RU2713117C1 - Avocado syrup with "tambov" orpine - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of syrups and beverages with preventive effect. Syrup, characterized by fact that it is made of sugar syrup, in which water extract of vegetal raw material is added, in the capacity of which fermented rosebay is used, birch fungus shoal and rosa majalis, then one introduces magenta purifier juice, water-and-alcohol extracts of orpine and fermented rosebay, as well as ascorbic acid preliminarily dissolved in water. Quantitative ratio of initial syrup components is selected. For production of 100 ml of syrup one uses 82 g of sugar, 3.5 g of rosebay (herb), 1.5 g of orpine (herb), 1.5 g of birch fungus shoal, 1.2 g of ethyl alcohol, 1 g of rosa majalis (fruits) and 0.9 g of ascorbic acid.

EFFECT: invention allows to produce syrup with high consumer properties, increased biological value and biostimulating properties at low material costs and low labor input during its production.

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Description

The invention relates to the food industry and can be used in the production of syrups and drinks with a preventive effect.

A known composition of ingredients for the preparation of prophylactic drinks, containing, at a certain ratio of ingredients, an aqueous-alcoholic extract from a mixture of plant materials, apple juice, rowan juice or pomegranate juice, propolis alcohol-water extract, rectified ethyl alcohol, black chokeberry syrup, sea buckthorn syrup, sugar and water, moreover, to obtain a water-alcohol extract of plant materials, the following ingredients are used: birch leaf, St. John's wort, incense, chamomile, oregano, hairwort, cedar needles, podor hedgehog, nettle, yarrow, coltsfoot, thyme and motherwort (RU No. 2097994 C1).

The disadvantage of this solution is the complexity of the process and the low taste of the resulting product.

Known syrup "Legna Ivan tea" (RU No. 2226062 C2) containing sugar, a water-alcohol extract from plant materials, water, citric acid, color, as a plant material of a water-alcohol extract is used the herb Ivan-tea (fireweed) with the following ratios of components, weight. %:

Sugar 80-84 Lemon acid 1.5-1.7 Hydroalcoholic extract of Ivan-tea (fireweed) 11-13 Color 2.2-2.6 Sodium benzoate 0.16-0.18 Water Rest

In addition, the water-alcohol extract contains rectified spirit 32-35%, ivan-tea herb (fireweed) 17-19%, the rest is water.

A disadvantage of the known solution is the use of artificial preservatives in the syrup, low biological value and insufficient taste.

Closest to the claimed solution is a method of preparing a syrup, comprising mixing sugar syrup, an aqueous solution of citric acid and an aqueous extract of willow tea, for the preparation of which, depending on the amount of antioxidant substances in the aqueous extract of a representative sample, from 7 to 12 weight is used. % grass willow tea, water - the rest. Moreover, to obtain a syrup with a standardized content of antioxidant substances of 120-125 mg per 100 g in terms of the reference antioxidant dihydroquercetin, use: 65 weight. % sugar, 1.2 weight. % citric acid, 16.2 weight. %) of an aqueous extract of Ivan tea and the rest of the water (RU No. 2545551 C2).

A disadvantage of the known solution is its low biological value and insufficient taste.

An object of the invention is the creation of a product with high consumer properties and high biological value, as well as biostimulating properties at low material costs and low complexity in its production.

The indicated effect is achieved as follows.

Syrup "Tambov" contains sugar, an aqueous and aqueous-alcoholic extract of plant materials, chaga birch mushroom, May hips, narrow-leaved fireweed, ascorbic acid, water, while it additionally contains juice and an aqueous-alcoholic extract of purple purpure (S. telephium L .), fermented leaves and stems of narrow-leaved fireweed are used as plant materials for extracts of water and water-alcohol, with the following consumption of raw materials per 1000 dm. cube (100 dal)

product:

1. Sugar syrup 750 dm. cube 2. Aquatic plant extract of herbs 210 dm. cube 3. Aqueous-alcoholic extract of fireweed narrow-leaved 15 dm. cube 4. Juice of stonecrop magenta 10 dm. cube 5. Aqueous-alcoholic extract of stonecrop purple 10 dm. cube 6. Ascorbic acid 0.9 dm. cube 7. Drinking water up to 1000 dm. cube

