RU2706536C2 - Method of producing blended juice - Google Patents

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

The invention relates to the canning industry and can be used to obtain blended diet juice from apples, apricots and lemon.

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.

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.

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.

The table shows the physico-chemical and organoleptic characteristics of blended juices obtained by existing and proposed methods.

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.

Literature

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. A collection of technological instructions for the production of canned food. T. 2-M.: Food industry. 1991.

3. Omarov M.M. A new diet product from root vegetables and lemon. - Beer and drinks. - 2013.- No. 5. from 16-17.

Claims (1)

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.