RU2385123C1 - Nectar production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to nectar production technology. Carrots and chicory are washed and rinsed while barbotaging carbon dioxide into rinse water. Prepared vegetables are chopped and finished separately to obtain puree. Puree is blended with orange juice and sugar syrup at the following ratio of ingredients, wt %: chicory 19-20, carrots 20-21, orange juice 19-20, sugar 3-3.5 and water is the rest. Nectar is heated, packed, sealed and sterilised.

EFFECT: it ensures production of nectar out of unconventional raw materials enriched with biologically active substances and suitable for use in clinical nutrition.

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Description

The invention relates to a technology for the production of nectars. A known method for the production of nectar blended with sugar, comprising washing, if necessary removing the inedible parts, crushing and heating the fruits and / or berries, squeezing the juice or rubbing it into puree, blending the juice, puree and sugar syrup, homogenizing, deaerating, heating, packing , sealing and sterilization (Collection of technological instructions for the production of canned food. Volume II. Part 2. - M .: APPP Konservplodozyach, 1992, p.277-326).

The technical result of the invention is the production of new nectar from unconventional raw materials with high biological value.

This result is achieved in that in a method for the production of nectar, including preparing mashed potatoes, blending juice, mashed potatoes and sugar syrup, heating the blend, packing, sealing and sterilizing, according to the invention, carrots and chicory are used to prepare the mashed potatoes, which are washed, rinsed while bubbling carbon dioxide in washing water, separately crushed and finished, and when blending using orange juice in the following ratio, wt.%:

chicory 19-20 carrot 20-21 Orange juice 19-20 sugar 3-3.5 water up to 100.

The method is implemented as follows.

Chicory and carrots are washed, inspected and rinsed while sparging carbon dioxide into the washing water, which ensures not only the washing out of the dirt left after washing, but also disinfection of the surface by lowering the pH and creating an acoustic vibration field (RU 2088124 C1, 1997).

Thus prepared vegetables are crushed to a particle size of 0.03-0.05 mm on the appropriate equipment and separately finish.

The resulting mashed potatoes and orange juice are blended with sugar syrup at the above ratio of components. Moreover, the lower the solids content in blended plant components, the more its quantity is selected from the specified interval. The concentration of sugar syrup and sugar content in the blend is chosen the greater, the lower the average solids content in the plant components of the blend.

Compliance with the ratio of the components of the blend with the above recommendations allows you to get the target product with the best organoleptic characteristics in accordance with GOST 8756.1-79.

The resulting blend is heated, packaged, sealed and sterilized according to the technology of the closest analogue.

Example 1

In the production of nectar, components of plant origin with a low dry matter content are used, namely carrots 9%, chicory 20%, orange juice 11% in the amount, respectively, wt.%: 20, 19 and 19. Sugar in the amount of 3.5 is added to the syrup % by weight of the product.

Example 2

In the production of nectar, components of plant origin with a high dry matter content are used, namely carrots 11%, chicory 22%, orange juice 13%. Sugar is added to the syrup in an amount of 3% by weight of the product,

Example 3

In the production of nectar, components of plant origin with an average dry matter content are used, namely carrots 10%, chicory 21%, orange juice 12%. Sugar is added to the syrup in an amount of 3.25% by weight of the product.

Obtained by examples of nectars have similar characteristics in terms of organoleptic characteristics and chemical composition.

It should be noted that none of the components of plant origin used in the composition of nectar was previously used in the composition of similar products. In this regard, the target product obtained by the described technology, in comparison with traditional nectars, has a high content of macro- and microelements, and also contains significant amounts of inulin, which is a prebiotic.

The specified unique chemical composition of the target product allows us to recommend it for use in diet with dysbiosis, various diseases of the gastrointestinal tract, pancreatitis and impaired liver function.

Thus, the proposed method allows to obtain new nectar from unconventional raw materials, enriched with biologically active substances, suitable for use in diet food.

Claims (1)

Method for the production of nectar, including preparing mashed potatoes, blending juice, mashed potatoes and sugar syrup, heating the blend, packing, sealing and sterilizing, characterized in that carrots and chicory are used to prepare the mashed potatoes, which are washed, rinsed while bubbling carbon dioxide into wash water, separately crushed and finished, and when blended using orange juice in the following ratio, wt.%:
chicory 19-20 carrot 20-21 Orange juice 19-20 sugar 3-3.5 water rest