WO2020050810A1

WO2020050810A1 - Method for extracting and preserving juice, berries and fruit of horticultural and market-garden crops, and for preparing beverages

Info

Publication number: WO2020050810A1
Application number: PCT/UA2019/000121
Authority: WO
Inventors: Александр Георгиевич РОВЕНСКИЙ
Original assignee: Александр Георгиевич РОВЕНСКИЙ
Priority date: 2018-09-07
Filing date: 2019-10-11
Publication date: 2020-03-12

Abstract

According to the present method, a mass of berries and fruit for processing is washed, stems, stalks and sepals are removed, the fruit and berries are cut into pieces, placed into a juice extraction container, covered with sugar and left at room temperature in order for juice to be extracted, said juice is then poured from the juice extraction container into a juice preservation container in which the juice is settled; after a first juice extraction cycle, the mass of berries and fruit for processing is covered with sugar, and juice is extracted. The resulting juice from the second juice extraction cycle is poured into a second juice preservation container, where the juice is settled. Juice extraction cycles are repeated until the volume of juice produced in a cycle is less than 0.1 of the volume of the mass of berries and fruit for processing in the first juice extraction cycle. The juices produced in the juice extraction cycles are settled in corresponding juice preservation containers over the course of 15 days, constituting a first settling cycle, after which the juice decanted from the sediment. Juice settling cycles are repeated until sediment no longer forms. The resulting juices are poured into corresponding juice storage containers, and the processed mass of berries and fruit remaining after juice extraction is placed into a container for storing processed berry and fruit mass. The openings of the containers for extracting, preserving, and storing juices and the container for storing the processed mass of berries and fruit are closed using dust-proof and splash-proof covers.

Description

The method of extracting and preserving juice, berries and fruits of horticultural crops, preparing drinks

The invention relates to the food industry to the technology of processing and storage of berries and fruits of horticultural crops (YAPSOK), and can be used at canning enterprises and public catering.

A well-known method for extracting and preserving juice, JAPS using sugar (See on page 64 in the book “Cooking fruit and vegetable juices at home”, authors: G. M. Rybak, N. F. Bondarenko, N. K. Chernozubenko, the city of Kiev, Urozhay publishing house, 1988), according to which the berries are separated from the stalks and sepals, washed, crushed, sprinkled with sugar in a proportion of 0.2 kg of sugar per 1.0 kg of the processed mass of berries and fruits (PMNP), incubated for 18 hours at room temperature in a container for extracting juice (EIS) with open pr by volume, then pour the juice from the EIS into a container for

preserving the juice (EJC), and the NNPP is again sprinkled with sugar, and repeating the juice extraction in the same way, pour the juice from the EIS into the EJC, preserve the juice and separately - the NNPP by heat treatment, and store in airtight containers.

During the processing of YaPSK, oxygen oxidation and fermentation of the NNPP by microorganisms from the environment and the skin of berries and fruits occur, mixing of YaPSOK juice with the skin juice, which contains growth substances for microorganisms, the process of sugar fermentation occurs, and during heat treatment at a temperature of 90 ° C, the fermentation process stops, but when heat is processed, biologically active organic compounds, useful vitamins and amino acids decompose. With this method of extracting and preserving, the biological value and taste of a natural product: juice, berries and fruits are reduced.

A known method of preparing a dessert dish “Lemon with sugar”

(Look at 69 pages in the book “Home canning”, author compiled by OA Alkhabash, publishing house “Argument print”, Kharkov, 2012), according to which lemons are washed, cut into circles in the form of 7 mm thick, remove the seeds, pour a layer of sugar on the bottom of the jar, put lemon slices on it, pour a layer of sugar on top, and lay on it

another layer of lemon slices, and so on, and when the jar is filled to the top, the lemons are filled with sugar on top, covered with a lid, and left for two or three days, then the lemon slices are reported to the top, the jars are sterilized for 20 minutes, and after sterilization the jars are closed with sealed lids.

This method allows you to prepare and store a sweet dessert dish of lemon. However, during heat treatment, biologically active organic compounds, useful vitamins and amino acids decompose, and the biological value of the natural product decreases.

A well-known method of extracting juice from grape berries, fermenting sugar and storing fermented juice for a long time in sealed containers and preserving berries (Look at 367 pages in the book “Wine-making”, authors: J. Ribero-Gayon and E. Payneau, Food Industry Publishing House ”, Moscow city, 1971), according to which grape berries are separated from the ridges, crushed and squeezed juice on the presses, defend, pour the juice into a fermentation tank, and stand until the fermentation is complete, remove from the sediment, make an antiseptic, and store in airtight containers.

During fermentation, biologically active organic compounds, useful vitamins and amino acids decompose, the biological value decreases

natural product and is limited to the use of juice as an alcoholic beverage. The elimination of fermentation during long-term storage of juice is achieved by increasing the percentage of alcohol and adding an antiseptic to the juice.

A known method of preparing dried melon (See copyright certificate for the invention “Method for preparing dried melon”,

SU Ko 1774850 AZ, IPC A 23 V - 7/02, application JV 4888435/13 dated 06.12.92,

published in “Bulletins of inventions” Y 41, authors: A.Ya. Shkvar and others), according to which they wash the melon, cut the skin, cut it into pieces, pour the pieces with sugar in the proportion of (5 - 10)% of the weight of the pieces, and after (12 - 15) hours, separate the juice, blanch the pieces in water at a temperature of (95 - 100) ° C for (10 - 15) minutes, and dried in the sun for 36 hours.

