SU1591930A1 - Nonalcoholic beverage - Google Patents

Description

The invention relates to the beverage industry. The aim of the invention is to improve the organoleptic properties of the drink by giving it a pineapple flavor and aroma. The drink contains ingredients in the following ratio, May. %: sugar 6.6 - 7.4; citric acid 0.14 - 0.146; grape juice 6.0 - 7.0; beet juice 0.23 - 0.24; tinctures of alder cones 0.3 - 0.32; birch leaves 0.6 - 0.7; valerian root 0.03 - 0.032; carbon dioxide 0.4 - 0.45; water the rest. ·

The invention relates to the beverage industry.

The aim of the invention is to improve the organoleptic properties of the drink by giving it a pineapple flavor and aroma.

Non-alcoholic juice contains grape juice, citric acid, tinctures of • alder cones, birch leaves, valerian root, beet juice, carbon dioxide and water in the following ratio of ingredients, wt.%:

Sugar

Lemon acid

Grape juice

Beet juice

Tincture of alder cones

Infusion of birch leaves

Infusion of Valerian Root

Carbon dioxide

Water

The ingredients of the drink are rich in biologically active substances, such as vitamins B, C, E, essential oils, organic 6.60-7.4 0.140-0.146 6.0 - 7.0

0.23 - 0.24

0.3-0.32 0.6 - 0.7

0.3 - 0.32

0.4-0.45

Rest

Hydroxy acids, flavonoids, tanning and bactericidal substances that have a positive effect on the human body with neurosis, nephritis, beriberi and are tonic, prophylactic agents, whose complex improves the functioning of the gastrointestinal tract, kidneys and liver, stabilizes the nervous system.

At the same time, the presence in the infusions of alder cones and birch leaves of a peculiar bitterness and astringent substances, essential oils increases the taste of the drink, because gives it a gentle, pleasant, harmonious aroma and taste.

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In the alder cones, there are tannins, up to 3.7% free gallic acid, flavonoids and other substances that pass into the water infusion.

The tannins of the alder cones in the infusion give it astringent and disinfectant properties, creating new in the drink

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additional therapeutic and prophylactic qualities.

Birch leaves contain butyl ether of betuloretinic acid, up to 2.8% of vitamin C, flavonoids, including hyperoside, tannins, triperylene alcohols, saponins, essential oils, which pass into the infusion. This provides a harmonious taste and aroma in the drink, while enhancing its therapeutic and prophylactic properties,

The listed properties of the new components, i.e. infusions of alder cones and birch leaves complement and strengthen the complex noble effect on the human body of beet juice and valerian root infusion.

Thus, the presence of natural red beet juice in the enrichment form enriches it with a complex of vitamins, including Вг Вг, Ве, С, Е, Р, У, folacin, proteins and carbon, mainly in the form of sucrose and glucose, micro- and macroelements, such as potassium, calcium, sodium, boron, phosphorus, iron, manganese, zinc, iodine, the need for which in the human body increases in stressful situations, thereby preventing the occurrence of atherosclerosis, and the drink is enriched with betaine, which helps the body absorb proteins, improves liver function,

At the same time, the juice is a natural dye that gives the drink a steady crimson color.

The valerian root infusion is rich in essential oils, organic acids (formic, acetic, malic and others), alkaloids such as valerin, hatinine, and other biologically valuable substances that have a multifaceted sedative effect on the human nervous system, improve blood circulation, and have a beneficial effect on the stomach intestinal tract.

The proposed quantitative and qualitative combination of ingredients in the drink increases its nutritional value, because 6-7% of its content is fruit and berry juices, which are valuable and affordable food raw materials.

This composition of ingredients gives the drink new properties, pineapple flavor and aroma.

The proposed drink is prepared as follows.

Water infusion of alder cones is made from alder branches, which are ovate or oval cones of dark brown or dark brown color. On the axis of the fruit heads are numerous fan-shaped scales, in the axils of which there are nuts. They are poured with boiling water at 95-100 ° C at the rate of 1:50 and infused for 2 hours. After infusion, the liquid is drained and the uncooled is filtered, stored in a glass container at 15-20 ° C. The output of the alder cones · is 80% of the poured water.

