RU2539632C1 - Alcohol-free juice-containing grape-based beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: beverage contains the following ingredients per 100 cm³ of the ready product: concentrated white grape juice - 5.5-6.5 g, highly concentrated hydrophilous extract of red leaves extraction cake produced after CO₂-extraction - 3.5-4.5 g, sugar sand - 2.5-3.5 g, citric acid - 0.05-0.15 g, sodium benzoate - 0.15-0.17 g, treated water - balance.

EFFECT: alcohol-free beverage stable in terms of quality, with biological value increased independent of grape processing season; expansion of healthy nutrition products range in the consumer market.

Description

The invention relates to the non-alcoholic industry, and in particular to methods for producing non-alcoholic drinks from concentrated grape juice with the addition of an extract of plant materials.

Known methods for the production of radioprotective drink based on grape juice by pressing grapes to obtain juice and squeezes. The latter is poured with water, extracted, the extract is separated from the solid phase, concentrated. The resulting grape extract is blended with grape juice and an aqueous extract of a mixture of plant materials. The methods allow to obtain drinks with radioprotective properties, with an expanded spectrum of organoleptic properties (RF patents 2275139, 2275140, 2275141, 2275146-2275149, 2006).

Known methods for the production of energy drinks, involving the extraction of grapes to obtain juice and squeezes, water extraction of the squeezed, the concentration of the obtained extract and its further blending with grape juice and concentrated extract of plant materials. The resulting drinks have tonic and radioprotective properties (RF patents 2275132, 2275138, 2275142, 2275151, 2006).

The disadvantage of these methods is the possibility of obtaining a drink only in the grape processing season, high material costs when collecting plant materials (for example, hibiscus flowers, Jerusalem artichoke), the complexity of obtaining a plant extract and its concentration.

Known non-alcoholic carbonated drink "Meeting" containing grape juice, wine extract from grape seeds and infusions of plant ingredients to give the drink the tones characteristic of muscat grape varieties, and carbon dioxide (USSR copyright certificate SU 1493231, 1989).

A known method for the production of a soft drink, involving the concentration of grape juice by heat treatment in three stages, blending it with a liquid introductory alcohol extract of plant materials. Then, the resulting concentrate is diluted with water and saturated with carbon dioxide (USSR copyright certificate SU 1493232, 1989).

The disadvantage of these methods is both the use of an alcohol-containing component, the duration of its manufacture, and the complexity of the process.

Known composition for a tonic drink "Caucasian aul" containing a water-alcohol extract of oak wood, pear, sweet cherry, pruning grapevine leaves, ridges, squeezed and grape seeds, pear alcohol, sugar, color, water. A drink is prepared by mixing the composition with water or fruit juice in a ratio of 1: 100 (USSR copyright certificate SU 1315736, 1985). The composition allows to enrich the alcoholic beverage with organic compounds, gives it harmonious and aromatic qualities.

In this composition, the use of waste (secondary resources) of the wine industry and agriculture is possible, and their use is an urgent problem, but it cannot be used in the production of a soft drink.

A known method of producing a soft drink, involving the concentration of grape juice, grinding grape seeds and plant materials, their aqueous extraction. Before grinding, the grape seeds are subjected to heat treatment. The prepared components are mixed in a certain ratio and color, water are added to the blended syrup, saturated with carbon dioxide. The made drink has high organoleptic characteristics, higher biological value (USSR copyright certificate SU 1533633, 1990).

Closest to the proposed invention is a method for the production of soft drinks, including the preparation of sugar syrup, blending it with concentrated grape juice, citric acid, essential oil, dye, stabilizer and water (USSR copyright certificate SU 1597156, 1990).

The disadvantage of this method is the use of dye, essential oils, the aroma and taste of which is not peculiar to grapes.

The technical result of the invention is to obtain a grape-based non-alcoholic juice-stable drink with high biological value regardless of the grape processing season, expanding the range of healthy food products in the consumer market.

This result is achieved in that a non-alcoholic grape-based juice drink containing concentrated white grape juice, granulated sugar, citric acid, sodium benzoate and prepared water additionally contains a highly concentrated hydrophilic extract from red grape leaves meal obtained after CO ₂ extraction with the following content of the starting components, g / 100 cm ³ drink:

Concentrated White Grape Juice 5.5-6.5 Highly concentrated hydrophilic extract from a meal of red grape leaves obtained after CO ₂ extraction 3.5-4.5 Granulated sugar 2.5-3.5 Citric Acid 0.05-0.15 Sodium benzoate 0.15-0.17 Prepared water rest

The drink is prepared as follows. With continuous stirring, the recipe components are dosed with continuous mixing: concentrated grape juice white with a solids content of 64-67%, a highly concentrated hydrophilic extract from meal of red grape leaves, obtained after CO ₂ extraction with a solids content of 17-19%, granulated sugar in the form of sugar syrup with a solids content of 63-65%, citric acid in the form of 40-50% of its aqueous solution. Sodium benzoate is added to the finished blend syrup. Blended syrup is mixed for 15-25 minutes to evenly distribute the components in its full volume, filtered and kept for 5-7 hours for assimilation. Blend syrup is fed to a synchronous-mixing apparatus for mixing the blend with prepared water. The content of the starting components, g / 100 cm ³ drink:

