RU2605767C2 - Composition for production of instant beverages - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to a composition for production of instant beverages preparation in granules or powder. Composition contains a natural fruit and/or berry component, and/or vegetable component, biologically active substances and/or their sources, starch, a binding component, food acid, carbohydrates, vitamins and vitamin-like substances, a flavouring agent, mineral additives, seasoning and/or spices, wherein binding component used is cereal crops or vegetable or animal proteins, biologically active substances and/or their sources are food and/or herbal medicinal raw material, amino acids, flavonoids, organic acids, at given ratio of components.

EFFECT: invention enables to obtain a composition for preparation of beverages, having high biological activity, with good processing and consumer properties and longer storage life.

17 cl, 8 tbl, 7 ex

Description

The invention relates to the food industry, in particular the production of instant drinks in granules or powder, combining excellent technological properties with high biological activity and long shelf life.

Known compositions for producing instant drinks containing citric acid, potato starch, as well as chitosan oligosaccharide ascorbate Oligochit, Aspartame sweetener, Vitamin Prem H 30858 (UF 20982368) vitamin premix and Custo Mix Minerals (UF) 27508368) ", a flavor identical to natural, food colors" Lycopene 10% WS "and red grape extract" Grap Active Red L "in the declared quantities (RF patent No. 2248722, 03/27/2005).

A disadvantage of the known composition is the lack of natural fruit, berry and vegetable components, a narrow biological orientation and poor technological properties of the composition.

Known powder mixture for the preparation of drinks containing a natural fruit and berry component, carbohydrates, starch, food acid, vitamin C, flavor (RF patent No. 2076618, 04/10/1997). The disadvantage of this invention is the low technological properties of the composition (dusts and scatters during packaging), which also affect consumer qualities (lumps form when combined with a liquid, the consistency of the fruit or berry component is not sensible organically), as well as the presence of synthetic dyes, which is harmful to health.

A known composition for producing instant food product (drinks) in granules, which contains natural fruit (apple puree), or fruit (rosehip extract), or vegetable (carrot juice), or berry component, carbohydrates, vitamins, food acid, flavor and binder component. Moreover, as a binder, it contains derivatives of polysaccharides - sodium carboxymethyl cellulose, and / or sodium carboxymethyl starch, and / or sodium alginate or a mixture thereof, and further includes a nonfat milk product.

A disadvantage of the known composition is that it uses alimentary additives that are foreign to the body, rather than the natural components of food, as a binder component. The low technological properties of the finished product are due to the fact that a particle size of not more than 0.5 mm characterizes a crystalline or amorphous powder (with all the resulting disadvantages) rather than granules. In addition, the presence of the milk component is undesirable for people with lactase deficiency, suffering from gastrointestinal diseases, and for the elderly.

The closest analogue to the claimed invention is a composition for the production of instant drinks in granules containing a natural fruit component, carbohydrates, vitamins, food acid, flavoring and a binder component, additionally contains sources of biologically active substances, starch, as well as berry and / or vegetable component , mineral additives, spices and / or spices, and cereals are used as a binder component, and pi as sources of biologically active substances wood and / or herbal medicinal raw materials (patent No. 2317731, February 27, 2008).

The technical result of the claimed invention is to create a composition for the preparation of instant drinks, not only in granules, but also in powder, and in briquettes with a high content of biologically active substances due to additional irrigation, followed by drying of fruit and / or berry and / or vegetable components similar to liquid components, which allows to obtain in a similar volume a higher concentration of biologically active substances, based on only natural ingredients, including followed by natural and useful technological additives - binders, dyes, thickeners, with high biological activity of a wide spectrum of action.

