RU2178661C2 - Soft drink "yuzhny" - Google Patents

Abstract

FIELD: food industry, production of nonalcoholic drinks. SUBSTANCE: soft drink contains, kg: pectin extract from apple pomace, 760-820; granulated sugar, 56-60; natural bee honey, 27-30; cinnamon, 10-12; clove, 10-12; peppermint, 15-25; lemon balm, 10-12; sweet-clover, 50-53; root of elegampane inula, 1.1-1.3; color, 3.3-3.6; water, the balance up to 100 dal of drink. EFFECT: increased organoleptical properties, improved tastiness, and provision of treatment-and-prophylactic properties.

Description

 The invention relates to the food industry, in particular to the production of soft drinks.

 Known soft drink "Peknavit-1" containing pectin from apple waste, beetroot juice, iodinated sodium chloride, cherry and sea buckthorn juices and bread kvass (see A. S. USSR 1542524, class A 23 L 2/00, 1987 .).

 A disadvantage of the known proposal is the high cost due to the use of expensive scarce preventive agents - pectin in significant quantities. The high cost of pectin is due to the complex and laborious methods of production. In addition, the mass fraction of pectin substances in such pectin is not more than 0.3%, the use of such pectin for preparing a drink is ineffective.

 The closest in content of the components is a non-alcoholic drink (see A. p. 1507297, class A 23 L 2/02, 1986) containing citric acid, peppermint, cinnamon, cloves, clover, medicinal, color, water.

 The well-known drink has a good aroma with spicy tones, has increased stability. However, this drink has insufficient organoleptic properties and taste, does not have therapeutic and prophylactic properties.

 The technical solution to the problem is to increase the organoleptic properties, improve taste and provide therapeutic properties.

The objective is achieved in that in a non-alcoholic drink containing peppermint, cinnamon, cloves, sweet clover, color, water, an additional pectin extract from apple pomace, granulated sugar, honey bee, lemon balm, elecampane root is added in the following ratio of ingredients kg per 100 gave:
Pectin extract from apple pomace - 780 - 820
Sugar - 56 - 60
Natural bee honey - 27 - 30
Cinnamon - 10 - 12
Cloves - 10 - 12
Peppermint - 15 - 25
Lemon balm - 10 - 12
Elecampane root - 1.1 - 1.3
Kohler - 3.3 - 3.6
Water - Else
The novelty of the claimed technical solution is due to the fact that the prophylactic drink is prepared on the basis of pectin extract obtained by environmentally friendly technology, in which the hydrolysis-extraction of pectin substances is carried out using electro-activated water.

 The pectin extract obtained by this technology contains a mass fraction of solids of 2%, a mass fraction of total sugar of 3.97%, a mass fraction of crude protein of 1.24%, and a complexing ability of lead of 1.74 mg / ml In addition, pectin extract is a source of a whole complex of biologically active substances: macro- and microelements (Fe, Cu, Zn, Co, Mo, Sn, Al, V, Si, etc.), organic acids, amino acids, vitamins. The presence of mineral substances in the composition of the pectin extract indicates a particularly high biological value of this product, because mineral substances not only perform a plastic function in human life processes and participate in the construction of bone tissue, but also participate in water-salt and acid-base metabolism body processes.

 The effect of vitamins on the human body is well known, therefore it can be said that the content of vitamin C in the pectin extract in the amount of 2 mg% significantly increases the biological value of this pectin extract. The set of amino acids that is part of apple pectin, which is contained in the pectin extract in its native state, is quite wide, including alanine, aspartic acid, cystine, glutamic acid, glycine, histidine, hydroxyproline, isoleucine, lysine, methionine, phenylalanine, proline, serine, tryptophan, tyrosine, valine, including six essential ones. The highest content was noted for alanine, aspartic acid, glutamic acid, proline, glycine.