This method of extracting juice, blanching and drying the melon is carried out using the heat and ultraviolet rays of the sun and with the access of environmental oxygen, while bioactive organic compounds, useful vitamins and amino acids are decomposed, and the biological value of the natural product is reduced. In addition, blanching with hot water and drying in the sun complicates the process of drying, reduces the biological value and taste of a natural product.

i

A known method of drying grapes in the production of raisins (See copyright certificate for the invention “Method of drying

grapes ”, RU 2007089 C1, IPC A 23 B - 7/02, application JV 4954195/13 of 05.27.91, published in“ Bulletins of inventions ”JVs 3 of 02.15.94, authors:

A.V. Prilezhayev and others), in accordance with which the grapes are laid out with a layer of (5 - 7) cm, and blown with a stream of a drying agent, which changes direction many times under the influence of microwave radiation. The use of microwave radiation and a special drying agent complicates the practical

the implementation of the process, the cost increases

dried grapes, reduced biological value and taste of a natural product.

A known method of preparing raw juices and purees from berries and fruits for baby food (Look at 104 pages in the book “Cooking fruit and vegetable juices at home”, authors: G. M. Rybak, N. F. Bondarenko,

N.K. Chernozubenko, city of Kiev, Urozhay Publishing House, 1988), according to which berries or fruits are separated from the stalks and sepals, washed, kneaded and rubbed through a sieve, and powdered sugar or syrup is added in mashed potatoes in a proportion of 0.4 kg of powder for one a glass of mashed potatoes, poured into sterilized jars with a capacity of 0.5 liters, closed with a sterile plastic lid, and stored at a temperature of (5 - 6) C.

Storage at a low temperature stops the sugar fermentation process, however, upon contact with the environment, growth substances for microorganisms and oxygen get into the puree, and at a temperature above 10 ° C, fermentation resumes. During long-term storage in the refrigerator decompose

biologically active organic compounds, beneficial vitamins and

amino acids, the cost increases, the biological value decreases and palatability of a natural product.

From the analysis of the considered analogues it follows that there is a technical task to improve the technology for extracting and preserving juice, YaPSOK, preserving their biological value and natural taste.

The problem is solved by adapting the method of extracting and preserving juice, YAPS to the characteristics of the cellular biological structure of the natural product, that is, creating conditions for extracting juice from berries and fruits by diffusion in the direction of the osmotic pressure gradient along the natural channels of the formation and movement of juices in the cellular biological structure berries and fruits, and when preserving juice by reducing the influence of oxygen, and the resource of growth substances for microorganisms in the environment Dy to biochemical reactions in juice and in NNPP. As a result, the natural biological structure of berries and fruits, phytoncide and

antioxidant properties of cells, which leads to a limitation of the processes of fermentation and decomposition of useful biologically active organic

compounds, vitamins and amino acids.

The aim of the invention is the preservation of biological value and

natural taste in the extraction and preservation of juice, JAPS and

making drinks.

This goal is achieved by the fact that in the known method for extracting and preserving juice, YAPS, preparation of drinks, according to which the stalks and ridges, sepals and damaged berries and fruits are removed from the processed mass of berries and fruits, they are washed with PNNP, fruits with a solid consistency, pome seeds the fruits are cut, the pome chambers are removed, the citrus fruits are cut into circles, the PNMN is put in a container for extracting juice (EOI), pour the NNRP with sugar, and leave it in the EOI at room temperature to extract the juice, then transfer the juice from the EOI into the juice preservation container (EOI), and the NNRP is again filled with sugar, and repeat the same way the juice is extracted in the OIIS, then preserve the juice and the NNPP, close the opening of the storage tank (EXT) with a lid, and store at room temperature for up to two years or until juice is used, preparing drinks, and the NNPP for dessert or snacks; additionally, in accordance with paragraph 1 of the claims, the following new actions are carried out: ripened YAPS, collected without peduncles and ridges, per day, and collected with peduncles and combs, three days before processing, or YAPS, which ripen, are used to extract the juice and collected with peduncles and ridges, stored for 10 days at a temperature of + 15 ° C before processing; the fruits of garden pome seeds and large garden crops are cut into pieces, and oblong fruits with a symmetrical shape are cut into circles with a width of (10 - 20) mm in accordance with the tastes of the consumer, and sugar in the first juice extraction cycle (CIS-1) is used in proportion 0.1 kg of sugar per 1.0 kg of weight of the NNPP, and in each successive cycle of extracting the juice CIS-X (where X is the serial number of the next CIS, and takes values X = 1, 2, 3. S, where S denotes the number cis-s end cycle) reduce sugar content by 10% and evenly distribute they reveal it on the surface of the constituents of the NNPM, the EIS openings are closed with a dust protection cover (ППЗК), and the run time of the next CIS-X is determined by the formula TX = (X + Y) days, where Y takes the values: for berries Y = 2, for stone fruit crops Y = 3, for pome fruits of garden crops Y = 4, and for fruits and vegetables with a solid consistency and for other similar and exotic crops Y = 5), but if the juice in EIS in the next cycle X fills the NNMF to the top, that is, its volume VX reaches the value VX = (0.4 - 0.05 X) V0, where V0 denotes the volume of the NNMP in the first cycle of CIS-1, then this CIS-X is completed before the end of the TX time; pour the juice of the cycles X from EIS into separate containers for preserving the juice of the cycles EKS-X, which are denoted by the sequence numbers of the cycles X, the openings of the containers close the PZZK,

