RU2612779C2 - Beverage concentrate (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: concentrate is made up of two components, the first of which represents at least one of concentrated juices: apple, grape, raspberry, blackberry, strawberry, cranberry, black currants, red currants, blueberry, wild strawberry, pear, aronia, cherry, lemon and lime juices. The second component comprises at least one of the ingredients: mint extract (tincture), tarragon infusion, Chinese magnolia vine infusion, barberry extract (decoction), dogwood infusion (decoction), Goji berries extract (decoction), and tea infusion. The concentrate may also contain extracts of cloves, cinnamon and cardamom. Preservatives, colourings, dietary supplements, water, reconstituted juices, infusions, decoctions can be added optionally.

EFFECT: improved organoleptic indices of the concentrate obtained, and the expand of their range.

29 cl, 30 tbl

Description

The drink, known as “cider” in America and Canada, or non-alcoholic punch in European countries, is obtained by heating apple or grape juice and adding spices to it, using either direct-squeezed natural juice or reconstituted juice. The use of concentrated juice does not at all impair the taste of the prepared beverage, provided it is diluted with prepared (filtered) water, and the addition of ginger extract, clove extract, other spices and honey makes the drink healthy. A harmonious combination of extractive and aromatic substances forms a full and original taste in the drink, expands the range of therapeutic and prophylactic effects on the human body.

Known concentrated juice intended for sale in a retail network and packaged in consumer containers with a capacity of up to 3 liters. Standards for concentrated juice are established by GOST R 52185-2003 “Concentrated fruit juices. Technical conditions. " GOST R 52185-2003 prohibits the use of flavorings and other raw materials not related to the fruits from which juice is made in the production of concentrated juices.

Known syrup "Apple" containing sugar, apple juice, citric acid, color, essence "Crimean Apple" ("Collection of recipes for soft drinks, kvass and drinks from raw bread and commodity syrups, M., 1983, p. 103) .

A disadvantage of the known syrup is that it is a flavoring product, the healing properties are practically absent.

Modern recipes for the preparation of fruit and berry syrups establish an approximate ratio of dry substances contained in juice and sugar - 1 to 15 - 1 to 20. In Apple syrup, the solids content in apple juice is 47.53 kg, sugar 762.75 kg per 100 gave the finished product, the ratio of about 1 to 16 ("Collection of recipes for soft drinks, kvass and drinks from raw bread and commodity syrups", M., 1983, p. 103). This ratio in drinks impoverishes the taste of the finished product.

Known syrup "Highlight" containing concentrated grape juice, extract of water-alcohol from grape extract, sugar, citric acid ("Collection of recipes for syrups according to GOST 28499-90" Syrups. General specifications ", M., 1991, S. 43 )

A disadvantage of the known syrup is that its components do not contain biologically active substances capable of exhibiting targeted preventive properties.

Known vegetable concentrate "Sedovit-2" (patent No. 2376898, A23L 2/52, A23L 2/385) containing extractives: sage herbs, thyme herbs, motherwort herbs, rose hips and extract from clove fruits, and dry substances: concentrate “Tiaqua” based on an extract from coarse stems of black tea, a multicomponent concentrate based on an extract from oak bark or sawdust, Rada malt-sugar concentrate, dietary supplement “Dolutsar”, table salt, granulated sugar and citric acid.

A disadvantage of the known basis is its

multicomponentness, which affects the cost of the finished product, gives a pronounced medicinal taste to the concentrate, which may limit the circle of its consumers.

The known composition of the drink proposed in the patent No. 2443125, A23L 2/00, 02.27.2012. The drink contains concentrated grape juice, sugar, liquid additives from plant materials: plant extract of the species Hibiscus Sabdariffa, clove extract, ginger extract and nutmeg extract. An extract of a plant of the species Hibiscus Sabdariffa has a characteristic floral taste with sourness that can drown out the aromas of other components of the drink, and nutmeg is not recommended for pregnant women. These circumstances narrow the circle of potential buyers.

The closest analogue is the composition of the drink proposed in patent RU 2511268, A23L 2/00, 04/10/2014. The drink has the following characteristics: Appearance Light yellow liquid without impurities; Color Transparent light yellow liquid; Taste and aroma - mild flavor, specific aroma. The drink contains concentrated apple juice, honey, ginger extract, clove extract, wormwood extract, 885 g of water per liter of drink. Drink is recommended to drink chilled. One of the disadvantages of the drink is the consumer’s lack of ability to control the saturation of the taste of the drink, the bitter taste of wormwood extract reduces the organoleptic characteristics of the drink, reduces the number of potential buyers.

The problem solved by the invention is the improvement of organoleptic characteristics, the expansion of the range of concentrates for soft drinks with therapeutic and prophylactic effect on the human body, as well as providing consumers with the opportunity to regulate the saturation of the taste of the drink by adding a different amount of water to the concentrated base.

The technical result consists in expanding the range of offered concentrated bases for making drinks at home or in public catering establishments, in improving the organoleptic characteristics of the concentrate, namely in obtaining a complex bouquet and a pleasant spicy sweet and sour taste due to the combination of apple, grape juice, other juices, infusion of ginger and other spices, herbs, honey, giving the concentrate medicinal and prophylactic properties, increasing food and biological prices the essence of drinks prepared from the concentrate, providing the consumer with the opportunity to use new ways to obtain a drink, to regulate the saturation of the taste of the drink by adding various amounts of water.

The specified technical result is achieved in that: The beverage concentrate, which consists of two components, contains as a first component at least one of the concentrated juices: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, strawberry juice, pear juice, aronia juice, cranberry juice, cherry juice, lemon juice, lime juice, according to the decision of the second component of the concentrate contains at least one of the ingredients: mint extract (infusion), infusion oh tarragon (tarragon), Chinese lemongrass infusion, barberry infusion (decoction), dogwood infusion (decoction), goji berries infusion (decoction), tea infusion, with the composition of the concentrate, g per 100 g of concentrate:

juice not less than 65 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5

The beverage concentrate additionally contains at least one of the components: preservatives, colorants, food additives. The beverage concentrate further comprises at least one of the components:

clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5

The beverage concentrate additionally contains at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in the ratio of not more than 700 g of water or juice or broth or infusion per 100 g of concentrate.

The beverage concentrate, which consists of two components, contains at least one of the concentrated juices as the first component: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, juice strawberries, pear juice, aronia juice, cranberry juice, cherry juice, lemon juice, lime juice, according to the decision of the second component of the concentrate contains ginger infusion (extract) and at least one of the ingredients: peppermint extract (infusion), tarragon infusion (tarragon ), this Chinese lemongrass, infusion (decoction) of barberry, infusion (decoction) of dogwood, infusion (decoction) of Goji berries, infusion of tea, while the composition of the concentrate, g per 100 g of concentrate:

juice not less fifty ginger infusion (extract) no more than 15 peppermint extract no more than 5 lemongrass Chinese infusion no more than 5 tarragon infusion (tarragon) no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5

The beverage concentrate additionally contains at least one of the components: preservatives, colorants, food additives. The beverage concentrate further comprises at least one of the components:

clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5.

The beverage concentrate additionally contains at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in the ratio of not more than 700 g of water or juice or broth or infusion per 100 g of concentrate.

