RU2778844C1 - Method for producing honey-based syrups - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular, to honey-based syrups. Proposed is a method for producing a honey-based syrup, involving the composition of a mixture of water and crushed oregano herb or a mixture of crushed cinnamon bark and nutmeg seeds; processing of said mixture in a mechanoacoustic apparatus by hydroacoustic action while heating to a temperature of 60 to 70°C; the mixture is then infused for 10 to 15 minutes, the resulting infusion is cooled to a temperature of 38 to 42°C, natural honey is added thereto; the components are stirred without heating with a stirrer at 100 to 200 rpm, held for 2 to 3 hours at a temperature of 18 to 20°C, filtered, wherein the sides of the filter cells are 0.3 to 1 mm in size, and the resulting syrup is poured into the package, followed by labelling and storing at a temperature of 20°C or lower, a relative humidity of 70% or lower for 24 months indoors away from direct sunlight; wherein the following ratio of the initial components is used, wt.%: water 39.0 to 46.3; crushed oregano herb or a mixture of crushed cinnamon bark and nutmeg seeds 2.0 to 2.3; natural honey 51.5 to 58.7.

EFFECT: possibility of producing a syrup with original organoleptic characteristics, a high content of biologically active substances, and a long storage life, and reducing the financial and energy costs.

1 cl, 3 tbl, 2 ex

Description

The invention relates to the field of production of soft drinks, in particular to syrups based on natural honey and methods for their production. An increase in the duration and quality of life is provided by food products, the production methods of which confirm the safety of native raw materials of biologically active substances.

From the prior art, honey syrup with peppermint tincture is known (RF patent No. 2520331, applied on 03/05/2013, publ. 06/20/2014), which has high nutritional properties and a tonic effect. The syrup includes natural bee honey, peppermint tincture and, depending on the drink options, aloe juice or viburnum juice; aloe juice, tinctures of peppermint, ginseng, deviant peony, lemongrass fruits; tincture of peony evading.

Known honey syrup with peppermint tincture and vegetable juice according to RF patent No. 2525341, Appl. 03/05/2013, publ. 08/10/2014, containing bee honey, fresh beet or carrot juice, peppermint tincture and citric acid.

Known food product based on honey according to the patent of the Russian Federation No. 2555458, Appl. 13/19/2014, publ. 07/10/2015, containing bee honey and herbal supplement in the form of cryopowders (Jerusalem artichoke, and/or lemon, and/or hawthorn, and/or blueberries, and/or gooseberries, and/or cranberries, and/or carrot juice, and/or seaweed and/or oats) and/or dry extracts (dandelion roots and/or burdock roots and/or echinacea).

The disadvantage of the methods is the lack of information about the technological parameters of the production of products, which does not allow determining its shelf life.

Known honey syrup with plant extracts according to the patent of the Russian Federation No. 2692010, Appl. 27.12. 2017, publ. 06/19/2019, containing grape juice from dark grape varieties, chokeberry juice, rosehip plant extract, lemon balm plant extract, citric acid and natural honey. The disadvantage of this method is that in its manufacture a complex technological scheme is used, there is no information on the technological parameters of the production of the product, which does not allow determining its shelf life.

Known honey syrup with radish juice (application for invention No. 2013109922/13, application 03/05/2013), containing natural bee honey - 62.0-67.0% and fresh black radish juice - 33.0-38.0%. The disadvantage of this method is that there is no information about the technology of its production, which does not allow to determine its quality characteristics and shelf life.

The objective of the invention is to expand the range of soft drinks by designing compositions of syrups based on honey and vegetable raw materials with original organoleptic characteristics containing biologically active compounds, which determine their functional orientation and long shelf life.

EFFECT: expanding the range of syrups based on honey of increased nutritional value, which has original organoleptic characteristics and a long shelf life.

The technical result is achieved by the fact that the honey-based syrup contains crushed oregano herb or a mixture of nutmeg and cinnamon seeds in the following ratio of ingredients, wt. %: water -39.0-46.3, chopped herb oregano or a mixture of cinnamon and nutmeg - 2.0-2.3, natural honey - 51.5-58.7. The proposed syrup contains native biologically active substances of raw materials that have a positive physiological effect on the human body, with antimicrobial properties. Physiologically active substances contribute to the prevention of diseases, increase efficiency and life expectancy.

The selection of raw materials was carried out taking into account organoleptic and physiological compatibility, which made it possible to solve the problem and achieve the expected technical results.

Natural honey is a complex mixture of carbohydrates, water, a small amount of proteins, contains vitamins, minerals and other nutrients that determine its antioxidant capacity, antimicrobial activity and other physiological characteristics [1].

The grass of a perennial wild herbaceous plant of oregano (Origanum vulgare L.) of the Lamiaceae family contains biologically active substances with physiological and antimicrobial activity - essential oils (thymol, carvacrol, etc.), tannins, glycosides, ascorbic acid and other food substances. [2, 3].

Nutmeg, which is the dried seeds of the tropical nutmeg tree Myristica fragrans (from the nutmeg family), has anti-inflammatory, antitumor, antimicrobial, antioxidant and other pharmacological properties due to the carbohydrates, fats, essential oils (safrole, ministicin, etc.) and others it contains. nutrients [2, 3].

Cinnamon (bark) of a tree or shrub Cinnamomum zeylanicum Blume has antioxidant, antimicrobial, antidiabetic and other activities due to the carbohydrates, protein, fats it contains, as well as other physiologically active compounds (for example, essential oils, resins and other nutrients) [2 , 3].