preserve the juices of the cycles, and at the same time carry out the CIS-X cycles, and when the juice volume in the next cycle X = S decreases to the value VS = 0,1V0, the next CIS-cycle (S + 1) is not carried out; they can preserve and store the juices of the CIS-X cycles in separate containers: the juice of the next CIS-X is preserved in the EKS-X container for a period of TO = 15 days of the first cycle of sedimentation of juice (DSP-1), then the juice is removed from the sediment, and the next the second juice sedimentation cycle (DSP-2) of the same cycle X, and when no precipitate is formed in the next DSP, transfer the juice from JOX-X to JOX-X, which is denoted by cycle number X, and transfer the PMNP from the JISC to the storage tank PMNP, and close the openings of containers for storing PBZK, at the same time, the juices in YOHS-X are assigned They call it: “VIP - juice X - JAPS”, and the preservation of the NNPP is named:

“Sun-dried JAPS in its own juice.”

This goal is also achieved by the fact that in the method according to p. 1 of the claims, sugar is added: table salt, crystalline citric acid or baking soda, in a proportion that determines the taste acceptable to the consumer, these components are mixed and this mixture is used in the CIS -X instead of sugar.

The goal is also achieved by the fact that the method according to paragraphs. 1, 2 of the claims in sugar or in a mixture that receive according to claim 2 of the formula

inventions add water to form brine with sour cream consistency, and use this brine in CIS-X instead of sugar.

This goal is also achieved by the fact that in the method according to p. 1 of the claims before canning in the juice in Yoks-X add: table salt, citric acid or baking soda, natural flavorings, which have antiseptic properties, in a proportion that determines the taste acceptable to the consumer.

The goal is also achieved by the fact that in the method according to claim 1 of the claims for the preparation of low alcohol drinks

the implementation of DSP-1 in Yoks-1 and Yoks-2 is extended until the percentage of alcohol in the juice rises to (2 - 3)%, and the name “VIP - juice - YaPSOK” is given to these drinks.

This goal is also achieved by the fact that in the method according to claim 1 of the claims for the preparation of complex non-alcoholic and low-alcohol drinks after DSP-1, chopped grains of nuts, coffee, cocoa beans, spices are added to the juices in various YaPSK juices or other similar seasonings, which have acceptable taste or beneficial properties for the consumer, and the time of maintenance of the TsOS-2 cycle is reduced to a day, or instead of TsOS-2, the contents of Yoks-X are beaten in a shaker, then removed from the precipitate or filtered, and used comfort as the beverage or additives to dessert dishes, or perform another DSP, and then poured into a storage container for the beverage (OHN-X), and these drinks assigned name: "VIP - juice - YAPSOK +".

This goal is also achieved by the fact that in the method according to paragraphs 1, 2, 3, 5, 6 of the claims for the preparation of alcoholic beverages, drinking alcohol is added to the juice in Yoks-X after TsOS-1 or to blends of juices of various YaPSOs in the proportion determined according to the standard for a variety of alcohol drink, and these drinks are given the name: “VIP - YAPSOK”.

This goal is also achieved by the fact that in the method according to claim 1 of the claims for the preparation of sparkling foamy drinks like cider or champagne wine juices TsIS-2, TsIS-3, TsIS-4 after TsOS-1 or blend these juices are poured into fortified containers for preserving and storing foamy sparkling drinks (YOHPI-2, YOHPI-3, YOHPI-4), close the openings of containers with airtight lids, and store them 10 months before use, and they are given the name: “VIP - juice - chic - YaPSOK”.

This goal is also achieved by the fact that in the method according to claim 1 of the invention, table salt is added to the juice in Yoks-1 before canning until the salt solution in the juice is saturated, and after DSP-1 this solution is poured into the storage tank of the PMNP to the top of the PMNP, and assign the name to this preservation: “VIP - brine - YaPSOK”.

This goal is also achieved by the fact that in the method according to p. 1 of the claims, the juice from YOHS-2 or a drink from YOHS-2 or the drink from YOHN-2 is poured to the top of the NMNP into the storage tank and the name is given to this preservation: “VIP - soaked YAPSO in its own juice” .

This goal is also achieved by the fact that in the method according to p. 1 of the claims, the storage time of YAPS before processing is doubled, and during the processing of YAPS, instead of PBZK, a dustproof air filter (PVF) is used, and this drink is given the name: “VIP - vinegar - JAPS. ”

In accordance with the method according to claim 1, for the extraction and preservation of juice, it is proposed to use freshly ripened

JAPS without damage, then they are washed, and the fruits of pome fruits and large garden crops, cut into pieces, and rounded and oblong fruits with symmetrical form - circles with a width in the range of (10 - 20) mm, and sugar is used in a proportion of 0.1 kg of sugar per 1.0 kg of PMNP, and in each successive cycle of juice extraction CIS-X reduce the sugar content by 10%, and evenly they are distributed over the surface of the constituents of the NNPM, close the EISS with a dust and spray protection cover, and the time for the next CIS-X is determined by the formula TX = (X + Y) days, or the cycle is completed before the end of the TX time, when the juice volume VX in the next cycle X reaches VX = (0.4 - 00.5 X) V0.

