RU2691505C1 - Method of producing concentrate of mulberry - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to a method for production of mulberry concentrate. Method involves berries purification from black and white mulberry cultivars, their washing, pressing to produce juice, filtration. Boiling of juice till dry substances content is equal to 40 %. Mixing of boiled white and black mulberry juices in ratio of 1:10 with further boiling at temperature of 50 °C to dry substances content of 70–75 %, cooling to 20 °C.EFFECT: method ensures enhancement of nutritive value and antioxidant activity of white mulberry concentrate.1 cl, 1 ex

Description

The proposed method relates to the food industry, in particular to a method for the production of concentrate from mulberry with high nutritional value.

Known methods of production of the dessert product from the berries of only white mulberry, and also there are no temperature regimes of production, on which the quality of the raw material and its nutritional value depend [1].

Antioxidants are substances that neutralize free radicals. Free radicals are molecules that are deprived of one or several electrons at once. Every day, the human internal organs, consisting of billions of cells, suffer from multiple attacks by such defective compounds. There can be up to 10 thousand such attacks per day. Once in the human body, free radicals begin to “search” for electrons that they lack, and, having found them, take them away from healthy and full-fledged molecules. As a result, human health suffers, as its cells become unable to function normally and perform their functions. The body is experiencing the so-called oxidative stress.

Antioxidant activity of black varieties is higher in the Black Prince variety, 891.35 mg / g, in the Khartut variety, 883.24 mg / g, in the white varieties below, in the White Honey variety, 553.86 mg / g and in White Softness 546.43 mg / g

The aim of the proposed production method is to increase the antioxidant activity of the concentrate from white mulberries by selecting the optimum temperature of boiling and the ratio of white and black mulberries.

Example. The berries are sorted from large parts of the leaves, placed in a colander, gently washed in the shower. Then we shift the mulberry in a gauze bag and press it. The resulting juice is filtered and boiled, occasionally stirring the juice and removing the foam, avoiding sticking at t-50 ° C.

For the production of a concentrate from a mixture of white and black varieties, their juices were boiled at t-50 ° C to a dry matter content of at least 40%. Then in a ratio of 1:10, mix boiled juices of white and black mulberries with a dry matter content of at least 40% and then boil down to a dry matter content of at least 70%, and cool to t-20 ° C.

The concentrate of a mixture of white and black mulberries has a thick texture, pleasant taste and aroma, and dark brown color.

The essential distinguishing feature of the method is that the concentrate was prepared from a mixture of white and black varieties of mulberry, this allows to obtain a product with a sufficiently high antioxidant activity and pleasant organoleptic characteristics.

This method of producing concentrate from mulberry has a fairly high nutritional value, appearance, taste and aroma and can be used in the food industry, for consumption and also for the production of beverages.

Bibliography

1. Dzharulaev DS, Aminov MS Method for the production of dessert product. RF patent №2096973, Bull. No. 3, 1998.

Claims (1)

Mulberry concentrate production method, characterized in that black and white mulberry berries are cleaned, washed, pressed to produce juice, the juice is filtered and boiled to a dry matter content of 40%, then mixed boiled white and black mulberry juices are mixed in a ratio of 1:10 and boiled at a temperature of 50 ° C to a dry matter content of 70-75%, then cooled to a temperature of 20 ° C.