The resulting infusion has a light brown color, a weak peculiar woody zep and astringent bitter-tart taste.

For the preparation of water infusion of birch leaves, dry leaves crushed to 7-10 mm are used, which are poured with boiled water at 95-100 ° C at the rate of b1p0, depleted for 2-4 hours, then cooled, filtered and stored in a glass container at 8-15 ° С. The yield of this infusion is 85% of the water poured in, is a green liquid with a mild bitter taste and a faint odor.

Aqueous-alcoholic infusion of valerian root and beet juice is prepared according to the accepted technology.

Sugar syrup is boiled in hermetic reactors with conducting sucrose inversion using known technology. Prepare the drink in the half-hot way. At the same time, 70% of fruit-useful juices prescribed by the recipe are used for cooking syrup.

An inverted sugar syrup is sent to the kupazhnyychan, where, with stirring, according to the proposed recipe, the remaining 30% fruit juice, beet juice, citric acid in the form of a 50% aqueous solution, water extracts of alder cones and birch leaves, 50% aqueous spirit infusion of valerian root. After blending all the ingredients, the blended syrup is thoroughly mixed and filtered. The finished blending syrup is filtered to a shine. To obtain the finished beverage in the container injected the estimated dose of blending syrup and diluted with sparkling water.

The finished drink in terms of organoleptic and physico-chemical indicators meets the following requirements: mass fraction of dry substances is 7.5–0.2%, acidity is 2.0–0.3 ml of 1 M solution of NO per 100 ml of beverage, mass fraction of carbon dioxide is not less than 0.4%, durability not less than 7 days, color from light pink to crimson, transparent, without sediment and foreign suspended particles. Taste and aroma gentle, pleasant, harmoniously harmonious, peculiar to pineapples.

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PRI me R 1 (based on 100 gave the finished drink).

In a syrup kettle, grape juice is set in the amount of 42 l (70% of the total quantity according to the recipe, which is 6.0% or 60 l), is heated to boiling and 69.65 kg of sugar is loaded with stirring. After complete dissolution, they boil for 20–30 min and then cool to r = 15–20 ° C. The resulting syrup is sent to the blending vat, where the remaining 30% of grape juice is added, i.e. 18 l. and other ingredients according to the recipe, wt.%:

Beet juice 0,23

Citric acid 0.14

Infusion of alder cones 0.3

Infusion of birch leaves 0,6

Infusion of valerian root 0.03

Carbon Dioxide 0.4

Water 85,335

PRI mme R 2. According to the technology and the order of introduction of the components of the drink is prepared as in example 1 with the following ratio of ingredients, wt.%:

Sugar 6.6

Citric acid 0.14

Grape Juice 6.0

Beet juice 0,23

Infusion of alder cones 0.3

Infusion of birch leaves 0,6

Infusion of valerian root 0.03

Carbon Dioxide 0.4

Water 85.7

PRI me R 3. According to the technology and the order of introduction of the components of the drink is prepared analogously to example 1 with the following consumption of ingredients, wt.%:

Sugar 7.4> Lemon acid 0.146 Grape juice 7.0 Beet Juice 0.24 five Tincture of alder cones 0.32 Infusion of birch leaves 0.7 Infusion of Valerian Root 0.032 Carbon dioxide 0.45 Water Rest, ten Thus, the resulting drink

has pronounced therapeutic and prophylactic properties, pineapple flavor and aroma. The tasting score of the drink increases << 21.7 to 23.8 as compared to the prototypes.

Claims (1)

Non-alcoholic beverage containing sugar, grape juice, citric acid, extracts of plant materials, carbon dioxide of the genus and water, characterized in that, in order to improve the organoleptic properties of the drink by giving it a pineapple flavor and aroma, it additionally contains beet juice, and from extracts of 25 plant materials - infusions of alder cones, birch leaves and valerian root in the following ratio of ingredients, wt.%: 6.6-7.4 Sugar thirty Citric Acid Grape Juice Beet Juice Infusion of alder cones Infusion of birch leaves 0.14-0.146 6.0 - 7.0 0.23 - 0.24 0.3 - 0.32 0.6-0.7 35 Infusion of Valerian Root Carbon Dioxide Water 0.03 - 0.032 0.4 - 0.45 . Rest