SU1692528A1 - Method for preparation of non-alcoholic drink "dandelion" - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The aim of the invention is to improve the therapeutic and prophylactic properties of the drink and to impart to it the taste and aroma of the barberry. Caramel syrup is mixed with concentrated block juice at a 1: 1 ratio, the mixture is adjusted to pH 4.2-5.0 with water, heated to 80 ° C, cooled, filtered and blended with citric acid, sugar, dandelion infusion, and apricot essence and sparkling water.

Description

This invention relates to the non-alcoholic industry.

The purpose of the invention is to increase the therapeutic and prophylactic properties and impart to it the taste and aroma of barberry.

The beverage is prepared as follows.

The preparation of molasses and concentrated block juice for clarification is as follows. The molasses and the concentrated juice in the proposed amounts in a 1: 1 ratio are mixed and diluted with water to a pH of 4.2-5.0. The mixture is heated to 80 ° C and rapidly cooled, filtered.

The stock-block concentrate in a 1: 1 ratio is passed through cellulose acetate membrane with a pore diameter of 75-100.

The prepared tooth-block concentrate and dandelion infusion are put into sugar syrup and boiled for 15 minutes, then filtered. Citric acid and apricot essence are added to the cooled syrup. The blend is stirred, filtered, and bottled.

The ingredients are taken in the following ratio, wt.%: Sugar 4,0-5,0; caramel syrup 1,5-2,0; block juice 1.5-2.0; dandelion concentrated infusion 2.0-2.5; citric acid 0.04-0.07; apricot essence 0.02-0.025; carbonated water else.

Dandelion infusion is made from dandelion leaves and in color. Crushed leaves and dandelion color to size 1-5 are poured with water in the ratio 1: 3.5, boiling for 10-15 minutes. Then insist 2 h and separate the infusion.

 , Molasses has a number of valuable advantages, but it is not technological. It, especially in combination with block concentrated juice, in the production of soft drinks at the stage of the technological process of cooking syrups causes the formation of excessive foam, which does not give the opportunity to cook a blend. Being large in molasses and concentrated block juice

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amounts of ash and saponin cause clouding of the drink, the formation of flakes in it.

In order to eliminate these drawbacks, the syrup and concentrated block juice are mixed in the suggested amounts in a 1: 1 ratio and diluted with water to a pH of 34.2-5.0. The mixture is heated to 80 ° C and instantly cooled, filtered through cellulose acetate membranes with a pore diameter of 75-100 nm. As a result of this technological reception, the content of surfactants decreases from 50 ppm to 1 ppm (1/10000000 g).

When processing a block-block concentrate at a temperature below 80 ° C, the proteins contained in it do not completely settle, and at a temperature above 80 ° C, the effect is the same, but there is an excess of heat.

When the pH is more and less than 4.2-5.0, less favorable conditions are created for the precipitation of ash substances and saponin,

The 1: 1 stock block concentrate is best filtered through cellulose acetate membranes. With deviations of the pore diameter from 75-100 nm, the content of surfactants increases from 12 ppm to 20 ppm.

The proposed ratio of components (sugar, block concentrated juice, tincture of dandelion, apricot essence, citric acid) provides the original effect of taste and aroma of barberry. With dandelion infusion, vitamins are introduced (nicotinic acid. B- | VbV2. Folic acid, pantothenic acid, as well as unique glucocides of calcium and potassium, which are important in the prevention of age-related pathology); -active substances, contributes to a more effective adsorption of carbon dioxide, which also improves the taste of the finished product.

Caramel syrup compared to sugar is a less energy-intensive substance and significantly inhibits the level of development of hyperglycemia.

Molasses contains colorants, acids and monosaccharum (maltose, glucose, dextrins), it is 30% cheaper than sugar than the cost price of the finished product decreases and the profitability of production increases.

In the combination of treacle found with dandelion infusion, the essence of apricot and concentrated block juice gives the original taste typical of barberry, the natural color of the drink reduces the consumption of sugar, dye, citric acid.

Example 1. A calculated amount of water is poured into the digester, with

50 ° C 50 kg sugar is added. The solution is allowed to boil. After removing the foam, the sugar solution was boiled for 25 minutes.

15 kg of molasses and 15 kg of block concentrated juice are mixed and diluted with water to a pH of 5.0. The mixture is heated to 80 ° C and is instantly cooled.

The stock block concentrate is passed through cellulose acetate membranes with a pore diameter of 75 nm, B sugar

5 syrup is applied with a prepared mother-block syrup and 20 kg of this dandelion infusion. The mixture is boiled for half a minute, then filtered. A 50% aqueous solution of citric acid in the amount of 0.4 kg (in terms of product acid) and apricot essence 0.2 kg are added to the cooled syrup. The blend is agitated, filtered, sent for bottling.

Example 2. Water is poured into the digester and 50 kg of sugar are introduced at 50 ° C. Boil t 25 min.

20 kg of molasses and 20 kg of concentrated bulk juice are mixed and diluted with water to pH 5.0.

0 The mixture is heated to 80 ° C and instantly cooled. The stock block concentrate is passed through cellulose acetate membranes with a pore diameter of 150 Ohm. Prepared sugar is added to sugar syrup.

5 mace-block syrup and 25 kg of infusion dandelion. Kip t half a minute. Filtered and cooled. A 50% citric acid aqueous solution is added to the syrup in the amount of 0.7 kg (in terms of the product acid) and abotric essence of 0.25 kg. The blend is stirred, filtered and sent for bottling.

Example 3. Water is poured into the digester. At 50 ° C, 45 kg of sugar are introduced. After removing the foam, the sugar solution is boiled away 25

5 minutes,

17 kg of molasses and 17 kg of concentrated block juice are mixed and diluted with water to a pH of 4.2. The mixture is heated to 80 ° C and is rapidly cooled.

0 The stock-block syrup is passed through cellulose acetate membranes with a pore diameter of 75 nm. A prepared block-syrup syrup and 22 kg of tandem dandelion are introduced into the sugar syrup. Kip t

5 half a minute, filtered and cooled. A 50% citric acid solution in the amount of 0.55 kg (in terms of product acid) and apricot essence 0.23 kg are introduced into the cooled syrup. The blend is stirred, filtered, and bottled.

The proposed method provides obtaining a drink with high organoleptic properties - the taste and aroma of barberry, pleasant, refreshing. The tasting score is 97.

Therapeutic and prophylactic properties of the drink consist in inhibiting the effect on the development of hyperglycemia.

Claims (1)

The method of obtaining a soft drink, which involves mixing caramel syrup with an ingredient, heating the mixture, cooling it, blending the resulting mixture with extract of vegetable raw materials, citric acid and food essence, characterized in that in order to improve the therapeutic and prophylactic properties of the drink the taste and aroma of the barberry is used for it, concentrated block juice is used as an ingredient, mixing is carried out at a ratio of T, before the mixture is heated to pH 4.2-5.0 with heating, the heating is carried out to 80 ° C, after cooling the mixture is filtered through membrane filters with a pore diameter of 75-100 nm, and when blending as infusion of plant raw materials use dandelion infusion, apricot as food essence and additionally sugar and carbonated water are added with the following ratio of ingredients, wt.%: concentrated block juice 1.5-2.0; Dandelion infusion 2.0-2.5; citric acid 0.04-0.07; apricot essence 0.02-0.025; sugar 4.5-5.0; molasses caramel 4.5-5.0; carbonated water else.