RU2637664C1 - Method for alcohol-free beverage production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: carrot is prepared, shredded, blanched and rubbed, the obtained carrot puree is dissolved in water until the solids content of 6% and is homogenized to obtain carrot juice with pulp. Red currant puree is produced by pre-cleaning, blanching, rubbing the berries and homogenizing the resulting mass. Blend is prepared as follows: first, the prepared carrot juice in an amount of 15.0 wt % and concentrated apple juice in an amount of 5.0 wt % is introduced to a cooked and cooled sugar syrup with a concentration of 70% taken in an amount of 13.0%, mixed, then the homogenized red currant puree in an amount of 15.0 wt % is additionally introduced, after which a concentrated pectine extract of soybean shutters with a pectin substances concentration of 1.0% in an amount of 15.0 wt % is injected at stirring, and the mixture is adjusted to the required volume with drinking water while mixing. Thereinafter the analysis of organoleptic and physico-chemical characteristics of the prepared beverage is carried out, and then, if necessary, its adjustment is carried out. Then homogenization, packing, sealing and sterilisation of the desired product are performed.

EFFECT: invention allows to shorten the production process duration, and to obtain a non-alcoholic beverage with adaptogenic, energizing, radioprotective and sorption properties with a stable product structure.

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Description

The invention relates to the field of production of soft drinks containing fruit and vegetable juices.

Currently, drinks are widely distributed, containing in their composition vegetable, fruit juices and a wide variety of additives. The most affordable source of biologically active substances, trace elements, antioxidants is plant raw materials, which allows to exclude artificial flavors, dyes, preservatives from the beverage recipe. Blending juices with plant extracts allows enriching drinks with biologically active substances. Research on the creation and implementation of juice-containing beverage formulations with plant extracts is extremely promising. Such drinks are classified as functional products.

A known method for the production of canned juice from small-fruited apples of Eastern Siberia and cranberries, providing for the preparation, grinding, squeezing small-fruited apples of Eastern Siberia and cranberries, mixing them with sugar syrup, ascorbic acid and filtered drinking water to obtain a mixture, which is then homogenized, packaged, sealed and sterilized to obtain the target product [RF Patent No. 2519828, A23L 2/02 - 06/20/2014].

The disadvantage of this method is the use of fruits only small-fruited apples of Eastern Siberia in the production of juice.

A known method for the production of canned carrot-apple juice, according to which the carrots are subjected to standard preparation, chopped on a root cutter or shredder, blanched with hot steam in a digester at a temperature of 95-105 ° C for about 10 minutes and rubbed on a double wiping machine with a diameter of sieve openings 1.8-1.5 and 0.8-0.5 mm, respectively, with mashed potatoes. Sugar, beet pectin, citric and ascorbic acids are sieved, passed through a magnetic trap, dissolved in drinking water and filtered. According to the method, when mixing carrot puree, apple juice, sugar syrup, citric and ascorbic acids, beet pectin is additionally introduced in an amount of about 1% by weight [RF Patent No. 2276562, A23L 2/02, A23L 2/00 - 05/20/2006].

This method is the closest in technical result, therefore, we take it as a prototype.

The disadvantage of this method is the use of dry beet pectin, which determines the need for its additional preparation before entering into the composition of the blend and leads to additional labor, energy, resources and time.

In addition, a common drawback of these methods is the use of ascorbic and citric acids, which gives a sharp and sharp acidic taste to the product.

The development of the line of recipes to which the drink produced by the claimed method belongs was carried out during the days of the referendum on the independence of the Republic of Crimea and the region's accession to the Russian Federation, so it was decided to assign all products a memorable name that characterizes the unequivocal attitude of the authors to the events that happened. The inventive drink was named by us "Gurzuf ruby."

The technical result of the invention is to reduce the duration of the production process, labor and resources, obtaining a soft drink with adaptogenic, energizing, radioprotective and sorption properties with a stable product structure.

The technical result is achieved by the fact that in the known method for the production of a soft drink, which includes preparing, chopping, blanching and rubbing carrots to obtain mashed potatoes, mixing it with apple juice and sugar syrup, additional introduction of pectin substances during mixing, homogenization, packaging, sealing and sterilization of the target the product according to the invention as a source of pectin substances use concentrated pectin extract from the leaves of soybeans; juice with pulp is obtained from carrot puree, dissolving it in water to a solids concentration of not more than 6%, and homogenize; currants are introduced, which are preliminarily cleaned, blanched in coffee, mashed and homogenized; apple juice is used concentrated; then a beverage blend is prepared in the following sequence: first, carrot and apple juices are added to the sugar syrup, then, with the mixing of these components, homogenized currant puree is introduced; concentrated pectin extract from the leaves of soybeans and drinking water are introduced into the resulting mixture, the blend is mixed to obtain the target product, while the components are taken in the following ratio, wt.%:

70% sugar syrup 13.0 carrot juice with pulp 150, 70% apple juice 5,0 redcurrant puree 15.0 soybean pectin extract pectin concentration 1.0% 15.0 drinking water rest

Since dry pectin requires special preparation before blending the prepared beverage with the aim of preventing the formation of lumps and for high-quality dissolution (mixing with ethanol for preliminary swelling or mixing with sugar in a ratio of 1: 5 and adding such a mixture in a thin stream with constant stirring into water at a temperature of 20 ° C for subsequent swelling and dissolution of pectin), then the use of pectin extract from the leaves of soybeans as a source of pectin substances, prepared in a known manner [RF Patent No. 2553232, A23L 1/0524 - 06/10/2015], eliminates the stage of preparation of pectin for dissolution and directly the process of dissolution of pectin, which makes it possible to reduce labor costs, additional resources (ethyl alcohol) and the duration of the preparation time drink, since pectin in liquid form is a product that is completely ready for use as directed.

Compliance with the proposed sequence of introducing the components of the drink into the prepared blend allows you to achieve a quick and complete phase connection in a short period of time, which also determines a significant reduction in the duration of the process.

Succinic acid gives adaptive and energizing properties to the prepared beverage, which is initially included as a hydrolyzing agent in the composition of the pectin extract from soybean leaflets produced in a known manner. At the same time, pectin extract in comparison with dry pectin prepared for application is the most favorable form of using pectin substances and introducing them into the composition of the product to give it radioprotective and sorption properties. In addition, pectin substances largely determine the structure, the "body" of the drink, stability, manifested in resistance to separation of the product during storage, as well as its aseptic properties. The sterility of the target product obtained by the claimed method is achieved, despite the increase in its viscosity due to the introduction of a structurant - pectin.

A feature of the claimed composition of the non-alcoholic beverage is the use of a new combination of known components in it, such as carrot puree, apple juice, redcurrant puree, sugar syrup, concentrated pectin extract from soybean leaves.

Organoleptic characteristics and quantitative composition of the drink are formed experimentally and provide consumer attractiveness of the proposed product. In appearance, the drink is an opaque, homogeneous liquid without impurities and impurities. The color of the drink is bright red; aroma - pronounced apple with a currant tone. The presence in the composition of the drink of sugar in the specified amount, as well as succinic acid, the amount of which is determined by the recipe of the pectin extract, provides a pleasant, rich, sweet and sour taste of the drink, used according to the recipe of red currant puree gives the drink a currant flavor with a harmonious aftertaste. At the same time, the pectin extract from the leaves of soybeans does not have pronounced organoleptic characteristics, except for the sour taste, but only its inherent light honey tone in the aftertaste, which allows it to be freely used in the composition of the drink.

A change in the quantitative ratio of these components leads to a deterioration in the organoleptic properties and physico-chemical characteristics of the soft drink produced by the claimed method. Thus, a decrease in the amount of mashed red currant leads to a predominance of carrot taste, and an excess of the amount of mashed red currant, as well as an excess of the amount of pectin extract, leads to the appearance of excess acid in the taste, which entails the need for the introduction of an additional amount of sugar syrup; in addition, the acidity of the product and the amount of solids changes significantly. An increase in the content of carrot juice entails the appearance of a void in the taste, and a decrease leads to a decrease in the amount of solids. A similar effect is caused by a change in the amount of apple juice.

The high stability of the organoleptic and physico-chemical parameters of the finished product can be achieved by adjusting the blending of the drink, carried out, if necessary, according to the results of mandatory organoleptic and physico-chemical analyzes carried out by the laboratory chemist, since the raw materials used for each of the batches newly delivered to the enterprise can vary significantly indicators of acidity and soluble solids (including sugars).

The inventive method for the production of a soft drink is implemented as follows.

Carrots are prepared, chopped, blanched and wiped, the resulting carrot puree is combined with drinking water and homogenized, thereby obtaining carrot juice with pulp. Red currant puree is obtained by pre-cleaning, blanching, rubbing berries and homogenizing the resulting mass. The blending is carried out as follows: in prepared and chilled sugar syrup with a concentration of 70%, taken in an amount of 13.0 wt.%, Carrot juice with pulp in an amount of 15.0 wt.% Is first introduced, and apple juice with a concentration of 70% in an amount of 5 , 0 wt.%, Mix, then additionally injected homogenized red currant puree in an amount of 15.0 wt.%, Then, when mixed, a concentrated pectin extract from soybean leaves with a concentration of 1.0% pectin in an amount of 15.0 wt. .% and remaining required bemsya liquid supplement drinking water. Next, an analysis of the organoleptic properties and physico-chemical parameters of the prepared drink is carried out, after which, if necessary, it is adjusted. Then carry out homogenization, packaging, sealing and sterilization of the target product.

