 minutes. One prepares a herbal infusion of common nettle and thyme or peppermint and origanum herb that is added to 70-80°C water with subsequent water bath heating at a temperature of 70- 80°C during 30-40 min and infusing during 2 hours. Then one performs filtration and prepares invert syrup by way of addition of sugar and 505 solution of citric acid into water hated up to 65°C; one proceeds with stirring during 30 min until complete dissolution of sugar and preparation of blending syrup for which purpose the dried fruit-and-berry raw materials decoction and herb infusion are added to the invert sugar syrup. One performs stirring, filtration, pasteurisation at a temperature of 82°C, cooling to 18°C, dilution with water at the ratio of blending syrup to water being 1:5; then the product is dispensed into consumer packages and stored till consumption.
EFFECT: invention ensures improvement of organoleptic indices, a higher content of pectins and polyphenols which enables enhancement of antioxidant, anticancer, immunomodulatory and detoxicant properties as well as to extend the range of national non-alcoholic beverages.
2 ex

Description

The invention relates to the non-alcoholic industry, namely to the production of a traditional Russian drink of boil.
There is a known method of cooking a boil: 200 g of sugar is dissolved in 1.25 liters of boiling water, brought to a boil, 150 g of dried apple fruits are added to the syrup, boiled for 5 minutes, then 150 g of dried pear fruits are added, boiled for 5 minutes, then 500 g is added dried berries of cherry, 50 g of dried plum fruit and 50 g of raisins, cook for another 5-7 minutes, then add 15 g of honey, add spices: 3-4 buds of cloves, 5 g of cinnamon, 10 g of zest, and 5 g of citric acid , then boil for another 5-7 minutes, and then put in a cold place for insisting from 1 to 5 hours [1, p.102].
The disadvantage of this method is not enough high nutritional value.
A known method of preparing a boil of fresh berries. 500 g of fresh cherry berries are sprinkled with granulated sugar, insisted for 15-20 minutes, then poured with boiling water, covered with a lid and placed in the oven for 40-50 minutes [1, p. 102].
The disadvantage of this method is the need to use fresh fruits and berries. Fresh fruit and berry raw materials require special storage conditions (temperature, humidity, light conditions). In addition, the shelf life of fresh fruits and berries is small, so more careful monitoring of their proper quality is necessary.
The closest method to the present invention is a method of preparing a boil of dried fruits and berries (raw fruit), which provides a decoction by washing the raw fruit, pouring water and cooking, taking into account the cooking times of each fruit, followed by boiling, filtering, cooling and insisting [2].
The disadvantage of this method is its low nutritional value, since it involves boiling and cooking, in which the bulk of biologically active substances are destroyed.
The present invention is aimed at expanding the range of national soft drinks with improved organoleptic characteristics and with a high content of pectins and polyphenols, which can increase the antioxidant, anticarcinogenic, immunomodelling, detoxifying properties of the body, enrich the nutritional value of the drink, and also makes it possible to expand the range of explosions, while the drink has pleasant fruit-mint aroma, which gives a feeling of freshness, harmonious sweet fruit taste. The drink is intended for use both in hot and in cold form.
This is achieved by the fact that the method of producing a boil, which comprises pre-drying fruit and berry raw materials from apples, mountain ash and rose hips in an infrared oven for 4-5 hours at a temperature of 60-70 ° C, followed by natural cooling, and before drying the mountain ash and the dogrose is washed, and the apples are washed and cut into cubes 6-4 mm wide, a decoction is prepared from the dried fruit and berry raw materials by introducing this raw material into water heated to a temperature of 95 ° C and boiled for 20 minutes, a herbal infusion is prepared from nettle grass twofold Noah and thyme or peppermint and oregano, which are added to heated water to 70-80 ° C and heated in a water bath at a temperature of 70-80 ° C for 30-40 minutes, insisted for 2 hours and filtered, and also cooked invert sugar syrup by adding to water heated to 65 ° C, sugar and 50% citric acid solution are mixed for 30 minutes until sugar is completely dissolved, then blend syrup is prepared, for which a decoction of dried sugar is added to the resulting invert sugar syrup fruit and berry raw materials and herbal infusion, mixed , filtered, pasteurized at a temperature of 82 ° C, cooled to 18 ° C, diluted with water in a ratio of 1 part blend syrup to 5 parts water, poured into a consumer container and stored until use.
