RU1792311C - Method for production of soft drink - Google Patents

Abstract

Usage: in the non-alcoholic industry. The method includes treating mineral water, blending it with concentrated fruit-and-vegetable raw materials, aromatic essences and preparing the finished drink with adjusting its acidity. A harmonious taste is achieved by adjusting the acidity of the drink, which is achieved through the use of natural or artificial mineral water that contains bicarbonate ions. Artificial mineral water is obtained by mixing mineral water with baking soda. 2 C.p.

Description

e

The invention relates to the non-alcoholic industry, in particular to a method for preparing non-alcoholic drinks in mineral water.

A known method of preparing soft drinks based on mineral waters. The method includes preparing mineral water, blending it with sweeteners, a mixture of vitamins, food acids, preservatives, flavoring agents and preparing the finished drink.

A disadvantage of the known method is the use of deficient sweeteners and acidifiers to achieve a harmonious taste of the drink and to adjust acidity.

An object of the invention is to save on sweetening and acidifying agents.

The proposed method is carried out as follows.

Mineral water is prepared. In this case, use water containing bicarbonate ions in an amount that ensures that they adjust the acidity of the drink. Blend it with concentrated fruit and raw materials, aromatic essences and prepare a drink. The method includes the use of natural mineral water containing bicarbonate ions and artificial mineral water obtained by introducing drinking soda into the mineral water.

H

Yu

u with

with

The proposed method allows to obtain a drink whose nutritional value is created through the use of mineral waters, concentrated fruit-bearing raw materials. The acids contained in the concentrated fruit-year-old raw materials are partially neutralized by the hydrocarbonate ions of mineral waters. This allows the drink to have a harmonious taste without any additional use.

..... ..: .- -.vЈ% -,;: - b Ј. ..- .- v V -h. :, ..

1 sweeteners in food and more

acidic; | .d ;; | ;:. ; 1l - ..- v .- -} -:::

0g | 1bZhz6vayye For a4any ingredients, the call has substantially changed the traditional technology of preparing drinks, namely, to exclude the stage of preparation of sugar syrup and fundamentally change the process of preparation

blend syrup; . ;: th - ;: Ј: Y-SHYT; ; When preparing a neat and healthy ratio of fruit-suitable raw materials and mineral water, it is determined by the consumption of hydrocarbonate ions, which are in water, to neutralize acids of flat raw materials in terms of malic acid, i.e. on neutralization} 67 mg block; 61 mg of Shdrokar bo / nat. vviA- -y / ::;:, .. I .;

PRI me R 1. Drink 3 golchitsa gitvit based on the Habaz mineral water-mineral water with a salinity of 4.6-6.4 g / dm3 and a content of 2800 dr. 3,500 mg / dm3 bicarbonate. 7 v:. .:

For the production of 100 gave the drink grto- in t 200dm3 syrup,;. ...;

Pour 50 dm of mineral water treated according to TI 18-6-57-84 into the blending vat. With continuous stirring, 65 dm of concentrated block juice, 25 dm3 of plum extract are added and 59.4 dm3 of mineral water are added. The prepared mixture for 20-30 minutes is left to stand for 2 hours and filtered. Into the filtered mixture, 0.6 dm3 of Apelsinov aromatic essence is added.; -.;. ;,:: ;; v:: - ..;

The finished blend syrup is served in the collection - measuring device, then to the synchronous-mixing unit for the production of a drink. If the drink is prepared by dosing the blend syrup into bottles, followed by pouring carbonated mineral water, the circuit is additionally equipped with a saturator, syrup-dosing and mixing machines.

PRI me R 2. A Pram drink is prepared on the basis of Peru mineral water with a salinity of 2.1-3.3 g / dm and a content of 8-180 mg / dm3 of hydron arbbnate ions.

For the production of 100 dal of the beverage, 200 dm3 of blend syrup is prepared.

50 dm3 of Peru mineral water treated according to TI 18-6-57-84 is poured into the blending-chan. with cold drink / 1give; a-nyy make the drink: eve soda - then 30 dm block extra act, 10 dm end nt: torn lingonberry juice, 60 dm3 concentrated HOrcj in HluW euro juice, ds-ba they are 50 dm of mineral water, continue for 20-30 minutes, Delay .2 hours and filbTruy t; /; -; ::. ; 1 --- from:. v,.

The mixture was filtered off (p mixture of vNBC t 0.6 Dm3, aromatic essence Almond. Preparation of the mixture was carried out analogously to example 1.

Example 3. Kapygok Rasnoglinsky is prepared according to the scheme described in Example No. 1.; Use the mineral medicinal table water of Krasnoglinsk with Minerazia of 1.7-3.8 g / dm3 and a content of 400 mg / dm3 of bicarbonate ions. Raw material consumption per 100 dm of the drink: concentrated grape juice 80 dm3, concentrated concentrated cherry juice 26 dm3 and 0.6 kg of Vinogradna essence. /

The preparation of the drink is carried out analogously to example 1,

The proposed method allows the preparation of drinks based on natural raw materials without the use of deficient sweeteners ii food acids. The beverage is based on natural mineral waters containing a wide range of mineral components.

Claims (3)

1. A method for the production of a soft drink, which involves the preparation of mineral water, blending it with concentrated flavored raw materials and aromatic essences, and preparing the finished drink with adjusting its acidity, so that that, in order to save sweetening and acidifying substances and achieve a harmonious taste of the drink, they use mineral water containing hydrocarbon-ion in an amount that ensures correcting the acidity of the drink. 2. The method according to claim 1, about t and h and yu and with the fact that they use natural mineral water containing bicarbonate. -; /,.;. : -: -.- .., -.:.,;: ... V ;, 3. The method according to claim 1, characterized in that they use artificial mineral water containing bicarbonate ions obtained by introducing soda into mineral water.