RU2527544C1 - "s energy" functional multicomponent product manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: multifunctional product manufacture method envisages production of Samorodok variety apples juice, Japanese quince puree, crab apples puree, sea-buckthorns puree and apple syrup. During Japanese quince puree production one performs treatment with Fructozym P6-L enzyme preparation at a concentration of 10% while during sea-buckthorns puree production one performs treatment with Trenolin Mash DF enzyme preparation at a concentration of 15%. All the components are used at the following ratio, wt %: juice - 40-60, crab apples puree - 5-20, Japanese quince puree - 5-15, sea-buckthorns puree - 5-10, apple syrup - 20-30.

EFFECT: invention allows to improve organoleptic properties, expand the taste tones gamut and enhance the food value of the ready product.

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Description

The invention relates to the food industry and can be recommended for therapeutic nutrition.

A known method of manufacturing the product "Apple Nectar" (TU 9163-053-05269043-05), made from fresh apples with sugar, containing 50% applesauce and 50% sugar syrup. The disadvantage of this technological solution is the low nutritional and biological value due to the single component of the drink (using only one type of raw material).

A known method for the production of multicomponent nectars made from different types of fruits, berries (depending on the type of fruit, at least 25%), with the addition of sugar or sugar syrup. For example, “Apple-plum nectar”, blended (Collection of technological instructions for the production of canned food. T.4, Moscow, Food industry, 1977, p. 280-285), containing 40% apple and 30% plum puree, with the addition of 30% sugar syrup. The disadvantage of this type of product is: low availability of various components that replenish energy costs, taking into account the daily needs of the human body; low tasting score due to the small amount of aromatic substances; unattractive coloring of the finished product.

The closest in technical essence and the achieved result is a method of producing nectars with vitamin premixes - “Multifruit nectar with pulp, enriched with vitamins” (TU 9163-053-05269043-05), consisting of natural multicomponent multifruit nectars enriched with a complex of vitamins, balanced in their the composition of vitamin premixes. The disadvantage of the above method is the enrichment of nectars with vitamin complexes of synthetic origin, as well as a minimum proportion of the mass of fruit juice 25%, which does not satisfy the requirements of various tastes of consumers.

The technical result of the invention when developing a method for producing a new type of functional multicomponent product is to increase the nutritional and biological value by increasing the yield of biologically active substances from natural (taking into account varietal characteristics) raw materials by optimizing the technological parameters of the use of enzyme preparations in the production process of the finished product, which ensures improving homogeneity, reducing sediment, increasing the content of easily digestible carbohydrates s (glucose, fructose), which completely replenishes the daily requirement of the body for vitamin C, P, polyphenolic compounds and pectin, as well as 50% vitamin E, PP, β-carotene and unsaturated fatty acids, which helps to increase physiological and mental abilities person.

The technical result of the proposed method is achieved by improving the method of production of nectar from apples by changing the component composition and optimizing the ratios of the recipe ingredients. “Energia” nectar consists of 40-60% direct-pressed apple juice (Nugget), 5-20% of apple-crab puree, 5-10% of sea-buckthorn puree, 5-15% of Japanese quince puree by treatment with an enzyme preparation of a macerating action. Reaching the required solids content in the finished product is achieved by mixing the puree mass with apple syrup (20-30%). One of the effective ways to increase the nutritional value of a product is to use Japanese quince fruits as an enriching component, which contains a significant amount of polyphenols, ascorbic acid, as well as sea buckthorn fruits, which are a source of poly- and monounsaturated fatty acids. A large source of biologically active substances are the fruits of apple-crab, so far rarely used in the production of functional foods.

Japanese quince is a low-tech raw material in the food industry, therefore, to more quickly destroy the solid structure of its pulp and increase the yield of nutrients, it is necessary to use enzymatic treatment of the crushed mass of Japanese quince, where the maximum effect is obtained using 10% pectoletic enzyme - Fructotsim P6-L by optimization biotechnological parameters of the processing of raw materials to increase the yield of juice, taking into account the time, concentration of the drug and temperature. When processing an enzyme preparation, there is a simultaneous violation of the structure of quince polysaccharides - fiber, hemicellulose, starch, pectin, which provided an increase in the content of soluble sugars, in particular glucose, fructose. A significant increase in the content of aromatic alcohols (8 times more compared to the control), not only qualitative but also quantitative, was noted. To improve the homogeneity of the product, reduce sediment, increase the content of unsaturated fatty acids when processing sea buckthorn fruits, it is necessary to treat 15% with the enzyme preparation Trenolin Mash DF taking into account the processing time and concentration of the drug.