These steps of the method protect the PNNP from oxygen and environmental microorganisms, which begin the process of fermentation and decomposition of useful natural organic compounds, and the distribution of sugar evenly on the surface of the berries and fruits of the PNNP contributes to the uniform extraction of juice through diffusion along the conducting bundles of cells in the direction of the osmotic pressure gradient, then eat through the natural channels of movement and accumulation of juices in the natural biological cellular structure of berries and fruits.

The duration of the next CIS-X is determined by the proposed formula, which leads to the separation of the juice into characteristic fractions, which are contained in berries and fruits in certain functional formations of the cellular structure of YAPS, and which can maintain their phytoncidal and antioxidant properties under these conditions for a long time. Juice extraction is carried out without oxygen access and without mechanical deformation - a violation of the biological structure of cells during TX, the duration of which depends on the properties

different lbs. Therefore, growth substances for microorganisms do not enter the juice, which helps to limit the fermentation process and the transition of the juice into a state of sugar assimilation. These actions of the method prevent the development of the process of fermentation and decomposition of natural biologically active organic compounds in juice and PNNP, which contributes to the achievement of the objectives of the invention.

It is also proposed to preserve juice without heat treatment by settling juices CIS-X, until the formation of sediment during the next DSP is stopped, and store them in separate containers, the openings of which are closed by PZZK. These actions of the method reduce the resource of growth substances for microorganisms, and limit the access of oxygen. As a result, using natural

the immunity of JAPS cells persist for a long time at room temperature, biologically active organic compounds, vitamins and amino acids, as well as the natural taste of juice and preservation of PNNP, which is the purpose of the invention.

In and. 2 of the claims it is also proposed to add table salt, crystalline citric acid or baking soda to sugar in a proportion acceptable to the taste of the consumer. The addition of these food preservatives to sugar allows you to optimize the proportion of sugar and acid-base balance, and prevents the fermentation and decomposition of useful natural organic compounds of vitamins and amino acids in juice and PMNP, and

therefore, contributes to the achievement of the objective of the invention.

In and. 3 claims are proposed in sugar or in a mixture prepared in accordance with and. 2 of the claims, add water to form a saturated solution - brines with the consistency of sour cream, and use this brine in CIS-X instead of sugar. These actions of the method are the development of paragraphs 1 and 2 of the claims, improve the contact surface of berries and fruits with sugar and other components of the proposed mixture, which is used to extract juice; simplifies the task of uniform distribution of sugar and the components of the mixture on the surface of the components, which contributes to the achievement of the objective of the invention.

In paragraph 4 of the claims, it is also proposed to add to the juice in Yoks-X to taste, which is acceptable to the consumer, table salt, citric acid or baking soda and natural flavorings that have antiseptic properties. These actions are the development of the practical application of the distinctive features of paragraph 2 of the claims, and provide the opportunity to achieve acceptable for

consumer taste and the required quality of the canning process

natural product, and, therefore, contribute to the achievement of the objectives of the invention.

In paragraph 5 of the claims, a method of preparation

low alcohol drinks, for the implementation of which the time of the first cycle of sedimentation of juice in Yoks-1, Yoks-2 is extended to the moment when the percentage of alcohol in the juice reaches a value of (2 - 3)%. This claim is the development of the distinguishing features of claim 1

invention, and allows you to use the resource of growth substances for

microorganisms for alcoholic fermentation in juice. As a result, the percentage of alcohol increases, which limits the possibility of continuing the fermentation and decomposition of natural organic compounds, the storage conditions are improved, the possibilities of practical use of the method are expanded, which helps to achieve the objective of the invention.

In paragraph 6 of the claims for the preparation of complex non-alcoholic and low-alcoholic beverages, it is proposed, after DSP-1, to add chopped grains of nuts, coffee, cocoa beans, spices, or other similar flavoring seasonings that have acceptable flavoring or wholesome to quality consumer, and then - carry out DSP-2 during the day, or beat the contents of EKS-X in a shaker, and then remove from sediment or filter, and use as a drink or additive to a dessert dish, or carry out another DSP, and then pour into a container for storing the drink. These actions of the method allow the extraction of flavoring and healthy natural organic compounds from the proposed seasonings, which further enriches the juice with biologically active organic compounds, improves the taste of the drink, which helps to achieve the objective of the invention.

In paragraph 7 of the claims for the preparation of alcoholic beverages, it is proposed after DSP-1 to add drinking alcohol to the juice in JOX-X or in the blends of juices of various YaPSOs, which is a further development of the distinguishing features of claims 1, 2, 3, 5, 6 of the claims. These actions eliminate the sugar fermentation process, improve the conditions for long-term storage of juice,

expand the scope of its application, and, therefore, contribute to the achievement of the purpose of the invention.

