RU2682035C1 - Method for obtaining fruit and vegetable drink - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to production of soft drinks. Method for producing a fruit and vegetable beverage includes washing fruits and vegetables, cutting, further obtaining components of the beverage and blending them, packing and sealing. As fruit and vegetable components, pre-filtered through a sieve with cell size of 1 mm, direct squeezed juices of lingonberries, small-fruited apples, and zucchini, while syrup is made of lingonberries juice, with the ratio juice : sugar – 1.5:1. As a sweetener, honey dissolved in warm water is used; after blending, the components are heated to 98 °C and poured into a sterile container to obtain finished product.EFFECT: invention provides high-quality fruit and vegetable drink with a high content of biologically active substances, and also allows you to expand the range of products.1 cl, 3 tbl, 3 ex

Description

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

A known method of producing a fortified drink [patent RU No. 2052963, IPC A23L 2/00, publ. 01/27/1996] containing juice of cranberries, currants, cranberries, a decoction of pine needles and water.

The disadvantage of this method is the complexity of the technology of preparation of the drink, as well as the use of high temperatures, leading to a decrease in its biological value.

Closest to the claimed invention, an analogue taken as a prototype is a method for producing a non-alcoholic drink "Gurzuf evening" [RU patent No. 2609974, IPC A23L 2/02, A23L 2/38, publ. 02/07/2017], including the preparation, grinding, blanching, rubbing pumpkins, carrots and lingonberries and homogenizing the resulting puree with their subsequent addition to the prepared and cooled sugar syrup with a concentration of 65%, taken in an amount of 10.0 wt. %, and mashed potatoes - in an amount of 20 wt. % pumpkin, 30 wt. % carrot, 15.0 wt. % lingonberry, including the addition of 25.0 wt. % pectin extract from the flaps of soybeans with a concentration of 0.5%, followed by homogenization of the resulting blend, packaging, sealing and sterilization to obtain the target product.

The disadvantages of this method is that the resulting drink contains in its composition an expensive pectin extract from the wings of soybeans.

The invention solves the problem of obtaining a high-quality and less expensive fruit and vegetable drink based on syrup from wild berries of lingonberry, juice of small-fruited apples and zucchini with honey.

EFFECT: development of a more economical method for producing a high-quality fruit and vegetable drink of high biological value.

The problem and the technical result are achieved by the fact that in the method of producing a fruit and vegetable drink, including washing fruits and vegetables, slicing, further obtaining the components of the drink and blending, packaging and sealing, it is new that fruit and vegetable components that are pre-filtered through a sieve with with a mesh size of 1 mm, juices of direct extraction of lingonberry berries, small-fruited apples, zucchini, while syrup is prepared from lingonberry juice with a juice: sugar ratio of 1.5: 1, and as a sweetener is used honey dissolved in warm water is used, which is heated to 98 ° C after blending and poured into a sterile container to obtain the finished product in the following ratio of components, wt. %:

- syrup of lingonberry berries - 15-20%;

- juice of small-fruited apples - 25-30%;

- squash juice - 35-45%;

- honey - 2.5-5%;

- water - 5%.

The fruit and vegetable drink due to the addition of natural vegetable juice of zucchini, syrup of wild lingonberry, honey has a harmonious sweet and sour taste, a pleasant aroma of wild lingonberry and small-fruited apple, and also acquires functional properties due to the high content of valuable biologically active substances contained in the starting components.

Preparation of a drink from fruits and vegetables includes their inspection, washing, slicing, re-washing, obtaining juice by direct pressing, filtering through a sieve with a mesh size of 1 mm.

Syrup from lingonberry berries is prepared by dissolving sugar in hot lingonberry juice with a juice: sugar ratio of 1.5: 1.

Before adding honey, dissolve in warm water. Juices of small-fruited apples and zucchini, as well as lingonberry syrup and dissolved honey enter the blending unit. After mixing, the drinks prepared according to the recipe are heated to 98 ° C, poured into a sterile container and sealed.

Example 1. The preparation of a drink from fruits and vegetables includes their inspection, washing, slicing, re-washing, obtaining juice by direct pressing, filtering through a sieve with a mesh size of 1 mm

Syrup from lingonberry berries is prepared by dissolving sugar in hot lingonberry juice with a juice: sugar ratio of 1.5: 1.

The components of the drink are 27.5% juice of small-fruited apples, 45% juice of zucchini, 20% lingonberry syrup, 2.5% honey and 5% water, the honey being previously dissolved in warm water and sent to the blending unit. After stirring, the prepared beverage is heated to 98 ° C, poured into a sterile container and sealed.

Example 2. The method is performed, as example 1, with the following components, wt. %:

- juice of small-fruited apples - 30%;

- squash juice - 40%;

- lingonberry syrup - 20%;

- honey - 5%;

- water - 5%.

Example 3. The method is performed, as example 1, with the following components, wt. %:

- juice of small-fruited apples - 30%;

- zucchini juice - 45%;

- lingonberry syrup - 15%;

- honey - 5%;

- water - 5%.

Physico-chemical parameters of fruit and vegetable drink and the results of studies of industrial sterility are presented in tables 1 and 2, respectively.

Fruit and vegetable drink is a natural muddy liquid of cherry color with a small amount of sediment, which has a pronounced taste and aroma of cranberries and apples.

According to tables 1 and 2, the physicochemical and microbiological parameters of the fruit and vegetable drink comply with the normative standards (GOST 8756.1-79, GOST 8756.13-87, GOST 8756.10-2015, GOST ISO 750-2013, GOST ISO 2173-2013, GOST 10444.15-94).

All fruit and vegetable drinks prepared according to formulations 1–3 comply with safety standards (Table 3).

The method of obtaining fruit and vegetable drink according to the proposed formulations allows you to expand the range of marketable products, get a drink with individual organoleptic characteristics, and also allows you to increase the content of biologically active substances in the product.

Claims (2)

A method of producing a fruit and vegetable drink, including washing fruits and vegetables, slicing, further preparing the beverage components and blending, packaging and sealing, characterized in that fruit and vegetable juices that are directly filtered through a sieve with a mesh size of 1 mm directly squeezed juices of lingonberries, small fruited apples, zucchini, while syrup is prepared from cranberry juice with a juice: sugar ratio of 1.5: 1, and honey dissolved in warm water is used as a sweetener, which after blending grevayut to 98 ° C and poured into a sterile container to obtain the finished product with the following component ratio, wt.%: lingonberry syrup             15-20 small apple juice 25-30 squash juice                         35-45 honey                                      2,5-5 water                                             5