RU2706536C2 - Method of producing blended juice - Google Patents

Method of producing blended juice Download PDF

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Publication number
RU2706536C2
RU2706536C2 RU2017105234A RU2017105234A RU2706536C2 RU 2706536 C2 RU2706536 C2 RU 2706536C2 RU 2017105234 A RU2017105234 A RU 2017105234A RU 2017105234 A RU2017105234 A RU 2017105234A RU 2706536 C2 RU2706536 C2 RU 2706536C2
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Russia
Prior art keywords
juice
blended
apricots
juices
apples
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RU2017105234A
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Russian (ru)
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RU2017105234A (en
RU2017105234A3 (en
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Магомед Мангуевич Омаров
Дарбанди Рамазановна Хайтмазова
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Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Дагестанский Государственный Технический Университет" (Дгту)
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42Preservation of non-alcoholic beverages

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

FIELD: food industry.SUBSTANCE: method of preparing blended juice involves sorting apples and apricots, inspection, washing, cutting, crushing apples and rubbing apricots, blanching and pressing them to produce juices. Resulting juices are blended in the ratio of apple juice:apricot juice:lemon juice 50:45:5 and poured into 1-SKO 82–650 glass jars, sealed and sterilized at a temperature of 100 °C.EFFECT: invention allows to reduce the loss of vitamin C by 50 % and produce a dietary juice of improved quality.1 cl, 1 tbl

Description

Изобретение относится к консервной промышленности и может быть применено для получения купажированного диетического сока из яблок, абрикосов и лимона.The invention relates to the canning industry and can be used to obtain blended diet juice from apples, apricots and lemon.

Источники, по которым был произведен поиск по данному вопросу, показали, что прототипом его является способ [1-3], сущность которого заключается в том, что яблоки и абрикосы сортируют, инспектируют, моют, режут, дробят (абрикосы протирают), бланшируют, прессуют, полученные соки купажируют, расфасовывают в банки 1-СКО 82-650 и после укупорки стерилизуют при температуре 105-110°С.Sources, which were searched on this issue, showed that its prototype is the method [1-3], the essence of which is that apples and apricots are sorted, inspected, washed, cut, chopped (rubbed apricots), blanched, pressed, the resulting juices are blended, packaged in cans 1-SKO 82-650 and after capping sterilized at a temperature of 105-110 ° C.

Целью предлагаемого способа является добавление в купажированный сок 5% лимонного сока для уменьшения рН среды до 3,9 и стерилизация получаемого продукта при температуре 100°С.The aim of the proposed method is to add 5% lemon juice to the blended juice to reduce the pH of the medium to 3.9 and sterilize the resulting product at a temperature of 100 ° C.

Поставленная цель достигается за счет того, что по предполагаемому способу плоды после сортировки, инспекции, мойки, резки дробят (абрикосы протирают), бланшируют, прессуют, полученные соки купажируют, добавляя 5% лимонного сока, расфасовывают в банки 1-СКО 82-650 и после укупорки стерилизуют при температуре не 105-110°С, а 100°С. Это способствует уменьшению потерь витамина С на 50% и получению диетического купажированного сока лучшего качества.This goal is achieved due to the fact that according to the proposed method, the fruits after sorting, inspection, washing, cutting are crushed (apricots are rubbed), blanched, pressed, the juices obtained are blended by adding 5% lemon juice, packaged in 1-SKO 82-650 cans and after capping, they are sterilized at a temperature not of 105-110 ° C, but of 100 ° C. This helps to reduce vitamin C loss by 50% and produce better quality blended diet juice.

В таблице приведены физико-химические и органолептические показатели купажированных соков, полученных существующим и предполагаемым способами.The table shows the physico-chemical and organoleptic characteristics of blended juices obtained by existing and proposed methods.

Figure 00000001
Figure 00000001

Как видно из экспериментальных результатов и расчетов, качественные показатели купажированного сока с добавлением 5% лимона выше, чем купажированного сока без его добавления.As can be seen from the experimental results and calculations, the quality indicators of blended juice with the addition of 5% lemon are higher than blended juice without it.

ЛитератураLiterature

1. Плодовые и овощные соки / И. Даскалов, Р. Асланян, Р. Тенов и др./Под ред. Я.М. Гольдербенга, А.Ф. Фан-юнга, Б.Л. Флауменбаума. М.: Пищевая промышленность, 1977-275 с.1. Fruit and vegetable juices / I. Daskalov, R. Aslanyan, R. Tenov and others / Ed. Ya.M. Golderbenga, A.F. Fan Young, B.L. Flaumenbaum. M .: Food industry, 1977-275 p.

2. Сборник технологических инструкций по производству консервов. Т. 2-М.: Пищевая промышленность. 1991.2. A collection of technological instructions for the production of canned food. T. 2-M.: Food industry. 1991.

3. Омаров М.М. Новый диетический продукт из корнеплодов и лимона. - Пиво и напитки. - 2013.- №5. с 16-17.3. Omarov M.M. A new diet product from root vegetables and lemon. - Beer and drinks. - 2013.- No. 5. from 16-17.

Claims (1)

Способ получения купажированного сока, заключающийся в том, что яблоки и абрикосы сортируют, инспектируют, моют, режут, яблоки дробят и абрикосы протирают, бланшируют, прессуют, полученные соки купажируют, расфасовывают в стеклянные банки 1-СКО 82-650 и после укупорки стерилизуют, отличающийся тем, что добавляют лимонный сок, а полученные соки купажируют в соотношении яблочный сок:абрикосовый сок:лимонный сок 50:45:5, а стерилизацию осуществляют при температуре 100°C, добавление в купаж 5% лимонного сока снижает рН до 3,9 и позволяет стерилизовать продукт при температуре 100°C.The method of obtaining blended juice, which consists in the fact that apples and apricots are sorted, inspected, washed, cut, apples are crushed and apricots are wiped, blanched, pressed, the juices obtained are blended, packaged in 1-SKO 82-650 glass jars and sterilized after capping, characterized in that lemon juice is added, and the resulting juices are blended in the ratio of apple juice: apricot juice: lemon juice 50: 45: 5, and sterilization is carried out at a temperature of 100 ° C, adding 5% lemon juice to the blend reduces the pH to 3.9 and allows you to sterilize Product at 100 ° C.
RU2017105234A 2017-02-16 2017-02-16 Method of producing blended juice RU2706536C2 (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2202931C1 (en) * 2001-10-29 2003-04-27 Кубанский государственный аграрный университет Method of producing drink on base of apricot juice
RU2603507C1 (en) * 2015-06-16 2016-11-27 федеральное государственное бюджетное образовательное учреждение высшего образования "Дагестанский государственный технический университет" Method of producing of blended dietary product from vegetables and wild-growing raw material

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2202931C1 (en) * 2001-10-29 2003-04-27 Кубанский государственный аграрный университет Method of producing drink on base of apricot juice
RU2603507C1 (en) * 2015-06-16 2016-11-27 федеральное государственное бюджетное образовательное учреждение высшего образования "Дагестанский государственный технический университет" Method of producing of blended dietary product from vegetables and wild-growing raw material

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ОМАРОВ М.М. Новый диетический продукт из корнеплодов и лимона. Ж-л "Пиво и напитки", 2013, 5, стр.16-17. *

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Effective date: 20200217