 In addition, quite high anti-radiological properties of pectin extract were noted. The Kiev Institute for Advanced Training of Doctors carried out radiological studies of this pectin extract, which showed its high radioprotective properties, comparable only with similar properties of alginates, which, in turn, are a kind of standard in this area. The authors proved that when two glasses of the proposed drink are consumed, the human body receives 2 g of pectin, which is the daily prophylactic dose necessary for working in hazardous working conditions, with heavy and radioactive metals with an increased level of radiation.

 In addition, pectin substances have an anti-inflammatory, wound healing, adsorbing effect, which makes the drink an indispensable dietary supplement in the treatment of diseases of the gastrointestinal tract, liver, pancreas, diabetes mellitus and a number of other diseases.

 Introduction to the beverage recipe of infusions of aromatic medicinal plants - peppermint, lemon balm, medicinal sweet clover, elecampane root can be considered not only as a source of energy and plastic substances, but as a carrier of biologically active compounds, which even in a minimal amount have a certain stimulating effect on the body person. These include vitamins, polyphenolic compounds, amino acids, proteins, macro- and microelements, triterpenoids, essential oils, hormones, flavonoids, glycosides, alkoloids, tannins and coloring substances, combined in the most optimal ratio and having a positive effect on the human body.

 Peppermint (Mentha piperita) contains from 0.8 to 3.5% essential oil, which contains up to 65% menthol, ascorbic acid - 25 mg%, organic acids, flavonoids. It has a regulatory effect on the gastrointestinal tract, it is used for nervous and heart diseases, etc.

 Lemon melissa (Melissa officinalis) contains 0.014-0.104% of essential oil, which includes citral, citronellol, geranol, bitter and tannins, oleanic and ursulic acids, up to 150 mg% vitamin C.

 Herbal preparations have a calming, anticonvulsant, antispasmodic, analgesic and antiemetic effect.

 Melilotus officinalis (Mehlotus officinalis) contains 0.4-0.9% coumarin, which gives the plant a pleasant smell, melylolithin, vitamins C, E. In medicine, it is used as an external irritant and distracting agent, as an emollient in abscesses.

 It has been established that coumarin inhibits the central nervous system, has anticonvulsant and narcotic effects. In patients with leukemia due to radiation therapy, coumarin causes an increase in the number of leukocytes.

 Melilot is a good honey plant. It is used as an aromatic agent in the distillery, tobacco and perfumery industries, as well as in the manufacture of green cheese.

 Elecampane root - (Inula helenium L) contains a large amount of inulin and pseudoinulin, as well as saponins, bitter and mucous substances, resins, essential oil, solid at ordinary temperature.

 Elecampane preparations are used as an expectorant for respiratory diseases. Due to anti-inflammatory properties and the ability to reduce increased motor and secretory functions of the intestine, elecampane preparations are also very effective in the treatment of diseases of the gastrointestinal tract.

 Natural bee honey - aromatic sweet substance produced by bees from nectar of flower pollen and honey dew. These materials, collected from flowers, are enzymatically processed in the digestive system of bees and especially in the honey ventricle, as well as in the combs, where it is stored as a reserve food.

 Cloves are dried unopened flower buds (buds) of the evergreen clove tree Caryophyllus aromaticus (Engenia caryophyllata) of the myrtle family.

 Cloves are used in cooking, food processing, perfumes, and medical practice.

 Cinnamon is the dried bark of evergreen tropical cinnamon trees of the genus Cinnamomum of the laurel family. The most important component of cinnamon is cinnamon essential oil - 15%. It is a yellowish liquid with a characteristic cinnamon flavor.

 Cinnamon is widely used as a spice in cooking, in the confectionery, fish, meat industry, distillery, medicine to improve the taste of certain drugs with an unpleasant odor and taste and as an aphrodisiac, as well as for the production of essential oils and cinnamaldehyde, which are used in perfumes.

 Using color gives the drink a beautiful, even color. Kohler, which is caramelized sugar, refers to surfactants that improve the foamy properties of the drink.

 Comparison of the claimed solution not only with the prototype, but also with other well-known technical solutions in this industry did not allow them to identify signs that distinguish the claimed solution from the prototype, which allows us to conclude that the claimed solution meets the criterion of "inventive step".

