RU2553643C2 - Composition for preparation of alcohol-free beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition contains the following components: concentrated juices of mango, lemon, pear and passionfruit, "Mint" and "Mango" flavouring agents, lemon rind alcohol infusion, fructose-and-glucose syrup, sugar sand, 80%-lactic acid, sodium chloride and water. Concentrated juices may be represented by clarified concentrated juices.

EFFECT: invention allows to produce a beverage with increased biologically active properties.

2 cl, 1 ex

Description

The invention relates to the food industry, and in particular to compositions for the preparation of soft drinks.

Currently, the urgent problem is the prevention and promotion of human health in connection with environmental pollution. In addition, nutrition and water affect human health. The modern concept of science-based nutrition provides for the human needs not only in energy, but also in all the basic substances: proteins, fats, carbohydrates, as well as vitamins, mineral salts, trace elements and other biologically active components.

Known whey drink, including whey component, sugar, citric acid, a concentrate of fruit and vegetable or fruit juices, fructose-glucose syrup, a concentrate of red pigmented fruits and berries of freeze-drying and water (RU 2391017 C1, 06/10/2010).

A disadvantage of the known drink is the low shelf life, since the main component is the whey component, as well as low organoleptic properties of the drink.

Also known is Ice Pearl lemonade, which contains drinking water of the highest category, flavoring natural juice-containing base - natural flavoring Lemon, lemon juice concentrate, sugar syrup, citric acid, preservative sodium benzoate, caramel color (GOST 28111-89).

The disadvantage of this drink is that it uses a dye and preservative.

The closest analogue is a soft drink containing fruit and berry concentrate, xylitol, citric acid, a food flavor with a fruit and berry odor, soy peptide, polydextrose, food color, a dietary supplement, as well as water. As a fruit concentrate, apple, orange, mango, strawberry, blueberry, blackberry, pomegranate and strawberry concentrates can be used, and as a flavoring, apple, orange, mango, strawberry, blueberry, blackberry, pomegranate and strawberry flavorings can be used (RU 2396033 C1, 08/10/2010).

The disadvantages of the closest analogue are the low organoleptic properties of the product due to the fact that it uses a dye and preservative, as well as low biological activity.

The objective of the invention is to improve the organoleptic characteristics of the drink, as well as expanding the range of soft drinks.

The problem is solved in that the composition for making a soft drink contains concentrated mango juice, Mango flavoring, sweetener, food acid and water, characterized in that it contains granulated sugar and fructose-glucose syrup, and food acid - 80% lactic acid, and additionally contains Mint flavoring, concentrated lemon, pear and passion fruit juices, alcohol extract of lemon peel and sodium chloride, while alcohol extract of lemon peel is prepared from races a couple of 7.0 g of lemon peel per 100 ml of 75% ethyl alcohol, with all the components taken in the following ratio, in% mass:

Concentrated Lemon Juice 0.72 Concentrated Pear Juice 0.97 Mint flavoring 0.01 Concentrated Mango Juice 0.66 Concentrated Passion Fruit Juice 0.58 Fragrance "Mango" 0.1 Alcohol infusion of lemon zest 0.05 Granulated sugar 6.0 Fructose glucose syrup 4.0 80% lactic acid 0.015 Sodium chloride 0.02 Water rest

In this case, clarified concentrated juices are used as concentrated juices.

The technical result of the claimed invention is to obtain a drink having enhanced biologically active properties.

The resulting drink can be considered as a valuable functional food product with a harmonious combination of nutritional, preventive and consumer benefits. The technical result will be achieved only with the claimed qualitative and quantitative ratio of components. The claimed drink is recommended as an immunostimulating product, since it increases the working capacity and vitality of the body in people with mental and physical labor, restores the functions of the gastrointestinal tract, due to the fructose-glucose syrup in combination with concentrated juices of lemon, pear, mango and passion fruit, as well as with alcoholic extract of lemon zest. As a flavoring "Mint" and "Mango" in the drink, any flavorings widely known in the food industry are used.

Mango is a genus of tropical plants of the Sumakhov family. The mango fruit is the fruit of a mango tree or Indian mangifer, having a yellow, red or green color of the peel, a sweet taste, a stone inside and a fibrous pulp of yellow or orange color. Mango fruits are very rich in B vitamins and minerals. Mango composition (per 100 g): water - 86 g, proteins - 0.5 g, fats - 0.2 g, carbohydrates - 14.9, fiber, sugar (glucose, fructose, sucrose), organic acids - oxalic, citric , amber and apple; vitamins - groups B (B1, B3, B2, B5, B9, B6), C, A, E; minerals - potassium, magnesium, calcium, phosphorus, iron, zinc, selenium.

A fairly high level of pectin (up to 7%), mineral salts, and up to 0.6% of essential oil was found in lemon zest. Lemon zest contains one and a half times more vitamin C than fruits, and six times more vitamin P. The content of vitamins in 100 g of zest: vitamin B1 - 0.05 mg, vitamin B2 - 0.02 mg, vitamin P - 1.27 mg, vitamin C - 140 mg, carotene 0.03 mg. It is useful for reduced appetite, insufficient formation of gastric juice, diseases of the gall bladder, digestive disorders.

