RU2336785C1 - Method of manufacturing natural pulpy juices - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to manufacturing of natural fruit and vegetable pulpy juices. The method implies crushing raw material, steam blanching, pulping, homogenization, deaeration, heating, packing, sealing and sterilisation. Glycine and methionine in the amount of 0.5% wt are introduced to the juice after deaeration during heating to improve its nutritive and taste properties. Glycine is added in the form of water solution. Methionine is firstly dissolved in the juice or puree. The total mass is heated up to 80°C at least.

EFFECT: increasing biological and nutritional value of the manufactured natural pulpy juices.

Description

The invention relates to the production of soft drinks, specifically to the production of fruit and vegetable juices with pulp.

From a physiological point of view, fruit and vegetable juices with pulp belong to the group of nutritious drinks. The nutritional and biological value of juices is due to the content of proteins, easily digestible carbohydrates, organic acids, polyphenols, minerals, vitamins and other compounds in them. Juices correct water-salt metabolism, contribute to the normalization of the gastrointestinal tract, the assimilation of other products. Analysis of natural juices showed an imbalance in the composition of vitamins, macro- and microelements.

Given the steady growth trend in juice consumption, the task is set to enrich natural juices with vitamins, macro- and microelements in order to create a preventive product of general strengthening effect.

There is a method of enriching natural juices and drinks with micronutrients by introducing specially developed multivitamin premixes into the formulation [1].

A known method of obtaining juice from pumpkin, which includes the step of processing raw materials and obtaining juice, including hitching, washing, inspection, separating seeds, cutting, blanching, rubbing, extracting juice, mixing with sugar syrup, the stage of formation of product quality, including homogenization, deaeration, heating , the packaging step, including bottling, capping, sterilization [2].

This method does not solve the problem of enrichment of natural juices with amino acids, which are insufficiently represented in the plant protein.

The amino acid composition of plant proteins is significantly different from the proteins of the animal and human body. In this regard, there is a need for the addition of some essential amino acids, in particular methionine, as well as glycine in order to balance the qualitative composition of amino acids.

The aim of this invention is to increase the biological and nutritional value of produced natural juices with pulp.

This is achieved by the fact that in the method of producing natural juices with pulp, which involves grinding the raw materials, blanching with steam, rubbing, homogenizing, deaerating, after which glycine is added to the juice in the amount of 0.5 wt.% In the form of an aqueous solution during heating stirring for 10 min, then methionine is introduced in an amount of 0.5 wt.%, previously dissolved in juice or puree, and stirred for 10 min to evenly distribute the introduced components in the total volume of juice, while heating the entire mass is carried out to temperature not less than 80 ° С, packing, capping and sterilization.

Methionine (systematic name: α-amino, γ-methylthiobutyric acid) differs from other protein amino acids in that it contains a methyl mercaptan residue CH ₃ -S-. Methionine refers to neutral (monoaminomonocarboxylic) amino acids. The presence of methylthio group in methionine determines its properties as a metabolic agent. In the body, methionine acts as a unique source of methyl groups in transmethylation reactions.

However, methionine functions are not limited to methyl group transfer reactions. The carbon chain of methionine is used to synthesize a number of amino acids, such as homocestein, homoserin, cystathionine, cystine.

Nevertheless, a large proportion of the received methionine is used for the biosynthesis of its own proteins. In this most important process for the body, methionine has a dual function. First, according to the genetic program, it, like any other amino acid, is inserted (with the participation of methionine tRNA) into the polypeptide chain of the synthesized protein. But in addition, it is with methionine that the synthesis of the polypeptide chain begins, i.e. Methionine with the participation of tRNA initiates the biosynthesis of any protein.

The daily need for methionine for humans, according to various sources, varies significantly. The most common value is 3.0-3.5 g per day.

Glycine belongs to the class of interchangeable amino acids (aminoacetic acid, glycol), is a natural metabolite, is used for the synthesis of photolipids, oxytodine and vasopressin, and has a sedative effect. Glycine for food purposes is developed according to TU 2639-079-10514645-03. It is used as a food additive - a modifier of taste and aroma. The introduction of glycine at the stage of forming the quality of fruit and vegetable juice enhances the aroma of vegetables, since fruit aroma suppresses the vegetable and the aroma of the product does not match its composition. The aroma should be complex, rounded, but without highlighting the individual ingredients. As a result, the specific smell of methionine will be suppressed by the stabilized aroma of the composition.