The beverage concentrate, which consists of two components, contains at least one of the concentrated juices as the first component: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, juice strawberries, pear juice, chokeberry juice, cranberry juice, cherry juice, lemon juice, lime juice, according to the decision of the second component of the concentrate contains honey, ginger infusion (extract), and at least one of the ingredients: mint extract (infusion), infusion tarragon (tarragon), Asta Schisandra chinensis, infusion (broth) barberry infusion (broth) dogwood, infusion (broth) Goji berries, tea infusion, the concentrate composition, g per 100 g of the concentrate:

juice not less than 50 honey no more than 40 ginger infusion (extract) no more than 15 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5

The beverage concentrate additionally contains at least one of the components: preservatives, colorants, food additives. The beverage concentrate further comprises at least one of the components:

clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5

The beverage concentrate additionally contains at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in the ratio of not more than 700 g of water or juice or broth or infusion per 100 g of concentrate.

The beverage concentrate, which consists of two components, contains at least one of the concentrated juices as the first component: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, juice strawberries, pear juice, aronia juice, cranberry juice, cherry juice, lemon juice, lime juice, according to the decision, the second component of the concentrate contains at least one of the food flavorings, natural or identical to the natural: ginger, mint, wa or, cinnamon, cardamom, honey, lemon, orange, grape, apple, pear, wild berry, raspberry, blackberry, strawberry, lingonberry, kiwi, blackcurrant, pineapple, chokeberry, blueberry, wild strawberry, apricot, cherry, red currant, gooseberries, grapefruit, mandarin, lime, sweet cherry, peach, barberry, cola, cream liqueur, amaretto, coffee, passion fruit, chocolate, feijoa, cranberries, maple syrup, mango, rum, fruit mix, banana, tea, menthol, caramel, whiskey, cognac, tarragon, hazelnut, pomegranate, and also contains ginger infusion (extract) and at least odi n of the ingredients: mint extract (infusion), tarragon infusion (tarragon), Chinese lemongrass infusion, barberry infusion (decoction), dogwood infusion (decoction), goji berries infusion, tea infusion, with the composition of the concentrate, g per 100 g of concentrate:

juice not less than 50

flavoring no more than 3

Ginger infusion (extract) no more than 15

mint extract (infusion) no more than 5

tarragon infusion (tarragon) no more than 5

Chinese lemongrass infusion no more than 5

infusion (decoction) of barberry no more than 5

dogwood infusion (decoction) no more than 5

infusion (decoction) of Goji berries no more than 5

tea infusion no more than 5

The beverage concentrate additionally contains at least one of the components: preservatives, colorants, food additives. The beverage concentrate further comprises at least one of the components:

clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5

The beverage concentrate additionally contains at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in the ratio of not more than 700 g of water or juice or broth or infusion per 100 g of concentrate. The beverage concentrate additionally contains honey in an amount of not more than 40 g per 100 g of concentrate.

The beverage concentrate, which consists of two components, contains at least one of the concentrated juices as the first component: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, juice strawberries, pear juice, chokeberry juice, cranberry juice, cherry juice, lemon juice, lime juice, according to the decision, the second component of the concentrate contains sugar syrup and at least one of the ingredients: peppermint extract (infusion), tarragon infusion (tarragon), infusion limonny Chinese, infusion (decoction) of barberry, infusion (decoction) of dogwood, infusion (decoction) of Goji berries, infusion of tea, while the composition of the concentrate, g per 100 g of concentrate:

juice not less than 6

sugar syrup no more than 80

mint extract (infusion) no more than 5

tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5

The beverage concentrate additionally contains at least one of the components: preservatives, colorants, food additives. The beverage concentrate further comprises at least one of the components:

clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5

The beverage concentrate additionally contains at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in the ratio of not more than 700 g of water or juice or broth or infusion per 100 g of concentrate. The beverage concentrate additionally contains ginger infusion (extract) in an amount of not more than 15 g per 100 g of concentrate. The beverage concentrate additionally contains honey in an amount of not more than 20 g per 100 g of concentrate.

The beverage concentrate, which consists of two components, contains at least one of the concentrated juices as the first component: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, juice strawberries, pear juice, aronia juice, cranberry juice, cherry juice, lemon juice, lime juice, according to the decision, the second component of the concentrate contains a liquid solution of at least one of the ingredients: vitamin C, multivitamins, taurine, caffeine, and also contains sugar Irope and at least one of the ingredients: peppermint extract (infusion), tarragon infusion (tarragon), Chinese lemongrass infusion, barberry infusion (decoction), dogwood infusion (decoction), goji berries infusion (infusion), tea infusion concentrate, g per 100 g of concentrate:

juice not less than 6 sugar syrup no more than 80 vitamin C no more than 5 multivitamins no more than 5 taurine no more than 5 caffeine no more than 5 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5

The beverage concentrate additionally contains at least one of the components: preservatives, colorants, food additives.

The beverage concentrate further comprises at least one of the components:

clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5

The beverage concentrate additionally contains at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in the ratio of not more than 700 g of water or juice or broth or infusion per 100 g of concentrate. The beverage concentrate additionally contains ginger infusion (extract) in an amount of not more than 15 g per 100 g of concentrate. The beverage concentrate additionally contains honey in an amount of not more than 20 g per 100 g of concentrate.

The inventive compositions of beverage concentrates, poured into consumer containers with a capacity of from 0.01 to 20 liters inclusive, allow the consumer to prepare hot and cold drinks such as "soft punch" or "vitamin tea" at home, or at public catering facilities. The method of preparation of the drink consists in diluting the concentrate with hot water in a ratio of 1: 5 - 1:10, to taste.

The concentrate consists of two components.

The first component of the concentrate contains concentrated apple or grape juice. Concentrated juices are produced by direct extraction of raw materials and the removal of excess water. Modern technologies allow you to save a large percentage of the beneficial substances contained in the fruits of vitamins, minerals, sugars, organic substances, amino acids, etc. Typical Brix solids are 65-70 degrees.

Concentrated clarified apple juice is a thick, viscous, almost transparent liquid that is obtained from the edible part of benign, ripe, fresh fruits by physically removing part of the water contained in it directly from the juice in order to increase the soluble solids content. Concentrated apple juice has all the characteristics of a fresh product: the taste and color are completely identical to the juice produced in the traditional way. Apple juice quenches thirst well, not calorie. Contains vitamin C, salts of potassium, magnesium, phosphorus, iron, malic, citric and other organic acids. Especially useful for children and people with diseases of the cardiovascular system, with anemia, gastritis with low acidity.

Concentrated grape juice (grape must) is produced on industrial equipment, it is a completely natural product produced by vacuum evaporation of juice from grapes. At the same time, the temperature during evaporation is not brought to a boil so as not to lose the beneficial substances of the grapes. That is, concentrated grape juice is a product that preserves the maximum taste and nutrients inherent in grape juice. There are concentrates of white and red grape juice, respectively, prepared from various grape varieties. During the development and tasting of beverage concentrates, both grape juice concentrate was used.

