SU1470276A1 - Method of producing non-alcoholic beverage - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The aim of the invention is to increase the biological value and organoleptic properties of the beverage. According to the walnut kernel method, it is divided into two parts with a ratio of (48-49) :( 1-2), most of it is dried at a temperature of 50-60 ° C for 10-20 minutes, and less is fried at a temperature of 100-120 ° C for 5-10 minutes, parts are mixed, crushed to a particle size of 30-40 µm, mixed with milk, water-yeast extract, previously subjected to freeze drying, table salt and water in quantities,% by weight, are added to the mixture: 0.01-0.02, 0.5-0.6 and the rest, respectively, with milk and nuts used in quantities of 15-20 and 10-12 wt.%, The mixture is heated to a temperature of 75-80 ° C, after which natural honey is introduced in an amount of 10-12 wt.% and homogenization is carried out. 2 tab.

Description

This invention relates to the non-alcoholic industry.

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

The goal is achieved by the fact that in the method of producing a drink, which involves chopping walnuts, mixing them with milk, heating and cooling the drink, the walnut kernel is divided into two equal parts before chopping.

The method for producing a beverage includes the following basic process steps.

Delivery of raw materials.

Short-term or long-term storage of raw materials and auxiliary materials (cow's pasteurized milk at a temperature of 0 ± 1 ° C - 10-24 h, natural honey, walnuts, table salt at a temperature of 10-25 ° C).

Preparation of raw materials and auxiliary materials: washing walnuts, sorting, peeling walnuts from the shell, drying 96-98% of the total quantity of walnuts at a temperature of 50 -60 (for 10-20 mip, roasting 2--4 The total amount of walnuts at a temperature of 100-120 ° C for 5-10 minutes, cooling the nuts before, chopping the kernels of walnuts to a particle size of 30-40 microns. Weigh the components according to the recipe. Compound components: chopped fried kernels walnuts, water-yeast extract, exposed bent lyofi. drying (without a pronounced yeast odor, light cream color, with a taste of freshly sweetish, mild), salt, sodium, drinking water with a temperature of 75-80 ° C, cow's whole milk with a temperature of 75-80 ° C.

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ABOUT

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Cooling to 35-40 ° C.

The introduction of the mass of natural honey, provided for in the recipe.

Homogenization.

Pouring into the container.

Storage of the cooled nanit is 24-48 hours at 4 ° С, 5 days at –3 ° С.

Drink recipe. Mas.%:

Walnut kernels

nuts

Natural honey

Cooking salt

Cow's milk

whole

Water but yeast

freeze extract

drying

Drinking water

0-12 10-12 0.5-0.6

15-20

0.01-0.02 Else

The method of producing the drink involves roasting walnuts, which leads to the inactivation of enzymes. The fats of the drink are represented by milk fat and fats contained in wood.

nuts.

Walnut fats consist of saturated (7%) and a large part (73%) of high molecular weight unsaturated fatty acids, of which linolcher predominates, they also contain linoleno, oleic, oil, myristic and lauric acid. fatty acid. High molecular weight fatty acids exhibit vitamin activity, affect the process of fat absorption and fat metabolism. Being biocatalysts, they increase elasticity and stability of blood vessel walls, prevent and cure dermatitis. Milk fat globules with emulsifying properties counteract the delamination of the drink.

Adding water to the drink promotes better dissolution and absorption of substances.

nuts, and also improves the consistency and organoleptic characteristics of the drink.

Adding salt makes 30

oxidative and hydrolytic 20 contained in crushed walnut wood processes, also contributes to inactivation -

walnut microflora

nuts. In addition, roasting der

gives a peculiar, more pronounced

The pleasant sweet nut taste and cream-current is more complete with respect to mineral substances, improves the organoleptic characteristics of the drink. In addition, table salt plays the role of a stabilizer and is involved in maintaining the system in an equilibrium state.

An additional source of mineral elements is a water-yeast extract (Table 1).

When mineral elements interact with proteins, a complex complex of chemicals is formed, stabilizing the consistency of the drink and its color. Ascorbic acid, tocopherol and other vitamins contained in walnuts and honey have antioxidant properties and prevent the oxidation of fat in the drink.

Amino acids contained in the water-yeast extract of freeze drying, in addition to increasing the biological value of the drink, have a synergistic effect on the activity of ascorbic acid and the absorption of glucose and fructose.

