RU2622922C1 - Alcohol-free carbonated beverage "ruby" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: alcohol-free carbonated beverage contains the following ingredients, per 1000 l of the beverage: by 42-45 kg of blueberry juice and cloudberry juice, 1.5-2.0 kg of citric acid, 22-25 kg of sugar, 3.5-4.0 kg of carbon dioxide, and water. Wherein the blueberry and cloudberry juices are used at the ratio of 1:1.

EFFECT: increasing the biological value of the resulting beverage, expanding the range of non-alcoholic carbonated beverages.

3 tbl

Description

The invention relates to the food industry, in particular to soft drinks.

A known composition for preparing a soft drink (Patent RU 2538119 C1, IPC A23L 2/00) containing concentrated raspberry juice and carrot juice, dry extract of red grape peel, citric acid, raspberry flavoring, sweetener (granulated sugar and fructose-glucose syrup), sodium chloride, food carbon dioxide and water.

The disadvantage of this drink is the low organoleptic characteristics, as well as the use of flavoring.

The closest analogue is a non-alcoholic highly carbonated drink obtained from prepared artesian water, sugar, citric acid, and the flavoring base Taiga Herbs (herbal extract: lemon balm, linden blossom, chamomile, sage, dandelion, ginseng, oak bark, ginger, licorice, juniper ), colorant - sodium saccharinate, natural fragrance "Tolerance", identical to natural fragrances "Cranberry", "Cloudberry", preservative - sodium benzoate (Drink Taiga herbs, Zdravnik, Cranberry - Cloudberry, manufacturer l LLC "Fonte-Aqua", Russia).

The disadvantage of this drink is that it has a multicomponent composition and includes a preservative sodium benzoate, flavorings.

The invention solves the problem of obtaining a high-quality carbonated soft drink based on syrup from wild berries of Siberia - blueberries and cloudberries.

The technical result is the expansion of the assortment of non-alcoholic carbonated drinks and an increase in biological value.

The task and technical result are achieved in that, in contrast to the analogue, concentrated juice of wild berries of blueberries, cloudberries, prepared drinking water is used as the main component, sugar syrup is used as sweeteners, citric acid is a preservative, in the following ratio per 100 liters of finished product:

cloudberry juice 42-45 l blueberry juice 42-45 l sugar 22 - 25 citric acid 1,5 - 2 kg carbon dioxide 3.5-4.0 kg

The Rubin drink, due to the introduction of natural berry juices, has a harmonious taste and pleasant aroma, and also acquires functional properties.

Getting the drink "Rubin" is carried out according to the traditional technology for the production of soft carbonated drinks. Prepared water is fed into a syrup boiler and heated to 55-60 ° C. Without stopping heating, turn on the stirrer and load sugar. After complete dissolution of the sugar, the solution is heated to a boil; remove the foam formed on its surface. After removing the foam, boiling is continued for another 30 minutes. The sugar concentration in the finished syrup is 66-72% by weight. To invert sucrose, the sugar syrup is cooled to 70 ° C after boiling and citric acid is added. The acidified syrup is aged for 2 hours with continuous stirring and then cooled to a temperature of 15-20 ° C. Sugar syrup enters the collection container for storage.

Juice from wild berries of blueberries and cloudberries is prepared as follows: frozen berries are placed in a colander in water heated to a temperature of 30 ° C for 1 min. Then remove the colander, let the water drain. After thawing, the berries are kneaded, then squeezed in a press, heated to a temperature of 85 ° C for 15-20 minutes, poured and hermetically sealed.

The constituents of the blend syrup go to the collection-measuring devices. As needed, the calculated amount of raw materials and sugar syrup from the collection is fed into the blending vat, from where, after thorough mixing, the finished blending syrup, passing through the filter and heat exchanger, enters the measuring bin of the blending syrup, then it goes to the synchronous-mixing unit. From it, a carbonated drink is sent to a filling machine, where it is dosed in consumer packaging.

Organoleptic characteristics of the soft drink “Rubin” are presented in table 2.

Physico-chemical characteristics of the non-alcoholic carbonated drink "Rubin" are presented in table 3.

From tables 2 and 3 it can be seen that the organoleptic and physico-chemical characteristics of the soft drink “Rubin” comply with the standards. Getting a drink allows you to: expand the range, enrich with biologically active substances and improve the organoleptic properties of the product.

Thanks to the introduction of the proposed composition, the Rubin drink acquires an organoleptic personality, the stability of taste and aromatic qualities during storage.

Information sources

1. RU 2 356 361 C2. Soft drink "Forest aroma".

2. GOST 28188-89. Soft drinks.

3. GOST R 52844-2007. Non-alcoholic tonic drinks.

4. TU 9185-213-00334600-03. Kvass. Technical conditions

Claims (6)

Non-alcoholic carbonated drink containing drinking water, sugar syrup, citric acid, carbon dioxide, characterized in that in order to expand the range of drinks and increase the organoleptic properties of the finished product, it contains juice of wild blueberries, cloudberries (1: 1, respectively), which is added in the following ratio of components, 1000 liters: - blueberry juice - 42-45 l; - cloudberry juice - 42-45 l; - sugar - 22-25 kg; - citric acid - 1.5-2.0 kg; - carbon dioxide - 3.5-4.0 kg.