Grape juice contains fructose and glucose, which saturate the body with energy and activate the brain; mineral salts, vitamins, sugars, acids; tannins - prevent and relieve inflammation in the digestive tract; organic acids - accelerate the metabolism and regulate the acid-base balance; vitamins B, C, E, PP - improve the functions of internal organs and systems; bioflavonoids - natural antioxidants that remove toxic substances from the body and prevent the occurrence of atherosclerosis, arthritis, oncological diseases; iron - saves from anemia and improves the nutrition of cells with oxygen; magnesium - improves the activity of the immune and nervous systems; potassium - is responsible for the normal functioning of the kidneys and heart; other, equally valuable substances: calcium, manganese, silicon, phosphorus, zinc, boron.

In a particular case, the first component of the beverage concentrate consists of a mixture of concentrated apple and grape juice. Juices are very well combined with each other and can be mixed in any proportions - from 1 to 99 %%. The content in concentrated apple and grape white juices of approximately the same basic complex of beneficial substances makes them practically interchangeable.

During the production of concentrated juices, the inherent aroma of the fruit is partially lost, partially collected in a container separately from the base and then added during the recovery of juice from the concentrate. Therefore, beverage concentrates by themselves do not have a pronounced fruity aroma, but when flavorings are added to them, the aromatic composition becomes more complete.

Table 1 shows examples of a mixture of concentrated grape white and apple juices.

Organoleptic characteristics of a mixture of concentrated grape white and apple juices are shown in table 2.

In the first component of the concentrate, consisting of apple and / or grape juice, you can add any of the following concentrated juices: raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, strawberry juice, pear juice , aronia juice, cranberry juice, cherry juice, lemon juice, lime juice. The addition of juice gives additional taste to the concentrate, enhances its beneficial properties. The optimal ratios were established for mixing concentrated juices - not more than 50% juice of raspberry, blackberry, strawberry, black currant, red currant, blueberry, wild strawberry, chokeberry, cherry, pear, 30% cranberry juice, 10% lemon and lime juice of the amount taken apple or grape juice. As a rule, one type of juice was added, although combinations of more juices are possible.

Table 3 shows examples of a mixture of concentrated grape white and apple juices, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, strawberry juice, pear juice, aronia juice, cranberry juice, juice cherries, lemon juice, lime juice.

Organoleptic characteristics of a mixture of clarified concentrated grape white and apple juices, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice, strawberry juice, pear juice, aronia juice, cranberry juice, cherry juice, lemon juice, lime juice are shown in table 4.

In a particular case, the second component of the concentrate contains tea. Tea refers to products from the tea bush (Camellia sinensis). From the leaves of tea by complex processing receive well-known dry tea used to make a tea drink. The most important ingredients of a tea drink (tea) are tannins, caffeine and essential oil. The taste, color, aroma and medicinal properties of tea depend on these substances. The tannins and catechins give the tea a bitter and astringent taste, while the essential oil gives a delicate fragrant aroma. The invigorating effect of tea is due to caffeine. The names green, red oolong (oolong), white, black are due to the degree of fermentation of tea leaves.

In the present text, the term “tea” also includes compositions composed of tea (Camellia sinensis) and herbal supplements - peppermint, citrus peel, thyme, lemon balm, etc.

Green tea contains a variety of healthy bioactive, in particular catechins. These components are the strongest antioxidants that protect our body from various diseases, including cancer. Green tea also contains carotenoids, tocopherols, ascorbic acid (vitamin C), minerals such as chromium, manganese, selenium and zinc, and some phytochemicals.

Green tea has a positive effect on brain function and brain activity due to its caffeine content. Thanks to the beneficial components of green tea that accelerate metabolism, it has a positive effect on fat burning.

It reduces the risk of cancer due to antioxidants. The main antioxidant of green tea - epigallocatechin (EGC) - reduces the amount of free radicals in the human body, in a certain sense reducing the risk of cancer. In some countries, the results of the study showed that green tea can protect a person from breast cancer, prostate cancer, and others. Antioxidants contained in tea stop the body from aging and increase vitality.

The composition of black tea contains about 300 different components, the most important parts of it are substances that form several groups: these are tannins, amino acids, alkaloids, pigments, essential oils and vitamins.

In black tea, there is carotene, from which vitamin A is formed in the body - everyone knows about the importance of this vitamin: when there is a lack of it, bones are not formed correctly, mucous membranes and skin suffer, fat metabolism and pancreas function are impaired, and vision deteriorates. A lot of black tea and B vitamins: this is thiamine, riboflavin, pantothenic acid, vitamin PP - nicotinic acid; therefore, tea is useful for diabetes, gout, stomach ulcers, serious liver diseases, disorders of the nervous system, skin problems and a tendency to allergic reactions.

There is a lot of vitamin P in tea, which is a whole complex of plant bioflavonoids. The biological significance of vitamin P is enormous: it actively protects cells from free radicals, and even restores the structure of damaged cells, thus slowing down the aging process and increasing the overall stability of the body. The most important property of vitamin P is capillary-strengthening: it maintains the strength and elasticity of blood vessels, prevents the development of atherosclerosis and maintains normal blood pressure. Together with vitamin C, vitamin P prevents the molecules of hyaluronic acid from breaking down: this acid connects the cells of blood vessels - that is why the permeability of capillaries decreases, and they become stronger.

The bioflavonoids that are part of vitamin P strengthen our immunity, strengthening the protection against infections - they have antibacterial activity; the antioxidant activity of other bioflavonoids - for example, quercetin, provides cells with protection against cancer - regular use of good black tea can even slow down the pathological processes in blood and breast cancer.

Under the influence of bioflavonoids, substances provoking allergic reactions cease to be produced in the body, so black tea relieves allergic edema and eases bronchial asthma.

Vitamin K provides normal blood coagulation; essential oils, which are also abundant in tea, have a calming effect on our nervous system.

Red tea (oolong, oolong) has a high taste and therapeutic properties. Oolongs are characterized by good extractability, contain a large amount of essential oils, are also distinguished by tannin, the caffeine content in heavily fermented teas is higher than in weakly fermented ones. Oolong contains more than 400 types of chemical compounds useful for the human body. The main ones: polyphenol compounds, caffeine, vitamins C, D, E, K, B1, B6, B3, B12, calcium, phosphorus, iron, iodine, magnesium, selenium, zinc, manganese, etc. Manganese helps the body absorb vitamin C , strengthens the body's resistance to disease and counteracts the formation of tumors. The rich content of vitamins in Oolong tea helps strengthen the fibrous tissues of the walls of blood vessels and prevents thrombophlebitis. Flavonoid promotes metabolism, helps the rejection of dead cells from the surface of the skin and the emergence of new young cells, thereby maintaining good skin condition; reduces wrinkles, promotes rejuvenation. With regular use of tea, weight decreases, the figure improves (the polyphenol compounds contained in Oolong tea break down and remove fat from the human body, while the efficiency of the breakdown and removal of fat in Oolong tea is better than in any other tea). Therefore, Oolong tea is an exceptional natural means of losing weight.

