SU1722399A1 - Temperance drink - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The purpose of the invention is to enhance the color and flavor of the drink. The drink contains the following ratio, wt.%: Aqueous extract of marc of red grapes 15-25; extract block marc 15-25; fresh years of cornels 8–12 or canned years of cornels and cornel extract at a ratio of 1: 1 16–24; barberry essence 0,0024-0,0026; water extract of marc of white grape varieties the rest. 2 tab. cl

Description

The invention relates to the non-alcoholic and canning industry, in particular, to beverages based on fruit extracts.

A soft drink containing grape juice, hydroalcoholic extract of grape marc, sugar, citric acid, and carbonic acid is known.

The lack of a drink includes the presence in its composition of an insignificant amount (5%) of grape marc extract, which is limited by the aqueous-alcoholic base of the extract, since the concentration of alcohol in the non-alcoholic production is strictly regulated. As a result, the dyeing and aromatic potential of secondary raw materials are not adequately used in the production of the beverage. Besides, in

The formulation of the drink includes expensive citric acid.

The closest to the invention are grape-cherry and grape-blackcurrant drinks based on the corresponding natural juices, including 10-15% aqueous extract of squeezing red grapes, as well as sugar and water.

The disadvantage of beverages is. that the extract of grape marc is included in the blend in small quantities, limited by the color of the finished product.

The purpose of the invention is to enhance the color and flavor of a non-alcoholic beverage.

In the production of soft drinks, including water extract of grape marc of red varieties,

White extracts of white grape squeeze and block squeeze are used as a base, and to give the drink a lasting color and flavor, fresh cornel or extract and canned cornel and barberry essence are used in the following ratio of ingredients, May,%: Red extracts of aqueous extract of red varieties Grape 15-25

Extract of compressed husks 15-25 Fresh years of cornel8-12

or

Canned cornel years and cornel extract

at a ratio of 1: 116-24

Barbarisova

Essential 0,0024-0,0026

Aqueous extract of white grape varieties; Else Production of the proposed drink involves the following stages: preparation and processing of extracts from the squeeze of grapes and block and cornel extract; preparation and processing of the blend; entering the cans before bottling the drink the year of the dogwood, pouring the drink, capping the cans, sterilizing.

Extraction of unsulphided sweet squeeze of white and red varieties of grapes and squeeze the block is carried out with hot water. Drinking water with hardness up to 1 mEq / dm3 is used. Extracted squeeze is pressed. The obtained extracts are decanted, pasted over, filtered and pasteurized. Store t extracts from block and grape marc in the cold.

The cornel extract and canned cornel years are harvested to ensure the production of Cornel drink during the off-season period. Dogwood berries are washed, placed in jars, filled with hot water at the rate of 0.5 dm3 of water per 1 kg of dogwood, sealed and sterilized. In the case of using fresh dogwood to prepare a drink, the years are washed and put into jars just before bottling.

For the preparation of Kizilovo drink, extracts are used, having the values of the chemical composition indices presented in Table 1.

Example 1. Preparation of a drink with fresh years of cornel was carried out in the fields of production at the cannery. In a blending container, the ingredients were mixed in the following ratio, kg: Red grape marc extract extract200

20

50

20

ten

0,0025

Whitenerg extract of white varieties 500

Extract squeeze block 200 Kulazh pasted, filtered and filed for bottling. Fresh years of cornel were introduced into cans with a capacity of 1 dm3 at the rate of 0.100 kg per 1 kg of beverage. In the banks, barberry essence was set at 0.000025 kg for each 1 kg of drink, and then poured with the indicated blend of extracts.

The beverage cans were sealed and sterilized. Thus, 1.000025 kg of n. Feed in each bank, which contains May, was obtained. %:

Red variety grape extract extract White variety grape extract extract Fresh extract of barberry seedlings Fresh years of barberry Baribiseva Essence The content of barberry essence is 200 times less than the measurement error of the remaining ingredients in the drink (± 0.5%).

The resulting drink has a mass fraction of dry substances of 7.5% and a mass concentration of titrated acids 4.0 g / dm3, has a fresh harmonious sweet-sour taste, intense color, and a bright flat-cornel IM aroma. Examples 2-5.

The beverage was prepared analogously to Example 1, but the content of the ingredients was taken according to Table 2.

Examples 6-10. The drink was prepared as in prize-winner 1, but instead of fresh years, cornels used canned years of cornel and cornel extract. The content of the ingredients was taken in accordance with table 2.

Experiments show that the samples prepared in examples 1-3 and 6-8 have the best organoleptic characteristics. They have an improved color and a good fruiting aroma with a barberry-cornel tint.

Claims (1)

Claims of the invention A non-alcoholic beverage containing an aqueous extract of marrots of red and white grape varieties, characterized in that, in order to enhance the color and aroma of the beverage, it additionally contains an aqueous extract of pulps, barberry essence and fresh cornel years or canned cornel years and cornel extract the ratio of 1: 1 in the following ratio of ingredients, wt.%: or Aqueous extract of marc red grape varieties Aqueous extract block Marc Fresh years of dogwood Canned cornel years and cornel extract when 15-25 ratio 1: 116-24 about Barbarisova 15-25 Essenti 0.0024-0.0021 8-12 5Water White Grape Extract grape Rest grape Rest The chemical composition of extracts Recipe-Navyka  50 r62 338 k65 535 640 826 958 tO22 20 15 25 14 26 20 15 25 1 26 20 15 25 and 26 20 15 25 III 26 10 - - 0.0025 Intense color, 96.0 pronounced fruit and scent flavor eight- - . 0,00211 Pink, 96.0 barbersmoy-cornel tinge 12- - 0,0026 The same. 96.0 7--0,0026 Pale pink color, 93.0 mild fruit flavor 13--0,0026 Overly intense 93.0 color, fruit flavor, taste tart, too acidity 10 10 0.0025 Intense coloring, 97.0 pronounced fruity-keel aroma and fresh harmonious taste 8.08.00 Intense Color, 96.0 pronounced fruit flavor and taste12120, 0026 Intense coloring, 96.5 pronounced flat-cornel scent, harmonious “cous 7.07.0 0.0023 Pale pink, 0 with a brown tint, mild fruity aroma and taste 13130,0026 Overly Intense 93.0 color, tart, sour taste, pronounced aroma Editor M. Kelemesh Compiled by L. Mikheeva Tehred M. Morgental Proofreader M. Kucher va Table table 2 Proofreader M. Kucher va