 The drink is prepared as follows. Pectin extract from apple pomace with a pectin content of 0.5% is served in a container with a stainless steel mixer, sugar, honey bee honey, infusion of herbs, spices, infusion of elecampane root in the amounts prescribed by the recipe are added, include a stirrer and mix for at least 10 min until the components are completely dissolved.

 Sugar is pre-sieved through a sieve with a hole diameter of not more than 2.5 mm, equipped with a magnet catcher, and fed through a dispenser for mixing.

The preparation of water infusions is as follows. Dry raw materials - peppermint, lemon balm, medicinal melilot are crushed and poured with boiling water in a ratio of 1: 25, kept at a temperature of 70 ^o C for 5-6 hours with periodic stirring. After the time of infusion, the mixture is cooled, the infusion is decanted, and then filtered and served for mixing. The finished filtrate can be stored for 24 hours at a temperature of 5-8 ^o C. If necessary, it can be filtered after storage.

Cinnamon in the form of sticks is poured with boiling water in a ratio of 1: 10, brought to a boil, boiled for 5 minutes, kept at a temperature of 70 ^o C for 5-6 hours with occasional stirring. After the infusion time, the suspension is cooled, the infusion is decanted, filtered and served for mixing.

Cinnamon in powder form is poured with boiling water and brought to a boil, but not boiled. All other operations are carried out similarly. The finished filtrate can be stored for 24 hours at a temperature of 5-8 ^o C.

 Preparation of cloves. Cloves are poured with boiling water in a ratio of 1: 20, brought to a boil and boiled for 5 minutes. All other operations before serving for mixing are similar to the preparation of cinnamon. The shelf life of the finished extract does not exceed 24 hours

Preparation of infusion of elecampane root is as follows. The crushed raw materials are poured with a water-alcohol mixture in a ratio of 1: 12.5; the volume fraction of alcohol for the first bay is 50%, for the second - 20%. Infusion is carried out for 7 days for the first bay and 5 days for the second bay, with daily stirring. After insisting, the water-alcohol liquid is mixed, both gulfs are combined and used for work after preliminary filtration. The water-alcohol infusion of elecampane root is stored for 4 months. at a temperature of 5-18 ^o C.

Cooking color. In a pre-heated boiler load a weighted amount of sugar and add 1-2% wt. water. Sugar is loaded into the boiler evenly, with the stirrer working, filling it in one or two steps. When the sugar becomes dark brown in color, the heating is stopped and, with stirring, the temperature is carefully added to 160-180 ^o C and the mixture is boiled until the sample taken with a wooden stick begins to solidify in an elastic thread or when applied to a glass plate is not on it spread out. When this state of the mixture is reached, the heating is stopped and the color is allowed to cool to 60 ^° C, then hot water is added to it to the content of 70% of the dry matter mass. Properly prepared color is completely soluble in water, has an intense color. Used sugar for cooking color must be clean and free from mechanical impurities.

The resulting multicomponent solution from the mixer is fed for heating and boiled to the required solids content. Cooking time up to 5 minutes. The finished drink is filtered through a sieve with a hole diameter of 0.5 mm and immediately served for packaging. The temperature of the packaged drink should be 95-98 ^o C. In the presence of a hot bottling unit equipped with a pasteurizer with an automatic temperature regulator G60 PA-600 for heating the drink to 100 ^o C and subsequent bottling, use this unit. Packing is carried out in glass bottles with a capacity of not more than 0.5 dm ³ .

Store the drink in a dry, cool, clean, well-ventilated warehouse type with a relative humidity of 75-80% at a temperature of 10 to 20 ^o C.

 The drink is checked for organoleptic and physico-chemical parameters and sent for sale.

EXAMPLES
1. (Minimum parameters). To prepare 100 drinks, they take 760 kg of pectin extract from apple squeezes, 56 kg of granulated sugar, 27 kg of natural bee honey, 10 kg of cinnamon extract, 10 kg of clove infusion, 15 kg of peppermint extract, 10 kg of lemon balm lemon, 1, 1 kg of infusion of elecampane root high, 50 kg of infusion of sweet clover (infusions are prepared according to the described technology), 3.3 kg of cola and water according to the recipe are fed into a container with a stirrer and mixed thoroughly for 10 minutes until complete dissolution.