Replaceable and non-essential amino acids, mineral elements and ascorbic acid also maintain the system in equilibrium without introducing additional chemical stabilizers.

The main part of the walnut kernels (96-98%) is only dried at a temperature that creates the possibility of finer subsequent grinding, but prevents the destruction of the biologically active color.

Since the nanotech is not subjected to prolonged heat treatment, the milk substances do not enter into active interaction with the connected components. Honey is added after cooling the prepared mass, which allows preserving the completely biologically active substances in the finished product, as well as the specific aromatherapy of this ingredient. The addition of honey prolongs the shelf life of the beverage, since honey has bactericidal and preservative properties.

A distinctive feature of the new drink is that it contains almost all of the components necessary for the normal functioning of a person: proteins, essential amino acids, fats, carbohydrates, vitamins, and mineral elements. In addition, the drink has a sufficiently high caloric content in small quantities, which allows it to be used not only for mass consumption, especially for human overloading, but also for therapeutic purposes, as well as for people in extreme conditions (athletes, pilots, cosmonauts, miners, mountain workers, sneeze shops, ARS, etc.).

The carbohydrates of the new drink are represented by glucose, fructose, lactose, and polysaccharides such as starch and. fiber (table. 1).

35

40

50

tive substances. Drying the kernels leads to the starch contained in the nuts at 55 ° C at such a temperature that the color will bind the partially added rectifier not to get a darker color, the water contributes to the formation. 2-4% der walnuts of the total

homogeneous system. their quantities are roasted at a tempera

Drink fats are represented by milk fat and fats contained in wood.

nuts.

Walnut fats consist of saturated (7%) and a large part (73%) of high molecular weight unsaturated fatty acids, of which linolcher predominates, they also contain linoleno, oleic, oil, myristic and lauric acid. fatty acid. High molecular weight fatty acids exhibit vitamin activity, affect the process of fat absorption and fat metabolism. Being biocatalysts, they increase elasticity and stability of blood vessel walls, prevent and cure dermatitis. Milk fat globules with emulsifying properties counteract the delamination of the drink.

Adding water to the drink promotes better dissolution and absorption of substances.

contained in crushed walnut kernels, and also improves the consistency and organoleptic characteristics of the beverage.

Addition of table salt makes writing in crushed walnut wood -

the current is more complete in relation to the minerallype, which does not cause skin browning and burning. Roasting is necessary to enhance the specific flavor of walnuts. If you take less than 2%, the drink does not have a sufficiently pronounced aroma, if more than 4%, then the aroma of the drink is coarse, and the color is brown, i.e., the organoleptic characteristics deteriorate.

Chopping the kernels of walnuts to rubs is combined and crushed to a particle size of 30 µm. Then the crushed walnut kernels cooled to a temperature of 18 ° C are combined with 0.01 kg of freeze-drying water-yeast extract, 0.5 kg of sodium chloride, 64.5 liters of drinking water., 14.5 liters of milk cow integral at a temperature of 75 ° C. After that, the mixture is cooled to 35 ° C and 10 kg of natural honey is added. Get 100 liters of drink. Pick nutrients and flavorings and get a product with a more pronounced aroma and taste of walnuts. According to this, such particle sizes

A measure of particles of 30-40 µm allows for the current to be homogenized and poured into containers, the preparation of the drink is maximally estra-cooled beverage to 4 ° C and stored for 48 hours

Example 2. Walnuts are washed, sorted and cleaned. Take 12 kg of peeled walnuts, of this amount 11.52 kg (96% of peeled

allow to obtain homogenous for konsis (15 walnut kernels), dried at the temperature of the drink. Grinding to a larger 60 ° C for 10 min, the remaining particles do not allow to reach the homogeneous part, i.e. 0.48 kg (4% of the massiness and uniformity of the drink, ground peeled walnut kernels), the preparation to the smaller ones does not seem to be fried at 120 ° C for

necessary, as it leads to additional- Q 5 min. Walnut kernels are combined and

economic costs and technological difficulties.

