SU1433457A1 - Soft drink and method of production thereof - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The aim of the invention is to increase the biological value, stability and organoleptic properties of the beverage. The drink contains 10 to 10 drinks of grape juice 50–60 l, hydroalcoholic extract of grape marc 2–4 l, water extract of marjoram 0.4–0.8 l, water and alcohol extract of aloe extract 0.6–1.0 l, clarified citrus juice 4-6 l, citrus essential oil, 0.004-0.006 l, mt essential oil, 0.002-0.004 l, carbon dioxide 2-. 4 liters of citric acid 250-450 g and the rest is water. The beverage is prepared by mixing water-alcohol extract of grape marc with ground and citrus essential oils. The resulting mixture was incubated for 2-3 hours and blended with grape juice, marjoram water extract, Aloe Vera extract water-alcohol extract, clarified citrus juice and water, and you can use grape must in the amount of 10-12 liters instead of grape juice. gave a drink, blend paste over, filter and saturate with carbon dioxide. 2 sec. f-ly, 1 zp f-ly. (S sl yy 00 Od

Description

This invention relates to the non-alcoholic industry.

The aim of the invention is to increase the biological value, stability and organoleptic properties of the beverage.

The soft drink contains grape juice, citric acid, hydroalcoholic extract of grape marc, carbon dioxide, water, citrus and mint essential oils, water extract of marjoram, water-alcohol extract of aloe marc and clarified citrus juice in the following ratio of incoming ingredients, l / 10 gave a drink; ,

e

50-60

2-4 0.4-0.8

0.6-1.0

4.0-6.0 0 004-0.006 0.002-0 ,, 004

250-450

2-4 Else

The drink is prepared as follows. The aqueous-alcoholic extract of the grape marc is mixed with mint and citrus essential oils and kept for 2-3 hours. Then the mixture is prepared, blending the resulting mixture of grape-water and citric acid. marjoram, hydroalcoholic extract of aloe marc and pre-centrifuged citrus juice. Blend paste over with bentonite at the rate of 1.0-1.5. kg on 10 gave ktugazha. Grape juice can be used in the form of vakuuzsh-wort in the amount of 10-12 liters per 10 gave the finished drink.

Aloe hydroalcoholic extract is prepared as follows.

Fresh pharmaceutical wastes that remain after aloe juice are passed through a crusher. Aloe vera green mass obtained15

20

25

It is carried to an extractor with an extraction mixer and washed down with 50% ethyl alcohol. The ratio of pulp to extractant is 1.2: 1. The mass is intensively mixed. The duration of extraction at 18-20 ° C is 48 hours. After the completion of the extraction, the extract is drained and the remaining

g mass of the prescription. The obtained extract is transferred to a settling tank and left to precipitate protein and ballast substances for 10 days. Then the extract is decanted and filtered.

Example 1.B4, ol of a water-alcoholic extract of grape marc added 5 ml of lemon essential oil, 3 ml of mint essential oil and 350 g of citric acid, transferred and held the mixture for 2 hours. Then it was poured into a tank with a stirrer, pre-pumped 50 l 1nzfalnogo grape juice, added 6.0 liters of lemon juice clarified by centrifugation, 400 ml of an aqueous extract of marjoram and 600 ml of an aqueous-alcoholic extract of aloe extract and refilled with drinking water, all mixed vigorously for 1 hour. 2 hours stir ali, infused and filtered.

The blend was carbonated with 2.0 liters of carbon dioxide, poured into bottles and sealed35.

Example 2. In 3.0 l of water-alcoholic extract of grape marc, 6 ml of tangerine essential oil, 4 ml of sweet essential oil were added, mixed and held for 2.5 hours, then poured into a stirred tank with a stirrer, before it was pumped 11 l. grape vacuum wort, added 5.0 liter of centrifuged clarified tangerine juice, 0.6 l of aqueous extract of marjoram, 0.8 l of aqueous-alcoholic extract of aloe extract, 450 g of citric acid and added drinking water. The whole was vigorously stirred for 1.5 hours, 1.2 kg of bentonite was added and mixed again for 2 hours, then filtered and the blend was saturated with 3.0 liters of carbon dioxide. Spent bottle filling and capping.

