RU2713696C1 - Alcohol-free beverage and its preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to alcohol-free beverage and method of its production. Alcohol-free beverage is prepared of sugar syrup, hibiscus infusion, red bilberry juice, berry fungus extract, thyme extract (thyme) and drinking water at the following initial components ratio per 1,000 ml: sugar syrup (CB 65 %) – 100 ml; hibiscus infusion – 21 ml; red bilberry juice – 2 ml; shelf fungus extract – 0.015 g; thyme extract (thyme) – 0.005 g; drinking water – balance. To prepare an alcohol-free beverage hibiscus infusion is prepared in a vessel equipped with sieves, a mixer and a filter, in which prepared water with temperature of 20–25 °C is collected and hibiscus is filled. Mixture is stirred and an infusion solution is left for 8 hours, mixed periodically. Hibiscus infusion is pumped into a separate container from which it is filtered into a blending vessel. Shelf fungus infusion is prepared from shelf fungus and thyme extracts, which are introduced into the vessel, poured with water at temperature of 20–25 °C and left for dissolution for 1 hour. Solution is periodically mixed and filtered. All the ingredients are added to the blending vessel. Produced beverage composition is well stirred during 15–30 minutes. Prepared beverage is poured into containers and stored at temperature not higher than 10 °C.

EFFECT: invention allows to enhance food and taste value of an alcohol-free beverage having saturated dark cherry shades with predominance of red tones, a balanced aroma with domination of the berry component; the produced beverage does not knit; one can sense characteristic berry sweetness and light sourness in the aftertaste.

2 cl

Description

The invention relates to the food industry and can be used for the production of soft drinks.

Due to the increasing requirements for the organization of healthy nutrition of the population and the provision of the domestic market with domestic food products, measures are being taken to implement the legislative acts of the Russian Federation - Order of the Government of the Russian Federation dated 25.10.2010 No. 1873-r “On the basis of the state policy of the Russian Federation in the field of healthy nutrition population for the period until 2020 ”; Order of the Government of the Russian Federation dated 30.06.2012 No. 1134-r “On approval of the action plan for the implementation of the Fundamentals of the state policy of the Russian Federation in the field of healthy nutrition for the period until 2020”. A study is known about the developed traditional soft drinks based on vegetable fruit and vegetable raw materials of the Ural region (O. Chugunova. Modeling of national soft drinks / O. V. Chugunova, M. P. Solovyova // Izvestia Ural State Economic University. - 2011. - № 1 (33). - S. 151-156).

Known soft drink "Kedrorozan" containing sugar, citric acid, rose hips, hawthorn fruits, pine nuts fruits, bird cherry fruits, magnolia vine seeds, ginseng leaves, lingonberry leaves, mint, birch buds, rhodiola, orange peels, viburnum juice and viburnum juice ( see USSR Author's Certificate No. 961641, IPC A23L 2/00, publication September 30, 1982).

Known soft drink from lingonberry concentrate containing the starting components, kg per 1000 dm ³ : 11.2-14 kg of lingonberry concentrate, 19.5-78 kg of sugar syrup and the rest is drinking water (see Patent for the invention of the Russian Federation No. 2452276, IPC A23L 2/00, publication June 10, 2012).

Known carbonated soft drink containing water infusion of chaga birch mushroom, sugar, bird cherry fruits and the rest water (see Patent for the invention of the Russian Federation No. 2163080, IPC A23L 2/00, publication 02.20.2001). The closest analogue of the claimed invention is a non-alcoholic drink (RU 2673741, published: 11.29.2018), including water infusion of birch fungus mushroom, sugar, and drinking water, according to the invention, additionally contains lingonberry syrup and Lillon syrup for industrial production, in the following ratio of starting components ml per 1000 ml:

Lingonberry syrup industrial production 80-100

Lemongrass syrup industrial production 30-50

Infusion of birch fungus chaga 130-160

Lemon Juice Concentrate 5-15

Drinking water 700-750

Also, to prepare 1000 ml of infusion of birch fungus chaga, you must use 200 g of chaga, 8 g of thyme and 1100 ml of drinking water.

In the prototype, the chaga infusion is washed well and placed in a clean container, poured with water at a temperature of 50 degrees for 4 hours, then the water is drained, the mushroom is crushed and again poured with water at 50 degrees for 48 hours, the prepared infusion is filtered, thyme (thyme) is added, brought to boil, allow the infusion to cool and filter again. The technical problem of the prototype is the dark tone of the drink, with a predominance of wood tones, dominating the berry flavor.

In addition, the preparation of the drink requires a lot of lemon juice as a preservative, which reduces the taste sensation of other components, especially berry, and dominates them.

The problem to which the claimed invention is directed is to create a light non-astringent drink with a full-bodied taste, which eliminates the problems of the prototype.

The technical result achieved by the implementation of the claimed invention is to increase the nutritional and taste value of a non-alcoholic drink having saturated dark cherry shades with a predominance of red tones, a balanced aroma, with a dominance of the berry component, the drink does not knit, the characteristic berry sweetness and lightness are felt in the drink sourness in the aftertaste, allowing to achieve a balance of taste. The amount of required lemon juice is also reduced, which increases the taste of the berry components of the drink.