The use of dried fruit and berry raw materials, as well as infusions of herbal raw materials (peppermint grass, dioica nettle grass, thyme grass, oregano grass) in the recipe of the boil allow simulating the antioxidant properties of the drink.
Ural selection apples contain organic acids (0.4-0.5%), the content of water-soluble pectin in Ural apples averages 24% of the total number of pectin substances, Ural apples are superior to other varieties in the content of P-active compounds and vitamin C, the content of vitamin C is 17.6-18.4 mg / 100 g; an increased content of P-active compounds is noted in the late Ural varieties - 601.7 mg / 100 g, as well as ascorbic acid - 21.3 mg / 100 g. In addition In addition, the total amount of amino acids in apples of the Ural varieties higher than other grades, ranging from 250 to 330 mg / 100 g.Obschee amount of essential amino acids is 30.5%.
Rowan fruits are characterized by a carbohydrate composition: a total of 3.6%, including sucrose - 0-0.1%, pectin substances 0.3-0.8%, fiber 2.0-3.1%. In addition, sorbitol (9-10.4%), which belongs to polyols, is responsible for the formation of a peculiar sweet taste, prevails in the carbohydrate composition of the fruits of mountain ash.
Rose hips contain 8.0-20.0% of sugars, pectin substances - 1.8-2.7%, fiber - 4.0%. Rosehip is a multivitamin culture, the content of vitamin C in the pulp of rose hips is on average 0.6-0.8%, the content of P-active compounds in rose hips is 0.5-1.5%, they are mainly represented by leukoanthocyanins and catechins, carotenoids provide orange color of the pulp, the main of which are carotene and lycopene, contained in an amount of 3-5 mg / 100 g. Rosehip carotene helps prevent infectious and colds, due to the activation of leukocytes, which destroy pathogenic bacteria more, etc. drowning in the human body. The content of vitamin K 1 in wild rose is high (up to 1 mg / 100 g). Sometimes a lot of vitamin B 2 (0.1-0.3 mg / 100 g) and vitamin E (6-10 mg / 100 g) are detected.
The chemical composition of rowan fruits includes vitamin C, up to 200 mg / 100 g or more, carotene and vitamin P, as well as other substances important for the body - organic acids, sugars, trace elements, anthocyanins, carotenoids, phospholipids, riboflavin, pectin and tannins .
Peppermint infusion contains organic acids, ascorbic acid, rutin, P-carotene, tannins and menthol, it has anti-allergenic effects, antiviral and antibacterial activity, the ability to inhibit oxidative processes in the body, and have anesthetic and analgesic effects. The ability of peppermint essential oils to relieve muscle cramps and reduce their increased tone was noted.
Dioica nettle infusion contains up to 170 mg / 100 g of ascorbic acid, up to 20 mg / 100 g of carotene, B and K vitamins. Nettle leaves contain up to 8% chlorophyll, sugar, porphyrins, sitosterol and other substances. Nettle infusion enhances the digestive glands, reduces flatulence, has choleretic properties, and lowers blood cholesterol. Vitamins, chlorophyll and iron salts stimulate erythropoiesis, increase hemoglobin and basic metabolism, improve the regeneration of mucous membranes, and activate the cardiovascular system and gas exchange. Nettle has a tonic effect.
The chemical composition of the applied fruit and berry and herbal raw materials with pronounced antioxidant properties compared with the prototype can improve the taste and beneficial properties of the claimed drink.
According to the claimed production method, a soft drink can be made at any non-alcoholic enterprise, because its production is provided by a well-known recipe. Therefore, the blast is industrially applicable.
