SU1463748A1 - Method of saturating beverages - Google Patents

Abstract

This invention relates to bezal. kogol'nom industrial. The aim of the invention is to improve the quality of the juice. The ingredients are blended, blend filtered, simultaneously carbonated and emulsified at 26-96 ° C and pressure of 6.6-13.0 MPa and bottled. 1 tab.

Description

SL

This invention relates to a non-alcoholic beverage.

The purpose of the invention is to improve the quality of the drink with an increase in shelf life.

The method is carried out as follows.

The filtered drink at 26-96 C is fed to the inlet of the mixing pump, which simultaneously serves carbon dioxide. A mixer pump mixes carbon dioxide with a beverage and creates the necessary pressure of 6.6-13 MPa in the mixture. Simultaneously with mixing, the beverage is emulsified and transferred to the receiving tank, where the pressure is 0.4-0.5 MPa, after which the bottling is carried out. Cooling the beverage to a normal temperature is carried out naturally.

In the temperature range of 26–96 ° C, carbonation and emulsification are simultaneously carried out with a gear pump and a mixer at an appropriate pressure. At the same time, in accordance with the physical properties of carbon dioxide in the pressure range of 6.6-7.29 MPa and temperatures of 26-31 ° C, carbonation with liquid carbon dioxide occurs, and under conditions above the critical point (P 7.29 MPa and t 31 ° С) carbonation gaseous acid is compressed to a very small volume, which facilitates the emulsification process.

Example I. 12 g of liquid carbon dioxide under a pressure of 6 MPa is pumped into a mixer, where grape juice at 26 ° C flows in, the pump creates a drink pressure of 6.6 MPa in a mixer. The beverage is mixed with CO and fed into an intermediate tank, from

four

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where it comes with blending syrup at 26 ° C. Which is chocked into the bottling tank. The emulsification of the beverage takes place all the way from the pump to the tank.

Example 2, 12g of liquid carbon-1 | islota under pressure of 6.0 MPa served riacocoM in the mixer, iodine

cjoc creates pressure in the mixer, 1 | direct 6.6 MPa, in which it carried out € 1 ton. simultaneous carbonation and; | carbonation of carbon dioxide. Then, through the pressure relief system, the beverage is fed to the intermediate tank, and then fed to the dispenser.

Example 3. The method is carried out as in Example 2, only the temperature of the beverage is equal, and the pressure is 7.0 MPa.

Example 4.12 g of carbon dioxide 1 (one with a pressure of 6.6 MPa is pumped by a mixer, into which grape juice is fed. Emulsion from a drink and a CC. Is put under pressure, 8 MPa and fed into an intermediate tank and from it into a filling tank, from which it is poured into tara

Example 5. 12 t of liquid carbon dioxide under pressure of 6.6 MPa is pumped into the mixer, which is supplied with an iniad juice and then the mixture

It is compressed to 13 MPa, after which it is throttled into an intermediate tank, and from there into a filling tank.

The table shows the physicochemical indicators of beverages in comparison with the control results.

As can be seen from the table, the drink obtained by the proposed method has a higher foam resistance.

The choice of temperature is due to the fact that the pasteurization of the juices is not carried out above 96 ° C. The use of high pressures is inappropriate due to a deterioration in the taste indices of the drink.

The proposed method allows to obtain high-quality drinks without pre-cooling, which have high foam resistance.

Claims (1)

Invention Formula The method of carbonation of beverages, which involves blending ingredients, filtering the blend, saturation with carbon dioxide under pressure, emulsification and bottling, which, in order to increase the quality of juice, carbonation and emulsification are carried out simultaneously at 26-96 ° C and pressure 6, 6-13.0 MPa.