SU908309A1 - Method of producing beverage on the base of birch juice - Google Patents

Description

(5 ") METHOD OF MANUFACTURING A DRINK ON A BASIS OF BIRCH JUICE

I

The invention relates to the food industry, namely, to methods for the production of beverages based on birch sap.

A known method of producing a beverage based on birch sap is by introducing granulated sugar, citric acid into it, followed by heat treatment in two stages and cooling, or by extracting pine needles with ordinary heated mixture of birch sap with sugar and citric acid 1.

The disadvantage of this method is the low quality of the product.

The closest to the proposed method is the production of a birch sap based beverage, which involves preparing a mixture of birch sap, sugar and citric acid, heating the mixture, filtering its deaeration under vacuum, packaging the beverage in a container, capping them, pasteurizing the prepackaged beverage and cooling it f 2.

The disadvantage of this method is that. the finished product does not have high enough organoleptic. properties and nutritional value.

The purpose of the invention is to increase the organoleptic properties and nutritional value of the finished product.

Claims (2)

This goal is achieved by the fact that the method of producing a beverage based on birch sap, which involves preparing a mixture of birch sap, sugar and citric acid, heating the mixture, filtering it, deaerating under vacuum, packaging the beverage in. containers, capping them, pasteurizing the packaged beverage and cooling it, after deaeration, the previously prepared rosehip extract is introduced into the mixture, the mixture is further deaerated by heating the mixture to 70-75 ° C with a residual 390 pressure of 1, 0 kPa and melted bee honey followed by filtering the mixture. Pre-preparation of the rosehip extract is carried out by pouring chopped rosehip with boiling water or heated to a mixture of birch sap, sugar syrup and citric acid, treating the mixture with hot steam and extraction for 10-15 hours without air and light. The method is carried out as follows. Dry rose in the amount of 13.0 15.0 kg is crushed, placed in a tightly closed container having thermal insulation, poured with boiling water in an amount of 80-100 liters or heated to 8p With a mixture of birch sap, sugar syrup and citric acid and through the resulting the mixture is passed for 3-5 min. acute steam. Then another 180-200 liters of extractant is added, mixed thoroughly, the container is tightly closed, and extraction is carried out for 10-15 hours without access of light and oxygen. At the end of the extraction, the infusion is decanted from the sediments; the filter is filtered through a nylon sieve. 700-715 birch sap is poured into the digester, 90-9 kg of granulated sugar and 2.0-2.06 kg of citric acid are added. With thorough mixing, the mixture is heated to i 0-50 ° C until complete dissolution of the components is complete and the deaeration, i.e. remove air from the mixture. For this purpose, it is pumped into a vacuum apparatus and maintained at AO-50 ° C under vacuum at a residual pressure of 28-21.3 kPa for 10-15 minutes. After that, rosehip extract is added to it, quickly heated to 70-75 ° C with a residual pressure of 3 kPa and, without increasing pressure, the bee honey melted and filtered through a stainless steel sieve is set in the amount of 15,015 j8 kg. The resulting semi-finished product is filtered on a filter press, packaged in containers, glass jars are sealed with lacquered lids for 20 and pasteurized at 100 ° C in 0 min. Under counterpressure 1.1, 6-10 Pa, then cooled to 35 ° C C for 20-25 minutes . Example 1. Drink Bashkiri prepared as follows. The crushed dry rosehip in the amount of 13.0 kg is placed in a tightly-closed container with thermal insulation, filled with boiling water in an amount of 80 liters, and hot steam is passed through the mixture, then another 180 liters of boiling water is added water, thoroughly mixed, tightly closed with a container and the extraction is carried out for 10-15 hours without access of light and air. At the end of the extraction, the infusion is decanted from the precipitate and filtered through a nylon sieve. 770 liters of birch sap are poured into the digester, 90 kg of granulated sugar and 2 kg of citric acid are added. The mixture, with thorough stirring, is heated to 50 ° C, the components are dissolved and subjected to deaeration in a vacuum apparatus by holding at 50 ° C at a residual pressure of 21.3 kPa for 10 minutes. After that, previously obtained rosehip extract is added to the mixture, the mixture is heated to 70 ° C with a residual pressure of 41.3 kPa and, without increasing pressure, the bee honey is melted and filtered through a stainless steel sieve in an amount of 15.0 kg. The resulting semi-finished product is filtered on a filter press, packaged in glass jars, sealed with lacquered lids and pasteurized at 100 ° C for 20 minutes and counter-pressure of 1.510 Pa, then the beverage is cooled to 35 ° C for 20 minutes. Example 2. Bashkiri drink is prepared analogously to example 1, only when preparing the extract as an extracting agent in 80 C, the mixture is heated to citric acid juice, sugar and you. The proposed method improves the organoleptic properties and nutritional value of the beverage. The content of vitamin C in comparison with the known method is increased from 2.37 to 3.10 mg%, and the total aromatic content from 1.93 to 3.61 ml of 0.2 N hyposulphite per 100 g of product. Claim 1. Method for the production of a beverage based on birch sap, contemplated 59083096 preparation of a mixture of birch-2. Method pop.1, excellent juice, sugar and citric acid, and with the fact that pre-heating the mixture, filtering it, deaer .-: preparing rosehip extract, ovulation under vacuum, packaging is drunk by crushed bay, capping, pasteurizing the rose hip with boiling water or bottled beverage and cooling it, retracting up to 80 with a mixture of birch sap, characterized in that sugar and citric acid are treated in order to get the organoleptic mixture with hot steam and powder ktsii in properties and nutritional value Prep-for 10-15 h without air-product a and Vågå access after deaeration. light source, the mixture is introduced pre-prepared rosehip extract, subjected to sources of information, a mixture of additional de-aeration by taking into account the expertise of heating the mixture to 70-75 seconds at a stop of 1. Copyright certificate of the USSR with an exact pressure of 0 kPa and addition No. 15 56603, cl. A 23 L 2/02, 1973. They put molten bee into it 2, USSR Copyright Certificate of the Honey, followed by filtering the mixture. 4b086, CL, A 23 L 2/02, 1973