Example 3. B2 l of water-alcohol extract of grape marc added 4 ml of orange essential oil, 2 ml of mint ester 30

40

55

45

50

oil, mixed and aged for 3 hours, then poured into a tank with an agitator, in which 60 liters of grape juice were pre-pumped, 6 liters of centrifuged clarified orange juice, 0.8 liters of marjoram water extract, 1.0 liters of water-alcohol extract were added Aloe extract 250 g of citric acid and dolili drink Eve water. .

The whole was mixed vigorously for 1 hour, 1.5 kg of bentonite was added and mixed again for 1.5 hours. Then, 4.0 l of carbon dioxide was filtered and saturation, then bottling and filling were carried out

Example 4. All components and technology were used in Example 1, but instead of grape juice, 10 liters of grape vacuum wort were taken.

Example 5. Everything. Components and technologists - as in example 3, but instead of grape juice we pumped 12 liters of grape vacuum wort.

Example 6. All components and technology - in example 2, but instead of the grape vakuza -wort washed down 55 liters of grape juice.

Example 7. 5 ml of lemon essential oil, 3 ml of mint essential oil were added to a s / v extract of grape marc; mixed with and taken 3 hours, then poured into a tank with a stirrer; 55 l of grape were pre-pumped juice, added 5 liters of lemon juice clarified by centrifugation, 0.6 liters of marjoram extract, 0.8 liters of aloe extract from a juice, 350 grams of citric acid and added water

The blend was mixed vigorously for 1 hour, 1.2 kg of bentonite was added again, stirred and filtered again for 1.5 hours, then the blend was saturated with 3 liters of carbon dioxide, bottled and dispensed.

The best is a beverage prepared according to the technology and recipe of Example 7.

The proposed drink allows to increase the biological value of ka in comparison with the prototype, as well as to increase the stability and organoleptic properties. The shelf life is increased from 9 days to 1.5-3 months, and the tasting score increases from 88.22 to 91.6-94.9.

Claims (3)

1. A soft drink containing grape juice, citric acid, hydroalcoholic extract of grape marc, carbon dioxide and water, characterized in that, in order to increase the biological value, stability and. The organoleptic properties of the liquor, it additionally contains an aqueous extract of marjoram, an aqueous-alcoholic extract of aloe marc, citrus and mint essential oils and clarified citrus juice in the following ratio of ingredients, l / 10 gave the drink: 0 five 0 five Grape juice Aqueous-alcoholic extract of grape marc Aqueous extract of marjoram Aqueous-alcoholic extract of aloe marc Bright citrus juice Citrus essential oil Mint essential oil Carbon dioxide Citric acid, g / 10 gave Water 50-60 2-4 0.4-0.8 0.6-1.0 4-6 0.004-0.006 0.002-0.004 2-4 250-450 Else five Q 0 2. A method of preparing a soft drink with a blending of an aqueous-alcoholic extract of grape marc, grape juice, citric acid, and water. And saturation of the blend with carbon dioxide, characterized in that with increasing enhancement of biological value, stability and organoleptic the properties of the drink, before blending, citrus and mint essential oils are introduced into the aqueous-alcoholic extract of grape marc, the mixture is stirred and aged for 2-3 hours, and in the blend is added a major extract on, water-alcohol extract of aloe verax and pre-centrifuged citrus juice, blend the paper over with bentonite in the amount of 1.0-1.5 kg and filter. 3. The method according to p. 2, about tl and h and y - 10 gave a drink or in the form of a vacuum-dried and the fact that grape juice in an amount of 10-12 liters per 10 dal was used in 50- 60 l per drink.