RU2630311C1 - Nectar from fruits of mountain ash - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: nectar is a mixture obtained from 30 wt % of semi-finished product of mountain ash fruits and 70 wt % of water, loaded into a mechanoacoustic homogenizer, in which homogenization, pasteurization and deodorization and mass pasteurization are carried out simultaneously with the intensity of the impact on the product of 100-500 W/kg at the temperature of 70°C for 20 min, or at the temperature of 75°C - for 15 min. 5 minutes before the end of the product preparation process, sugar is added in the amount of 10% to the resulting mixture. The product is dosed, packaged, labelled, cooled at an ambient temperature not higher than plus 20°C and stored in a place protected from direct sunlight at an ambient temperature not higher than 20°C.

EFFECT: invention allows to obtain a product with high nutritional value, stability in storage with preserving biologically active substances of the initial raw material, and to reduce economic and energy costs.

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Description

The invention relates to the food industry, namely to biologically active drinks and methods for their preparation.

A known method of producing nectar (patent RU 95103662, filed March 14, 1995, published July 27, 1996 [1]), in which melon puree, apple juice, ginseng infusion, sugar syrup, cherry plum puree is subjected to a 2-stage heat treatment of raw materials (80 ° C), they also use additional equipment - an autoclave. In addition, an additional sterilization of the product is carried out after bottling, which leads to loss of vitamins and a decrease in the quality of biologically active substances (BAS).

The proposed product is characterized by a functional orientation and is characterized by a monocomponent system, which expands the range of its consumption for both baby food and people with increased allergenicity. Rowan fruits are raw materials with high nutritional value due to the peculiarities of its chemical composition. The feedstock has a set of macro- and microelements, vitamins (represented by C, P, B ₁ , B ₆ , PP, E, K).

Products from the proposed raw materials are distinguished by a complex of carotenoids (represented by α- and β-carotenes, cryptoxanthin, aurochrome, mutachrom, phytofluin, lutein, zeaxanthin, violoxanthin, etc.), ascorbic acid and organic acids (malic, citric, tartaric, succinic). Due to the various forms of carotenoids and ascorbic acid, the products of processing the fruits of mountain ash ordinary exhibit a hypotensive, decongestant, and cholesterol-lowering effect [2, 3]. In addition, the pharmacological effect is due to the high content of tannins [4].

The aim of the invention is to obtain nectar from the fruits of mountain ash as a valuable functional product.

Obtaining the product is possible using fresh raw materials in the autumn, as well as from dried rowan fruits after hydration of the raw materials, or from frozen raw materials, which will expand the resource and raw potential for the production of nectars from rowan fruits, regardless of the season.

The objective of the invention is the production of a functional product from the fruits of mountain ash, which preserves the biologically active substances of the feedstock (vitamins, trace elements, carotenoids, organic acids, etc.). The problem is solved through the use of mechano-acoustic effects on the fruits of mountain ash in a mechano-acoustic homogenizer (MAG), in which the product is homogenized, pasteurized and deodorized simultaneously for 15-20 minutes. The production technology includes the following steps: making a mixture of 30 wt. % semi-finished fruits of mountain ash and 70 wt. % water, homogenization, pasteurization and deodorization using a mechanoacoustic homogenizer, packaging, packaging, labeling, cooling.

No analogues of this product have been found in the patent and scientific literature.

In contrast to the known methods of preparing drinks, the use of this processing method allows quickly using a simplified technology to obtain a product from plant materials. At the same time, in the process of homogenization and pasteurization of fruits, they retain their native properties, while the product is characterized by increased storage capacity (under uncontrolled positive temperature conditions), but the ambient temperature should not be higher than + 20 ° С. Packaging is carried out in containers made of materials approved for use in the food industry, and combining the processes of homogenization and pasteurization in one device allows you to reduce energy consumption, the duration of the production cycle and production area.

According to microbiological indicators, the nectar from the fruits of the mountain ash meets the declared requirements of SanPiN 2.3.2. 1078-01 “Hygienic requirements for safety and nutritional value of food products” and TP TS 023/2011 “Technical regulations for fruit and vegetable juice products”.

Nectar from the fruits of mountain ash, prepared according to the proposed technology, is a liquid product obtained by mixing a semi-finished product from the fruits of mountain ash with water without adding flavoring ingredients and concentrated natural volatile aroma-forming substances, non-fermented, intended for direct consumption.

The color is uniform throughout the mass, from yellow to light brown (if dried rowan fruit is used) or from yellow to yellow-orange (if fresh rowan fruit is used). The taste and smell are harmonious, medium intensity, clean, mountain ash, balanced, saturated with a hint of astringency, mountain ash with a long pleasant aftertaste. The product has high nutritional value due to the peculiarities of the chemical composition of the feedstock and increased storage capacity under uncontrolled positive temperature conditions, but the ambient temperature should not be higher than + 20 ° С. In this case, there is a reduction in the technological cycle of fruit processing and at the same time, economic and energy costs are reduced.

The invention is illustrated by the following examples.

Example 1

A mixture of 30 wt. % semi-finished fruits of mountain ash and 70 wt. % water. Next, the mixture is loaded into the apparatus, in which homogenization, pasteurization and deodorization of the mass are simultaneously carried out with an intensity of exposure to the product of 100-500 W / kg at a temperature of 70 ° C for 20 minutes (provided that the initial temperature of the mixture (semi-finished product from rowan fruit + water) is 20 ° C, with decreasing temperature, the processing time increases). 5 minutes before the end of the cooking process, sugar is added in an amount of 10% to the resulting mixture. After the product is packaged, packaged, labeled, cooled at ambient temperature not higher than + 20 ° С, the product is stored in a place protected from direct sunlight.

Example 2

Prepared analogously to example 1, only the treatment is carried out for 15 minutes at a temperature of 75 ° C.

Information sources

1. Patent RU 95103662, Nectar, filed March 14, 1995, published July 27, 1996.

2. Yevtushenko, K.S. Processing rowan fruits into food products // Agrarian Bulletin of the Urals. - 2008. - No. 6 (48). - S. 88-89.

3. Shkolnikova, M. N. Commodity and technological characteristics of plant materials used in the production of balms and dietary supplements: a training manual / M.N. Shkolnikova, E.Yu. Egorova; Alt. state tech. un-t, BTI. - Biysk: Publishing house Alt. state tech. University, 2009 .-- 160 p.

4. Safonova, I.A. Studying the elemental composition of the terrestrial part of the mountain ash (Sorbus Aucuparia L.) / I.A. Safonova, V.Ya. Yatsyuk, N.V. Kostebelov // Scientific sheets. Series Medicine. Pharmacy. - 2011. - No. 22 (117). S. 173-175.

Claims (1)

A method of obtaining nectar from the fruits of mountain ash, comprising: making a mixture of 30 wt. % semi-finished fruits of mountain ash and 70 wt. % water, loading in MAG, in which at an intensity of exposure to the product of 100-500 W / kg, homogenization, pasteurization and deodorization of the mass are simultaneously carried out at a temperature of 70 ° C for 20 minutes or 75 ° C for 15 minutes, provided that the initial temperature of the mixture is 20 ° C, with its reduction, the processing time increases, 5 minutes before the end of the cooking process add 10% sugar to the resulting mixture, after the product is packaged, packaged, labeled, cooled at ambient temperature not higher than + 20 ° C, store product in aschischennom from direct sunlight.