RU2679713C1 - Method for preparing soft drink - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to soft drink industry and can be used in the production of functional drinks. Method of preparing a soft drink includes the preparation of raw materials, the manufacture of ginseng extract, its blending with sweetener, edible acid, fruit raw materials and drinking water and bottling. Fruits and berries are used as fruit raw materials, and decoction is prepared from berries and drinking water, it is cooled and added to decoction of ginseng extract. Preparation of ginseng extract is carried out by extraction of a root of Far Eastern ginseng Panax Ginseng C.A. Meyer Supercritical Fluid COwith a mass fraction of ethanol of 1.7–3.4 % at a flow rate of liquid of 250 g/min for 2 hours, pressure of 20–40 MPa and a temperature of 31–70 °C. Resulting liquid is blended with a sweetener, dried stevia leaves are used as a sweetener, edible acid, sorbic acid is used as edible acid, sodium alginate and fruits. Frozen berries or canned fruits can be used as fruit raw materials. Moreover, peaches or plums are used as fruits, and lingonberries or sea buckthorn are used as berries.EFFECT: invention provides the finished product with high organoleptic characteristics, as well as with high biological value; and also allows to expand the scope – the finished product can be recommended to a wide range of consumers, including those experiencing increased physical exertion, including athletes, and people prone to diabetes.7 cl, 3 tbl

Description

The invention relates to the non-alcoholic industry and can be used in the production of functional drinks with ginseng.

A known method of preparing a paste-like concentrate for a drink, including the preparation of Jerusalem artichoke puree and blending it with a sweetener, thickener, ginseng extract and organic acid (see RF patent No. 2161425, IPC A23L 2/385, publication date 01/10/2001).

This technical solution does not disclose the technology for preparing ginseng extract, as well as the ratio of paste-like concentrate and water in the finished drink.

As the closest analogue, a method for preparing a non-alcoholic drink was adopted, including preparing raw materials, making ginseng extract, blending it with a sweetener, food acid, fruit and berry raw materials and drinking water and bottling (see USSR AS No. 961641, IPC A23L 2 / 00, publication date 09/30/1982).

A significant drawback of the closest analogue is the use of hydroalcoholic liquid with a strength of 40% for the preparation of ginseng extract and its long production time (infusion of plant materials for 10 days, followed by exposure to 52-74 hours for settling).

In addition, this drink contains many components with pronounced preventive properties, however, the complex effect of the finished product on the human body has not been studied.

The problem to which the invention is directed is the development of technology for the preparation of a functional drink with ginseng.

The technical result that is manifested in solving the problem is expressed in the following:

- ensuring the high biological value of the finished product due to the technology of supercritical extraction of ginseng;

- reducing the complexity and timing of cooking;

- ensuring high organoleptic characteristics;

- expansion of the scope - the finished product can be recommended to a wide range of consumers, including people experiencing increased physical activity, including athletes, and people prone to diabetes;

- the use of available components, which can be pre-prepared and changed depending on the season.

The problem is solved in that in the method of preparing a non-alcoholic beverage, including preparing raw materials, making ginseng extract, blending it with a sweetener, food acid, fruit and berry raw materials and drinking water and bottling, fruits and berries are used as fruit and berry, From the berries and drinking water, prepare a decoction, cool it and add ginseng extract to the decoction, for the preparation of which the extraction of the root of the Far Eastern ginseng Panax Ginseng CA Meyer supercritical fluid CO2 with a mass fraction of ethanol of 1.7-3.4% in a liquid flow rate of 250 g / min for 2 hours, at a pressure of 20-40 MPa and a temperature of 31-70 ° C, the resulting liquid is blended with a sweetener, in the quality of which is used by dried leaves of stevia, food acid, which is used sorbic acid, sodium alginate and fruits, in addition, the ratio of components is, kg per 1 ton of the finished product:

dried stevia leaves - 2.5-3;

sorbic acid - 0.1;

fruits - 80-100;

berries - 235-265;

Farax ginseng root CO2 extract Panax Ginseng C.A. Meyer - 2-3;

sodium alginate - 2-2.1;

drinking water - 845.8-885.9.