In paragraph 8 of the claims, a method for preparing popular low-alcohol drinks is proposed, for which the juices of the TsIS-2, TsIS-3, TsIS-4 cycles or blends of these juices after TsOS-1 are poured into fortified containers for

preservation and storage of foamy sparkling drinks (YOHPI-2, YOHPI-3, YOHPI-4,), close the openings of these containers with sealed lids, and store at room temperature for 10 months before using the drink.

This claim is the development of the distinguishing features of claim 1, and allows you to use the resource of growth substances for microorganisms to continue the process of alcoholic fermentation of sugar in juice, and is formed during storage of the drink in a sealed container low alcohol foamy sparkling drink like cider or champagne sparkling wine, which preserves the biological value and natural taste of YaPSO, which helps to achieve the objective of the invention.

In and. 9 claims are proposed in juice in JOX-1 before

by canning, add kitchen salt until the salt solution in the juice is saturated, and after settling, pour this salt solution into the storage tank to the top of the NNPP. These actions are the development of the hallmarks and. 1 claims. The use of table salt to achieve the desired taste and as an additional preservative improves the storage conditions of PMNP for a long time at room temperature, and also extends the range of existing culinary products that are prepared from YaPSOK, and which can be used in the traditional way for snacks, before the main dish, which also contributes to the achievement of the purpose of the invention.

In and. 10 of the claims, it is proposed to pour the juice from EXC-2 or a drink from EXN-2 to the top of the PMNP for storage. These actions of the method are the development of distinctive features and. 1 of the claims, and allow you to get new original culinary dishes that retain the biological value and natural taste of YaPSOK, which also contributes to the achievement of the purpose of the invention.

In and. 11 of the claims, it is proposed to double the shelf life of the collected YPSOKs, and use PPF instead of PBZK during YaPSOK processing. These actions are the development of the distinguishing features of paragraph 1 of the claims, expand the range of the proposed drinks with beneficial properties and natural taste, which can be prepared from YAPS, which helps to achieve the objective of the invention. The implementation of the proposed method in practice does not require the use of non-standard kitchen equipment, complex technological processes and the cost of thermal and electric energy. You can use standard kitchen containers made of chemically passive materials, such as glass jars or bottles, pots with enamelled or ceramic coating, and the like, as ИСИСИС, КС и and ХХС. Aperture

standard glass jars are closed with standard household

plastic covers, and the openings of non-standard containers with a film, which provides protection against environmental splashes and dust, and limits the penetration of oxygen into containers, since the actions of the proposed method must be performed with minimal contact with ambient oxygen, and do not leave the openings of containers open. And for the preparation of vinegar, it is necessary to provide free access of oxygen to the NNPM to facilitate the process of acetic acid fermentation, but it is necessary to protect the NNMN from dust and insects that are in the environment, for which it is proposed to use a dustproof air filter (PVF), whose function can perform gauze or mesh with a cell, for example, 0.5 to 0.5 mm, which is fixed on the opening of the containers to extract and defend the juice.

To extract juice according to the proposed method, mature JAPS is collected, which have a ripened softened texture. But if it is necessary to transport over long distances or delays the processing process, it is allowed to collect YAPS, which ripen, that is, which have the form of mature YAPS, but not yet softened consistency. Ripe JAPS, which are collected to extract juice without stalks and ridges, must be processed no later than a day after collection, for which the beginning of technological the process of processing YAPS according to the proposed method, it is advisable to carry out near the place of collection YAPS.

The proposed method begins with an inspection of YaPS, damaged and unripe berries and fruits are removed from the NNPP. Then, the PNNP is washed, for example, first in a container of water, and then rinsed in drushlag under running water. In gooseberries, hawthorn, banana and other similar crops, the stem is cut off at the junction with the fruit. Citrus and garden crops, for example, pineapples, bananas, oranges, lemons, eggplant squash and the like, are cut across the longitudinal axis into circles with a width acceptable for the consumer, within (10 - 20) mm, which contributes to

achieving the objective of the invention. The specific thickness of the cut determines

producer after studying the demand and tastes of the consumer. Pome fruits with a solid consistency, for example, apples, pears, quinces and the like, are cut along the axis of symmetry into two or four parts, the seed chambers are removed, and cut into slices with a thickness of, for example, 15 mm. Then, the PNNP is transferred to a container for extracting juice, for example, in a glass jar or an enameled pan. Sugar is poured on top of the PNLM. For example, with a PMNP weight of 2.3 kg, the first portion of sugar has a weight of 0.23 kg. In order to distribute the sugar evenly over the surface of the constituents of the PNNP, the container is shaken several times, and

close the opening of the tank PZZK, or cover the opening with a film, which

fixed on the opening. Then we control the process of extracting juice in the EIS through a transparent glass container or a transparent lid.

