UA137181U - COMPOSITION OF INGREDIENTS FOR PREPARATION OF FRESH JUICE - Google Patents

Abstract

The composition of the ingredients for making fresh juice contains fresh apple juice and grapefruit fresh juice.

Description

The useful model belongs to the food industry and can be used in the production of fresh juices. Due to the content of useful biologically active substances, juices from vegetable raw materials are popular among consumers who strive for healthy nutrition. In addition, Ukrainian consumers who prefer a healthy lifestyle remain supporters of self-made drinks, i.e. freshly squeezed (fresh) juices.

The closest analogue to the proposed useful model is fresh apple and pear juice (see page //o-sosKiaiv.hyLtykIomue/geseriu-uabiosppodo-itezpa| which contains the following ingredients in its composition, by weight: fresh apple juice - 50; fresh pear juice - 50.

The disadvantages of this recipe are the low content of biologically active substances, low consumer properties of this drink.

The basis of the proposed useful model is the task of developing a composition for the production of fresh juice with a high indicator of biological activity.

The task is solved by the fact that the composition of ingredients for preparing fresh juice, containing fresh apple juice and additional fruit fresh juice, according to a useful model, as additional fresh juice, the composition contains fresh grapefruit juice according to the following ratio of components, mass 9 o: fresh grapefruit juice - 35-45 fresh apple juice - 55-65.

The use of fresh grapefruit juice and the declared mass ratio of fresh apple juice and fresh grapefruit juice ensure the maximum value of the electron transport activity of the blend in the MAO-H2o-KagBe(StM)vi system.

The biological activity of the finished drink is 1075 um. unit

Grapefruit juice (Siygiv ragadivi) has high acidity and inherent bitterness according to its taste characteristics, so as a monoproduct it is not popular with consumers, but it is very widely used as an additional component of cocktails, smoothies, multi-component fresh juices, jelly-like desserts, to give drinks and desserts with a pleasant bitter and sour taste.

Due to the content of various biologically active substances that have antioxidant properties, grapefruit juice has therapeutic and preventive properties. Many useful components are also contained in apple juice. The chemical composition of selected fresh juices is given in Table 1.

The healing properties of juices cannot be associated with the biological activity of one of the components. It is due to the harmonious synergistic effect of all biologically valuable components of both mono- and multi-component fresh juice mixes. Thus, the functional synergism of antioxidants makes it possible to achieve the maximum protective effect and high stability of juices at a lower concentration.

Indicator of biological activity, a value that takes into account two main factors: intermolecular interactions of ingredients that are part of plant raw materials, and the cooperative contribution of biologically active components to the intensity of electronic transport, which models the energy homeostasis of the body. The criterion for evaluating the biological value of plant raw materials is based on the catalysis of electron transfer by the product in the system "reduced nicotinamide adenine dinucleotide-potassium ferricyanide".

The basis of the method for evaluating the biological activity of the product is the electronic transport model MAYUO-No-KaGRe(SM)vi.

MAN. SHO r YeChKiasv OO en Ku TBey and

MAYU Bon Y sSIKoh "Pl vet Ka PKessmk

The ability of various biologically active components of plant raw materials to cause non-enzymatic oxidation of MAYU.-N"e to MAO and simultaneously reduce Res to Re" shows that these substances can increase the general non-specific resistance of the body.

Biological activity is measured by the change in the rate of oxidation of MAO-Neg to MAO in control and test samples. The kinetics of the reaction was observed using the photoelectrocolorimetric method at A-320 nm, 1-52 min.

To prepare fresh juice, ready-made freshly squeezed juices are mixed at a certain ratio of components and the indicator of biological activity is measured.

Example 1

Prepared fresh juice using grapefruits and apples. For this, juice was squeezed from these fruits separately on a juicer, freshly squeezed juices were mixed to a homogeneous mass, in the following ratio of components, mass. 90 fresh apple juice - 60 fresh grapefruit juice - 40.

The biological activity of this drink is shown in the drawing. Organoleptic indicators are given in Table 2.

Example 2

Fresh juice was prepared as shown in example 1. The components were taken in the following ratio, mass. because: fresh apple juice - 55 fresh grapefruit juice - 45.

The biological activity of this drink is shown in the drawing. Organoleptic indicators are given in Table 2.

Example C

Fresh juice was prepared as shown in example 1. The components were taken in the following ratio, mass. because: fresh apple juice - 65, fresh grapefruit juice - 35.

The biological activity of this drink is shown in the drawing.

Organoleptic indicators are given in Table 2 - examples 4-11.

Fresh juices were prepared as shown in example 1. The components were taken in the ratio, wt. 9o, which are listed in Table 2.

The biological activity of these drinks is shown in the drawing.

Organoleptic indicators are given in Table 2.

The organoleptic parameters that can be used to assess the quality of juice include appearance and consistency, color, taste, aroma, and sometimes secondary taste. After drinking juices, a so-called secondary taste may appear, which is felt for some time in the oral cavity.

All food products have a secondary (residual) taste. However, if it is identical to the main one and quickly disappears after using the product, this indicates its high quality. If the taste is unpleasant and stored for a long time, such a product is characterized by low consumption properties.

The main criteria for the quality of a food product are its taste and aroma, therefore, the obtained juices were evaluated according to these parameters, using a 5-point scale. All juices had a satisfactory appearance, a slightly heterogeneous consistency due to the presence of pulp and a color corresponding to the color of the juices being mixed.

The use of the biological activity indicator in the development of the recipe composition of fresh juices makes it possible to choose the best option not only in terms of organoleptic indicators and the content of biologically active substances, but also to obtain the most valuable product from a physiological point of view.

Table 1

Chemical composition of fruit juices 75 Proteins and water 95 | k-ty 95 mg

Ma| Kk |Sa| Mo| hey | E | You | C | RR/

Apple | 88.1 | 0.5 | 01 | 05 | 612017 4 | 14 | ol (because |2o ol tovy

Table 2

Organoleptic evaluation of blended apple-grapefruit juices

Sample, Mass ratio of the prepared components, wt. 9o - . iy Secondary | Estimate for the nearest - . . . Color Taste and aroma

The apple and grapefruit taste has no analogues. .

Me fresh juice fresh juice sweet Z pleasant 1 40 yellow-hot | grapefruit bitter 4 aroma sweet Z pleasant 2 55 45 yellow-hot | grapefruit IR 3.5 bitter flavor

And - | sour - pleasant sweet bitter sweet Z spegka 70 30 yellow-hot | sour with grapefruit 5 aroma sweet With 20 yellow-hot | Grapefruit-flavored 5 sour red aroma. . 190 (mon olo sweeter prickly | Z light sour, 30 70 red pronounced | Spicy Z grapefruit 20 light sour, distinct | slightly 25 red grapefruit | sour " sour, 10 red typical bitter 2 for grapefruit sweet, 11 10 yellow distinct sweet 4 .5 apple

Claims (1)

USEFUL MODEL FORMULA Composition of ingredients for preparing fresh juice, containing fresh juice from apples and additional fresh fruit juice, which is characterized by the fact that as additional fresh juice, the composition contains fresh juice from grapefruit, according to the following ratio of components, wt. 90: fresh grapefruit juice - 35-45 fresh apple juice - 55-65.