In addition, frozen fruits are used for fruit and berry raw materials.

In addition, canned fruits are used for fruit and berry raw materials.

In addition, peaches are used as fruit.

In addition, plums are used as fruits.

In addition, cranberries are used as berries.

In addition, sea buckthorn is used as berries.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinguishing features of the claims solve the following functional tasks.

Signs “fruit and berries are used as fruit and berry raw materials”, “liquid blended with ... fruit” and signs of dependent claims provide high organoleptic properties of the finished product.

The sign “a decoction is prepared from berries and drinking water” helps prevent microbiological spoilage of the product, increase the shelf life of the finished product.

The sign "for the preparation of [ginseng extract] carry out the extraction of the root of the Far Eastern ginseng Panax Ginseng C.A. Meyer supercritical fluid CO2 with a mass fraction of ethanol of 1.7-3.4% in a liquid flow rate of 250 g / min for 2 hours, at a pressure of 20-40 MPa and a temperature of 31-70 ° C "provides a high biological value of the finished product.

Far Eastern Ginseng Panax ginseng C.A. Meyer is a perennial plant used for millennia in traditional oriental medicine.

The following properties of ginseng are confirmed: tonic, adaptogenic and aphrodisiac. The most fully investigated active components of ginseng, known as ginsenosides, are a homologous series of triterpenoid saponins with different glycolization profiles.

Ginsenosides are known to have a diverse positive drug effect: antitumor, chemoprophylactic, immunomodulating and antidiabetic effects.

However, due to the thermal instability of some ginsenosides, the production and quality of extracts from Far Eastern ginseng depends on the extraction method.

As a process, supercritical extraction has potential advantages over conventional extraction processes (Soxhlet extraction, water-alcohol extraction, evaporation), for example: shorter extraction time, smaller volume of organic solvent, the possibility of more selective extraction, low thermal destruction and food safety and biologically active substances.

It is theoretically justified that the extraction of valuable components occurs at the nanoscale. This theory is based on a scientific concept explaining the possibility of forming ligandless carbon dioxide bioclusters during gas aggregation. From the high pressure zone, the CO2 miscella, through an opening with a diameter of 0.1-1.0 mm, leaves the low pressure zone, its temperature drops sharply, which leads to the formation of bioclusters from individual molecules.

The sign “dried stevia leaves are used as a sweetener” allows us to expand the circle of potential consumers to include people with diabetes.

The sign “sorbic acid is used as food acid” allows to increase the shelf life of the finished product and prevent the development of pathogens and fungi that cause mold without changing the organoleptic properties and without destroying beneficial bacteria.

The sign “liquid is blended with ... sodium alginate” provides the preparation of a drink with a thick consistency.

Signs "the ratio of components is, kg per 1 ton of the finished product:

dried stevia leaves - 2.5-3;

sorbic acid - 0.1;

fruits - 80-100;

berries - 235-265;

Farax ginseng root CO2 extract Panax Ginseng C.A. Meyer - 2-3;

sodium alginate - 2-2.1;

drinking water - 845.8-885.9 "determine the optimal content of the components.

For the preparation of the drink used the following raw materials

TU 9165-024-84579933-11 Frozen sea buckthorn berries TU 9197-001-11665659-13 Dried stevia leaves GOST 23938-79 Far Eastern Ginseng Root Panax Ginseng C.A. Meyer cultivated fresh TR TS 029/2012 Sodium Alginate GOST R 54680-2011 Canned plums GOST 32779-2014 Sorbic acid SanPiN 2.1.4.1074 Drinking water

The inventive method is carried out according to standard technology on standard equipment.

Farax ginseng Panax Ginseng C.A. Meyer.

The roots of a 3-4-year-old Far Eastern ginseng Panax Ginseng C.A. Meyer is washed with running water, dried at a temperature of 20-25 ° C for 30 minutes and crushed to a particle size of 4x4 mm.