Adding infusion of tea to concentrated apple juice and / or concentrated grape juice softens the sweetness of the drink obtained from the concentrate, gives it a pleasant aftertaste and aroma inherent in the selected type and variety of tea, enriches the drink with its useful elements, transferring all its tonic and healing properties to it. The complex of physiologically active substances present in the drink determines its therapeutic and prophylactic orientation.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

A beverage concentrate consisting of infusion of tea and concentrated apple juice and / or concentrated grape juice, taken in the indicated ratios, when diluted with water, allows one to obtain a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value. In addition, when diluting the concentrate with hot water, the taste sensation is enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Tea infusion is prepared at the rate of 10 g of dry tea per 100 g of water and infused for 10 minutes. Other methods of making tea infusion are possible with a change in the amount of dry tea required to prepare a beverage concentrate with the same characteristics. It is possible to use mixtures of different types and varieties of tea, as well as mixtures of tea with herbal additives - mint, lemon balm, thyme, etc. It is also possible to use granulated tea, pressed tea, and puer tea.

Table 5 shows examples of concentrate formulations with tea.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 6.

You can control the taste of a drink obtained from a concentrate consisting of apple juice and tea infusion by adding a carbohydrate-containing syrup (high-calorie sweetener) and citric acid to the concentrate.

The concentrate is allowed to contain carbohydrate-containing substances - for example, sugar in the form of sugar syrup, or invert syrup, or glucose syrup, glucose-fructose syrup, or corn syrup or maltose syrup, and acidifiers, for example, citric acid, to adjust the sweetness and acidity of the feedstock as well as reducing the cost of the drink. The experimental experimentally established limit sugar content in relation to concentrated juice, in which the aroma and taste of natural juice is still clearly distinguishable. This is approximately 80 g of sugar per 10 g of concentrated juice, or in terms of solids 80 g of sugar per 6.5-7 g of solids, that is, the ratio of not more than 12 parts of sugar per 1 part of solids in juice. Sugar is added to concentrated juice in the form of a syrup with a density of 60-70. In the case of using other carbohydrate-containing substances, the fructose and glucose content for sugar should be recalculated according to well-known rules.

The addition of a carbohydrate-containing syrup and citric acid to a composition consisting of tea infusion, concentrated apple juice and / or concentrated grape juice makes it possible to equalize the sweetness and acidity of the drink, and reduces the cost of the finished concentrate. When syrup is added to the concentrate with respect to no more than 12 parts sugar per 1 part of solids, the fruit taste of the concentrate inherent in the used fruits and the taste of tea are clearly distinguished. The complex of physiologically active substances present in the drink determines its therapeutic and prophylactic orientation.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

The beverage concentrate, consisting of concentrated apple juice and / or concentrated grape juice, tea infusion, sugar syrup, taken in the indicated ratios, when diluted with water, allows one to obtain a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value. In addition, when diluting the concentrate with hot water, the taste sensation is enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 7 shows examples of formulations of concentrates containing concentrated apple juice, concentrated white grape juice, tea infusion, sugar syrup.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 8.

It is possible to improve the taste of a drink obtained from a concentrate consisting of apple juice and tea infusion by adding ginger to the concentrate (extract) of ginger.

Aqueous extract of ginger is prepared from crushed dried ginger at the rate of 10 g of ginger per 100 g of water by infusion for 1 day and subsequent filtration. Other methods of extracting ginger are possible, replacing the aqueous extract with freshly squeezed juice of fresh ginger, infusion of chopped fresh ginger, alcohol or CO2 ginger extract. It was found that the taste and saturation of the extract depend on the quality of the feedstock and the method of producing the extract or ginger juice, which affects the amount of ginger used in the concentrate. The determination of the amount of extract introduced into the concentrate is also affected by the entire composition of the concentrated base - the presence of honey, or sugar, or other spice extracts, or flavorings in it. Therefore, the final amount of extract is selected experimentally to achieve optimal taste sensations. This applies equally to the selection of quantitative ratios of the remaining ingredients.

Thanks to its antioxidant properties, ginger slows down the aging process, removes toxins and other toxic substances from the body, and helps increase potency. It contains vitamins A, B, C, as well as calcium, potassium, magnesium, zinc, iron, phosphorus, sodium and many other useful trace elements. Ginger increases the activity of lipase and other digestive enzymes. Gingerols, which are the source of ginger's spicy taste, stimulate the secretion of bile, are responsible for the anti-inflammatory properties of ginger, as well as its antioxidant properties. Ginger contains the zinghibain digestion protein and can be used to treat colic and dyspepsia. One of the essential oils contained in ginger, zingibern, interacting with gingerols, helps protect the gastric mucosa. Ginger aromatic oils are good for digestion and help reduce flatulence.

Due to the fact that ginger juice is rich in potassium and magnesium, it is very useful for the work of the heart muscle and blood vessels. It can improve blood flow, normalize heart rate, reduce the risk of blood clots, increase stamina and reduce fatigue. The presence of amino acids in ginger promotes good digestion, lowers cholesterol, helps with indigestion and tidies the intestinal microflora. They also accelerate metabolic processes, which is very important for weight loss.

Ginger infusion is used for colds. Also, ginger juice is a powerful natural antioxidant, antibiotic, painkiller and anti-inflammatory agent, so its daily use is an excellent prevention of many diseases.

Ginger has a spicy tart aroma, which harmoniously combines with the sweet and sour taste of apple and grape juice.

Adding ginger infusion (extract) to the composition consisting of tea infusion, concentrated apple juice and / or concentrated grape juice gives originality and spiciness to the drink obtained from the concentrate, creates a piquant sweet and sour taste of the tea with the aroma of tea. Ginger infusion enriches the drink with its useful elements, transferring to it all its tonic and healing properties. The complex of physiologically active substances present in the drink determines its therapeutic and prophylactic orientation.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

A beverage concentrate consisting of tea infusion, ginger infusion and concentrated apple, grape juice, or a mixture of apple and grape concentrated juices taken in the indicated ratios, when diluted with water, allows one to obtain a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value. In addition, when diluting the concentrate with hot water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 9 shows examples of formulations of concentrates containing tea infusion, ginger infusion (extract), concentrated apple and grape juices.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 10.

The addition of a carbohydrate-containing syrup and citric acid to a composition consisting of tea infusion, concentrated apple juice and / or concentrated grape juice, ginger infusion, makes it possible to equalize the sweetness and acidity of the drink, and reduces the cost of the finished concentrate. When syrup is added to the concentrate with respect to no more than 12 parts sugar per 1 part of solids, the fruit taste of the concentrate inherent in the used fruits and the taste of tea are clearly distinguished. The complex of physiologically active substances present in the drink determines its therapeutic and prophylactic orientation.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

The beverage concentrate, consisting of tea infusion, ginger infusion and concentrated apple or grape juice, or a mixture of concentrated apple and grape juices, taken in the indicated ratios, when diluted with water, allows you to get a drink with unique taste and healing properties that has improved organoleptic characteristics and biological value. In addition, when diluting the concentrate with hot water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving optimum

balanced taste and aroma, as well as physico-chemical parameters of the resulting drink. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 11 shows examples of formulations of concentrates containing tea infusion, ginger infusion (extract), concentrated apple and grape juices.

Organoleptic characteristics of drinks obtained from concentrates, with a dilution of 1:10 are shown in table 12.

When selecting the best recipe for a beverage concentrate and tasting the resulting drinks, it was found that some researchers prefer less sweet drinks, that is, with a general favorable assessment of the resulting organoleptic characteristics of the drinks, it was suggested that the sweetness of the drinks be reduced while maintaining the flavor composition or some softening or the possible addition of additional shades and tastes to it.