After three days, for example, the juice of a plum or other berry or fruit fills the tank and rises to the top of the PMNP, which corresponds to the volume of juice VI in CIS-1, which is less than 0.4 volume of the PMNP, which in the first cycle is equal to the volume V0 used by EIS, for example, with a volume of V0 = 3 liters. That is, VI is 0.35V0 = 0.35 · 3 = 1.05 liters. Therefore, in this case, the CIS-1 is completed before the end of the T1 time, which for stone fruit garden crops, to which the plum belongs, is determined by the formula TX = (X + Y) days, that is, T1 = 1+ 3 = 4 days. Then we remove the lid, and pour the juice from the ЕОИС glass jar with a capacity of 3 liters into another glass jar intended for preserving the juice of the first EKS-1 cycle, for example, with a capacity of 1.2 liters, close its opening with PZZK or a film, and mark it on it the number of the first juice extraction cycle is X = 1. Then we pour the next portion of sugar with a weight of 0.207 kg through the EOIS opening for the implementation of CIS-2, close the EOIS opening, and shake the jar several times so that the sugar is evenly distributed on the surface of the components of the NNPP, in this case - fruit sli s, OIS and leave at room temperature for a time T2 of the CIS-2, which is determined by the formula Tx = (X + Y) day, i.e. T2 = 2 + 3 = 5 days. We mark the beginning of the countdown time T2

the implementation of CIS-2 in the tank of EIS and at the same time - the beginning of the countdown of the first cycle of sedimentation of juice DSP-1, that is, the beginning

preserving the juice in the container EKS-1.

When 5 days pass, we determine that the juice fills the capacity of the EIS, CIS-2 is finished and poured the juice from the EIS into the EKS-2, for example, in a glass jar with a capacity of 0.8 liters, and indicate the number of the juice extraction cycle on it X = 2 .

Then we fill in the next portion of sugar in the UEIS with a weight of 0.184 kg, evenly distribute it on the surface of the berries and fruits of the NNPM, close the opening with a lid, and mark the start of the countdown for the implementation of the next CIS-3 in the UEIS container, as well as the start of the countdown for the first cycle

preservation of juice TsOS-1 in the tank EKS-2. We determine the time of implementation CIS-3: TK = 3 + 3 = 6 days, and when 6 days pass we carry out similarly the indicated actions for the third cycle and so on.

During the execution of CIS-4, the time of 15 days of the first cycle of settling the juice of TsOS-1 juice in the Yoks-1 container with the designation X = 1 ends. We remove the juice of the first cycle from the sediment, that is, transfer the juice that is free from sediment from Yoks-1 to another similar capacity, close its opening PZZK, designate X = 1 on it, and mark the start of the countdown time for the implementation of DSP-2 in the capacity of EKS-1, and so on.

After the fifth cycle of CIS-5, we determine, for example, that the volume of juice in EIS is less than the value VS = 0.1Y0, that is, V5 <0.1 · 3.0 = 0.3 liters, which corresponds to the volume of juice in the last cycle of CIS- S, where S = 5, so the next CIS-6 is not implemented; pour the CIS-5 juice into Yoks-5, for example, into a glass jar with a capacity of 0.25 liters, close the opening of the PZZK, mark the cycle number X = 5 on it, and continue to preserve the juices that are in containers

YOKS-1, YOKS-2,. JOKS-5. We count the time of the implementation of the sedimentation cycle

Juice TO = 15 days separately for each cycle X in the containers of ЕКС-X, which are indicated by the numbers of cycles X, and in turn remove the juice in these containers from the sediment, that is, pour the juice free of sediment into similar glass containers, close the openings of the containers ЕКС- X to defend the juice PZZK, and note the time to start the implementation of the next DSP in each container EKS-1,

Yoks-2, Yoks-3,. JOKS-5, and after the time for maintenance of the sedimentation of juice ends

15 days, remove the juice from the sediment and check the presence of sediment in each tank.

We determine, for example, that there is no precipitate in Yoks-1, then we finish the process of preserving the CIS-1 juice, and transfer the juice of the first cycle to standard containers for storing Yokhs-1 juice, for example, to standard glass bottles, cans, and similar containers that have standard PZZK, which are fixed on the opening of the tank, and prevent the penetration of environmental oxygen into the EXC. We designate them with the cycle number CIS-1: X = 1, and leave it to be stored at room temperature until juice is used.

Similarly, we preserve juices in other Yoks-X. With this method

preservation juices and PNNP do not heat up, and they preserve biologically active organic compounds, useful vitamins and amino acids, the biological value and palatability of a natural product increase. And the PMNP that remained in the UIS is transferred to standard glass jars for storing the NMNP, we close the openings of the PZZK cans, and we also store it until it is used as food, or for preparing culinary dishes, for example, casseroles, puddings, yogurts, milk desserts, baking toppings, decorating cakes and pastries, as well as for making compote, jelly and so on. For example, you can

use the NNPP of strawberries, cherries, or currants for filling dumplings, pies, and decorate cake or pastries with circles of lemons or an orange.

Fruit salad from the NNPP grapes, melons, apricots can be seasoned with whipped cream and liquid chocolate.

To achieve an acceptable balanced taste of juice and PNNP, for example, garden crops, it is proposed to use a mixture of sugar, table salt, citric acid or baking soda, which are also preservatives. For example, for cucumbers, it is suggested to use a mixture,

which consists of 50% table salt, 40% sugar and 10% citric acid. You can also add natural flavoring seasonings, which have antiseptic properties, and contribute to the process of preserving juice and PMNP. For example, you can use bitter as seasoning red or black peppercorns, horseradish, garlic, etc. The proportion of the components in the mixture is determined by the taste acceptable to the consumer.