Thus, when developing new syrups based on honey, the selected ingredients contribute to an increase in the physiological value of the product.

The result is achieved by designing fundamentally new recipes according to the following, previously unused technological scheme: a mixture of water with crushed oregano herb or a mixture of crushed cinnamon bark and nutmeg seeds, in a mechanoacoustic apparatus, is subjected to hydroacoustic treatment, under the action of which it is heated to a temperature of 60- 70°C, infused for 10-15 minutes, cooled to a temperature of 38-42°C, natural honey is added, mixed without heating with a stirrer 100-200 rpm, settled for 2-3 hours at a temperature of 18-20°C , filtered with a filter cell size of 0.3-1 mm, bottled, labeled, stored at a temperature not exceeding 20 ° C, relative humidity not higher than 70% for 24 months in rooms protected from direct sunlight.

There are no analogues of this product in the patent and scientific and technical literature, which indicates the novelty of the invention.

Unlike the known methods of preparing non-alcoholic beverages, the use of the proposed processing method makes it possible to combine the rapid production of syrups using a simplified technology and at the same time disinfection of the infusion of plant materials, providing increased storage capacity (under uncontrolled positive temperature conditions), but the ambient temperature should not be higher than plus 20 ° FROM. In the process of mixing honey with infusion of vegetable raw materials, the blend retains its native biologically active substances. Bottling of syrup is carried out in packaging made from materials approved for use in the food industry, and the combination of production processes with disinfection of infusion and mixing of syrup in one apparatus allows to reduce energy costs, the duration of the technological cycle and production areas.

Technical characteristics of syrups based on natural honey, prepared according to the proposed technology:

- organoleptic - an opaque viscous liquid (the presence of sediment and suspensions that dissolve easily when shaken is allowed; without inclusions that are not characteristic of the product); from light yellow to dark brown; harmonious sweet-honey aroma with hints of vegetable (used) raw materials; harmonious sweet-honey taste with tones of vegetable (used) raw materials;

- physico-chemical - mass fraction of solids from 51.5 to 57.4%; acidity from 18 to 20 cm ³ sodium hydroxide solution with a concentration of 1.0 mol / dm ³ per 100 cm ^{3 of} the product;

- microbiological, comply with the requirements of TP TS 021/2011 "On food safety": pathogenic, including salmonella - are not allowed in 25 cm ³ products; BGKP - not allowed in 1 cm ^{3 of} the product; yeast - no more than 50 CFU / 10 cm ^{3 of} the product; mold fungi - no more than 50 CFU / 10 cm ^{3 of} the product; QMAFAnM - not more than 5.0×10 ³ CFU/g of product; B. cereus - no more than 2.0×10 ³ CFU/g of product.

EFFECT: invention makes it possible to obtain a syrup with original organoleptic characteristics, a high content of biologically active substances, a long shelf life, as well as to reduce economic and energy costs.

The invention is illustrated by the following examples.

Example 1

46.3% of water, 2.3% of crushed oregano grass were added to the mechanoacoustic apparatus, heated to a temperature of 60–70°C under hydroacoustic action, infused for 10–15 min, cooled to a temperature of 38–42°C, 51, 4% natural honey, stirred without heating at 100-200 rpm, settled for 2-3 hours at a temperature of 18-20°C, filtered with a cell size of the filter 0.3-1 mm, poured, labeled, stored at temperature not higher than 20°C, relative humidity not higher than 70% for 24 months in rooms protected from direct sunlight.

Organoleptic and physico-chemical parameters of the finished product are presented in table 1.

Microbiological indicators of the feedstock and the finished product are presented in table 2.

Example 2

Prepared analogously to example 1, only with the following ratio of ingredients, wt. %: water - 39.4, crushed nutmeg seeds - 1.0, crushed cinnamon bark - 1.0, natural honey - 58.7.

Organoleptic and physico-chemical parameters of the finished product are presented in table 3.

References

1. Examination of bee products. Quality and safety: a textbook for universities / E.B. Ivashevskaya, O.A. Ryazanova, V.I. Lebedev and others - St. Petersburg: Lan, 2021. - 384 p.

2. Kryukov, B.C. Antibacterial action of essential oils of medicinal plants (review) /B.C. Kryukov, I.V. Glebova //Problems of biology of productive animals. - 2017. - No. 3. - S. 5-25;

3. Fruit and berry and vegetable raw materials in the production of beverages / V.A. Polyakov, I.I. Burachevsky, A.V. Tikhomirov and others - M.: DeLi plus, 2011. - 523 p.

Claims (1)

A method for the production of honey-based syrup, characterized in that it involves the preparation of a mixture of water and crushed oregano herb or a mixture of crushed cinnamon bark and nutmeg seeds, its processing in a mechanoacoustic apparatus by hydroacoustic action with heating to a temperature of 60-70 ° C, then it is carried out infusion of the mixture for 10-15 minutes, the resulting infusion is cooled to a temperature of 38-42 ° C, natural honey is added to it, mixing is carried out without heating with a stirrer at 100-200 rpm, defended for 2-3 hours at a temperature of 18- 20°C, filtration is carried out at the size of the sides of the filter cells of 0.3-1 mm and the resulting syrup is poured into a package, followed by labeling and storage at a temperature not higher than 20°C, relative air humidity not higher than 70% for 24 months indoors protected from direct sunlight, while using the following ratio of initial components, wt.%: water 39.0-46.3; crushed herb oregano or a mixture of crushed cinnamon bark and nutmeg seeds 2.0-2.3; natural honey 51.5-58.7.