RU2424740C1 - Method of manufacturing vegetable beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of vegetable drinks production. Under the method tomatoes are washed, inspected, rinsed at preset process parameters, minced and finished, marrows are washed, inspected, have their fruit stems cut off, are rinsed at preset process parameters, milled and finished, dandelion roots are washed, inspected, rinsed at preset process parameters, milled and finished; the above components are mixed with potable water and culinary salt, heated, packaged, vacuum-sealed and sterilised.

EFFECT: method makes it possible to produce new vegetable drink from non-traditional raw materials enriched with biologically active substances, which in chemical composition may be recommended for use in diet nutrition.

Description

The invention relates to a technology for the production of vegetable drinks.

A known method of producing a vegetable drink "Youth", which includes washing, inspection, rinsing in the shower, crushing, heating and rubbing tomatoes to obtain the appropriate juice, washing, rinsing in the shower, inspection, cleaning, pruning stems, rinsing in the shower, blanching and wiping zucchini with the preparation of the corresponding puree, mixing the listed components with mashed celery, sugar and table salt, homogenization, deaeration, heating, packaging, sealing and sterilization (Collection of technological Sgiach instructions on canning industry Volume 1 -. M .: Food Industry, 1977, s.190-201).

The technical result of the invention is to obtain a new vegetable drink from non-traditional raw materials with high biological value.

This result is achieved in that in a method for producing a vegetable beverage comprising washing, inspecting, rinsing and crushing tomatoes to obtain the appropriate juice, washing, inspecting, pruning the stalks, rinsing and grinding the zucchini to obtain the appropriate puree, mixing the listed components with other vegetable purees and with salt, heating, packaging, sealing and sterilization, according to the invention, rinsing of the tomatoes is carried out by bubbling carbon dioxide into the washing water, and after crushing, the tomatoes are finished, the zucchini is rinsed by bubbling carbon dioxide into the washing water, the zucchini is crushed immediately after rinsing, and after the milling, the mashed potatoes are used as mashed dandelion root, for the preparation of which the dandelion root is washed, inspected, rinsed with a bar carbon dioxide in the wash water, crushed and finished, when mixed, drinking water is additionally introduced, and mixing is carried out at the following ootnoshenii, wt.%:

tomato juice 19-20 zucchini puree 20-21 dandelion root puree 20-21 table salt 0.5-0.7 drinking water up to 100.

The method is implemented as follows.

Tomatoes, zucchini and dandelion root are washed and inspected. In zucchini cut the stem. The listed vegetables are rinsed by sparging carbon dioxide into the washing water, which ensures not only washing away the contaminants remaining after washing, but also disinfecting the surface by lowering the pH and creating an acoustic vibration field (RU 2088124 C1.1997),

Tomatoes prepared in this way are crushed, and the zucchini and dandelion root are separately crushed to a particle size of 0.03-0.05 mm, and separately finished.

The resulting puree and juice are mixed with drinking water and sodium chloride at the above ratio of components. Moreover, the lower the solids content in the mixed plant components, the more their quantity is selected from these intervals. The salt content in the mixture is chosen the greater, the lower the average solids content in the plant components of the mixture.

Compliance with the ratio of the components of the mixture, taking into account the above recommendations, allows to obtain the target product with the best organoleptic characteristics in accordance with GOST 8756.1-79.

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

It should be noted that dandelion root puree has not previously been used in similar products. In this regard, the target product obtained by the described technology, in comparison with traditional vegetable drinks, 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 dietary nutrition for diabetes, dysbiosis, various diseases of the gastrointestinal tract, pancreatitis and impaired liver function.

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

Claims (1)

A method of producing a vegetable drink, which includes washing, inspecting, rinsing and crushing tomatoes to obtain the appropriate juice, washing, inspecting, pruning the stalks, rinsing and grinding the zucchini to obtain the appropriate puree, mixing the listed components with other vegetable puree and table salt, heating, packing, sealing and sterilization, characterized in that the rinsing of the tomatoes is carried out by bubbling carbon dioxide into the wash water, and after crushing, the tomatoes finish, op zucchini caressing is carried out by bubbling carbon dioxide into washing water, zucchini is ground immediately after rinsing, and after grinding they are finished; as other vegetable purees, dandelion root puree is used, to prepare which dandelion root is washed, inspected, rinsed by bubbling carbon dioxide into washing water , crushed and finished, with mixing, drinking water is additionally introduced, and mixing is carried out in the following ratio of components, wt.%:
tomato juice 19-20 zucchini puree 20-21 dandelion root puree 20-21 table salt 0.5-0.7 drinking water up to 100