The heating of the liquid phase (milk and water) used for the drink can be carried out separately, and also after it is combined to a particle size of 40 μm. The crushed walnut kernels are then cooled to a temperature of 22 ° C and combined with 0.02 kg of a freeze-dried water-yeast extract, 0.6 kg.

crushed to a particle size of 40 microns. The crushed walnut kernels are then cooled to a temperature of 22 ° C and combined with 0.02 kg of a freeze-dried water-yeast extract, 0.6 kg.

milk and water. Heating requires 25 table salt. 19.4 liters of cow's milk to improve the dissolution and acceleration of whole and 55.4 liters of drinking water at

diffusion entered at the recipe ingre-temperature of 80 ° C. Cooled to 40 ° C

dientov. The proposed method allows to obtain a drink, without bringing the liquid phase to

12 kg of natural honey is added to the prepared mass. Get 100 liters of drink. The drink is homogenized and cooled; 12 kg of natural bee honey are added to heat it with the prepared mass. Get 100 liters of drink. The drink is homogenized and cooled, providing inactivation, the steam is given to -3 ° C and stored in the subject

5 days

Example 3. Walnuts are washed and sorted. Take 10% of peeled walnuts from the total mass, divide this amount into two parts, 96% of

the active substances contained in milk are 35 dried kernels of dried nuts and others that are combined with milk and water at a temperature of 60 ° C for 20 minutes,

and 2% of peeled walnuts are roasted at 10 minutes. Roasted and dried genes of microorganisms, non-spore-forming types of microorganisms, as well as vegetative forms of spore-forming, and at the same time at a temperature that does not lead to the destruction of biological

components.

Subsequent cooling is performed to ensure that the components of the natural

nuts are combined and ground to a particle size of 30 microns. Then the crushed walnut kernels cooled to a temperature of 18 ° C are combined with 0.01 kg of freeze-drying water-yeast extract, 0.5 kg of sodium chloride, 64.5 liters of drinking water., 14.5 liters of milk cow integral at a temperature of 75 ° C. After that, the mixture is cooled to 35 ° C and 10 kg of natural honey is added. Get 100 liters of drink. The beverage is homogenized and poured into containers. The beverage is cooled to 4 ° C and stored for 48 hours.

 5 minutes. Walnut kernels are combined and

crushed to a particle size of 40 microns. The crushed walnut kernels are then cooled to a temperature of 22 ° C and combined with 0.02 kg of a freeze-dried water-yeast extract, 0.6 kg.

 salt. 19.4 liters of cow's whole milk and 55.4 liters of drinking water at

12 kg of natural honey is added to the prepared mass. Get 100 liters of drink. The drink is homogenized and cooled to –3 ° C and stored in the subject.

Honey is not subjected to thermal decomposition of walnuts crafted together.

they did not lose their bactericidal and fungicidal properties.

The introduction to the recipe of natural honey enhances the smell and taste of the drink, as a result of which it acquires a nut-honey aroma and harmonious taste.

Adding salt makes it possible to add a peculiar pleasant taste to the drink and to neutralize the release of sweet taste.

Example I. Walnuts are washed and sorted, then cleaned. Take 10 kg of peeled walnuts, divide this quantity into two parts, 9.8 kg (98% of peeled walnuts) are dried at 50 ° C for 20 minutes, and 0.2 kg (2 % of peeled walnuts) are fried at 100 ° C for 10 minutes. Walnut kernels

crushed to a particle size of 30 mkm and cooled to 22 ° C. Then, this mass is combined with 0.01% water-yeast extract of a lyophilic extract, 0.5% sodium chloride, 60.49% drinking water, 15% milk, 45 cow's whole milk at a temperature of SO C. To the cooled mixture, add 15 % natural honey. The beverage is homogenized and cooled.

Example 4. Walnuts are washed and sorted. Take 8% of the total mass of narniT-ka peeled walnuts, de.-1 t of them into two parts, 98% of this amount is dried at a temperature of 20 minutes, and 0.2% is fried at 100 ° C for 10 min. Walnut kernels are combined and crushed to a particle size of 30 µm. Then cooled to a temperature of 18 ° C

55

crushed to a particle size of 30 mkm and cooled to 22 ° C. Then this mass is combined with 0.01% water-yeast extract of a lyophilic sochi, 0.5% salt, 60.49% drinking water, 15% milk 5 cow's whole milk at a temperature of SO C. To the cooled mixture, add the prepared mixture. % natural honey. The beverage is homogenized and cooled.