The problem was solved by adding to the concentrate water, various non-concentrated juices, infusions, decoctions and extracts, in respect of not more than 700 g of water or juice or decoction or infusion per 100 g of concentrate. In particular, additional products introduced into the concentrate can be divided into:

prepared drinking water;

non-concentrated fruit or berry reconstituted juice;

direct squeezed juice;

decoction (compote) of berries and fruits, including dried;

infusion (extract) of spices (herbs), tea infusion.

In this text, drinking water refers to water that complies with GOST R 51232-98 Drinking water. General requirements for organization and quality control methods.

By fruit or berry reconstituted juice is meant juice reconstituted from a concentrate by adding water to it.

Direct-squeezed juice refers to juice obtained from fresh raw materials by squeezing.

By infusion (decoction) of berries and fruits is meant an infusion of any plant material used in the food industry in the form of processed berries or fruits. In particular, recipes were created that additionally included infusions of Goji berries, dogwood, barberry, Chinese magnolia vine.

Compote means products manufactured in compliance with technical specifications in accordance with GOST R 54680-2011 Canned. Compotes. General specifications.

Under the infusion (extract) of spices (herbs), tea, we mean the infusion of any plant material used in the food industry in the form of processed leaves, twigs, flowers (inflorescences), bark, seeds. In particular, formulations were created that additionally included infusions of cinnamon, cardamom, mint, lemon balm, Chinese magnolia vine, tarragon (tarragon), tea, thyme, oregano.

Cinnamon has a distinct, strong aroma. It has antioxidant, antimicrobial, antifungal activity, strong bactericidal properties, carminative, stimulating, antiseptic, prevents blood clots and blood clotting, has a diuretic effect, is highly effective against mosquitoes, wound healing, anti-inflammatory effect, increases brain activity, cognitive functions and memory , prevents vomiting, reduces flatulence, inhibits the growth of cancer cells with leukemia.

Cardamom aqueous extract is prepared from cardamom at the rate of 5 g of cardamom per 100 g of water by infusion for at least 1 hour. Other methods for producing cardamom extract are possible.

Cardamom extract has the following therapeutic properties: antimicrobial, antiseptic, antioxidant, antipyretic, bronchodilating, pronounced antispasmodic, improving digestion, stimulating the secretion of digestive enzymes, anti-inflammatory, soothing.

Mint has antiseptic, analgesic, antispasmodic and choleretic action. Mint dissolves gallstones. It has a diuretic effect. Stimulates brain function. It regulates the gastrointestinal tract. Helps with various skin diseases. Eliminates gum disease and halitosis.

Mint water extract is prepared from peppermint leaves at the rate of 10 g of mint per 100 g of water by infusion for at least 1 hour. Other methods for producing a peppermint extract are possible, affecting the amount of product used in the concentrate.

Tincture of seeds and fruits of Schisandra chinensis stimulates and tones the central nervous system, relieves physical and mental fatigue, improves performance, and enhances visual acuity at night. Schizandra preparations increase conditioned reflex activity and for a long time enhance excitatory processes in the cerebral cortex, stimulate the cardiovascular system and respiration, regulate, level blood pressure, lower blood sugar, expand peripheral blood vessels, and increase uterine contractions.

Water infusion of leaves, fruits, lemongrass bark is used as a good vitamin, anti-zingotic agent.

The water extract of Chinese magnolia vine is prepared at the rate of 10 g of dried magnolia vine fruits per 100 g of water by infusion for at least 1 hour. There are other ways to obtain lemongrass extract, affecting the amount of product used in the concentrate.

To prepare the tarragon infusion, it is better to take fresh grass at the rate of 30 g per 100 g. The broth is boiled for 1-3 minutes and then infused for at least 1 hour.

The fruits of barberry contain carotenoids (xanthophyll, lutein, chrysanthemaxanthin, zeaxanthin, auroxanthin, flavoxanthin, capsanthin, etc.), carbohydrates, tannins, pectin, ash, organic acids, macro and micronutrients, vitamins E, C and beta carotene. The infusion of barberry berries has antipyretic, antimicrobial, hemostatic. Berry juice is also used to remove toxins, cleanse the body, and slow down the aging process. An extract of barberry berries can be prepared at the rate of 10 g of berries per 100 g of water by heating the composition in a water bath for 15 minutes and insisting it for at least 1 hour. There are other possible methods of preparing the infusion of barberry with a change in the amount of infusion required for the preparation of the concentrate.

Dogwood berries are famous for their rich content of vitamin C, P, tannins, flavonols, potassium salts, calcium and other useful substances. The fruits themselves, juice, infusion and jam of them are recommended not only as a delicious dessert, but also as a healing product for the following ailments: hypovitaminosis, decreased tone, headaches, tinnitus, metabolic disorders, diabetes, arthritis, gout, anemia, lower back pain, poor appetite, loose stools, gastrointestinal bleeding, diseases of the musculoskeletal system, inflammation of the veins on the legs, swelling of the legs, skin diseases.

Dogwood berries extract can be prepared at the rate of 10 g of dried berries per 100 g of water by heating the composition in a water bath for 15 minutes and insisting it for at least 1 hour. Other methods of preparing an infusion of dogwood berries are possible with a change in the amount of infusion needed to prepare the concentrate.

Goji berries have a pleasant taste and are very beneficial for the body, they are low-calorie and contain a set of special natural organic acids that normalize and accelerate the process of burning fat. Due to the high content of carotene in Goji berries, as well as many other unique substances, they significantly reduce appetite and contribute to weight loss.

An extract of Goji berries can be prepared at the rate of 10 g of dried berries per 100 g of water by heating the composition in a water bath for 15 minutes and insisting it for at least 1 hour. Other methods of preparing an infusion of Goji berries are possible with a change in the amount of infusion needed to prepare the concentrate.

Table 13 shows examples of formulations of concentrates containing tea infusion, infusion of Goji berries, barberry infusion, dogwood infusion, mint infusion, Chinese magnolia vine infusion, tarragon infusion, concentrated apple and grape juices.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 14.

In the particular case, in order to achieve a pronounced mild taste and aroma of any plant extract, its quantitative content increases due to a decrease in the content of other ingredients, for example, sugar syrup.

Table 15 shows examples of formulations of concentrates containing infusion of tea, infusion of Goji berries, infusion of barberry, infusion of dogwood, mint infusion, concentrated apple and grape juices.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 16.

In some cases, when preparing a multicomponent recipe for a beverage concentrate, and then adding additional ingredients to it, including diluting a ready-made concentrate in order to obtain a new concentrate composition, it became difficult to determine the quantitative ratio of the products used. The main problem was the different views of the members of the research group on the optimal balance of the overall sweetness of the concentrate drink and the aromatic composition of the plant materials used. Nevertheless, the minimum carbohydrate content in the concentrate was found to be 15 g (in terms of sugar) in 100 g of concentrate, which corresponds to about 20 g of concentrated apple or grape juice or sugar syrup with a density of 70. The greater part of the concentrate was filled with herbal infusions and extracts. raw materials - tea, mint, barberry, tarragon, cornel, goji berries, Schisandra chinensis, ginger, cloves, cardamom, cinnamon, adding citric acid and flavorings in the required small amounts.