In the claimed method, a distinctive feature is the addition of additional components: methionine and glycine. Their preliminary dissolution in small volumes solves the question of the uniform distribution of these additives in the volume of the obtained product. The introduction of glycine to methionine allows you to enhance and stabilize the aroma of the composition, and the specific smell of methionine introduced after is suppressed by the stabilized aroma of the composition.

The introduction of glycine and methionine in such a sequence with preliminary dissolution in small volumes prevents the separation of juices during storage - a drawback inherent in juices with pulp.

The method is as follows.

At the 1st stage, after locking, washing, separating seeds, the grinding of raw materials is carried out on disk crushers. Crushed fruits and vegetables are blanched in screw spreaders. Blanching is carried out with hot steam until soft, the approximate cooking time of 15-20 minutes at a temperature of 95-100 ° C. Juice extraction is carried out immediately after preparation of the fruit. Quality can be assured when processes are ongoing. Juice extraction is carried out on dual wipers. The hot crushed mass of fruits and vegetables is first passed through a machine with sieves having openings with a diameter of 2.0-1.5 mm, then through sieves with openings with a diameter of 0.5-0.4 mm. The resulting mashed mass is loaded into a collector with a mixer, where the required amount of sugar syrup and citric acid are added according to the recipe. After mixing in the juice, the pH value is determined; at a pH value above 4.2, citric acid is additionally added.

At the 2nd stage, the juice obtained is subjected to homogenization in a homogenizer at a pressure of 15-17 MPa. Deaeration of the juice is carried out in a vacuum apparatus at a temperature of 40-50 ° C and a residual pressure of 10-17 kPa. The duration of dearation should not exceed 10 minutes. After deaeration, 0.5% of glycine is added to the juice in the form of an aqueous solution in a ratio of 1: 5 and stirred for 10 minutes. Then methionine is added in an amount of 0.5% previously dissolved in juice or puree in a ratio of 1:10, and mixed for 10 minutes with heating of the whole mass to a temperature of at least 80 ° C. After this, the juice is sent to packaging, capping and sterilization.

Example. The recipe and consumption rates of raw materials in the production of pumpkin-apple juice with pulp and Tikhoretsky sugar per 1000 kg of finished product.

For 1000 kg, 5 kg of glycine and 5 kg of methionine are added, in addition, water is taken into account for the dissolution of glycine. The table shows the amount of methionine and glycine not in solution, for glycine, water is taken into account, and methionine is dissolved in juice from the total mass.

The ratio for the preparation of glycine and methionine solutions is not significant. It is essential that they should be in the form of solutions. A solution can be prepared in any ratio for uniformly introducing a small amount of additives into a large volume.

Product name Components Mass fraction of soluble solids,% Recipe, kg Waste and loss of raw materials,% Consumption rates, kg Pumpkin-apple juice with pulp and Tikhoretsky sugar Pumpkin puree 6 400,0 21 * 484.0 Applesauce 10 200,0 16* 232.0 Syrup
including sugar 19.0
98.5 363.6
75,5 1,5 76.63 Citric Acid 1,0 one 1.01 Glycine 5 one 5.05 Water 25 one 25.5 Methionine 5 one 5.05 Ascorbic acid 0.4 one 0.404

The juice obtained by the proposed method according to the production formulation preserves the taste harmony inherent in the products included in the juice. The introduction of glycine prevents the separation of juice. The method stabilizes the preservation of nutritional, taste and biologically active substances.

Information sources

1. Shatnyuk LN, Spirichev VB The enrichment of beverages with micronutrients // Food industry, No. 8, 2002, S. 54-57.

2. N. Samsonova, V. B. Usheva. Fruit and vegetable juices. M .: IN "Agropropizdat", 1990, p. 193, 194.

Claims (1)

A method of producing natural juices with pulp, which involves grinding raw materials, steam blanching, rubbing, homogenization, deaeration, heating, packaging, capping and sterilization, characterized in that after deaeration during heating, glycine is added to the juice in an amount of 0.5 wt.% In in the form of an aqueous solution with stirring for 10 minutes, then methionine is added in an amount of 0.5 wt.% previously dissolved in juice or puree and stirred for 10 minutes, while the entire mass is heated to a temperature of at least 80 ° C.