A comparative analysis of the proposed solution with the prototype shows that the claimed method differs from the known one in that it has a harmonious rich flavor profile, a high content of pectin substances, increased antioxidant activity and improved immunomodelling properties.
Currently, from the patent and scientific and technical literature, there is no known way to get a blast in the claimed combination of features.
Example 1. Fruit and berry raw materials are prepared as follows: apples are washed, cut into cubes 4 mm wide, then placed in an infrared drying cabinet at a temperature of 60 ° C for 5 hours, then cooled naturally [3], packed in paper bags, stored at temperature 18-25 ° C and relative humidity not more than 75%; mountain ash, wild rose, washed, placed in an infrared oven at 70 ° C for 6 hours, cooled, packaged in paper bags and stored in clean, dry rooms until added to the drink.
To prepare a decoction of dried fruit and berry raw materials in water (100 l) heated to a temperature of 95 ° C, make dried fruit and berry raw materials: 18.6 kg of apples of the Ural varieties Isetsky later, Persianka, 10.7 kg dried rose hips of May, 4.2 kg of dried ordinary rowan berries, boil for 20 minutes.
Herbal raw materials - 25 g of thyme herb per 1 liter of water, 50 g of dioecious nettle per 1 liter of water - pour purified water heated to 80 ° C, heated in a water bath for 30 minutes at a temperature of 80 ° C, then insist 2 hours, filtered, get 1 liter of the finished herbal infusion.
After preparing fruit decoctions and herbal infusions, invert sugar syrup is prepared, for which 76.8 kg of sugar is added to water (100 l) heated to 65 ° C, and 0.8 kg of a 50% solution of citric acid are thoroughly mixed in for 30 minutes until sugar is completely dissolved.
To prepare a blend syrup, decoction of dried fruit and berry raw materials and herbal infusion (3.2 l of thyme and 5.4 l of dioica nettle) are introduced into invert sugar syrup, mixed to obtain a homogeneous syrup, filtered, pasteurized at 82 ° C with cooling to 18 ° C, then diluted with water in the ratio of 1 part blend syrup to 5 parts water, poured into consumer packaging.
Get a blast with the following organoleptic characteristics: a homogeneous, slightly thick liquid of red-burgundy color, with a fruit aroma, slightly spicy taste, as well as physico-chemical parameters: mass fraction of solids,% - 5.6, acidity, cm 3 sodium hydroxide solution a concentration of 1 mol / DM 3 per 100 cm 3 - 3.0.
Example 2. Fruit and berry raw materials are harvested as follows: apples are washed, cut into cubes 6 mm wide, then placed in an infrared oven at 70 ° C for 4 hours, then cooled naturally, packaged in paper bags, stored at 18- 25 ° C and relative humidity not more than 75%; mountain ash, rosehips are washed, placed in an infrared oven at 60 ° C for 7 hours, cooled, packaged in paper bags and stored in clean, dry rooms until added to the drink.
To prepare a decoction of dried fruit and berry raw materials in water (100 l) heated to a temperature of 95 ° C, make dried fruit and berry raw materials: 19.4 kg of apples from the Ural varieties Isetsky later, Persianka, 13.1 kg dried rose hips of May, 5.25 kg of dried rowan berries, dried, cook for 20 minutes.
Phyto raw materials - 30 g of peppermint grass per 1 liter of water, 90 g of oregano grass per 1 liter of water - pour purified water heated to 70 ° C, heated in a water bath for 40 minutes at a temperature of 70 ° C, then insist 2 hours, filtered, get 1 liter of the finished herbal infusion.
After preparation of fruit decoctions and herbal infusions, invert sugar syrup is prepared, for which 70.9 kg of sugar are added to water (100 l) heated to 65 ° C, and 1.14 kg of a 50% solution of citric acid are thoroughly mixed in for 30 minutes until sugar is completely dissolved.
