RU2545551C2 - Method for production of syrup based on blooming sally (rosebay willowherb) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used during production of syrups and beverages with preventive effect. The method envisages mixing of sugar syrup, citric acid water solution and blooming sally water solution for preparation whereof (depending on antioxidant substances total content in the representative sample water extract) one uses 7 - 12 wt % of blooming sally herb, water - balance. To manufacture a syrup with standardised antioxidant substances content equal to 120-125 mg in 100 g in conversion to reference antioxidant dihydroquercitin one uses the following components: 65 wt % of sugar, 1.2 wt % of citric acid, 16.2 wt % of blooming sally water extract and water - balance.

EFFECT: invention allows to increase accuracy of adequate and maximum permissible standard of the syrup safe consumption.

Description

The invention relates to the food industry and can be used in the production of syrups and drinks with a preventive effect.

The invention allows to create syrup in the absence of artificial preservatives, dyes and ethyl alcohol, having a standardized content of the amount of antioxidant substances in terms of the standard antioxidant dihydroquercetin and accurately normalize its consumption in accordance with the recommendations of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being of the Russian Federation ( Good nutrition - Recommended levels of intake of food and biologically active substances - Guidelines uu MP 2.3.1.1915-04, 2004).

A known method of preparing tea from narrow-leaf fireweed (RF patent No. 2226059 A23F 3/34), including withering, grinding, fermentation and drying of raw materials when forming a layer of 80-100 cm with forced air blowing at a temperature of 21-23 ° C to a relative humidity of 52-54 %, fermentation is carried out in aspen or linden crates at a thickness of the semi-finished product layer of 15-22 mm at a temperature of 25-27 ° C for 5 hours 45 minutes - 6 hours 45 minutes until a characteristic fruity odor appears, dried fermented semi-finished product at a temperature of 30-35 ° C for 3-5 hours to relative humidity 5-6%.

A disadvantage of the known solution is the complexity of the production technology of the product, the lack of data on the total content of antioxidant substances in the plant material and the product made on its basis and the impossibility of rationing its consumption as a food product in accordance with the recommendations of the Federal Service for Supervision of Consumer Rights Protection and Human Well-being of the Russian Federation Federation (Rospotrebnadzor of the Russian Federation).

Known compositions of ingredients for the preparation of prophylactic drinks, for example, RF patent No. 2027383, A23L 2/00. A soft drink containing sugar, citric acid, vegetable raw materials: peppermint, yarrow, St. John's wort, fennel, rosehip, oregano, rectified ethyl alcohol, carbon dioxide and water, additionally contains pharmaceutical chamomile, a series of marigold, calendula, anise, plantain , licorice, elecampane, linden, nettle, dandelion and marshmallow, and apple juice concentrate, wherein the plant material is used in the form of an extract obtained by dissolving the CO ₂ extract thereof rectified sleep those cooling, soaking, decanting the top layer, the lower layer filtering and combining the filtrate and the upper layer and the water extract meal.

A disadvantage of the known solution is the complexity of the production technology of the product, the lack of data on the total content of antioxidant substances in the plant raw material and the product made on its basis and the impossibility of rationing its consumption as a food product in accordance with the recommendations of the Rospotrebnadzor of the Russian Federation.

Closest to the claimed method is a method for the preparation of syrup "Legna - Ivan tea" (RF patent No. 2226062, A23L 1 / 09,2 / 38), including the preparation of a water-alcohol extract of grass-Ivan tea at a ratio of components, wt.% :

Sugar 80-84

Citric acid 1.5-1.7

Water-alcohol extract (fireweed) 11-13

Kohler 2.2-2.6

Sodium benzoate 0.16-0.18

Water is the rest.

The disadvantages of the known solutions are:

1) lack of data on the total content of antioxidant substances in the syrup and, therefore, the impossibility of rationing its consumption as a food product in accordance with the recommendations approved by the Rospotrebnadzor of the Russian Federation;

2) the use in syrup of artificial preservatives, dyes and ethyl alcohol.

Object of the invention: the creation of a syrup having a standardized content of the amount of antioxidant substances 120-125 mg / 100 g in terms of the standard antioxidant dihydroquercetin and rationing its consumption in accordance with the standards recommended by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare of the Russian Federation, in the absence of artificial preservatives, dyes and ethyl alcohol.