Edible lactic acid is an aqueous solution of lactic acid, which is obtained by fermentation of a carbohydrate-containing raw material by the Delbrück homoenzymatic lactic acid bacteria (Laktobacillus delbrueckii). The use of lactic acid in the production of soft drinks is due to the antimicrobial effect, the ability to regulate pH and taste. Along with preserving the fruity taste, lactic acid contributes to the perception of a stronger mint flavor. Combinations of lactic and citric acids (which are in lemon juice) in the stated ratios provide a broad-spectrum acidity regulator suitable for products with mango aromas and flavors. Food lactic acid has no contraindications and can be used in the diet for various diseases of the kidneys, gall bladder and pancreas.

Fructose-glucose syrup (FGS) is a natural sweetener obtained, for example, from corn, Jerusalem artichoke, sugar beets, sugar cane and other raw materials. In terms of dry matter composition, FGS is a mixture of natural biologically valuable sugars - fructose and glucose. The concentration of sugars in syrup is from 60 to 77 wt.%. FGS also contains a number of amino acids essential for human nutrition, including methionine, leucine, threonine, lysine, macro and microelements, vitamins and organic acids. FGS does not contain artificial or synthetic substances, as well as food additives. FGS is intended for partial or complete replacement of sugar and is introduced at the same stage, which does not require additional equipment and technological operations. The use of FGS in this drink at the given optimal ratios will allow reproducing the carbohydrate composition of sugars in the drink, with the difference that sucrose disaccharide will be replaced by maltose disaccharide. The use of FGS in predetermined quantities in the claimed composition of the drink allows to increase the shelf life of the drink, to reduce its calorie content, due to the greater sweetness than sugar, it allows to reduce the dosage of sugar substance in the formulation. Going beyond the amount of FGS in a drink, as claimed in the claims, in the direction of reduction will not allow to increase shelf life and reduce the calorie content of the drink, and to increase it is not economically feasible.

Due to the combination of aromatic ingredients such as Mint, Mango flavorings and alcoholic extract of lemon peel, in the presence of concentrated lemon juice, pear juice, mango juice and passion fruit juice, the soft drink acquires a pleasant aroma of natural mango. Concentrated lemon juice softens the aroma of the drink and gives it a vegetable shade.

Introduction to the composition of the drink sodium chloride in the declared amounts allows to increase shelf life. And going beyond the scope stated in the claims, to a lesser or greater extent, will not allow to achieve the claimed technical result.

A soft drink is prepared as follows.

They make water treatment according to the well-known technology adopted in the production of non-alcoholic products. Sugar is recommended as a syrup. A syrup is prepared by dissolving granulated sugar and fructose-glucose syrup in water in a special tank equipped with a jacket and a mixing device. Alcohol infusion of lemon peel is preliminarily prepared, with 7.0 g of lemon peel infused in 100 ml of 75% ethyl alcohol. 80% lactic acid is added to the syrup. After that, blended syrup is prepared, for which concentrated lemon juice, pear juice, mango juice, passion fruit juice, Mint and Mango flavorings, alcoholic extract of lemon zest, and sodium chloride are added to the resulting syrup with stirring. After receiving the blend, it is served in the dispensing device of the filling department, where it is dosed in consumer packaging.

Example 1

The composition for the preparation of a soft drink contains, in% wt .:

Concentrated Lemon Juice 0.72 Concentrated Pear Juice 0.97 Mint flavoring 0.01 Concentrated Mango Juice 0.66 Concentrated Passion Fruit Juice 0.58 Fragrance "Mango" 0.1 Alcohol infusion of lemon zest 0.05 Granulated sugar 6.0 Fructose glucose syrup 4.0 80% lactic acid 0.015 Sodium chloride 0.02 Water rest

The Brix index of concentrated lemon juice is 40 ° Bx, concentrated pear juice - 65 ° Bx, concentrated mango juice - 65 ° Bx, concentrated passion fruit juice - 65 ° Bx.

In the finished drink, the content of lemon juice is 4.0 vol.%, Pear juice - 5.0 vol.%, Mango juice - 3.0 vol.%, Passion fruit juice - 3.0 vol.%, Solids content - 9, 8-10.2 g / 100 ml, acidity in terms of citric acid 1.9-2.0 g / l.

Going beyond the stated parameters will not allow you to get a non-alcoholic drink that has exactly the above properties.

Claims (2)

1. The composition for the preparation of a non-alcoholic drink containing concentrated mango juice, Mango flavoring, sweetener, food acid and water, characterized in that sugar and fructose-glucose syrup are used as a sweetener, and 80% as food acid lactic acid, and additionally contains Mint flavoring, concentrated juices of lemon, pear and passion fruit, alcohol extract of lemon peel and sodium chloride, while alcohol extract of lemon peel is prepared at the rate of 7.0 g of lemon peel per 100 ml of 75% of these alcohol, while all components are taken in the following ratio, in% of the mass .:
Concentrated Lemon Juice 0.72 Concentrated Pear Juice 0.97 Mint flavoring 0.01 Concentrated Mango Juice 0.66 Concentrated Passion Fruit Juice 0.58 Fragrance "Mango" 0.1 Alcohol infusion of lemon zest 0.05 Granulated sugar 6.0 Fructose glucose syrup 4.0 80% lactic acid 0.015 Sodium chloride 0.02 Water rest 2. The composition for preparing a soft drink according to claim 1, characterized in that as concentrated juices use clarified concentrated juices.