To make blended syrup, decoction of dried fruit and berry raw materials and herbal infusion (6.3 l of oregano and 1.6 l of peppermint) are introduced into invert sugar syrup, mixed to obtain a homogeneous syrup, filtered, pasteurized at 82 ° C with cooling to 18 ° C, then diluted with water in the ratio of 1 part blend syrup to 5 parts water, poured into consumer packaging.
Get a blast with the following organoleptic characteristics: a homogeneous, slightly thick red-burgundy liquid, with a fruity aroma, slightly minty taste, as well as physico-chemical parameters: mass fraction of solids,% - 5.4, acidity, cm 3 sodium hydroxide solution a concentration of 1 mol / DM 3 per 100 cm 3 - 3.0.
Use a blast in hot or cold form immediately after sale.
The proposed method allows you to get ready-to-use broth with improved organoleptic characteristics and with a high content of pectins and polyphenols, which can increase the antioxidant, anticarcinogenic, immunomodulating, detoxifying properties of the body, enrich the nutritional value of the drink, and also makes it possible to expand the range of explosions, while the drink has a pleasant fruit-mint aroma, which gives a feeling of freshness, harmonious sweet fruit flavor. The drink is intended for use, both hot and cold.

Claims (1)

  1. A method of producing a boil, characterized in that the fruit and berry raw materials from apples, mountain ash and rose hips are preliminarily dried in an infrared oven for 4-5 hours at a temperature of 60-70 ° C, followed by natural cooling, and the mountain ash and rosehip are washed before drying, and apples are washed and cut into cubes 6-4 mm wide, a decoction is prepared from dried fruit and berry raw materials by introducing this raw material into water heated to a temperature of 95 ° C, and boiled for 20 minutes, a herbal infusion is prepared from the grass of nettle and thyme or peppermint list oh and oregano, which are added to heated water to 70-80 ° C and heated in a water bath at a temperature of 70-80 ° C for 30-40 minutes, infused for 2 hours and filtered, and invert sugar syrup is prepared by adding sugar and a 50% citric acid solution are mixed in water heated to 65 ° C for 30 minutes until the sugar is completely dissolved, then blend syrup is prepared, for which a decoction of dried fruit and berry raw material is introduced into the resulting invert sugar syrup, and herbal infusion, mix, filter, pasteurize at temperature at 82 ° C, cooled to 18 ° C, diluted with water in a ratio of 1 part blend syrup to 5 parts water, poured into consumer containers and stored until use.
RU2012123667/13A 2012-06-07 2012-06-07 Vzvar production method RU2496389C1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2711788C1 (en) * 2019-05-13 2020-01-22 федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" Method for production of functional fruit-drinks from vegetable raw materials with high content of antioxidants

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
"Взвар - фруктово-ягодный постный десерт" 06.2012 [найдено 04.01.2013] Найдено в Интернете: . *
"Взвар - фруктово-ягодный постный десерт" 06.2012 [найдено 04.01.2013] Найдено в Интернете: <http://belorys.info/post 204941948>. Яблочный взвар с медом. - Школа гастронома, №5 (31) 2005 [найдено 04.01.2013] Найдено в Интернете: <http://www.galya.ru/recipe/hage/php?id=234807>. "Направление деятельности ЗАО "Стимул", 2003 [найдено 04.01.2013] Найдено в Интернете: <http://www.ruschamber.com/frame/php?id=2496>/. РУДОЛЬФ В.В. и др. Производство безалкогольных напитков. Справочник. - С-П. - изд. "Профессия", 2000, с.206, 210-212. *
"Направление деятельности ЗАО "Стимул", 2003 [найдено 04.01.2013] Найдено в Интернете: /. *
РУДОЛЬФ В.В. и др. Производство безалкогольных напитков. Справочник. - С-П. - изд. "Профессия", 2000, с.206, 210-212. *
Яблочный взвар с медом. - Школа гастронома, No.5 (31) 2005 [найдено 04.01.2013] Найдено в Интернете: . *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2711788C1 (en) * 2019-05-13 2020-01-22 федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" Method for production of functional fruit-drinks from vegetable raw materials with high content of antioxidants

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Effective date: 20180608