Example 4. Walnuts are washed and sorted. Take 8% of the total mass of narniT-ka peeled walnuts, de.-1 t of them into two parts, 98% of this amount is dried at a temperature of 20 minutes, and 0.2% is fried at 100 ° C for 10 min. Walnut kernels are combined and crushed to a particle size of 30 µm. Then cooled to a temperature of 18 ° C

five

Dried walnuts are combined with 0.01% water-yeast freeze-drying extract, 0.4% table salt, 13% whole cow's milk, 70.59% drinking water at a temperature of 75 ° C. After that, the mixture is cooled to 35 ° C and 8% natural honey is added. The drink is homogenized, poured into containers and cooled. Thus, this drink has a higher biological value.

The proposed method allows to increase the tasting score to 97 from 62 (Table 2).

Claims (1)

Invention Formula A method of producing a soft drink, which involves chopping up walnuts, nuts, mixing them with milk, heating the mixture, pouring and cooling the beverages, as it contains almost all of the substitutes, characterized in that, with the aim of appreciating and essential amino acids increasing biological value and organ- (due to the introduction into it of a water-yeast freeze-drying extract), proteins, fats, readily available carbohydrates for the human body to be absorbed through the introduction of honey. As a result, it contains 30 times more glucose than c. famous drink. While there is no fructose in the famous drink at all. The proposed drink contains a complete complex of mineral elements, significantly 20 preliminary cooling to 35-40 °, the content increases. Na, K, Fe, Mg and honey are added in the amount of other elements. The use of this method of 10–12 wt.% And the drink homogenizing the preparation of the drink makes it possible to continue at this temperature, and when you mix the shelf life without addition, milk and nuts are used in the heat treatment due to a reduction of 15- 20 and 10-12 wt.%, Respectively, of the number of surface microflora 25, additionally, walnut nutritive yeast is additionally introduced through their heated extract, previously subjected to, pasteurization, freeze-dried milk, table salt and a also s by incorporating honey soderzhaschegovodu respectively -Number 0.01 - fungicides and bactericides veschestva.0,02, 0.5-0.6 wt% and the balance up to 100%.. before the crushing of the core, the leptic properties of the drink are divided into two parts at a ratio of 96-98% and 2-4%, most are dried at 50-60 ° C for 10-20 minutes, and a smaller part is fried at 100-120 ° C within 5-10 minutes, mix both parts, crush the core to a particle size of 30-40 microns., the mixture is heated to 75-80 ° C, after which Content of substance in 100 g of drink Sugar, gI NaClj Mineral substances, mg t i,. I T G Ca K Mg Fe Sucrose Fructose GlucoseNa The well-known 11.5-12.5 - 0.08-0.15 - 1.4 24.72 88.25 U, 18 O, 12 Lexanrin 0.25-0.35 3.5-5.0 3.0 -4.0 0.5-0.612.95 25.35107.5217.350.39 Nality opaque Light-crisp with unevenly distributed with certain crushed drami Ki.h nuts Drink opaque- Same ny, homogeneous and stable, homogeneous Drink opaque, homogeneous Example 4 Opaque Drink Light Crematogenous Mohy The proposed method allows to increase the tasting score to 97 from 62 (Table 2). Invention Formula A method of producing a soft drink, which involves chopping walnuts, nuts, mixing them with milk, heating the mixture, pouring and cooling the beverage, characterized in that, in order to increase the biological value, and organ pre-cooling to 35-40 °, natural honey is introduced in an amount of 10-12 wt.% and the beverage is homogenized at this temperature, and when mixed, milk and nuts are used in an amount of 15-20 and 10-12 wt.%, respectively; yeast extract previously subjected to lyo yl drying, common salt and water, respectively, in -number of 0.01 - 0.02, 0.5-0.6 wt% and the balance up to 100%.. before the crushing of the core, the leptic properties of the drink are divided into two parts at a ratio of 96-98% and 2-4%, most are dried at 50-60 ° C for 10-20 minutes, and a smaller part is fried at 100-120 ° C within 5-10 minutes, mix both parts, crush the core to a particle size of 30-40 microns., the mixture is heated to 75-80 ° C, after which Table 1 Rich, sugary sweet with a faint aroma of walnuts Harmonious, pronounced, specific with the pleasant aroma of honey and walnuts Taste sugary-sweet rkogo pronounced aroma of honey, which clogs the flavor of walnuts Not pronounced, watery with the aroma of honey and walnuts