A specific example of the implementation of the proposed method.

The required amount of a 70% solution of sugar syrup is prepared in a known manner [Tikhomirov V.G. Technology of brewing and non-alcoholic production / V.G. Tikhomirov. - M .: Kolos, 1998. - S.306-311].

Upon receipt of the carrot juice, the carrots are processed in a known manner. For this, the carrots received for production are prepared for processing - they are inspected and washed. During the inspection, carrots are inspected and removed moldy and rotten root crops, as well as impurities. During the washing process, contaminants, microorganisms, nitrates and pesticides are removed from the surface of the raw material. Carrots are washed with brushes in a bath at a temperature of 30-40 ° C, then rinsed in the shower. The washed carrots are cut into 50-70 mm pieces, the peel is removed, then cut into even smaller fractions (20-30 mm each) and blanched, which is done in a ladle blancher to give a softened consistency and facilitate further wiping. Wiping is done on a dual wiping machine. The mashed carrots are dissolved in water to a solids concentration of 6% and homogenized in an OGB-5 homogenizer to give a finely divided consistency. Thus obtained carrot juice is sent for mixing.

Concentrated apple juice supplied to the enterprise is served for mixing without preliminary preparation.

Red currants with mashed potatoes are processed in a known manner. To do this, the berries of red currant received for production are prepared for processing - they are inspected and washed. Raw materials are inspected for the presence of defective berries (rotten, crushed, moldy, overripe and unripe), as well as foreign inclusions and the stalks are removed. During the washing process, contaminants, mechanical impurities, pesticides and microflora are removed from the surface of the raw material. The washing process is carried out in the installation for washing berries UMYA by air-air sparging. Then the berries of red currant are blanched in a bucket blancher in order to give a softened consistency for subsequent wiping, which is performed on a T1-KP-2X wiper, after which the mashed berry mass is fed to the OGB-5 homogenizer, where it acquires a finely dispersed consistency. The resulting redcurrant puree is mixed.

Concentrated pectin extract from soybean leaves with a concentration of pectin substances of 1.0%, supplied to the enterprise in finished form, is prepared according to the known method [RF Patent No. 2553232, A23L 1/0524 - 06/10/2015], served for mixing without preliminary preparation.

The resulting composition was adjusted with drinking water to the required volume with stirring. The blend of the drink is prepared in the following ratio of ingredients, wt.%:

70% sugar syrup 13.0 carrot juice 15.0 70% apple juice 5,0 redcurrant puree 15.0 soybean pectin extract pectin concentration 1.0% 5,0 drinking water rest

The ingredients are introduced into the blend in the following sequence: first, carrot and concentrated apple juices are added to the sugar syrup, then, with the mixing of these components, homogenized redcurrant puree is introduced; the resulting mixture is injected with concentrated pectin extract from the leaves of soybeans, drinking water in the amount necessary to bring to the required volume, and the blend is mixed to obtain the target product. Next, an analysis of the organoleptic properties and physico-chemical parameters of the prepared beverage is carried out, after which, if necessary, it is adjusted, and then served on bottling, capping and sterilized.

Physico-chemical characteristics of the claimed soft drink are shown in table 1.

Organoleptic characteristics of the claimed soft drink are shown in table 2.

The technical result is achieved only by combining the described process parameters and observing the specified ratio of the recipe components, which allows to obtain a soft drink with adaptogenic, energizing, radioprotective and sorption properties and create a product structure resistant to delamination.

A positive effect in the implementation of the developed method consists in improving the quality of the target product, reducing labor costs, resources and time for the production process, as well as giving adaptogenic, energetic, radioprotective and sorption properties and the formation of a structure that is resistant to delamination of the beverage.

Claims (2)

A method for the production of a soft drink, comprising preparing, chopping, blanching and rubbing carrots to obtain mashed potatoes, mixing it with apple juice and sugar syrup, additional introduction of pectin substances when mixing, homogenization, packaging, sealing and sterilization of the target product, characterized in that as a source of pectin substances using concentrated pectin extract from the wings of soybeans; juice with pulp is obtained from carrot puree, dissolving it in water to a solids concentration of not more than 6%, and homogenize; currants are introduced, which are preliminarily cleaned, blanched in coffee, mashed and homogenized; apple juice is used concentrated; then a beverage blend is prepared in the following sequence: first, carrot and apple juices are added to the sugar syrup, then, with the mixing of these components, homogenized currant puree is introduced; concentrated pectin extract from the leaves of soybeans and drinking water are introduced into the resulting mixture, the blend is mixed to obtain the target product, while the components are taken in the following ratio, wt.%: 70% sugar syrup 13.0 carrot juice with pulp 15.0 70% apple juice 5,0 redcurrant puree 15.0 soybean pectin extract pectin concentration 1.0% 15.0 drinking water rest