The specified technical result is achieved due to the fact that the composition for instant drinks containing natural fruit component, biologically active substances and / or their sources, starch, a binder component, food acid, carbohydrates, vitamins and vitamin-like substances, flavoring, additionally contains berry component and / or vegetable component, mineral additives, spices and / or spices, and grain or vegetable or animal crops are used as a binding component e proteins, and as biologically active substances and / or their sources - food and / or herbal medicinal raw materials, amino acids, flavonoids, organic acids, while the components of the composition are taken in the following ratio, wt. %:

fruit component 0.5-15.0 berry component 0,0-15,0 vegetable component 0,0-5,0 biologically active substances and / or their sources 0.01-10.0 starch 5.0-23.0 binder component 0.1-65.0 food acid 0,0-3,0 carbohydrates 15.0-77.2 vitamins and vitamin-like substances 0.38-5.5 mineral supplements 0,0-3,0 spices and / or spices 0,0-3,0 food additives (flavoring, sweeteners) 0.01-0.15

To prepare drinks, the fruit component is selected from the following group: apricots, quinces, cherry plum, pineapples, oranges, bananas, grapefruits, pears, guava, figs, coconuts, lime, lemons, mangoes, tangerines, passion fruit, papaya, peaches, plums, persimmons, prunes, apples. In this case, the fruit component can be introduced into the composition in the form of fruit puree, powder, granules, juice, infusion, broth, extract, dry concentrate, slices, candied fruits.

For the preparation of drinks, the berry component is selected from the following group: watermelon, acerola, barberry, lingonberry, grapes, cherries, blueberries, melon, blackberries, strawberries, strawberries, pomegranates, kiwi, cornel, cranberries, gooseberries, raspberries, sea buckthorn, chokeberry, currant , thorns, blueberries, mulberries, rosehips. In this case, the berry component can be introduced into the composition in the form of berry puree, powder, granulate, juice, infusion, broth, extract, dry concentrate, pieces of berries.

For the preparation of drinks, the vegetable component is selected from the following group: cabbage, onions, carrots, cucumber, vegetable paprika, parsley, lettuce, celery, beets, tomato, pumpkin, dill, garlic, rhubarb, zucchini. In this case, the vegetable component can be introduced into the composition in the form of mashed potatoes, powder, granules, juice, infusion, broth, extract, dry concentrate.

The beverage binder is selected from the following group of crops: oat flakes, buckwheat, buckwheat, rice cereal, rice flakes, wheat flakes, rye flakes, or proteins: vegetable-based cream substitute, milk protein, whey protein, including concentrate, milk powder, including skimmed milk, soy protein (concentrate / isolate), maltodextrin.

Food and / or herbal medicinal raw materials are selected from the following group: hawthorn, St. John's wort, safflower leuzea, succession, burdock, dandelion, lemon balm, field horsetail, licorice, Rhodiola rosea, elecampane, immortelle, coltsfoot, nettle, motherwort, bearberry , highlander, corn stigmas, peppermint, chamomile, green tea, valerian, rosehip, wormwood, thyme, coneflower, marigold, hops, flax seed, oregano, sage, barberry, pollen, royal jelly, propolis, parmelia, parmelia, , instant coffee, inulin, bromelain, garcinia Cambodian, guarana, coffee, milk thistle, Chinese magnolia vine. In this case, food and / or herbal medicinal raw materials can be included in drinks in the form of juice, extract, broth, infusion, tincture, dry concentrate, dry raw materials.

Vitamins for preparing drinks are selected from the following group: biotin, vitamin C, vitamin A, vitamin D, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin P, vitamin PP, vitamin E, vitamin K, niacin, inositol, carnitine, pantothenic acid, folic acid, choline, nicotinic acid.

Mineral additives for the preparation of drinks are selected from the following group: zinc, magnesium, iron, copper, calcium, chromium, iodine, fluorine, potassium, sodium.

Spices and / or spices for the preparation of drinks are selected from the following group: nutmeg, coriander, laurel, turmeric, cumin, ginger, cinnamon, saffron, celery, dill, calamus, anise, cloves. In this case, spices and / or spices can be introduced into the composition of the drink in the form of infusion, decoction, extract, dry concentrate, dry raw materials.

The composition may be a granular product, or a powdery product, or a briquetted product.

