RU2713301C1 - Beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in production of beverages with natural sweeteners. Disclosed is a method of producing a beverage in which caviar treatment of a mixture of berries and dry leaves of stevia herb in water at 50–80 °C and duration of 10–60 minutes with subsequent dispensing and sealing of product, wherein initial components are used at the following ratio per 100 pts. wt. beverage: berries 5–25; stevia leaves 0.5–10.0; water – balance.

EFFECT: invention allows to manufacture a product with high consumer properties, sour-and-sweet taste with low material costs and low labor input during its production.

1 cl, 16 ex

Description

The invention relates to the food industry and can be used in the production of beverages with natural sweeteners.

Known compositions of ingredients for the preparation of drinks containing sugar, alcohol, water and vegetable raw materials [RF patent No. 2027383. IPC A23L 2/00. Publ. January 27, 1995]. The plant raw material of the famous drink contains St. John's wort, chamomile, oregano, plantain, nettle and yarrow. In addition, the composition includes apple juice.

A disadvantage of the known technical solution is the complexity of the process and the low taste of the resulting product, as well as obtaining only an alcoholic beverage.

A known method of preparing a soft drink, which includes the preparation of raw materials, the manufacture of ginseng extract, blending it with a sweetener, food acid, fruit and berry raw materials and drinking water and bottling. Fruits and berries are used as fruit and berry raw materials, and a decoction is prepared from berries and drinking water, it is cooled and ginseng extract is introduced into the decoction. The preparation of ginseng extract is carried out by extracting the root of the Far Eastern ginseng Panax Ginseng CA Meyer supercritical fluid CO ₂ with a mass fraction of ethanol of 1.7-3.4% at a fluid flow rate of 250 g / min for 2 hours, a pressure of 20-40 MPa and a temperature of 31 -70 ° C. The resulting liquid is blended with a sweetener, which is used as the dried leaves of stevia, food acid, which is used as sorbic acid, sodium alginate and fruits. As fruit and berry raw materials can be used frozen berries or canned fruits [RF patent No. 2679313. IPC A23L 2/00. Publ. 02/12/2019].

The known method has the following disadvantages: the complexity of the process of preparation of the drink, the need to use CO ₂ - extracts of plant materials.

Of the known technical solutions, the closest in purpose and technical essence to the claimed invention is a beverage product containing: at least one stevioglycoside selected from the group consisting of: rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E and a mixture any of them; and berry pulp in an amount sufficient to mask, soften, or weaken the bitter taste, bitter aftertaste, or unpleasant taste of stevioglycosides (prototype) [RF patent No. 2412620. IPC A23L 2/60. Publ. 02/27/2011].

The main disadvantage of the prototype: the use of pure sweeteners or mixtures thereof, which leads to an increase in the cost of preparing the drink.

The claimed invention and the prototype have the following common features: the use in the composition of the drink as sweeteners of carbohydrates from stevia, as well as berries and water.

The claimed invention differs from the prototype in that the composition of the beverage uses carbohydrate aqueous extract of stevia and cavitation treatment of the starting components in an aqueous medium is used to intensify the process of producing the beverage.

The indicated effect is achieved as follows.

The drink contains berries, and as plant materials for obtaining an aqueous extract of the sweetener, dry stevia leaves are used in the following ratio of components per 100 mass. h drink:

The use of dry stevia leaves instead of pure carbohydrates directly as a sweetener under the conditions of cavitation treatment allows the extraction of its carbohydrates and obtain the stevia extract directly in the process of preparing the drink in an aqueous medium.

A method of obtaining the claimed drink is that the components of the drink are mixed with water, and subjected to cavitation treatment on a dispersant.

When preparing a drink, the components are introduced in the following sequence: the required volume of drinking water at room temperature is poured into the container of the cavitation dispersant, cranberries, or lingonberries and dry stevia leaves are added in the following ratio of components per 100 mass. h drink:

Berries 5-25 Stevia leaves 0.5-10.0 Water Rest

The mixture is subjected to cavitation treatment at a temperature of 50-80 ° C for 10-60 minutes.

The resulting drink is characterized by a sweet and sour taste.

Example 1. The required volume of room temperature drinking water is poured into the cavitation dispersant tank, cranberries or lingonberries and dry stevia leaves are added in the following ratio of components per 100 mass. hours of drink:

Berries 5 Stevia leaves 0.5 Water Rest

The mixture is subjected to cavitation treatment at 50 ° C for 15 minutes.

Examples 2-5 were carried out under conditions similar to example 1, but with a different number of added berries (10, 15, 20 and 25 kg per 100 parts by weight of the drink, respectively).

Examples 6-10, carried out under conditions similar to example 2, but with a different number of dry leaves of stevia (1, 3, 5, 7 and 10.0 kg per 100 parts by weight of the drink, respectively).

Examples 11-13 were carried out under conditions similar to example 1, but with different durations of cavitation treatment of a mixture of beverage components (30, 45 and 60 minutes, respectively).

Examples 14-16 were carried out under conditions similar to example 11, but at different temperatures of cavitation treatment of a mixture of beverage components (60, 70 and 80 ° C, respectively).

Using the invention allows to obtain a product with a pleasant sweet and sour taste, at low material costs and low complexity in its production.

Claims (2)

A method of producing a beverage, characterized in that the cavitation treatment of a mixture of berries and dry leaves of stevia herb in water is carried out at a temperature of 50-80 ° C and lasts 10-60 minutes, followed by bottling and corking of the product, while the starting components are used in the following ratio of 100 parts by weight drink: Berries 5-25 Stevia leaves 0.5-10.0 Water rest