For direct use, the concentrate was diluted with hot water 1:10. At the same time, a part of the research group that prefers low-calorie foods expressed approval of the drink in that almost no sweets were felt. Another part of the group, adhering to a normal diet, considered the resulting drink too “empty”, but when the concentrate was diluted 1: 5, it was satisfied with the taste of the drink. Everyone was satisfied with the taste and aromatic part of the drinks associated with the infusions of plant materials.

Ginger, tea, cloves

It is possible to improve the taste of a drink obtained from a concentrate consisting of apple juice, tea infusion and ginger infusion (extract) by adding cloves to the concentrate.

The clove water extract is prepared from dried clove flowers at the rate of 5 g of cloves per 100 g of water by infusion for no more than 1 day, followed by filtration. Other methods for producing clove extract are possible.

The clove bud extract is very spicy, warm, aromatic. It has analgesic, carminative, natural antihelminthic effect, has anti-inflammatory, antiseptic, antiviral, antifungal, analgesic, bactericidal effect, has antioxidant activity, relaxes muscles, dilates blood vessels, cleanses the blood, has insulin-like action, lowers blood lipids, stimulates mental activity enhances concentration and has an exciting effect.

Adding ginger, tea extract and clove infusion (extract) to the composition consisting of concentrated apple juice and / or concentrated grape juice, tea infusion and extract (extract) gives originality and spicy notes to the drink obtained from the concentrate, creates a spicy warm sweet and sour taste of the drink with aroma cloves, tea and spicy spicy ginger. Clove infusion enriches the drink with its useful elements, transferring to it all its aromas, taste and healing properties. The created complex of physiologically active substances present in the drink determines its therapeutic and prophylactic orientation.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

A beverage concentrate consisting of concentrated apple juice and / or concentrated grape juice, tea infusion, ginger infusion, clove infusion, taken in the indicated proportions, when diluted with water, allows to obtain a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value. In addition, when diluting the concentrate with hot water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving optimum

balanced taste and aroma, as well as physico-chemical parameters of the resulting drink. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 17 shows examples of formulations of concentrates containing concentrated apple juice, concentrated grape juice, tea infusion, ginger infusion (extract), clove infusion.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 18.

Ginger, tea, cloves, sugar

Adding a carbohydrate-containing syrup and citric acid to a composition consisting of tea infusion, concentrated apple juice and / or concentrated grape juice, ginger infusion, clove infusion, makes it possible to equalize the sweetness and acidity of the drink, and reduces the cost of the finished concentrate. When syrup is added to the concentrate with respect to no more than 12 parts sugar per 1 part of solids in the concentrate, the fruit taste of the concentrate inherent to the fruits used, the taste of tea, ginger and cloves are clearly distinguished. The complex of physiologically active substances present in the drink determines its therapeutic and prophylactic orientation.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

A beverage concentrate consisting of concentrated apple juice and / or concentrated grape juice, sugar syrup or another high-calorie sweetener, tea infusion, ginger infusion, clove infusion, taken in the indicated proportions, when diluted with water, allows you to get a drink that is unique in taste and healing properties possessing improved organoleptic characteristics and biological value. In addition, when diluting the concentrate with hot water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 19 shows examples of concentrate formulations containing concentrated apple juice, concentrated grape juice, glucose syrup, tea infusion, ginger infusion (extract), clove infusion.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 20.

Table 21 shows examples of concentrate formulations containing concentrated apple juice, raspberry juice, blackcurrant juice, ginger infusion, clove infusion, cardamom extract, cinnamon extract, additionally diluted with infusion of tea and mint.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 22.

Tea, honey

To improve the taste of a drink obtained from a concentrate consisting of concentrated apple juice and / or concentrated grape juice, and tea infusion, it is possible to strengthen its therapeutic and preventive properties by adding honey to the concentrate.

Honey normalizes the activity of the digestive system, helps improve metabolism, and has a beneficial effect on the functioning of the heart muscle. In traditional and folk medicine, honey treatment is carried out with inflammation of the digestive and intestinal organs, urinary organs, with many nervous diseases, to rinse the mouth with various inflammatory processes. The healing properties of honey are explained by its rich chemical and biological composition. It contains carbohydrates (75-80%), - fructose, glucose, sucrose; folic acid, provitamin A, B vitamins, vitamins C, E, K; trace elements (potassium, calcium, magnesium, copper).

Adding honey to the composition consisting of tea and concentrated apple juice and / or concentrated grape juice gives the originality and useful sweetness obtained from the beverage concentrate, creates a sweet fruit-honey taste of the drink with the aroma of honey and tea. Honey enriches the drink with its useful elements, transferring to it all its taste and healing properties. The complex of physiologically active substances present in the drink determines its therapeutic and prophylactic orientation.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

The beverage concentrate, consisting of infusion of tea, honey and concentrated apple juice and / or concentrated grape juice, taken in the indicated proportions, when diluted with water, allows you to get a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value. In addition, when diluted with warm water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 23 shows examples of formulations of concentrates containing concentrated apple juice, concentrated grape juice, honey, tea infusion.

The organoleptic characteristics of drinks obtained from concentrates, with a dilution of 1:10 are shown in table 24. Honey was taken not thermally processed to preserve all the beneficial properties.

Flavored Tea

It is possible to improve the aroma and taste properties of a drink obtained from a concentrate consisting of apple juice and tea infusion by adding food flavoring to the concentrate.

Food flavorings are used to restore or enhance organoleptic properties. In most cases, 0.2-1 g of flavoring per 1 liter of the finished drink, or 0.2-1 g per 100 g of concentrate, is enough to give flavoring shades. When using highly diluted food flavorings, it is possible to increase the required amount of flavoring. The required amount of added flavoring also depends on its manufacturer and is determined experimentally.

In particular, in the preparation of beverage concentrate compositions and subsequent tasting of beverages, the following food flavorings were tested:

flavoring of ginger, mint, vanilla, cinnamon, cardamom, honey, lemon, orange, grape, apple, pear, wild berry, raspberry, blackberry, strawberry, lingonberry, kiwi, blackcurrant, pineapple, aronia, blueberry, strawberry, apricot, cherries, red currants, gooseberries, grapefruit, tangerines, limes, cherries, peaches, barberries, colas, cream liqueur, amaretto, coffee, passion fruit, chocolate, feijoa, cranberries, maple syrup, mango, rum, fruit mix, banana, tea , menthol, caramel, whiskey, cognac, tarragon, hazelnut, pomegranate, flavor mix flavor.

Adding food flavoring to a composition consisting of concentrated apple juice and / or concentrated grape juice and tea gives the beverage obtained from the concentrate originality and additional aromatic and flavoring shades characteristic of the selected type of flavoring.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

A beverage concentrate consisting of concentrated apple juice and / or concentrated grape juice, tea infusion, flavor, taken in the indicated proportions, when diluted with water, allows you to get a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value. In addition, when diluted with warm water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 25 shows examples of formulations of concentrates containing concentrated apple juice, concentrated grape juice, tea infusion juice, flavor.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 26.

Tea with Ginger and Flavor

To improve the aroma and taste of a drink obtained from a concentrate consisting of concentrated apple juice and / or concentrated grape juice, tea infusion and ginger infusion (extract), you can add food flavoring to the concentrate.

