RU2641710C1 - Dry combined base for functional drinks - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to powdered mixtures for the preparation of non-alcoholic functional drinks. The invention lies consists in that 100 g of mixture includes 56.8 g of dried blood plasma of slaughter animals, 39.8 g of fructose and 3.4 g of ascorbic acid.

EFFECT: invention allows to enrich the composition of powdered mixture with natural nutrients from secondary material of meat-processing industry and dietary supplements, that contributes to occurrence of targeted functional properties in drinks, it also allows to create a greater variety of powdered mixtures for hot and cold drinks.

2 ex

Description

The invention relates to non-alcoholic and food-concentrate industries, namely to powdered mixtures for the preparation of non-alcoholic functional drinks.

Known powder mixture to obtain a soft drink containing carbohydrates, food grade organic acid, vitamin C, dye, flavoring, as well as extractives obtained from plant materials, gelatin and starch [RF patent No. 2076618, decl. 06/16. 1994, publ. 04/10/1997, IPC A23L2 / 39].

The disadvantage of this dry non-alcoholic drink is a narrow spectrum of directed preventive action on the human body, which does not allow its use in the diet of athletes, as well as special contingents engaged in physical labor.

The closest in technical essence and the achieved effect is a powdered mixture for a drink containing powdered sugar, organic acid, vegetable or fruit powder, potato starch in combination with dry fat-free whey, a natural antioxidant, salt and flavor [RF patent No. 2409294, declared 09/01. 2009, publ. 01/20/2011, IPC A23L2 / 39, A23L2 / 52, A23L2 / 44).

The disadvantage of this mixture is the low level of biologically active substances and a short shelf life, since it uses a whey component.

An object of the invention is to enrich the composition of the powder mixture with natural nutrients from the secondary raw materials of the meat processing industry and biologically active additives, which ensure the manifestation in protein-enriched cold and hot drinks obtained from these powder mixtures of targeted functional properties and expand the range of functional drinks.

The stated technical problem is achieved due to the fact that a dry combined mixture is proposed, characterized in that it contains dry blood plasma of slaughtered animals, fructose, ascorbic acid, while all components are taken in the following ratio, dry matter mass, g, in 100 g ready mixtures:

blood plasma 56.8 fructose 39.8 ascorbic acid 3.4

The dry combined mixture is a dry semi-finished product for the preparation of protein-enriched cold and hot drinks, intended for functional nutrition with the aim of preparing the same cold or hot drinks.

The dry combined mixture can also be recommended as a prescription component in the production of marmalade products, confectionery creams and other food products, the technology of which involves whipping to obtain a stable foam.

The technical result of the invention is to improve organoleptic characteristics, increase safety, biological value due to the enrichment of the mixture with natural nutrients and biologically active additives from secondary raw materials of the meat industry, which contributes to the manifestation of targeted functional properties in drinks, as well as expanding the range of powder mixtures for hot and cold drinks .

The process of preparing a dry combined mixture involves grinding the components to a particle size of not more than 0.25 mm, and fructose and ascorbic acid are crushed to the state of powder immediately before mixing it with the components due to hygroscopicity. Then carry out the mixing of the components included in the dry combination mixture. A powder mixture containing blood plasma, ascorbic acid and fructose is formed, during the formation of a dry combined mixture, the components are dosed with continuous stirring for 20-30 minutes. The formation of a dry mass with uniform dispersion in it of the components is carried out in a vibratory mixer, in which intensive mixing occurs due to the joint vibration effect with the rotation of the mixer. At the end of the mixing process, a powdery mass is obtained. The finished powder mixture is sent to the packaging and then to the warehouse.

All components of the mixture are taken in the following ratio, dry matter mass, g, in 100 g of the finished mixture:

blood plasma 56.8 fructose 39.8 ascorbic acid 3.4

The applicant experimentally proved that it is the combined use of the claimed qualitative and quantitative compositions of the ingredients in a dry combined mixture that allows achieving completely unexpected results, namely the possibility of using a dry base for making hot drinks, including instant ones. The introduction of fructose and ascorbic acid can improve the solubility of dry blood plasma and increase the threshold for denaturation of blood plasma proteins from 50-55 ° C to 65-75 ° C, that is, to a temperature level that ensures the death of vegetative microflora.

The preparation of a dry combination base for functional drinks is illustrated by the following examples.

Example 1 (prototype)

Previously, cereals or cereals and powder of vegetable and / or fruit and berry native raw materials are ground in a known manner. For the preparation of the powder mixture, a fraction with a particle size of 0.01-0.25 mm is used.

The process of preparing a powder mixture is carried out in a mixer at a speed of a mixing device of 10-15 rpm

The calculated mass of dry components is dosed into the mixer in the strict sequence: grain or cereal, then potato starch, powdered sugar, common salt, vegetable and / or fruit powder from native raw materials, skimmed whey powder, organic acid, a natural antioxidant. In conclusion, the mixture is aromatized. The finished product is stirred for 30-40 minutes to obtain a homogeneous mass and simultaneously dried.

In the resulting powder mixture, the content of the starting components is, g / 100 g:

powdered sugar 31.0-37.6 organic acid 0.30-0.65 cereal or cereal 26.8-28.4 vegetable and / or fruit powder 28.5-30.7 potato starch 2.2-2.6 skim dry whey 4.0-5.2 natural antioxidant 0.035-0.450 table salt 0.25-0.36 Flavoring 0.50-0.65 cm ³

Example 2

The components are crushed to a particle size of not more than 0.25 mm, and fructose and ascorbic acid are crushed to the state of powder immediately before mixing it with the components due to hygroscopicity. Then carry out the mixing of the components included in the dry combination mixture. A powder mixture containing blood plasma, ascorbic acid and fructose is formed, during the formation of a dry combined mixture, the components are dosed with continuous stirring for 20-30 minutes. The formation of a dry mass with uniform dispersion in it of the components is carried out in a vibratory mixer, in which intensive mixing occurs due to the joint vibration effect with the rotation of the mixer. At the end of the mixing process, a powdery mass is obtained. The finished powder mixture is sent to the packaging and then to the warehouse.

All components of the mixture are taken in the following ratio, dry matter mass, g, in 100 g of the finished mixture:

blood plasma 56.8 fructose 39.8 ascorbic acid 3.4

This dry combination mixture has a pleasant pronounced protein taste, contains a balanced protein of animal origin. In addition, this drink helps to strengthen the body's defenses and endoecological rehabilitation of the body.

The claimed technical solution allows not only to expand the range of functional drinks using animal raw materials, but also to obtain a drink with high organoleptic characteristics that last for a long time, high nutritional and biological value and reduced contamination.

Claims (2)

Dry combined mixture, characterized in that it contains dry blood plasma of slaughter animals, fructose, ascorbic acid, while all components are taken in the following ratio, dry matter mass, g per 100 g of the finished mixture: blood plasma 56.8 fructose 39.8 ascorbic acid 3.4