Concentrated White Grape Juice 5.5-6.5 Highly concentrated hydrophilic extract from a meal of red grape leaves obtained after CO ₂ extraction 3.5-4.5 Granulated sugar 2.5-3.5 Citric Acid 0.05-0.15 Sodium benzoate 0.15-0.17 Prepared water rest

Example 1

To prepare a non-alcoholic grape-based juice-containing drink, the recipe components are dosed into the blender with continuous stirring: concentrated white grape juice with a solids content of 64%, a highly concentrated hydrophilic extract from meal of red grape leaves, obtained after CO ₂ extraction with a solids content of 17%, granulated sugar in the form of sugar syrup with a solids content of 65%, citric acid in the form of 40% of its aqueous solution. Sodium benzoate is added to the finished blend syrup. Blended syrup is mixed for 15 minutes to evenly distribute the components in its full volume, filtered and kept for 5 hours for assimilation. Then in a blend syrup served on a synchronous-mixing apparatus for mixing the blend with prepared water. The content of the starting components, g / 100 cm ³ drink:

Concentrated White Grape Juice 6.5 Highly concentrated hydrophilic extract from a meal of red grape leaves obtained after CO ₂ extraction 3,5 Granulated sugar 2,5 Citric Acid 0.05 Sodium benzoate 0.17 Prepared water rest

Example 2

To prepare a non-alcoholic grape-based juice-containing drink, the recipe components are dosed into the blender with continuous stirring: concentrated white grape juice with a solids content of 67%, a highly concentrated hydrophilic extract from meal of red grape leaves obtained after CO ₂ extraction with a solids content of 19%, granulated sugar in the form of sugar syrup with a solids content of 63%, citric acid in the form of 50% of its aqueous solution. Sodium benzoate is added to the finished blend syrup. Blended syrup is stirred for 25 minutes to evenly distribute the components in its full volume, filtered and incubated for 7 hours for assimilation. Then blend syrup is fed to a synchronous-mixing apparatus for mixing blend with prepared water. The content of the starting components, g / 100 cm ³ drink:

Concentrated White Grape Juice 5.5 Highly concentrated hydrophilic extract from a meal of red grape leaves obtained after CO ₂ extraction 4,5 Granulated sugar 3,5 Citric Acid 0.15 Sodium benzoate 0.15 Prepared water rest

Example 3

To prepare a non-alcoholic grape-based juice-containing drink, the recipe components are dosed with continuous stirring: concentrated white grape juice with a solids content of 65%, a highly concentrated hydrophilic extract from oilseed meal of red grape leaves obtained after CO ₂ extraction with a solids content of 18%, granulated sugar in the form of sugar syrup with a solids content of 64%, citric acid in the form of 45% of its aqueous solution. Sodium benzoate is added to the finished blend syrup. Blended syrup is mixed for 20 minutes to evenly distribute the components in its entirety, filtered and allowed to stand for 6 hours for assimilation. Then blend syrup is fed to a synchronous-mixing apparatus for mixing blend with prepared water. The content of the starting components, g / 100 cm ³ drink:

Concentrated White Grape Juice 6.0 Highly concentrated hydrophilic extract from a meal of red grape leaves obtained after CO ₂ extraction 4.0 Granulated sugar 3.0 Citric Acid 0.1 Sodium benzoate 0.16 Prepared water rest

A non-alcoholic grape-based juice drink prepared by this method is original, harmonious, with a spicy taste, refreshing effect, and quenches thirst well. The drink is stable in quality, produced regardless of the grape processing season, and has increased biological value due to the added highly concentrated hydrophilic extract from the meal of red grape leaves obtained after the CO ₂ extract.

It is known that red grape leaves contain phenolic compounds that can strengthen the walls of the thinnest capillaries, reduce their permeability, restore resistance, ensuring normal functioning and improving blood microcirculation. In addition, phenolic compounds are powerful antioxidants. In the preparation of a highly concentrated hydrophilic extract from meal of red grape leaves obtained after CO ₂ extraction, phenolic compounds almost completely pass into it due to the structural features of the extracted product. The use of such an extract contributes to a significant increase in antioxidant activity and the manifestation of venotonic properties, which allows us to expand the range of healthy foods in the consumer market.

The shelf life of the drink is at least 6 months. This is facilitated by the composition of the drink in a combination of all its components.

Claims (1)

A non-alcoholic grape-based juice drink containing concentrated white grape juice, granulated sugar, citric acid, sodium benzoate and prepared water is characterized in that it additionally contains a highly concentrated hydrophilic extract from red grape leaf meal obtained after CO ₂ extraction in the following the content of the starting components, g / 100 cm ³ drink:
Concentrated White Grape Juice 5.5-6.5 Highly concentrated hydrophilic extract from a meal of red grape leaves obtained after CO ₂ extraction 3.5-4.5 Granulated sugar 2.5-3.5 Citric Acid 0.05-0.15 Sodium benzoate 0.15-0.17 Prepared water rest