RU2571027C2 - Method for production of functional beverages of vegetables and fruit enriched with dried fruit leaves and herbs extract phytoconcentrate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of functional beverages based on directly squeezed vegetable and fruit juices. The method is as follows: directly squeezed Sunberry garden nightshade juice is mixed with directly squeezed snowball or ashberry or apple juice. Then one adds a high antioxidant activity phytoconcentrate made of dried fruit leaves and herbs extract, water, sugar and citric acid. Then one performs heating to 65°C, vacuum deaeration for separation of air and foam bubbles, filtration and packing into a 0.2-2.0 dm³ glass or combined foil and laminated paper container with pasteurisation at a temperature of 85°C before or after packing.

EFFECT: invention ensures manufacture of a functional beverage with biologically active substances content equal to 90-100 mg/100 g, vitamin C content equal to 10-15 mg % and anthocyans content equal to 48-62 mg %.

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Description

The invention relates to the food industry, namely to the production of functional drinks based on direct-squeezed juices from fruits and vegetables: Solanum garden Sunberry, viburnum, mountain ash, apples with the addition of a phytoconcentrate with high antioxidant activity from the extract of dried fruit leaves and herbs (currants, raspberries, viburnum, mountain ash, apples, mint, nettle).

Known methods for the production of drinks and fruit drinks juice containing fruit or vegetable parts of 10-15%. The disadvantage of such drinks is that they contain very small amounts of biologically active substances and low antioxidant activity, are designed to quench thirst and cannot be classified as functional products.

There are methods for the production of non-carbonated non-carbonated and carbonated drinks made from fruit compositions containing food additives with an index E - dyes, sweeteners, flavorings. The disadvantage of such drinks is that they do not contain biologically active substances and antioxidants, are designed to quench thirst and cannot be classified as products for a healthy diet.

The proposed functional drinks contain 20-25% fruit or vegetable base and 1% phytoconcentrate extract from dried fruit leaves and herbs (currants, raspberries, viburnum, mountain ash, apples, mint, nettle) with high antioxidant activity, are intended for daily functional nutrition. Their manufacture is provided according to specially modeled formulations taking into account antioxidant activity and functional orientation: quenching thirst, ensuring the daily requirement for vitamin C 100 g of a drink by 10-15%, bioflavonoids by 30%.

This method for the production of functional drinks from vegetables and fruits enriched with a phytoconcentrate of the extract of dried fruit leaves and herbs involves the use of unconventional and little-used plant materials: fresh fruits or juices from nightshade garden Sunberry, viburnum, mountain ash, apples, dried fruit leaves and herbs.

In addition, the production of functional drinks is carried out according to specially developed and scientifically based formulations (Table 1), which guarantee the functional purpose of drinks for almost all population groups from the age of three.

At the same time, this method of producing functional drinks is carried out as follows: the fresh fruits of the nightshade garden Sunberry, viburnum, mountain ash, apples are sorted by quality, washed with cold running water in 2 sequentially installed washing machines, crushed on a grinder, squeezed juice of direct extraction in the decanter. Squeezes are dried and used to make fruit teas. The juice is filtered and used to make functional drinks according to specially modeled recipes.

Obtaining a phytoconcentrate of an extract from dried fruit leaves and herbs (currants, raspberries, viburnum, mountain ash, apples, mint, nettles) is carried out as follows: fresh fruit leaves and herbs are sorted by quality, washed with cold running water in a vibrating washing machine. Pure raw materials are then dried on mesh trays with air under the influence of ventilation to remove excess moisture from the surface of the raw materials. The raw materials dried by the fan are dried in an IFC dryer on mesh trays with ceramic coating to a residual moisture content of 5-7%, kept on trays at a temperature of 20-25 ° C and relative humidity of 70% in a separate clean dry room for 12 hours to even out moisture. Then they are treated with a bactericidal lamp located at a height of 10-15 cm from the surface of the product for 5 minutes and sent for grinding.

Dry leaves and herbs are crushed in a mill to a particle size of 2-3 mm and used for the preparation of phytoconcentrate in accordance with the recipe. The mixture is then extracted with water in a vacuum apparatus at a temperature of 45-50 ° C in a ratio of 1 part of a mixture of 10 parts of water to a soluble abstract dry solids content of RSV of 3-5%. The resulting extract is drained, filtered through a dacron filter cloth. The extract is sent again to a vacuum apparatus for concentration under vacuum to an RSV content of 15-20%, at the end of boiling, citric acid is added in an amount of 0.5% to a pH of 3.8. The finished phytoconcentrate is packed in a glass or combination foil container, paper with a laminated coating, hermetically sealed and pasteurized at a temperature of 100 ° C for 20 minutes for a container of 1 dm ³ .

The phytoconcentrate obtained by this method contains biologically active substances (BAS) - antioxidants for dihydroquercetin 900-1000 mg / 100 g, vitamin C more than 100 mg%, and is a functional ingredient for the enrichment of food products with antioxidants.

The components of drinks are mixed in a container, heated to a temperature of 65 ° C, deaerated with vacuum to remove air bubbles and foam, quality indicators are determined: RSV, pH, acidity, organoleptic characteristics: color, appearance, taste, aroma, and the presence of sediment. If necessary, they are filtered and served for packaging in glass or combination containers of foil and laminated paper with a capacity of 0.2-2.0 dm ³ with pasteurization at 85 ° C before or after packaging.

Obtained by this method, functional drinks contain biologically active substances (BAS) - antioxidants for dihydroquercetin 90-100 mg / 100 g, vitamin C (10-15 mg%), anthocyanins (48-62 mg%) and are functional foods.

Information sources

1. Bazarnova Yu.G. Research of antioxidant activity of natural substances / Yu.G. Bazarnova, K.Yu. Polyakov // Storage and processing of agricultural raw materials. - 2009. - S. 31-36.

2. Khasanov V.V., Ryzhova G.A., Maltsev E.R. Methods for the study of antioxidants // Chemistry of plant materials. - 2004. - No. 3.

3. Yashin A.Ya. The new Tsvet-Yauza 01-AA device for determining the total content of antioxidants in food products, dietary supplements // World of Measurements. - 2008. - No. 2.

4. V.K. Lavrenev, G.V. Lavreneva. Modern encyclopedia of medicinal plants. Publishing house "Neva". 2006 .-- 271 p.

Claims (1)

Method for the production of a functional drink, characterized in that direct-pressed juice from the nightshade of garden Sunberry is mixed with juice of direct-squeezed viburnum or mountain ash or apples, phytoconcentrate with high antioxidant activity is added, as well as water, sugar and citric acid, after which the drink is heated to 65 ° C, deaerate, filter and serve for packaging in glass or combination containers of foil and laminated paper with a capacity of 0.2-2.0 dm ³ with pasteurization at 85 ° C before or after packaging.