After which the drink through the heater at a temperature of 93 ± 2 ^o With served on the packaging.

 The resulting drink has a brown color, a spicy aroma with a floral note, a pleasant apple flavor. One glass of the drink contains a prophylactic dose of pectin.

 2. (Maximum parameters). To prepare 100 drinks, they take 820 kg of pectin extract from apple pomace, 60 kg of granulated sugar, 30 kg of honey, 12 kg of cinnamon infusion, 12 kg of clove infusion, 13 kg of peppermint infusion, 53 kg of elecampane root, 53 kg of infusion sweet clover, 3.6 kg of color and water according to the recipe and served in a container with a stirrer, mix thoroughly for 10 minutes until complete dissolution.

After which the drink through the heater at a temperature of 98 ± 2 ^o With served on the packaging.

 The resulting drink has a dark brown color, a very spicy aroma with a floral bouquet, with an apple flavor. One glass of the drink contains a prophylactic dose of pectin.

3. (Optimal). To prepare 100 drinks, they take 780 kg of pectin extract from apple squeezes, 56 kg of granulated sugar, 20 kg of natural bee honey, 7 kg of cinnamon extract, 7 kg of clove infusion, 15 kg of peppermint extract, 7 kg of lemon balm lemon, 0, 8 kg of infusion of elecampane root high, 44 kg of infusion of melilotus officinalis, 3.1 kg of tint and water according to the recipe are fed into a container with a stirrer and thoroughly mixed for 10 minutes until complete dissolution. After which the drink through the heater at a temperature of 98 ± 2 ^o With served on the packaging.

 The resulting drink has a beautiful brown color, spicy-honey aroma with a light floral tint, apple flavor. One glass of the drink contains a prophylactic dose of pectin.

 4. (Outrageous minimum). To prepare 100 drinks, take 750 kg of pectin extract from apple squeezes, 52 kg of granulated sugar, 18 kg of natural bee honey, 6 kg of cinnamon extract, 6 kg of clove infusion, 13 kg of peppermint extract, 0.7 kg of elecampane root extract , 43 kg of infusion of medicinal sweet clover, 3 kg of tint and water according to the recipe, served in a container with a stirrer and mix thoroughly for 10 minutes until complete dissolution.

After which the drink through the heater at a temperature of 93 ± 2 ^o With served on the packaging. The resulting drink has a dirty brown color, slightly spicy aroma with a weak floral bouquet and apple flavor. However, a glass of drink does not contain a prophylactic dose of pectin.

 5. (Outrageous maximum). To prepare 100 drinks, they take 830 kg of pectin extract from apple squeezes, 70 kg of granulated sugar, 32 kg of natural bee honey, 13 kg of cinnamon extract, 13 kg of clove infusion, 26 kg of peppermint extract, 1.4 kg of elecampane root extract , 54 kg of infusion of melilotus officinalis, 3.7 kg of color is served in a container with a stirrer and thoroughly mixed for 10 minutes until completely dissolved.

After which the drink through the heater at a temperature of 98 ± 2 ^o C serves for packaging. The resulting drink has a dark brown color, a sharp spicy-honey aroma with a light medicinal tone, apple-bitter taste. One glass of the drink contains a prophylactic dose of pectin.

Claims (1)

A soft drink containing peppermint, cinnamon, cloves, sweet clover, color, water, characterized in that it additionally contains pectin extract from apple pomace, granulated sugar, honey bee, lemon balm, elecampane root in the following ratio of ingredients, kg per 100 gave:
Pectin extract from apple pomace - 760-820
Sugar - 56-60
Natural bee honey - 27-30
Cinnamon - 10-12
Cloves - 10-12
Peppermint - 15-25
Lemon balm - 10-12
Melilotus officinalis - 50-53
Elecampane root high - 1.1-1.3
Kohler - 3.3-3.6
Water - Else