The technical result of the invention is the creation of a highly active composition for instant drinks with good technological and consumer properties through the use of only natural components, including as technological additives for granulation, without synthetic preservatives, thickeners, stabilizers, dyes. Namely, a binder component, which is used as cereals or vegetable or animal proteins, namely oat flakes (flour), buckwheat, buckwheat flakes (flour), rice groats, rice flakes (flour), wheat flakes (flour), rye flakes (flour) or proteins: vegetable-based cream substitute, milk protein, whey protein, including concentrate, milk powder, including non-fat, soy protein (concentrate / isolate), have a dual function in the present composition. On the one hand, they carry a valuable supply of biologically active substances for the human body and thereby enhance the prophylactic effect of jelly along with a fruit and berry-vegetable base, food and / or vegetable medicinal raw materials and vitamins and minerals. On the other hand, cereals or animal or vegetable proteins in the present invention also play the role of technological additives - they are used as a thickener in addition to starch and as a binder in granulation. This additional property contributes to a better distribution of fruit and vegetable components in the mass during granulation and the creation of strong uniform granules. In addition, crops are a good matrix - a carrier for vitamins and biologically active substances of food and / or vegetable medicinal raw materials, which ensures their safety in the process of technological processing. At the same time, the pharmaceutical taste of a number of vitamins and medicinal plants is leveled.

Fruit-berry-vegetable components do not lose their natural color during gentle technological processing and therefore do not need the introduction of additional dyes. Natural fruit, berry and vegetable components are present in the present composition in such an amount as to provide a person's daily requirement for pectin and insoluble dietary fiber and give the finished product a corresponding attractive taste, color and aroma.

Pectin promotes the binding and excretion of heavy metals and radionuclides, various toxins and toxins from the body, suppresses putrefactive intestinal microflora, helps restore the gastrointestinal mucosa, and normalizes the immune status. The gel-forming properties of pectin provide chemical and physical cleaning of the small intestine villi, improving the absorption of active substances introduced by food and / or medicinal plant materials and fruit and vegetable components (including macro- and microelements). In addition, pectin prolongs the action of biologically active substances (vitamins, minerals, flavonoids, phytosterols, terpenoids, organic acids, dietary fiber, etc.) introduced by the components of the composition.

Insoluble dietary fiber is an important element in the normal functioning of the gastrointestinal tract.

Given that almost all medicinal plants have a prophylactic effect, the introduction of various fruits, vegetables, berries, roots, flowers, leaves into the drinks allows you to give them a targeted effect on various organs and tissues of the human body, while maintaining high organoleptic properties.

A balanced and calibrated ratio of the components of the composition provides optimal organoleptic properties - a pleasant fruit and vegetable aroma, the bright color of the drink is combined with the sensation of natural components in the form of pieces of fruit and plant particles, evenly distributed in a jelly-like consistency of the drink; high biological activity (compared with tabletted forms of dietary supplements for food - 1 glass of drink replaces 3-4 tablets of dietary supplements for food); creation of durable technological granules from natural components that can be stored without changing consumer qualities and loss of biologically active substances for a long time (2-3 years).

Examples of industrial production of specific compositions for the production of instant drinks in granules, which the specialist in the art should not be considered as limiting claims of the applicant.

Example 1

Bulk components of a larger fraction, if necessary, are subjected to grinding in mills. The crushed raw materials and bulk components are sieved on a vibroinstallation unit through sieves with the required cell diameters and a metal trap. The type and quantity of raw materials required for the production of the product is determined based on the formulation of the product and the consumption of raw materials.

Calculation of components is carried out per 100 kg of raw materials excluding added water. Raw materials - granulated sugar, starch, oatmeal, citric acid, vitamin C - inspect, sift, grind.

Fresh or frozen fruits and berries are washed in running water and passed through a chopper. The resulting fruit and berry puree is heated to a temperature of 95-100 ° C (boiling), kept for 5 minutes and cooled. In the puree, add liquid flavor and knead until a homogeneous consistency. The resulting puree is wiped through a sieve with a hole diameter of 1.0-1.5 mm. The powder of fruits and berries is poured with fruit or berry puree and evaporated.

The estimated amount of citric acid is dissolved in purified hot water (water temperature 90-100 ° C), cooled and filtered.

In the manufacture of broths, crushed plant material is used. To prepare infusions and decoctions, the crushed plant material is placed in boiling purified water, boiled for 15-20 minutes, insisted for 30-40 minutes, squeezed out using a mechanical press and cooled. It is allowed to use tinctures, extracts prepared using 96% ethanol.