The proposed method can also be used for the preparation of non-alcoholic and low-alcohol drinks from YAPSOK juice, such as dry, dessert wine, syrup and other traditional drinks. These drinks retain biological activity, the natural phytoncide and antimicrobial properties of YaPSOK for a long time, since after preservation the resource of growth substances for microorganisms is significantly reduced, in addition, they have a certain percentage of alcohol, which can be changed in the range from 0.5% to 3.0 %

Low alcohol drinks can be prepared from the juices of the first or second juice extraction cycles in the containers EKS-1 or EKS-2 by extending the time for the implementation of DSP-1 until the percentage of alcohol in the juice increases to the required value within (2 - 3)% . During the sedimentation of juice in ЕОКС, the process of alcoholic fermentation can be controlled using an alcohol meter. Juices of different cultures have different sugar and growth substances for microorganisms, therefore, the duration of DSP-1 can vary over a wide range from 2 to 10 months, and when the alcohol meter reads the required value, the juice is removed from the sediment and poured into containers for storage of a low alcohol drink . During storage at EXC,

the opening of which is closed by PZZK, the percentage of alcohol in the juice may slightly vary within (0.1 - 0.5)%.

In addition, juices of individual cycles can be prepared

a variety of complex natural drinks with original tastes acceptable to the consumer. For example, to prepare the original energy drink “VIP-raspberry juice + coffee” in BCS with raspberry juice, you can add chopped or ground coffee beans in a proportion, for example, one grain per 5 milliliters of juice, and prepare the original energy drink

Flavoring agents can also be used nutmeg and other nuts, ginger, ginseng, ginseng, cocoa beans, cardamom grains, saffron stamens, dates, ground pepper, cinnamon, vanilla, cloves, flowers and leaves of spices and medicinal plants, for example, mint, wormwood etc. In this way, you can prepare vermouth, aperitifs and similar drinks. These drinks can also be added to a variety of culinary and confectionery products, to dairy desserts, yogurts, creams, ice cream to achieve an original taste.

A popular foamy sparkling drink like cider or

Champagne wine can be prepared from juices of the second, third, or fourth cycles of extracting juice or from blends of these juices. For example, CIS-2 juice can be blended with CIS-3 or CIS-4 juice, then poured into a fortified container for storing foamy sparkling drinks (YOHPI-2, YOHPI-3, YOHPI-4), close the container opening with a sealed lid, fix it on the container, and store at room temperature for 10 months before using the drink. During this time, in sealed containers, fermentation and maturation of a foamy sparkling drink takes place. Then the drink can be stored for a long time at a low temperature, for example, in the basement.

Juices of the last cycles U, HC- (S - 1) and CIS-S have a significant percentage of sugar and pectin, so they can be used for the manufacture of confectionery products, for example, marshmallows, pastille, Bizet cakes or cakes like `` Kiev cake ”, And they are invited to name: “VIP - syrup - YAPSOK”. These syrups can also be used to prepare various medicines in accordance with paragraph 6 of the claims, for example, to increase blood sugar levels, and it has been proposed to name these drinks: “VIP - syrup JAPSOK +”.

It is also proposed to add drinking alcohol to these juices in a proportion that complies with the standard for traditional sweet dessert alcoholic beverages: liquor, or fortified dessert wine, or other low-alcohol or alcoholic beverages, and it is proposed to name these drinks:

“VIP - liquor - YAPSOK”, “VIP - wine - YAPSOK”, “VIP - compote - YAPSOK”, “VIP - syrup for coffee - YAPSOK”, and so on.

Juices preserved in the proposed method and PMNP can be

use in various proportions together with other food products to increase their taste and biological value.

Claims

Claim

1. A method for extracting and preserving juice, berries and fruits of horticultural crops (YAPS), preparing drinks, according to which the stalks and ridges, sepals and damaged berries and fruits are removed from the processed mass of berries and fruits, wash the PNP, fruits with a solid consistency, pome fruits are cut, pome chambers are removed, citrus fruits are cut into circles, put the PMNP in a juice extracting container (SEM), pour the SSTN with sugar, and leave the SEMN in the room at room temperature to extract with OK, then pour the juice from the EOIS into the container for preserving the juice (EJC), and the NNPP is again filled with sugar, and the juice extraction is repeated in the same way as the NNPP, then the juice and the NNPP are canned, close the opening of the juice storage tank (EJC) with a lid, and store at room temperature for up to two years or before using juice, preparing drinks, and PNLM for dessert or snacks; characterized in that: to extract the juice, matured JAPS are used, collected without stalks and combs, per day, and collected with stalks and combs, three days before the start of processing, or YAPS, which ripen and collected with stalks and combs, save 10 days at a temperature of + 15 "C before the start of processing; the fruits of garden pome seeds, large sizes of garden crops are cut into pieces, and oblong fruits with a symmetrical shape - circles with a width of (10-20) mm in accordance with the tastes of the consumer, and sugar in the first c juice extraction juice (CIS-1) is used in a proportion of 0.1 kg of sugar per 1.0 kg of the weight of the PNLP, and in each next successive cycle of extracting the juice CIS-X (where X - denotes the serial number of the next CIS, and takes the values X =