The problem is solved due to the fact that when preparing an aqueous extract of willow tea from a batch of plant materials of willow tea, a representative sample is taken, in the aqueous extract of which the content of the amount of antioxidant substances is determined, based on which the ratio of the components of the syrup is established. The prepared syrup contains sugar, extract of plant material of willow tea, citric acid and water in the following ratios of components, wt.%:

Sugar 65.0

Citric Acid 1.2

Water extract of Ivan tea 16.2

Water is the rest.

Moreover, depending on the content of the amount of antioxidant substances in the plant material of Ivan-tea, the following ratio of components in the aqueous extract of Ivan-tea is established, wt.%:

Ivan-tea grass - 7-12,

Water is the rest

as a result, the syrup has a standardized content of the amount of antioxidant substances 120-125 mg / 100 g in terms of the standard antioxidant dihydroquercetin.

New significant features:

1. A representative sample is taken from a batch of plant material of willow tea, the content of the amount of antioxidant substances is determined in the aqueous extract of which.

2. Based on the content of the amount of antioxidant substances in plant materials, the ratio of the components of the willow-extract water extract is established, wt.%:

Ivan willow herb 7-12

Water is the rest.

3. The syrup contains sugar, extract of plant material Ivan-tea, citric acid and water in the following ratios of components, wt.%:

Sugar 65.0

Citric Acid 1.2

Water extract of Ivan tea 16.2

Water is the rest.

4. The syrup has a standardized content of the amount of antioxidant substances 120-125 mg / 100 g in terms of the standard antioxidant dihydroquercetin.

The listed new essential features, together with the known ones, are necessary and sufficient to achieve a technical result in all cases to which the requested amount of legal protection applies.

Technical result

The proposed solution allows you to accurately determine the adequate and maximum permissible safe consumption of syrup based on willow tea, taking into account the consumption of antioxidant substances recommended by the Federal Service for Supervision of Consumer Rights Protection and Human Well-being of the Russian Federation, with the exception of artificial colors, preservatives and ethyl alcohol.

Syrup is produced using the following technology.

A batch of plant raw materials — Ivan willow herb (narrow-leaved fireweed) from a particular collection site is analyzed for the amount of antioxidant substances. For this purpose, a representative sample is separated from a batch of dry plant materials with a grinding degree of 2 mm, which is extracted in the following ratio of components, wt.%:

Willow Tea Grass 9

Water is the rest.

The extraction is carried out sequentially: in water at a temperature of 28 ° C for 20 minutes, then at a temperature of 80 ° C for 25 minutes, with constant stirring, after which the extract is filtered through a filter from a canvas without cooling. Then, in the aqueous extract of willow tea obtained in this way, after cooling to a temperature of 20 ° C, the total content of antioxidant substances is determined by the amperometric method, in which the standard is the standard antioxidant dihydroquercetin (Procedure for measuring the content of antioxidants in food products, biologically active additives, extracts of medicinal plants amperometric method developed by JSC NPO Himavtomatika, certified in accordance with GOST R ISO 8.563-96, GOST ISO 5725-2002. certificate No. 31-07 on certification of MVI, 2007).

Prepare an aqueous extract of willow tea in the above manner, and depending on the total content of antioxidant substances in plant materials, the following ratio of components is established, wt.%:

Ivan-tea herb 7-12,

Water is the rest.

Syrup is prepared on the basis of Ivan tea, which contains sugar, aqueous extract of Ivan tea, water, citric acid in the following ratio of components, wt.%:

Sugar 65.0

Citric Acid 1.2

Water extract of Ivan tea 16.2

Water is the rest.

When preparing the syrup, the components are added in the following sequence with constant stirring: after cooling to 65 ° C, a solution of citric acid is introduced into the hot sugar syrup, followed by an aqueous extract of willow tea. Pour syrup at a temperature not lower than 40-45 ° C.

The syrup obtained in this way is analyzed for the total content of antioxidant substances by the above method.

Thus, as a raw material for the preparation of willow-syrup, willow-herb tea with a pre-determined total content of substances with antioxidant activity is used. This allows you to modify the technology for the preparation of syrup based on it in order to establish a standard content of antioxidants in it and normalized consumption of the final product in accordance with the recommendations of the Rospotrebnadzor of the Russian Federation.

Example 1

According to the analysis, plant raw materials (willow-herb) have a total content of antioxidant substances of 75 mg per 1 g of dry matter in terms of the standard dihydroquercetin. When preparing the extract of Ivan tea set the following ratio of components, wt.%:

Plant materials 10.1

Water 89.9.