The previously prepared raw materials are loaded into the mixer / mixer: sugar 69.373 kg, starch 19.334 kg, oatmeal 1.158 kg, a mixture of apple puree 4.176 kg and currant puree 1.933 kg with flavoring 0.073 kg and beetroot 1.933 kg, vitamin C 0.485 kg and mix thoroughly for 10 minutes.

Then the resulting mixture is gradually moistened with a solution of citric acid 0.711 kg, licorice root extract 0.191 kg, decoctions and infusions 0.375 kg and stirred for 10 minutes. The moistened mixture is transferred to wet granulation.

The moistened mixture is loaded into a granulator and wiped through a mesh with a diameter of 4-5 mm. The resulting wet granulate is sent for drying. The granulate is fed into the receiving hopper of a rotary granulator and wiped through a mesh with the required cell diameter.

Further along the vertical conveyor, the wet granulate enters the receiving tray of the drying unit, where in the working area of the drying unit it forms a “boiling” layer under the action of hot air supplied under pressure. The drying temperature is 45-50 ° C. The drying process goes to the humidity set for each product (within 6-8 hours).

Then the dry mass is sent to dry granulation. The dry mixture is loaded in portions into the installation to obtain dry granulate and wiped through a mesh with the required cell diameter. Dry granulate is weighed and sent to packaging.

The finished dry composition of the drink is Packed in cans, bags, bags.

Example 2

Bulk components of a larger fraction, if necessary, are subjected to grinding in mills. The crushed raw materials and bulk components are sieved on a vibroinstallation unit through sieves with the required cell diameters and a metal trap. The type and quantity of raw materials required for the production of the product is determined based on the formulation of the product and the consumption of raw materials.

Calculation of components is carried out per 100 kg of raw materials excluding added water. Raw materials - granulated sugar, starch, oatmeal, citric acid, vitamin C - inspect, sift, grind.

Fresh or frozen fruits and berries are washed in running water and passed through a chopper. The resulting fruit and berry puree is heated to a temperature of 95-100 ° C (boiling), kept for 5 minutes and cooled. In the puree, add liquid flavor 0.072 kg, beets (powder) 1.924 kg and ascorbic acid 0.962 kg, after which they are kneaded to a homogeneous consistency. The resulting puree is wiped through a sieve with a hole diameter of 1.0-1.5 mm.

In the manufacture of broths, crushed plant material is used. To prepare infusions and decoctions, the crushed plant material is placed in boiling purified water, boiled for 15-20 minutes, insisted for 30-40 minutes, squeezed out using a mechanical press and cooled. It is allowed to use tinctures, extracts prepared using 96% ethanol.

The previously prepared raw material is loaded into the mixer / mixer: sugar 69.463 kg, starch 19.237 kg, oatmeal 1.152 kg, a mixture of apple puree 2.115 kg, raspberry puree 0.19 kg and currant puree 3.847 kg with flavor 0.072 kg and beetroot 1.152 kg, vitamin C 0.962 kg and mix thoroughly for 10 minutes.

Then the resulting mixture is gradually moistened with licorice root extract of 0.190 kg, herbal decoctions and infusions of 0.076 kg and mixed for 10 minutes. The moistened mixture is transferred to wet granulation.

The moistened mixture is loaded into a granulator and wiped through a mesh with a diameter of 4-5 mm. The resulting wet granulate is sent for drying. The granulate is fed into the receiving hopper of a rotary granulator and wiped through a mesh with the required cell diameter.

Further along the vertical conveyor, the wet granulate enters the receiving tray of the drying unit, where in the working area of the drying unit it forms a “boiling” layer under the action of hot air supplied under pressure. The drying temperature is 45-50 ° C. The drying process goes to the humidity set for each product (within 6-8 hours).

Then the dry mass is sent to dry granulation. The dry mixture is loaded in portions into the installation to obtain dry granulate and wiped through a mesh with the required cell diameter. Dry granulate is weighed and sent to packaging.

The finished dry composition of the drink is Packed in cans, bags, bags.