The specified technical result is achieved by the fact that a non-alcoholic beverage is claimed, characterized in that it is made from sugar syrup, hibiscus infusion, lingonberry juice, chaga birch mushroom extract, thyme (thyme) extract and drinking water, in the following ratio of starting components, per 1000 ml :

sugar syrup (SV 65%) 100 ml;

hibiscus infusion 21 ml;

lingonberry juice 2 ml;

chaga birch mushroom extract 0.015 g;

thyme (thyme) extract 0.005 g;

drinking water the rest.

Also claimed is a method of preparing a non-alcoholic beverage, characterized in that the hibiscus infusion is prepared in a container equipped with sieves, a stirrer and a filter, into which prepared water is collected at a temperature of 20-25 ° C and the hibiscus is poured, mixed and the solution is left for 8 hours, it is periodically mixed, then the hibiscus infusion is pumped into a separate container from which it is filtered into a blending container, the chaga infusion is prepared from the extracts of chaga and thyme, which are introduced into the container, poured with water at a temperature 20-25 ° C and left to dissolve for 1 hour, the solution is periodically mixed, filtered, while all ingredients are added to the blending container, the resulting beverage composition is mixed well for 15-30 minutes, the prepared beverage is poured into a container and stored at a temperature not above 10 ° C, to obtain a drink using the following ratio of starting components per 1000 ml:

sugar syrup (SV 65%) 100 ml;

hibiscus infusion 21 ml;

lingonberry juice 2 ml;

chaga birch mushroom extract 0.015 g;

thyme (thyme) extract 0.005 g;

drinking water the rest.

The implementation of the invention

Hibiscus infusion is prepared in a special container equipped with strainers and a stirrer and filter. Prepared water is collected in the tank at a temperature of 20-25 ° C and all the hibiscus required by the recipe is filled, mixes well and the solution is left to infuse for 8 hours, periodically mixed. Then the solution is pumped into a separate container, from which it is filtered into a container for preparing the finished drink, where the ingredients are added.

Chaga infusion is prepared as follows. The required amount of chaga and thyme extract according to the recipe is introduced into a clean container, filled with water at a temperature of 20-25 ° C and allowed to dissolve for one hour. The solution is periodically mixed, filtered. The filtered solution of chaga and thyme is ready for use.

Making a drink. All ingredients are added to the blending container according to the 1000 ml recipe:

sugar syrup (CB 65%) 100 ml

hibiscus infusion 21 ml

lingonberry juice 2 ml

chaga birch mushroom extract 0.015 g

thyme extract (thyme) 0.005 g

drinking water the rest

The composition is well mixed for 15-30 minutes. The determination of solids and acidity is carried out. If necessary, these indicators are adjusted. The temperature of the finished drink should be 2-10 degrees. If necessary, additional cooling of the drink. The prepared drink is transferred to the container for filling the drink.

The drink has a rich dark cherry color with a predominance of red tones. The color is quite dense, but it retains transparency. The drink acquires dark tones thanks to the infusion of Chaga birch mushroom, and a reddish tint is achieved by adding a hibiscus infusion, which also eliminates the astringent taste.

The aroma of the drink is quite balanced. In the foreground there are notes of a berry hue, then the woody tones of chaga, as well as earthy notes of thyme are felt. On the palate, the main emphasis falls on the berry component of the drink. The taste is quite dense, rich, not astringent. The drink feels characteristic berry sweetness and a slight sourness in the aftertaste, which allows to achieve a balance of taste. The drink is quite light and at the same time has a full-bodied taste. The drink quenches thirst well, is suitable for consumption, both at room temperature and chilled.

Claims (4)

1. Non-alcoholic drink, characterized in that it is made from sugar syrup, hibiscus infusion, lingonberry juice, chaga birch mushroom extract, thyme (thyme) extract and drinking water, in the following ratio of starting components, per 1000 ml: sugar syrup (SV 65%) 100 ml hibiscus infusion 21 ml lingonberry juice 2 ml Chaga birch mushroom extract 0.015 g thyme (thyme) extract 0.005 g drinking water rest 2. A method of preparing a soft drink according to claim 1, characterized in that the hibiscus infusion is prepared in a container equipped with sieves, a stirrer and a filter, into which prepared water is collected at a temperature of 20-25 ° C and the hibiscus is poured, mixed and the solution is left to be infused. for 8 hours, periodically mix, then the hibiscus infusion is pumped into a separate container, from which it is filtered into a blending container, the chaga infusion is prepared from the extracts of chaga and thyme, which are introduced into the container, poured with water at a temperature of 20-25 ° C leave to dissolve for 1 hour, the solution is periodically mixed, filtered, while all ingredients are added to the blending container, the resulting beverage composition is mixed well for 15-30 minutes, the prepared beverage is poured into a container and stored at a temperature not exceeding 10 ° C, to obtain a drink using the following ratio of starting components per 1000 ml: sugar syrup (SV 65%) 100 ml hibiscus infusion 21 ml lingonberry juice 2 ml Chaga birch mushroom extract 0.015 g thyme (thyme) extract 0.005 g drinking water rest