RU2033058C1 - Method of preparing fruit beverage - Google Patents

Abstract

FIELD: food-processing industry, in particular, obtaining of aromatized fruit beverages. SUBSTANCE: method involves mixing fruit juice with citric acid, aromatizer, color and water at 35-40 C; filling container with ready blend; introducing sucrose syrup at 96-100 C; sealing and sterilizing. EFFECT: high quality of product.

Description

 The invention relates to the food industry, namely to the production of canned drinks using flavorings and colorings.

 A known method for the production of a beverage, according to which drinks are prepared from fresh fruits and berries or fruit purees and semi-finished juices with the addition of sugar syrup, is packed in containers, hermetically sealed, pasteurized or sterilized.

This technology produces blended fruit drinks [1]
The purpose of the invention is the expansion of the range of drinks, improving quality by improving organoleptic properties.

 The method is carried out in the following way.

 Sugar and blend syrups are prepared in parallel.

 Cooking sugar syrup.

 Sugar is sieved through a sieve and, in accordance with the recipe, dissolved in drinking water. After dissolving the sugar, the syrup is boiled for 5 minutes and served on packaging in bottles or cylinders.

 Making blend syrup.

 Blended syrup is prepared in a collector-mixer with a mixing device.

In accordance with the formulation in the collection mixer supplied drinking water and heated to a temperature of 50 ± 2 ^{° C,} was added concentrated apple juice, citric acid, food coloring, aroma.

 The blend is thoroughly mixed for 2-3 minutes and sent to the dosing apparatus.

 Filling containers is as follows.

The packaging metered blending the syrup at a temperature of 35-40 ^{° C,} then filled with hot sugar syrup at a temperature of 98 ± 2 ° ^C. The temperature after filling beverages into containers of ^about 75-80 C.

If the temperature of the beverage in the container before capping below 75 ^{° C,} below the required longer process of pasteurization, which leads to a deterioration in taste.

If above 80 ^about With, then the taste of the drink after pasteurization is lost.

 After filling the containers, it is corked, pasteurized, cooled.

 Flavored drinks based on concentrated Livada apple juice.

 PRI me R 1. Blended syrup, kg: Water 100.8 Concentrated clarified apple juice 35,700 Citric acid 2.0 Cherry aroma of the Austrian company Dragoco 0.04 Food color red 0.10 Ethyl alcohol 0.36 Water for dye 1.9 Total 140.9 kg Sugar syrup, kg: Water 745.14 Sugar 113.96 Total 859.1 kg PRI me R 2.

 Blended syrup, kg: Water 101.8 Concentrated clarified apple juice 35.70 Citric acid 1.5 Raspberry flavor 0.04 Food color red 0.05 Ethyl alcohol 0.36 Water for color 0.95 Total 140.4 kg Sugar syrup , kg: Water 765.55 Sugar 94.01 Total 859.57 kg PRI me R 3.

Blended syrup, kg: Water 100.5 Concentrated clarified apple juice 35.70 Citric acid 1.5 Strawberry flavor 0.2 Food color red 0.02 Ethyl alcohol 1.8 Water for color 0.38 Total 140.1 kg Sugar syrup kg: Water 765.97 Sugar 93.96 Total 859.93 kg
The formulation of the dosed syrup is given based on the lower dosing limit on the dosing apparatus, which is 65 ± 5 cm ³ for bottles with a capacity of 500 ml and 390 cm ³ for glass jars 1-82-3000.

 This method of production of canned drinks allows you to most fully preserve the aroma in the finished product, prevents the chemical change of aromatic substances and taste in the finished product.

Claims (1)

METHOD FOR PREPARING FRUIT DRINKS, including mixing fruit juice with sugar syrup, bottling, corking and sterilization, characterized in that the fruit juice is first blended with flavoring, coloring, citric acid and water at 35-40 ^o C, and mixing is carried out during the bottling process by successively introducing into the container blend and sugar syrup with a temperature of 96 to 100 ^o C.