Example 3

Bulk components of a larger fraction, if necessary, are subjected to grinding in mills. The crushed raw materials and bulk components are sieved on a vibroinstallation unit through sieves with the required cell diameters and a metal trap. The type and quantity of raw materials required for the production of the product is determined based on the formulation of the product and the consumption of raw materials.

Calculation of components is carried out per 100 kg of raw materials excluding added water. Raw materials - granulated sugar, starch, oatmeal, citric acid, vitamin C - inspect, sift, grind.

Fresh or frozen fruits and vegetables are washed in running water and passed through a chopper. The resulting fruit and vegetable puree is heated to a temperature of 95-100 ° C (boiling), incubated for 5 minutes and cooled. In the puree, add a liquid flavor of 0.025 kg, beets (powder) 3.35 kg, ascorbic acid 2.29 kg and mix until a homogeneous consistency. The resulting puree is wiped through a sieve with a hole diameter of 1.0-1.5 mm.

In the manufacture of broths, crushed plant material is used. To prepare infusions and decoctions, the crushed plant material is placed in boiling purified water, boiled for 15-20 minutes, insisted for 30-40 minutes, squeezed out using a mechanical press and cooled. It is allowed to use tinctures, extracts prepared using 96% ethanol.

The previously prepared raw materials are loaded into the mixer / mixer: sugar 66.72 kg, starch 19.12 kg, oatmeal 0.1 kg, applesauce 6.02 kg with flavoring 0.025 kg and beetroot 3.35 kg, vitamin C 2.29 kg, calcium gluconate 0.96 kg, rutin 0.38 kg and mix thoroughly for 10 minutes.

Then the resulting mixture is gradually moistened with plant tinctures of 0.76 kg, decoctions and infusions of 0.76 kg and mixed for 10 minutes. The moistened mixture is transferred to wet granulation.

The moistened mixture is loaded into a granulator and wiped through a mesh with a diameter of 4-5 mm. The resulting wet granulate is sent for drying. The granulate is fed into the receiving hopper of a rotary granulator and wiped through a mesh with the required cell diameter.

Further along the vertical conveyor, the wet granulate enters the receiving tray of the drying unit, where in the working area of the drying unit it forms a “boiling” layer under the action of hot air supplied under pressure. The drying temperature is 45-50 ° C. The drying process goes to the humidity set for each product (within 6-8 hours).

Then the dry mass is sent to dry granulation. The dry mixture is loaded in portions into the installation to obtain dry granulate and wiped through a mesh with the required cell diameter. Dry granulate is weighed and sent to packaging.

The finished dry composition of the drink is Packed in cans, bags, bags.

Example 4

Bulk components of a larger fraction, if necessary, are subjected to grinding in mills. The crushed raw materials and bulk components are sieved on a vibroinstallation unit through sieves with the required cell diameters and a metal trap. The type and quantity of raw materials required for the production of the product is determined based on the formulation of the product and the consumption of raw materials.

Calculation of components is carried out per 100 kg of raw materials excluding added water. Raw materials - granulated sugar, starch, oatmeal, citric acid, vitamin C - inspect, sift, grind.

The apples are washed in running water and passed through a chopper. Or use ready-made applesauce. The resulting applesauce is heated to a temperature of 95-100 ° C (boiling), incubated for 5 minutes and cooled. In the puree, add a liquid flavor of 0.05 kg, a mixture of fruits, berries and vegetables 8 kg, ascorbic acid 0.76 kg and knead until a homogeneous consistency.

The estimated amount of citric acid is dissolved in purified hot water (water temperature 90-100 ° C), cooled and filtered.

In the manufacture of broths, crushed plant material is used. To prepare infusions and decoctions, the crushed plant material is placed in boiling purified water, boiled for 15-20 minutes, insisted for 30-40 minutes, squeezed out using a mechanical press and cooled. It is allowed to use tinctures, extracts prepared using 96% ethanol.

The previously prepared raw materials are loaded into the mixer / mixer: sugar 77.2 kg, starch 5.27 kg, oatmeal 1.5 kg, applesauce 6.0 kg with flavoring 0.05 kg and a mixture of fruits, berries, vegetables 8.0 kg, vitamin C 0.76 kg and mix thoroughly for 10 minutes.