In particular, in the preparation of beverage concentrate compositions and subsequent tasting of drinks, the following flavors were tested:

flavoring of ginger, mint, vanilla, cinnamon, cardamom, honey, lemon, orange, grape, apple, pear, wild berry, raspberry, blackberry, strawberry, lingonberry, kiwi, blackcurrant, pineapple, aronia, blueberry, strawberry, apricot, cherries, red currants, gooseberries, grapefruit, tangerines, limes, cherries, peaches, barberries, colas, cream liqueur, amaretto, coffee, passion fruit, chocolate, feijoa, cranberries, maple syrup, mango, rum, fruit mix, banana, tea , menthol, caramel, whiskey, cognac, tarragon, hazelnut, pomegranate, flavor mix flavor.

Adding food flavoring to a composition consisting of concentrated apple juice and / or concentrated grape juice, tea and ginger infusion (extract) gives the beverage obtained from the concentrate originality and additional aromatic and flavoring shades characteristic of the selected type of flavor.

The drink obtained from the concentrate has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases efficiency, helps increase the body's resistance to colds and infectious diseases.

A beverage concentrate consisting of concentrated apple juice and / or concentrated grape juice, tea infusion, ginger infusion, flavoring taken in the indicated proportions, when diluted with water, allows one to obtain a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value . In addition, when diluting the concentrate with hot water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 27 shows examples of formulations of concentrates containing concentrated apple juice, tea infusion, ginger infusion (extract), flavor.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 28.

Tea with Vitamins

To enhance the tonic and therapeutic properties of a drink obtained from a concentrate consisting of concentrated apple juice and / or concentrated grape juice and tea infusion, as well as from a concentrate consisting of concentrated apple juice and / or concentrated grape juice, tea infusion and infusion ( extract) ginger, or a concentrate consisting of concentrated apple juice and / or concentrated grape juice, a high-calorie sweetener (sugar syrup) and tea infusion, or concentrate, consisting of concentrated apple juice and / or concentrated grape juice, a high-calorie sweetener (sugar syrup), ginger infusion (extract) and tea infusion, or a concentrate consisting of concentrated apple juice and / or concentrated grape juice, honey, ginger infusion (extract) and tea infusion, or the listed concentrates with the addition of food flavorings, it is possible by adding vitamins C in liquid form (ascorbic acid) or multivitamin syrups to the second component.

Multivitamin syrups are understood as water-soluble complexes containing at least two of any of the known and widespread vitamins:

Vitamin A, as the main support for vision;

B vitamins, each of which has its own function, but which together regulate the metabolism in the body;

Vitamin C, immunomodulator and scurvy protector;

Vitamin D, growth factor in children and support of the entire skeleton in adults;

vitamin E, support of the nervous and immune systems;

vitamin F, the famous omega-3 polyunsaturated fatty acids; improving the functioning of the brain and cardiovascular system;

Vitamin P, flavonoids.

It is possible to impart tonic properties to a beverage from a concentrate by adding taurine and / or caffeine to the second component. Taurine improves the functioning of the nervous system, helps to overcome stress, improves mood and strengthens memory. Caffeine speeds up the metabolism, increases alertness, quickness and stamina. For medical reasons, the content of vitamins, taurine and caffeine in concentrates is limited. According to GOST R 52844-2007. Non-alcoholic tonic drinks. General technical conditions. ”The maximum norm of caffeine content in drinks is not more than 500 mg / l. The recommended daily intake of taurine is 400 mg, vitamin C - not more than 5 grams. The daily intake of other vitamins ranges from 1 to 500 mg. Based on these standards, the maximum quantities of substances per 100 g of concentrate are established, vitamin C - 5 g, multivitamins - 2 g, taurine - not more than 1 g, caffeine not more than 0.5 g.

A drink obtained from a concentrate with the addition of vitamin C or multivitamins, taurine, caffeine, has a stimulating effect on the central nervous and cardiovascular systems during physical and mental overwork. The drink improves overall well-being, increases working capacity, helps increase the body's resistance to various diseases.

A beverage concentrate consisting of concentrated apple juice and / or concentrated grape juice, tea infusion, vitamin C or multivitamins taken in the indicated ratios, when diluted with water, allows to obtain a drink with a unique taste and healing properties that has improved organoleptic characteristics and biological value . In addition, when diluted with warm water, the aroma and taste are enhanced.

The composition was made in each case with the assessment of organoleptic characteristics in accordance with GOST 6687.5-86 and GOST 28499-90. The selection of the amount of each ingredient was carried out according to the principle of achieving an optimally balanced taste and aroma, as well as the physicochemical parameters of the resulting beverage. Moreover, the synergistic effect was manifested precisely in the improved organoleptic characteristics of unique drinks, the harmonious combination of taste and healing properties of the used natural raw materials, the achievement of the highest biological value and tonic properties of the drink.

Table 29 shows examples of concentrate formulations containing concentrated apple juice, concentrated grape juice, tea infusion, vitamin C, multivitamins, taurine, caffeine.

Organoleptic characteristics of beverages obtained from concentrates, with a dilution of 1:10 are shown in table 30.

The concentrate is made by mixing the ingredients in blending containers using known technologies. The concentrate is poured into consumer containers with a capacity of 0.01 to 20 l and serves for the preparation of cold drinks such as “non-alcoholic punch” at home, or at catering establishments. It is possible to spill the concentrate into packaging for subsequent freezing and storage of the concentrate in frozen form. The method of preparation of the drink consists in diluting the concentrate with hot water in a ratio of 1: 5 - 1:10, to taste. At catering establishments, a kettle with a thermos function (thermo sweat) or a dispenser for making hot or cold drinks is used to prepare drinks. Vending machines for making hot and cold drinks can also be used. When pouring concentrate into capsules for a coffee machine, a coffee machine or similar apparatus for making hot drinks is used.

In the particular case, the concentrate prepared according to any recipe shown above can be diluted with water directly at the factory.

The synergistic effect of the claimed concentrate compositions is achieved by selecting the optimal proportions of natural products with different taste characteristics and healing properties that can improve the organoleptic characteristics of the finished products, their taste and aromatic properties, and enhance the healing effect of drinks.

Claims (41)