Thus, the claimed method of production allows you to get the finished product, balanced in qualitative and quantitative ratio of all vital components, providing the human body with scarce soluble dietary fiber, vitamins and minerals. The economic effect was obtained by increasing the yield of biologically active substances when using enzyme preparations, introducing into the formulation of the finished product raw materials with a high content of fructose, glucose and vitamins, which allows to obtain products of a given quality and to reduce the consumption rate of raw materials for the production of 1 tube of finished product .

Example 1. A multi-functional functional product “Nectar Energy” is obtained by mixing apple juice (grade Nugget) - 40% with mashed potatoes from apple-crab fruits - 20%, Japanese quince - 10% and sea buckthorn - 5%, additionally to improve organoleptic characteristics the finished product was introduced 20% apple syrup in a volume of 25%. To increase the yield of nutrients from the fruits of Japanese quince, the enzyme preparation Fructocim P6-L was used at a concentration of 10%, and to improve homogeneity and reduce sludge during processing of sea buckthorn, 15% enzyme preparation Trenolin Mash DF was treated. The daily requirement of the body for vitamins C, P and pectin is provided by 70%.

Example 2. The method is performed as in example 1, except that apple juice is introduced in 60%, mashed potatoes from crab fruits - 10%, sea buckthorn - 5%, Japanese quince 5%, and apple syrup content in order to reach a predetermined amount of solids in the finished product is reduced to 20%. The proposed prescription composition for 100% meets the daily requirement of the body for vitamin C, P, polyphenolic compounds and pectin, as well as 50% of vitamin E, PP and β-carotene. The finished product has a balanced content of the recipe ingredients, the best presentation of the finished product and a high tasting score. The product has an attractive light yellow color, a pronounced taste and aroma.

Example 3. The method is performed as in example 1, except that the juice content from apples is 50%, puree from the fruits of apple crab - 5%, puree from Japanese quince - 5%, sea buckthorn puree - 10%, apple syrup - thirty%. The daily requirement of the body for vitamin C, P, pectin is provided by 70% and 50% in vitamin E, PP and β-carotene.

Example 4. It is carried out as example 1, except that the juice content from apples is 45%, mashed apple fruit - 10%, mashed Japanese quince - 15%, sea buckthorn mashed - 10%, apple syrup - 20 % The finished product provides the human body with vitamins for 50-80% of the daily requirement.

Table 1 Examples of prescription compositions of functional multicomponent foods Raw materials Simulated Compositions No. 1 Number 2 Number 3 Number 4 juice from apples Nugget,% 40,0 60.0 50,0 45.0 apple-crab puree 20,0 10.0 5,0 10.0 Japanese quince puree,% 10.0 5,0 5,0 15.0 sea buckthorn puree,% 5,0 5,0 10.0 10.0 apple syrup,% 25.0 20,0 30,0 20,0

table 2 Biochemical quality indicators of the product "Nectar" Energy "(sample No. 2) Component Name Content mg / 100 g % Vit. C Vit. P Vit E PP β-carotene amino acids vegetable fats pectin juice from apples Nugget 8.4 186.6 - 0.05 - 0.005 - 1.3 mashed kreb 3.2 118.2 - - - 0.009 - 0.2 Japanese quince puree 80.0 200,0 - 0.2 0.4 0,03 - 1,0 sea buckthorn puree 20.6 14.6 4.4 0.38 2.0 0.08 9.9 0.4 apple syrup 2.2 15.4 - - - 0,0008 - 0,07 The total content of natural antioxidants in 100 g of the finished product 252.9 mg / 100 g

In the finished product made according to recipe No. 2, 10.6 mg / 100 g of ascorbic acid, 137.4 mg / 100 g of P-active catechins, more than 136.0 mg / 100 g of total polyphenols were found.

Introduction to the recipe (Japanese quince, sea buckthorn and kreb) allows you to achieve the desired result - obtaining a product that meets the body's daily requirement for vitamin P, polyphenolic compounds and pectin by 100%, as well as 50% vitamin E, PP, β-carotene and unsaturated fatty acids.

Claims (1)

A method of producing a multifunctional product, characterized in that it involves obtaining juice from apples of the Nugget variety, mashed potatoes from Japanese quince, mashed potatoes, mashed sea buckthorn and apple syrup, and upon receipt of mashed potatoes from Japanese quince, the enzyme preparation Fruktotsim P6-L is processed at a concentration of 10 %, and upon receipt of sea buckthorn puree - treatment with the enzyme preparation Trenolin Mash DF at a concentration of 15%, with all components taken in the following ratio, in wt.%:
juice 40-60 mashed kreb 5-20 Japanese quince puree 5-15 sea buckthorn puree 5-10 apple syrup 20-30