The resulting mixture is gradually moistened with a solution of citric acid 0.74 kg, broths and infusions of 0.28 kg and stirred for 10 minutes.

The moistened mixture is transferred to wet granulation. The moistened mixture is loaded into the granulator and wiped through a mesh with a mesh diameter of 4-5 mm. The resulting wet granulate is sent for drying.

The granulate is fed into the receiving hopper of a rotary granulator and wiped through a mesh with the required cell diameter.

Further along the vertical conveyor, the wet granulate enters the receiving tray of the drying unit, where in the working area of the drying unit it forms a “boiling” layer under the action of hot air supplied under pressure. The drying temperature is 45-50 ° C. The drying process goes to the humidity set for each product (within 6-8 hours).

Then the dry mass is sent to dry granulation. The dry mixture is loaded in portions into the installation to obtain dry granulate and wiped through a mesh with the required cell diameter. Dry granulate is weighed and sent to packaging.

The finished dry composition of the drink is Packed in cans, bags, bags.

Example 5

Bulk components of a larger fraction, if necessary, are subjected to grinding in mills. The crushed raw materials and bulk components are sieved on a vibroinstallation unit through sieves with the required cell diameters and a metal trap. The type and quantity of raw materials required for the production of the product is determined based on the formulation of the product and the consumption of raw materials.

Raw materials (if necessary) are dried in an oven. Drying is carried out at a temperature of 75 ° C. The drying process is carried out to a specified humidity with periodic stirring.

The pre-prepared is loaded into the mixer / mixer: whole milk powder 50 kg, fructose 16.6 kg, whey protein concentrate 15 kg, inulin 5 kg, starch 5 kg, raspberry (powder) 1.45 kg, vitamin C 0.39 kg, guar gum 0.36 kg, 3-substituted calcium orthophosphate 0.625 kg, beetroot (powder) 0.5 kg, dry Garcinia Cambogia extract 0.025 kg, flavor 0.012 kg, chromium picolinate 0.0002 kg and mix thoroughly for 20-30 minutes .

The finished dry composition of the drink is Packed in cans, bags, bags.

Example 6

Bulk components of a larger fraction, if necessary, are subjected to grinding in mills. The crushed raw materials and bulk components are sieved on a vibroinstallation unit through sieves with the required cell diameters and a metal trap. The type and quantity of raw materials required for the production of the product is determined based on the formulation of the product and the consumption of raw materials.

Raw materials (if necessary) are dried in an oven. Drying is carried out at a temperature of 75 ° C. The drying process is carried out to a specified humidity with periodic stirring.

Pre-prepared sugar is loaded into the mixer / mixer: sugar 48.4 kg, soy protein isolate 15 kg, apple (powder) 2.0 kg, strawberry powder 12.5 kg, starch 10 kg, vegetable-based cream substitute 10 kg, flavor 0.02 kg, taurine 0.8 kg, vitamin C 0.3 kg, L-cystine 0.12 kg, caffeine 0.1 kg, succinic acid 0.08 kg, vitamin E (dry) 0.05 kg, turmeric (powder) 0, 04 kg, green tea extract (dry) 0.04 kg, magnolia vine extract (dry) 0.04 kg, vitamin PP 0.025 kg, zinc (7-water zinc sulfate) 0.01 kg, milk thistle extract (dry) 0.008 kg, burdock extract (dry) 0.004 kg, od extract Vanchikov (dry) 0.004 kg, 0.004 kg of sodium selenite, 0.002 kg vitamin A, vitamin B ₂ 0.002 kg vitamin B ₆ 0.002 kg of manganese (manganese sulfate monohydrate) 0.001 kg, and thoroughly stirred for 20-30 minutes.

The finished dry composition of the drink is Packed in cans, bags, bags.

Example 7

Bulk components of a larger fraction, if necessary, are subjected to grinding in mills. The crushed raw materials and bulk components are sieved on a vibroinstallation unit through sieves with the required cell diameters and a metal trap. The type and quantity of raw materials required for the production of the product is determined based on the formulation of the product and the consumption of raw materials.

Calculation of components is carried out per 100 kg of raw materials excluding added water. Raw materials - granulated sugar, starch, oatmeal, citric acid, vitamin C - inspect, sift, grind.