1. A beverage concentrate, consisting of two components, containing as a first component at least one of the concentrated juices: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice , strawberry juice, pear juice, chokeberry juice, cranberry juice, cherry juice, lemon juice, lime juice, characterized in that the second component of the concentrate contains at least one of the ingredients: peppermint extract (infusion), tarragon infusion (tarragon), lemongrass infusion china anyone infusion (broth) barberry infusion (broth) dogwood, infusion (broth) Goji berries, tea infusion, the concentrate composition, g per 100 g of the concentrate: juice not less than 65 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5 2. The beverage concentrate according to claim 1, characterized in that it further comprises at least one of the components: clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5 3. The beverage concentrate according to claim 1, characterized in that it further comprises at least one of the components: preservatives, colorants, food additives. 4. The beverage concentrate according to claim 1, characterized in that it further comprises at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in respect of not more than 700 g of water, or juice, or broth, or infusion per 100 g of concentrate. 5. A beverage concentrate, consisting of two components, containing at least one of the concentrated juices as the first component: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice , strawberry juice, pear juice, aronia juice, cranberry juice, cherry juice, lemon juice, lime juice, characterized in that the second component of the concentrate contains ginger infusion (extract) and at least one of the ingredients: peppermint extract (infusion), tarragon infusion (tarragon a), infusion of Schisandra chinensis, infusion (decoction) of barberry, infusion (decoction) of dogwood, infusion (decoction) of Goji berries, infusion of tea, while the composition of the concentrate, g per 100 g of concentrate: juice not less than 50 ginger infusion (extract) no more than 15 peppermint extract no more than 5 lemongrass Chinese infusion no more than 5 tarragon infusion (tarragon) no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5 6. The beverage concentrate according to claim 5, characterized in that it further comprises at least one of the components: clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5 7. The beverage concentrate according to claim 5, characterized in that it further comprises at least one of the components: preservatives, colorants, food additives. 8. The beverage concentrate according to claim 5, characterized in that it further comprises at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in respect of not more than 700 g of water, or juice, or broth, or infusion per 100 g of concentrate. 9. A beverage concentrate, consisting of two components, containing as a first component at least one of the concentrated juices: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice , strawberry juice, pear juice, chokeberry juice, cranberry juice, cherry juice, lemon juice, lime juice, characterized in that the second component of the concentrate contains honey, ginger infusion (extract) and at least one of the ingredients: extract (infusion) peppermint, tarragon infusion (that rhuna), infusion of Schisandra chinensis, infusion (decoction) of barberry, infusion (decoction) of dogwood, infusion (decoction) of Goji berries, infusion of tea, while the composition of the concentrate, g per 100 g of concentrate: juice not less than 50 honey no more than 40 ginger infusion (extract) no more than 15 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5 10. The beverage concentrate according to claim 9, characterized in that it further comprises at least one of the components: clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5 11. The beverage concentrate according to claim 9, characterized in that it further comprises at least one of the components: preservatives, colorants, food additives. 12. A beverage concentrate according to claim 9, characterized in that it further comprises at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in respect of not more than 700 g of water, or juice, or broth, or infusion per 100 g of concentrate. 13. A beverage concentrate, consisting of two components, containing as a first component at least one of the concentrated juices: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice , strawberry juice, pear juice, chokeberry juice, cranberry juice, cherry juice, lemon juice, lime juice, characterized in that the second component of the concentrate contains at least one of food flavorings, natural or identical to natural: ginger flavor, mint, vanilla, cinnamon, cardamom, honey, lemon, orange, grape, apple, pear, wild berry, raspberry, blackberry, strawberry, lingonberry, kiwi, blackcurrant, pineapple, chokeberry, blueberry, strawberry, apricot, cherry, red currants, gooseberries, grapefruit, tangerines, limes, cherries, peaches, barberries, colas, cream liqueur, amaretto, coffee, passion fruit, chocolate, feijoa, cranberries, maple syrup, mango, rum, fruit mix, banana, tea, menthol, caramel, whiskey, cognac, tarragon, hazelnut, pomegranate, and also contains ginger infusion (extract) and at least at least one of the ingredients: peppermint extract (infusion), tarragon infusion (tarragon), Chinese lemongrass infusion, barberry infusion (decoction), dogwood infusion (decoction), goji berries infusion, tea infusion, with the composition of the concentrate, g per 100 g of concentrate: juice not less than 50 flavoring no more than 3 ginger infusion (extract) no more than 15 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5 14. The beverage concentrate according to claim 13, characterized in that it further comprises at least one of the components: clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5 15. The beverage concentrate according to claim 13, characterized in that it further comprises at least one of the components: preservatives, colorants, food additives. 16. The beverage concentrate according to claim 13, characterized in that it further comprises at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in respect of not more than 700 g of water, or juice, or broth, or infusion per 100 g of concentrate. 17. The beverage concentrate according to claim 13, characterized in that it further comprises honey in an amount of not more than 40 g per 100 g of concentrate. 18. A beverage concentrate, consisting of two components, containing as a first component at least one of the concentrated juices: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice , strawberry juice, pear juice, chokeberry juice, cranberry juice, cherry juice, lemon juice, lime juice, characterized in that the second component of the concentrate contains sugar syrup and at least one of the ingredients: peppermint extract (infusion), tarragon infusion ( tarhuna) Schisandra chinensis, infusion (broth) barberry infusion (broth) dogwood, infusion (broth) Goji berries, tea infusion, the concentrate composition, g per 100 g of the concentrate: juice not less than 6 sugar syrup no more than 80 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5 19. A beverage concentrate according to claim 18, characterized in that it further comprises at least one of the components: clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5 20. The beverage concentrate according to claim 18, characterized in that it further comprises at least one of the components: preservatives, colorants, food additives. 21. The beverage concentrate according to claim 18, characterized in that it further comprises at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in respect of not more than 700 g of water, or juice, or broth, or infusion per 100 g of concentrate. 22. The beverage concentrate according to claim 18, characterized in that it additionally contains ginger infusion (extract) in an amount of not more than 15 g per 100 g of concentrate. 23. The beverage concentrate according to claim 18, characterized in that it further comprises honey in an amount of not more than 20 g per 100 g of concentrate. 24. A beverage concentrate, consisting of two components, containing at least one of the concentrated juices as the first component: apple, grape juice, raspberry juice, blackberry juice, strawberry juice, lingonberry juice, blackcurrant juice, redcurrant juice, blueberry juice , strawberry juice, pear juice, chokeberry juice, cranberry juice, cherry juice, lemon juice, lime juice, characterized in that the second component of the concentrate contains a liquid solution of at least one of the ingredients: vitamin C, multivitamins, taurine, caffeine, and also contain sugar syrup and at least one of the ingredients: peppermint extract (infusion), tarragon infusion (tarragon), Chinese lemongrass infusion, barberry infusion (decoction), dogwood infusion (decoction), goji berries infusion (infusion), tea infusion the composition of the concentrate, g per 100 g of concentrate: juice not less than 6 sugar syrup no more than 80 vitamin C no more than 5 multivitamins no more than 5 taurine no more than 5 caffeine no more than 5 peppermint extract no more than 5 tarragon infusion (tarragon) no more than 5 lemongrass Chinese infusion no more than 5 infusion (decoction) of barberry no more than 5 dogwood infusion (decoction) no more than 5 infusion (decoction) of Goji berries no more than 5 tea infusion no more than 5 25. The beverage concentrate according to p. 24, characterized in that it further comprises at least one of the components: clove extract no more than 5 cinnamon extract no more than 5 cardamom extract no more than 5 26. A beverage concentrate according to claim 24, characterized in that it further comprises at least one of the components: preservatives, colorants, food additives. 27. The beverage concentrate according to claim 24, characterized in that it further comprises at least one of the components: water, non-concentrated fruit juice, reconstituted berry juice, direct-squeezed juice, decoction (compote) of berries and fruits, including dried fruit, infusion (extract) of spices (herbs), tea infusion in respect of not more than 700 g of water, or juice, or broth, or infusion per 100 g of concentrate. 28. The beverage concentrate according to claim 24, characterized in that it further comprises ginger infusion (extract) in an amount of not more than 15 g per 100 g of concentrate. 29. The beverage concentrate according to claim 24, characterized in that it further comprises honey in an amount of not more than 20 g per 100 g of concentrate.