1, 2, 3. S, where S denotes the number of the final cycle CIS-S) reduce the sugar content by 10%, and evenly distribute it on the surface of the components of the NRMN, open the EISC with a dust and dust protection cover (ППЗК), and the time of the next CIS-X is determined by the formula TX =

(X + Y) days, where Y takes values: for berries Y = 2, for stone fruits of horticultural crops Y = 3, for pome fruits of garden crops Y = 4, and for fruits and vegetables with a firm texture and for other similar and exotic cultures Y = 5), but if the juice in the EEC in the next cycle X fills the NNPP to the top, that is, its volume VX has the value VX = (0.4 - 0.05 X) V0, where V0 denotes the volume of the NNPP in the first cycle of the CIS 1, then the next CIS-X is completed before the end of the TX time; transfer the juice of the X cycles from the ЕОИС into separate containers for preserving the juice of the ЕКС-X cycles, which are denoted by the sequence numbers of the X cycles, open the containers with openings, preserve the juice of the X cycles, and at the same time carry out the CIS-X cycles, and when the juice volume is in the next X cycle = S decreases to the value VS = ODAO, the next cycle of CIS- (S + 1) is not

carry out; they can preserve and store the juices of the CIS-X cycles in separate containers: the juice of the next CIS-X is defended in the EKS-X container for a period of TO = 15 days of the first cycle of sedimentation of juice (DSP-1), then the juice is removed from the sediment, and the next the second juice sedimentation cycle (DSP-2) of the same cycle X, and when no precipitate is formed in the next DSP, pour the juice from YOX-X into a container for storing juice of cycle X (EXX-X), which is indicated by the cycle number X, and The NNPP is transferred from the UIS to the tank for storing the NNPP, and the openings of the containers for storing P are closed LC, thus, the juices in OHS-X they assign the name: “VIP - juice X - JAPS”, and the preservation of the NNPP is given the name: “Sun-dried JAPS in its own juice”.

2. The method according to p. 1 of the claims, which differs in that sugar is added: table salt, crystalline citric acid or baking soda, in a proportion that determines the taste acceptable to the consumer, these components are mixed, and this mixture is used in CIS-X instead of sugar.

3. The method according to paragraphs 1, 2 of the claims, which is characterized in that water is added to the sugar or mixture obtained according to claim 2 to form a brine with the consistency of sour cream, and this brine is used in CIS-X instead of sugar .

4. The method according to p. 1 of the claims, which is characterized by the fact that before canning in the juice in Yoks-X add: table salt, citric acid or baking soda, natural flavorings that have

antiseptic properties, in proportion, which determine the taste acceptable to the consumer.

5. The method according to p. 1 of the claims, which differs in that, for the preparation of low alcohol drinks, the time for the implementation of DSP-1 in Yoks-1 and Yoks-2 is prolonged, until the percentage of alcohol in the juice increases to (2 - 3 )%, and these drinks are named:

“VIP - juice - JAPS”.

6. The method according to paragraphs 1, 5 of the claims, which differs in that, for the preparation of complex non-alcoholic and low alcohol drinks after DSP-1 in juices in EKS-X or in blending these juices of various YaPSO

add chopped grains of nuts, coffee, cocoa beans, spices or other similar seasonings that have a palatable taste or useful properties, and the time for the implementation of the TsOS-2 cycle is reduced to a day, or instead of TsOS-2, the contents of the ЕКС-X are whipped in a shaker, then removed from the precipitate or filtered, and used as a drink or an additive to a dessert dish; or carry out the next DSP, and then transfer it to the container for storing the drink (EXH-X), and these drinks are given the name: “VIP - juice - YAPSO +”.

7. The method according to paragraphs 1, 2, 3, 5, 6 of the claims, which differs in that, for the preparation of alcoholic beverages, drinking alcohol is added to the juice in Yoks-X after TsOS-1 or to blends of juices of various YaPSOs in the proportion determined according to the standard for a variety of alcoholic beverage, and these drinks are given the name: “U1R · - YAPSOK”.

8. The method according to p. 1 of the claims, which is characterized in that for the preparation of sparkling foamy drinks like cider or champagne wine juices TsIS-2, TsIS-3, TsIS-4 after TsOS-1 or blend these juices are poured into fortified containers for preservation and storage of foamy sparkling drinks (YOHPI-2, YOHPI-3, YOHPI-4), close the openings of containers

airtight lids, and stored 10 months before use, and these drinks are given the name: “VIP - juice - chic - YAPSOK”.

9. The method according to claim 1, which is characterized in that, before preservation, the table salt is added to the juice in the EKS-1 until the salt solution in the juice is saturated, and after DSP-1, this solution is poured into the storage tank for the PMNP to the top of the PMNP, and Name this conservation:

“VIP - brine - JAPS”.

10. The method according to p. 1 of the claims, which is characterized in that, in the storage tank for the PNNP, the juice from YOHS-2 or a drink from YOHN-2 is poured to the top of the NMNP and the name is assigned to this preservation: “VIP - soaked YAPS in your own juice. ”

11. The method according to p. 1 of the claims, which is characterized by the fact that the storage time of YAPSO before processing is doubled, and during the processing of YAPSO, a dust-proof air filter is used instead of PBSA, and this drink is given the name: “VIP - vinegar - YAPSO "