Fresh or frozen fruits and berries are washed in running water and passed through a chopper. The resulting fruit and berry puree is heated to a temperature of 95-100 ° C (boiling), kept for 5 minutes and cooled. In the puree add liquid flavoring 0.025 kg, beets (powder) 1.5 kg, a mixture of fruits (apple, apricot) 1.05 kg and knead until a homogeneous consistency. The resulting puree is wiped through a sieve with a hole diameter of 1.0-1.5 mm.

The estimated amount of citric acid is dissolved in purified hot water (water temperature 90-100 ° C), cooled and filtered.

In the manufacture of broths, crushed plant material is used. To prepare infusions and decoctions, the crushed plant material is placed in boiling purified water, boiled for 15-20 minutes, insisted for 30-40 minutes, squeezed out using a mechanical press and cooled. It is allowed to use tinctures, extracts prepared using 96% ethanol.

The previously prepared: 73.84 kg sugar, 10 kg apple pectin, 10 kg starch, 1.2 kg oat flour, a mixture of fruits (apples and apricots) 1.05 kg with flavoring 0.025 kg and beet 1.5 are loaded into the mixer / mixer kg, taurine 1.015 kg, vitamin C 0.45 kg, L-cystine 0.125 kg, caffeine 0.125 kg, succinic acid 0.1 kg, vitamin E (dry) 0.075 kg, turmeric (powder) 0.05 kg, green tea extract (dry) 0.05 kg, magnolia vine extract (dry) 0.05 kg, vitamin PP 0.03 kg, zinc (zinc sulfate 7-water) 0.01 kg, milk thistle extract (dry) 0.01 kg, burdock extract (dry) 0.005 kg, dandelion extract (dry) 0.005 kg, sodium selenite 0.004 kg, vitamin A 0.003 kg, vitamin B ₂ 0.003 kg, vitamin B ₆ 0.003 kg, manganese (manganese sulfate monohydrate) 0.0016 kg and mix thoroughly for 10 minutes.

Dry granulate is weighed and sent for briquetting and packaging.

Balanced and verified combinations and quantitative composition of the components included in the dry composition for instant drinks (see examples, including appendices No. 1 and No. 2), ensure the achievement of the above technical result. Using high-quality natural ingredients allows you to convey the excellent organoleptic properties of drinks. Dry granulate drinks for a long time retains its taste, smell and texture, does not change its color during long-term storage.

Drinks are available in cans of 400 g, cans of 200 g and in bags of 20 g and 18 g (based on 1 cup of hot or cold water), briquettes (220 g, 400 g).

Compositions for instant drinks (examples 1-6) do not require cooking. 1-2 tablespoons of the product is poured with a glass of boiling or cold water, mixed, and the drink is ready to drink. The finished drink has the consistency of jelly or compote, depending on the degree of dilution with water.

Composition for instant drinks (example 7) requires cooking, because it is packaged in the form of a briquette. The briquette is dissolved with continuous stirring in 0.5 l (for 220 g of packaging) of cold water, then, with vigorous stirring, it is poured into boiling water and brought to a boil. The finished product has a jelly consistency.

Instant drinks are intended for use as preventive nutrition to make up for the insufficient intake of vitamins, minerals and biologically active substances in the human body and can be used in the public catering system, namely in pre-school, school and other educational institutions, for health-improving institutions, At home, at work, in the country, on the road, on a hike.

Claims (17)

