RU2562521C1 - Method for production of phytoconcentrate of dried fruit leaves and herbs - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: phytoconcentrate (PhC) of dried fruit leaves and berries may be used in production of food products for daily functional alimentation: morses, beverages, bakery and pastry products according to a specially modulated recipe formula with account for the PhC antioxidant activity. The method involves fresh fruit leaves and herbs sorting, washing, air drying and drying in an IR dryer until residual moisture content is 5-7%, milling into 2-3 mm particles and extraction. The produced extract is drained, filtered and vacuumised to produce the PhC. The vegetal raw materials for the extract production are represented by: leaves of garden nightshade, rowan tree, snowball tree, sea buckthorn, currant, raspberry, apple tree, grape vine, strawberry, blackberry, cherry tree, birch, nettles and mint. The invention ensures production of a PhC with high antioxidant properties containing biologically active substances with dihydroquercetin content equal to 900-1000 mg/100 g and vitamin C content over 100 mg %. Additionally, the PhC represents a functional ingredient for enriching food products with antioxidants.

EFFECT: improved antioxidant properties of the phytoconcentrate.

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Description

The invention relates to the food industry, namely the production of phytoconcentrate (FC) extracts of leaves of fruit crops and herbs.

Known methods for producing and producing water-alcohol extracts (VSI) of wild fruits and herbs or mixtures thereof: STP 64-23059311-005-2012 "Spicy herbs". The disadvantage of these phytocompositions is that they are made on a water-alcohol basis and are not intended for use in the production of food products for daily and functional nutrition.

Known methods for producing and production of encapsulated herbal compositions from herbs for the production of food emulsions: mayonnaise, sauces, creams. The disadvantage of these phytocompositions is that they are not intended for the production of products for functional nutrition.

The proposed phytoconcentrates are intended for the production of food products of daily functional nutrition: fruit drinks, bakery and flour confectionery products, according to specially modeled formulations taking into account the antioxidant activity of phytoconcentrates.

This method of phytoconcentrate production involves the use of little-used plant materials: leaves of garden nightshade, mountain ash, viburnum, sea buckthorn, currant, raspberry, apple tree, grape, strawberry, blackberry, cherry, birch, nettle, mint.

In addition, the production of phytoconcentrate is carried out according to a special technology and scientifically based recipe, which guarantees high antioxidant properties of phytoconcentrate and the functional purpose of food products using it for all population groups from the age of three.

Moreover, this method of phytoconcentrate production is carried out as follows: fresh fruit leaves and herbs are sorted by quality, washed with cold running water in a vibratory washer. Then, pure raw materials are dried on mesh trays with air under the action of ventilation to remove excess moisture, which, creating a moist atmosphere in the dryer, enhances the fermentation of raw materials, negatively affects the color of leaves and herbs, worsens aroma, and reduces antioxidant activity. The dried raw materials are dried in an IFC dryer on mesh trays with ceramic coating to a residual moisture content of 5-7%, kept on trays at a temperature of 20-25 ° C and relative humidity of 70% in a separate clean dry room for 12 hours to even out moisture. Then they are treated with a bactericidal lamp located at a height of 10-15 cm from the surface of the product for 5 minutes and sent for grinding.

Dry leaves and herbs are crushed in a mill to a particle size of 2-3 mm and packaged separately by type in moisture-proof, hermetically sealed bags with a net weight of 1-5 kg and used to prepare the mixture for phytoconcentrate in accordance with the recipe. The mixture is then extracted with water in a vacuum apparatus at a temperature of 45-50 ° C in a ratio of 1 part of a mixture of 10 parts of water to a content of soluble extractive solids - RESV 3-5%. The resulting extract is drained, filtered through a dacron filter cloth. A mixture of leaves and herbs is disposed of.

The extract is sent again to the vacuum apparatus for concentration under vacuum until the content of RESV is 15-20%; at the end of boiling, citric acid is added in an amount of 0.5% to pH 3.8. The finished phytoconcentrate is Packed in a glass or combination foil container, paper with a laminated coating, hermetically sealed and pasteurized at a temperature of 100 ° C for 20 minutes for a container of 1 DM ³ .

The phytoconcentrate obtained by this method contains biologically active substances (BAS) - antioxidants for dihydroquercetin 900-1000 mg / 100 g, vitamin C more than 100 mg%, and is a functional ingredient for the enrichment of food products with antioxidants.

Raw material consumption for the production of 1 kg of phytoconcentrate

Information sources

1. Bazarnova Yu.G. The study of the antioxidant activity of natural substances // Storage and processing of agricultural raw materials. - 2009. - No. - S. 31-36.

2. Khasanov V.V., Ryzhova G.A., Maltsev E.R. Methods for the study of antioxidants // Chemistry of plant materials. - 2004. - No. 3.

3. Yashin A.Ya. The new Tsvet-Yauza 01-AA device for determining the total content of antioxidants in food products // World of Measurements. - 2008. - No. 2.

4. V.K. Lavrenev, G.V. Lavreneva. Modern encyclopedia of medicinal plants. Publishing house "Neva". 2006 .-- 271 p.

Claims (1)

A method for the production of phytoconcentrate from dried fruit leaves and herbs, characterized in that the fresh fruit leaves and herbs are sorted by quality, washed with cold running water in a vibration washing machine, then air dried, dried in an IFC dryer on ceramic mesh trays to a residual moisture content of 5 -7%, crushed in a mill to a particle size of 2-3 mm and used to prepare the extract and then the phytoconcentrate in a vacuum apparatus in accordance with the formulations in the following content of the original dry components tons, kg per 1 kg of the mixture for phytoconcentrate: rowan leaves - 0.1, viburnum - 0.1, sea buckthorn - 0.1, cherries - 0.1, nightshade - 0.05, apple trees - 0.1, currants - 0.1, raspberries - 0.05, grapes - 0.05, strawberries - 0.05, blackberries - 0.25, birch - 0.025, nettles - 0.05 and mint - 0.025.