RU2683217C1 - Method of getting fruit and vegetable beverage using wild-growing berries of siberia - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing a fruit and vegetable beverage includes washing fruits and vegetables, cutting, further obtaining the components of the beverage and blending them, packing and sealing. As fruit and vegetable components, pre-filtered through a sieve with a cell size of 1 mm, direct squeezed stony bone juice, cowberry, small-fruited apples, pumpkin and zucchini juices, while the stone and cowberry bone berries prepare syrups at a juice: sugar ratio of 1.5:1, as a sweetener, honey is used dissolved in warm water in a ratio of 1:1, which after blending is heated to 98 °C and poured into a sterile container to obtain the 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.

1 cl, 2 tbl, 3 ex

Description

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

A known method of obtaining a fortified drink (Patent RU No. 2052963, 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.

The closest analogue to the claimed invention, taken as a prototype, is a method of obtaining a non-alcoholic drink "Gurzufsky evening" (Patent No. 2609974, publ. 02/07/2017), including the preparation, grinding, blanching, rubbing pumpkin, carrots and lingonberries and homogenizing the pureed with their subsequent introduction into cooked and chilled 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 a syrup of wild-growing berries of stony stony, lingonberry and juice of small-fruited apples, zucchini and pumpkin with the addition of honey.

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

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

- syrup of stony bone berries - 10-25%;

- syrup of lingonberry berries - 10-25%;

- juice of small-fruited apples - 15-25%;

- pumpkin juice - 15-30%;

- squash juice - 10-20%;

- honey - 5%;

- water - 5%.

Fruit and vegetable juice due to the addition of natural vegetable juices of pumpkin and zucchini, syrup of wild berries of stony stony and lingonberries, honey, has a harmonious sweet and sour taste, a pleasant aroma of wild berries, and also acquires functional properties due to the high content of valuable biologically active substances contained in the starting components .

The preparation of the drink includes washing fruits and vegetables, slicing them, obtaining juices by direct pressing and filtering them through a sieve with a mesh size of 1 mm.

A syrup from stony bones and lingonberries is prepared by dissolving sugar in hot berry juice (juice: sugar ratio is 1.5: 1).

Before adding honey, dissolve in warm water in a ratio of 1: 1. Juices of small-fruited apples, pumpkins and zucchini, as well as syrups of bones, lingonberries and honey are blended, heated to 98 ° C, poured into a sterile container and sealed.

Example 1. The preparation of a drink includes washing fruits and vegetables, slicing them, obtaining juices by direct pressing and filtering them through a sieve with a mesh size of 1 mm.

A syrup from stony bones and lingonberries is prepared by dissolving sugar in hot juice at a juice: sugar ratio of 1.5: 1.

The components of the drink in the composition of 20% juice of small-fruited apples, 20% juice of zucchini, 20% of pumpkin juice, 20% of lingonberry syrup, 10% of bony syrup and 10% previously dissolved in warm water in a 1: 1 ratio of honey are sent to the blending unit. After mixing, 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. %:

- syrup of stony boneless berries - 20%;

- syrup of lingonberry berries - 15%;

- juice of small-fruited apples - 15%;

- pumpkin juice - 30%;

- squash juice - 10%;

- honey - 5%;

- water - 5%.

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

- syrup of berries of stony bone - 25%;

- syrup of lingonberry berries - 10%;

- juice of small-fruited apples - 25%;

- pumpkin juice -15%;

- zucchini juice -15%;

- honey - 5%;

- water - 5%.

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

The fruit and vegetable drink is a naturally turbid burgundy liquid with a small amount of sediment, which has a pronounced taste and aroma of berries and apples.

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

The drink obtained by this method using wild berries of Siberia has a berry taste and a characteristic aroma of lingonberry, bone and apple berries, enriched with a wide range of biologically active substances: vitamin C, flavonoids, tannins.

The method of obtaining a fruit and vegetable drink using wild berries of Siberia allows you to expand the range of marketable products, get a drink with individual improved 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 using wild berries of Siberia, characterized in that it includes washing fruits and vegetables, slicing, further preparation of beverage components and blending, packaging and sealing, while fruit and vegetable components are pre-filtered through a sieve with a mesh size of 1 mm juices of direct extraction stony bones, lingonberries, small-fruited apples, pumpkins and zucchini, juices of stony and lingonberries make syrups from berries juices with a juice: sugar ratio of 1.5: 1, and as a sweetener, honey dissolved in warm water in a ratio of 1: 1 is used, which, after blending, is heated to 98 ° C and poured into a sterile container to obtain the finished product in the following ratio of components, wt.%: stony berry syrup berries  10-25 lingonberry syrup  10-25 small apple juice  15-25 pumpkin juice  15-30 squash juice  10-20 honey  5 water  5