1. Composition for instant drinks, containing a natural fruit component, biologically active substances and / or their sources, starch, a binder component, food acid, carbohydrates, vitamins and vitamin-like substances, flavoring, characterized in that it further comprises a berry component and / or a vegetable component, mineral additives, spices and / or spices, moreover, cereals or vegetable or animal proteins are used as a binding component, and biologically active Sub- stances and / or their sources - the food and / or herbal raw materials, amino acids, flavonoids, organic acids, the components of the composition are taken in the following ratio, wt. %:
fruit component 0.5-15.0 berry component 0,0-15,0 vegetable component 0,0-5,0 biologically active substances and / or their sources 0.01-10.0 starch 5.0-23.0 binder component 0.1-65.0 food acid 0,0-3,0 carbohydrates 15.0-77.2 vitamins and vitamin-like substances 0.38-5.5 mineral supplements 0,0-3,0 spices and / or spices 0,0-3,0 food additives (flavoring, sweeteners) 0.01-0.15 2. The composition according to p. 1, characterized in that the fruit component is selected from the following group: apricots, quinces, cherry plum, pineapples, oranges, bananas, grapefruits, pears, guava, figs, coconuts, lime, lemons, mangoes, tangerines, passion fruit , papaya, peaches, plums, persimmons, prunes, apples. 3. The composition according to p. 2, characterized in that it contains a fruit component in the form of fruit puree, powder, granules, juice, infusion, decoction, extract, dry concentrate, slices of candied fruit. 4. The composition according to p. 1, characterized in that the berry component is selected from the following group: watermelon, acerola, barberry, lingonberry, grapes, cherries, blueberries, melon, blackberries, strawberries, strawberries, pomegranates, kiwi, cornel, cranberries, gooseberries , raspberries, sea buckthorn, chokeberry, currant, thorns, blueberries, mulberries, rose hips. 5. The composition according to p. 4, characterized in that it contains the berry component in the form of berry puree, powder, granulate, juice, infusion, broth, extract, dry concentrate, pieces of berries. 6. The composition according to p. 1, characterized in that the vegetable component is selected from the following group: cabbage, onions, carrots, cucumber, vegetable paprika, parsley, lettuce, celery, beets, tomato, pumpkin, dill, garlic, rhubarb, zucchini . 7. The composition according to p. 6, characterized in that it contains a vegetable component in the form of mashed potatoes, powder, granules, juice, infusion, broth, extract, dry concentrate. 8. The composition according to p. 1, characterized in that the binder component is selected from the following group of crops: oat flakes, buckwheat, buckwheat flakes, rice groats, rice flakes, wheat flakes, rye flakes, or proteins: vegetable-based cream replacer , milk protein, whey protein, including concentrate, milk powder, including non-fat, soy protein (concentrate / isolate), maltodextrin. 9. The composition according to p. 1, characterized in that the food and / or herbal medicinal raw materials are selected from the following group: hawthorn, St. John's wort, safflower leuzea, succession, burdock, dandelion, lemon balm, horsetail, licorice, Rhodiola rosea, elecampane, immortelle , coltsfoot, nettle, motherwort, bearberry, birdwort, corn stigmas, peppermint, chamomile, green tea, valerian, rose hip, wormwood, thyme, coneflower, marigold, hops, flax seed, oregano, sage, barberry , pollen, royal jelly, propolis, parmelia, hyssop, coffee astvorimy, inulin, bromelain, Garcinia Cambodian, guarana, coffee, milk thistle, Chinese magnolia vine. 10. The composition according to p. 9, characterized in that the edible and / or herbal medicinal raw materials are included in the form of juice, extract, decoction, infusion, tincture, dry concentrate, dry raw materials. 11. The composition according to p. 1, characterized in that the vitamins are selected from the following group: biotin, vitamin C, vitamin A, vitamin D, vitamin B ₁ , vitamin B ₂ , vitamin B ₆ , vitamin B ₁₂ , vitamin P, vitamin PP , vitamin E, vitamin K, niacin, inositol, carnitine, pantothenic acid, folic acid, choline, nicotinic acid. 12. The composition according to p. 1, characterized in that the mineral additives are selected from the following group: zinc, magnesium, iron, copper, calcium, chromium, iodine, fluorine, potassium, sodium. 13. The composition according to p. 1, characterized in that the spices and / or spices are selected from the following group: nutmeg, coriander, laurel, turmeric, cumin, ginger, cinnamon, saffron, celery, dill, calamus, anise, clove. 14. The composition according to p. 13, characterized in that the spices and / or spices are contained in the form of infusion, decoction, extract, dry concentrate, dry raw materials. 15. The composition according to p. 1, characterized in that it is a granular product. 16. The composition according to p. 1, characterized in that it is a powdery product. 17. The composition according to p. 1, characterized in that it is a briquetted product.