Raw material consumption per 100 ml. product:

1. Sugar 82 g 2. Narrow leaf fireweed (grass) 3.5 g 3. Stonecrop purple (grass) 1.5 g 4. Chaga birch mushroom 1.5 g 5. Ethyl alcohol 1.2 g 6. May Rose (fruits) 1 g 7. Ascorbic acid 0.9 g

Introduction to the syrup - fermented narrow-leaved fireweed (leaf, stem) can improve the organoleptic, biological properties of the syrup. A tart pronounced note of plant aroma with a natural infusion color appears. It is known that fermentation is a complex biochemical process, as a result of which aromatic and biological active substances are formed. In the process of fermentation, fireweed narrow-leaved completely loses its green color and the smell of greenery, acquires a dark brown color and a pleasant aroma of the fermented product. By the end of fermentation, the bitter taste of unoxidized tannin and other phenolic compounds disappears and a pleasant, milder taste resembling the taste of black tea is formed. The most significant changes during fermentation occur in the group of phenolic compounds, in particular, catechin is oxidized and condensed. In this case, mainly substances are formed that give the aqueous solution a pleasant, slightly astringent taste without bitterness and a characteristic golden brown color. The content of ascorbic acid in the fermentation process drops sharply. The amount of mono- and disaccharides decreases. Narrow-leaved fermented fireweed has a set of physicochemical and organoleptic properties that provide high consumer characteristics of the finished product.

The introduction into the syrup of juice and a water-alcohol extract from the purple purify provides the syrup with high biological value due to the content of purple, oxalic, citric, malic, acetic acid, alkoloids, flavonoids (quercetin, isoramentin, campferol, myricetin and other phenolic glycosides) compounds, as well as vitamin C, carotene, calcium salts. An additional effect of introducing juice and a water-alcohol extract from the purulent purpurea into the syrup is the acquisition of biostimulating properties by the syrup. When used, syrup enhances the processes of metabolism and regeneration, has a general tonic and anti-inflammatory effect, stimulates the heart, increases its tone and increases the amplitude of contractions, and also stimulates the regeneration of tubular bones.

Sugar syrup is prepared hot by the type of blend syrups in accordance with the requirements of the "Technological instructions for the production of soft drinks" in compliance with GOST 28499-2014. In a syrup cooled to 20 ° С, 210 dm cube is poured with stirring, an aqueous-plant extract obtained from herbs: fireweed narrow-leaved (fermented), birch fungus, chaga, rosehip of May, then add purple juice of purple powder, water-alcohol infusion of purple and fermented stonecrop narrow-leaved fireweed. With stirring, 0.9 dm is added. cube of ascorbic acid, previously dissolved in softened water. Syrup blending is carried out within 48 hours. Then filtering is carried out and served on bottling, capping, followed by pasteurization of the finished product.

The resulting syrup is characterized by a clear light brown color, velvety taste with a note of plant extract and a specific aroma.

Claims (3)

A syrup characterized in that it is made from sugar syrup, to which is added an aqueous extract of plant material, which is used as a fermented fireweed narrow-leaved, birch fungus chaga and dogrose, then purple purify juice, water-alcohol extracts of the purify purple and fermented fireweed are added narrow-leaved, as well as ascorbic acid previously dissolved in water, at the following consumption of the starting components per 1000 dm ³ (100 dal): Sugar syrup 750 dm ³ Water extract of plant materials 210 dm ³ Water-alcohol extract fermented narrow-leaved fireweed 15 dm ³ Water-alcohol extract stonecrop purple 10 dm ³ Purplecum sap 10 dm ³ Vitamin C 0.9 dm ³ Drinking water up to 1000 dm ³ , at the same time, for the manufacture of 100 ml of syrup, 82 g of sugar, 3.5 g of narrow-leaved fireweed (herb), 1.5 g of purple purulent (grass), 1.5 g of chaga birch mushroom, 1.2 g of ethyl alcohol, 1 g of wild rose are used May (fruits) and 0.9 g of ascorbic acid.