RU2609230C1 - Method of "sosenka" kvass drink production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to non-alcoholic beverage manufacturing technique. Recipe components are prepared. Pine needles are treated with boiling water during 1-2 minutes, they are poured with boiling water; rye bread, sugar, citric acid and origanum infusion are added. The mix is infused for about 12 hours and then phases are separated. Prepared dandelion roots are cut, dried in microwave field till residual moisture content is equal to about 20% at microwave field power providing for heating of dandelion roots up to pieces' internal temperature of 80-90°C during at least 1 hour, fried, crushed and fed to be poured by boiling water in the amount of 30% of the rye bread weight.

EFFECT: target product colour stabilization.

Description

The invention relates to a technology for the production of soft drinks.

A known method of obtaining kvass drink "Pine", providing for the preparation of prescription components, treatment with boiling water for 1-2 minutes of pine needles, pouring it with boiling water, adding rye bread, sugar, citric acid and oregano extract, infusion for about 12 hours and separation of phases (Koshcheev A.A., Russian kvass. - M.: Agropromizdat, 1991, p. 36).

The technical result of the invention is the stabilization of the color of the target product.

This result is achieved by the fact that in the method for producing the Pine kvass drink, which involves preparing the recipe components, treating pine needles with boiling water for 1-2 minutes, pouring it with boiling water, adding rye bread, sugar, citric acid and oregano infusion, insisting for about 12 hours and phase separation, according to the invention, the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the dandelion root is heated to a temperature inside pieces 80-90 C, for at least 1 hour roasted, crushed and fed to fill with boiling water in an amount of about 30% by weight of rye bread.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared rye bread is cut into small slices.

Prepared pine needles are treated with boiling water for 1-2 minutes.

The prepared dandelion root is cut and dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing for a drying time of dandelion root of 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The power of the microwave field is set greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to premature caramelization of sugars. Drying in the microwave field at a temperature of less than 80 ° C and a reduction in drying time of less than 1 hour lead to a reduction in the yield of extractives. Since an increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the maximum yield of extractives with the minimum specific energy consumption.

Then the dandelion root is fried according to traditional technology (Nakhmedov F.G., Technology of coffee products. - M.: Light and food industry, 1984, p. 58-73) and crushed.

Pine needles and dandelion root in an amount of about 30% by weight of rye bread are poured with boiling water, rye bread, sugar, citric acid and oregano are added, infused for about 12 hours and the phases are separated to obtain the target product in the form of a separated liquid phase.

Due to the presence of coloring substances in the dandelion root extract, the color of the target product is more stable than in the closest analogue.

Claims (1)

A method for producing the Pine kvass drink, which includes preparing the recipe components, treating pine needles with boiling water for 1-2 minutes, adding boiling water to it, adding rye bread, sugar, citric acid and oregano infusion, infusion for about 12 hours and phase separation, characterized in that the prepared dandelion root is cut, dried in the microwave field to a residual moisture content of about 20% when the microwave field power is used to heat the dandelion root to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, fry, crushed and served on pouring boiling water in an amount of about 30% by weight of rye bread.