The crushed roots are loaded into a container of a Thar SFC, S.N. supercritical extraction apparatus. 3526551, USA, already heated with a hot casing, the temperature is controlled by a thermostat (± 1 ° C). Carbon dioxide (CO2) was compressed using a compressor, the pressure was controlled by a metering valve.

Next, supercritical fluid CO2 is extracted with a mass fraction of ethanol of 1.7-3.4% at a liquid flow rate of 250 g / min for 120 minutes, at a pressure of 20-40 MPa and a temperature of 31-70 ° C.

Liquid CO2-extract, which is a product of supercritical extraction of the root of the Far Eastern ginseng Panax Ginseng C.A. Meyer, collected in a separator attached to the metering valve, and kept in a circulation bath at a temperature of 10-15 ° C.

The content of total ginsenosides in the CO2 extract of Panax Ginseng C.A. Meyer is shown in table 1.

Table 1

The content of total ginsenosides in the CO2 extract of Panax Ginseng C.A. Meyer

Prepare fruit and berry raw materials.

Quick-frozen berries are made of the highest, first and table varieties. Fresh berries are sorted, washed from dirt and impurities and subjected to shock freezing at a temperature of -18 ° C. The temperature of frozen berries should not be higher than -18 ° C. This allows you to harvest berries for future use and extend their shelf life.

Canned fruits are cut into pieces about 5x5 mm in size.

Sodium alginate is diluted with drinking water with a temperature of 22-37 ° C in a ratio by weight of 1: 100, respectively.

Dried Stevia leaves in powder form are diluted with drinking water in a weight ratio of 1: 3, respectively.

Before cooking, frozen berries are thawed, poured with the remaining sodium alginate and stevia leaves dried with drinking water and brought to a boil.

The resulting juice is filtered and cooled to a temperature of 10 ° C.

Farax ginseng Panax Ginseng C.A. is added to the chilled juice of berries. Meyer and sorbic acid to prevent microbiological damage to the product. Then diluted sodium alginate and diluted dried stevia leaf powder are added.

At the final stage, chopped fruits are added and the finished drink is bottled.

The shelf life of the finished product is 45 days at a temperature of 4-6 ° C.

Examples of soft drink formulations are shown in table 2.

table 2

Soft Drink Formulations

Investigated samples of the resulting drink.

The characteristics of the finished drink are shown in table 3

Table 3

Soft Drink Characteristics

The resulting soft drinks satisfy all safety requirements, have biological value and high organoleptic characteristics.

Claims (8)

1. A method of preparing a soft drink, including preparing raw materials, making ginseng extract, blending it with a sweetener, food acid, fruit and berry raw materials and drinking water and bottling, characterized in that fruits and berries are used as fruit and berry raw materials, berries and drinking water, prepare a decoction, cool it and add ginseng extract to the decoction, for the preparation of which the Far East ginseng root Panax Ginseng CA Meyer is extracted with supercritical fluid CO ₂ with a mass fraction of ethane ol 1.7-3.4% in a liquid flow rate of 250 g / min for 2 hours, at a pressure of 20-40 MPa and a temperature of 31-70 ° C, the resulting liquid is blended with a sweetener, which is used as dried stevia leaves, food acid, which is used as sorbic acid, sodium alginate and fruits, in addition, the ratio of components is, kg per 1 ton of the finished product: dried stevia leaves 2.5-3 sorbic acid 0.1 fruits 80-100 berries 235-265 Farax Ginseng Panax Ginseng CA Meyer CO ₂ Extract 2-3 sodium alginate 2-2,1 drinking water 845.8-885.9 2. The method according to claim 1, characterized in that for fruit and berry raw materials use frozen berries. 3. The method according to claim 1, characterized in that canned fruits are used for fruit and berry raw materials. 4. The method according to claim 1, characterized in that peaches are used as fruit. 5. The method according to claim 1, characterized in that plums are used as fruits. 6. The method according to claim 1, characterized in that lingonberries are used as berries. 7. The method according to claim 1, characterized in that the berries use sea buckthorn.