The aqueous extract obtained in this way contains a total content of antioxidant substances of 758 mg per 100 g.

Syrup is prepared on the basis of an aqueous extract, after which it is analyzed for the total content of antioxidant substances. According to the results of the analysis and organoleptic evaluation, the syrup is characterized by a total content of antioxidant substances of 123 mg per 100 g, a transparent appearance, a light brown color, a sweet and sour taste and a tart honey aroma.

Example 2

According to the analysis, plant raw materials (willow-herb) have a total content of antioxidant substances of 100 mg per 1 g of dry matter. In order to establish in the final product the same amount of antioxidant substances as in example 1, we calculate the weight percent of plant materials needed for the preparation of the extract, according to the formula

A ₂ = A ₁ (B _1: B ₂ ),

where A ₁ is the weight percent of plant materials in example 1, A ₂ is the weight percent of plant materials in example 2, B ₁ is the amount of antioxidant substances in plant materials in example 1, B ₂ is the amount of antioxidant substances in plant materials in example 2 .

As a result, we get

A ₂ = 10.1 (75: 100) = 7.6

Thus, when preparing the extract, we establish the following ratio of components, wt.%:

Plant materials 7.6

Water 92.4.

The preparation of an aqueous extract of willow herb and sugar syrup is carried out as in Example 1. The aqueous extract obtained in this way contains a total content of antioxidant substances of 760 mg per 100 g.

The preparation of willow-sugar sugar syrup and its analysis for the total content of antioxidants is carried out in the same way as in example 1. According to the results of analysis and organoleptic evaluation, the syrup is characterized by a total content of antioxidant substances of 123 mg per 100 g, a transparent appearance, light brown color, sour sweet taste and astringent honey aroma.

Thus, the invention allows to obtain a product with high consumer properties, standardized for a total content of antioxidant substances of 120-125 mg per 100 g of syrup in terms of the standard antioxidant dihydroquercetin, which allows normalizing its consumption in accordance with the recommendations of the Russian Federal Service for Supervision of Consumer Rights Protection and Human Welfare. The syrup does not contain artificial colors, preservatives and ethyl alcohol; it retains for a long time an aroma with a honey tone and a tart sweet and sour taste.

In accordance with the recommendations of the Rospotrebnadzor of the Russian Federation, the adequate daily intake of antioxidant substances, in terms of dehydroquercetin, is 25 mg, the maximum allowable daily intake is 100 mg (Rational diet. Recommended intake levels of food and biologically active substances. Guidelines MP 2.3.1.1915 -04, 2004). Accordingly, for this syrup with a total content of antioxidant substances of 120-125 mg per 100 g in terms of dihydroquercetin, the daily intake will be: adequate rate - 20 g per day, the maximum allowable rate - 80 g per day.

List of cited sources

1. RF patent No. 2027383, A23L 2/00, 08/14/1992.

2. RF patent No. 2226059 C2, A23F 3/34, 04.25.2002.

3. RF patent No. 2226062, A23L 1/00, 04.25.2002.

4. The measurement procedure for the content of antioxidants in food products, biologically active additives, extracts of medicinal plants by the amperometric method, developed by JSC NPO Himavtomatika, certified in accordance with GOST R ISO 8.563-96, GOST ISO 5725-2002. Certificate No. 31-07 on certification of MVI. / FSUE VNII metrological service. - 2007.

5. Good nutrition. Recommended levels of intake of food and biologically active substances. Guidelines MP 2.3.1.1915-04. - M .: - The Federal Service for Supervision of Consumer Rights Protection and Human Well-Being of the Russian Federation. - 2004.

Claims (1)

A method of preparing a syrup based on willow tea (narrow-leaved fireweed), characterized in that it involves mixing sugar syrup, an aqueous solution of citric acid and an aqueous extract of willow tea, for the preparation of which, depending on the amount of antioxidant substances in the aqueous extract of a representative sample, from 7 to 12 weight. % willow-herb herbs, water - the rest, and to obtain a syrup with a standardized content of antioxidant substances of 120-125 mg per 100 g in terms of the reference antioxidant dihydroquercytin, the starting components are used in the following ratio, wt.%:
Sugar 65 lemon acid 1,2 water extract of willow tea 16,2 water rest