RU2655792C1 - Honey berry-nut beverage and preparation method thereof - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used to produce a functional beverage, specifically the production of a honey-berry nut beverage. Method comprises cavitation treatment of a mixture of berries and pine nuts with water and honey at a temperature of 50–70 °C for 30–60 minutes, followed by aseptic filling and sealing of the beverage, wherein the starting components are used at the following ratio per 100 pts.wt beverage: 10–15 pts.wt berries, 10–15 pts.wt kernels of pine nuts, 5–10 pts.wt honey and water makes up the balance.

EFFECT: invention provides improves the biological value of the resulting beverage.

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Description

The invention relates to the food industry and can be used to obtain functional drinks.

A well-known protein-vitamin product for the nutrition of athletes, including cake kernels of pine nuts, other seeds and dried fruit and berry mixture [RF patent No. 2468609. IPC A23 L1 / 30. Publ. 12/10/2012. Bull. No. 34]. The disadvantages of the known invention are: the use of cake of pine nuts, containing a reduced amount of protein-carbohydrate and lipid substances of pine nuts, as well as the use of dried fruit and berry mixture and the need for additional administration of an acidity regulator and sweetener (citric acid and fructose).

A known method of non-waste low-temperature processing of fruits and berries into canned food, which consists in the fact that fresh or freshly frozen berries and fruits, together with seeds, leaves and stalks, are dispersed in a cavitation apparatus with or without sugar, molasses, water and citric acid, while dispersing carried out in a stream of inert gas with a temperature gradient of 2 ° C / min when the fruit mass reaches a temperature of 80 ° C and maintained at this temperature while dispersing for 3 m n, whereupon hot aseptic filling and sealing of the product [RF patent № 2438336, IPC A23V 7/00. Publ. 01/10/2012. Bull. No. 1]. The disadvantages of this method: obtaining only fruit and berry drinks, the use of inert gas.

A known type of functional drinks based on pine nuts kernels, the so-called. "Cedar milk", which is obtained from peeled or whole pine nuts [http://www.cedarmilk.ru].

A known method of producing cedar milk, comprising crushing pine nuts, extraction in an aqueous medium, homogenization and stabilization, characterized in that the pine nuts are divided into kernels and shells, crushing the kernels and shells is carried out separately until the formation of kinetically stable suspensions with a particle size of not more than 1, 5 μm, and the peeled kernels are crushed and extracted in an aqueous medium at a nut: water ratio of 1: 2 and a temperature of 15-25 ° C, and the shell is crushed in a dry state in an amount 4.16 times less than the amount of the kernel, ext giruyut a 20-fold amount of water at a temperature of 70-80 ° C for 1 hour under stirring, then the obtained aqueous slurry was mixed, homogenized and stabilized [RF patent № 2461205, IPC A23S 11/00. Publ. 09/20/2012. Bull. No. 33]. The disadvantages of this method are the complexity and multi-stage process, the need for primary separation of the shell, as well as the presence in the composition of the drink of bitter substances extracted from the shell.

A known method of a water-juice mixture from vegetable raw materials comprising mixing vegetable raw materials with deionized water with stirring, grinding vegetable raw materials while extracting useful components from it into water and separating the water-juice mixture, and grinding the raw materials is carried out to a size of 0.05-7 mm on a rotary type dispersant at a temperature of the resulting water-vegetable raw material mixture of at least 0 ° C [RF patent No. 2228119, IPC A23L 2/00. Publ. 05/10/2004. Bull. No. 13]. The disadvantages of this method: multi-stage, the need for separation of the peel, the formation of waste in the form of pulp (containing significant amounts of useful organic substances and micronutrients) and the need for additional centrifugation, leading to the complexity and cost of the technological process for producing a drink.

Of the known technical solutions, the closest in purpose and technical essence to the claimed object is a method for producing a berry-nut drink by cavitation treatment of a mixture of cranberries or lingonberries and pine nuts with water and sugar at a temperature of 50-70 ° C for 30-60 minutes subsequent aseptic filling and corking of the product, while the starting components are used in the following ratio per 100 parts by weight drink:

Cranberries or Lingonberries 13.5 Pine Nut Kernels 11.5 Sugar 5.5 Water rest

(prototype) [RF patent No. 2618696. IPC A23C 11/00. Publ. 05/11/2017. Bull. No. 14]. The disadvantages of the prototype: the narrowness of the raw material base (using only cranberries and lingonberries) and using only sugar as a sweetener, as well as a narrow (single) range of quantities of the main components of the drink.

Common features of the prototype and the claimed invention: the use of peeled cedar kernels and cranberries and lingonberries as the main components of the drink, grinding with the simultaneous extraction of raw materials (cavitation treatment).

The claimed invention allows to eliminate the main disadvantages of the prototype: to expand the raw material base through the use of various berries, as well as to expand the quantitative compositions of the composition of the drink. To improve the taste, aroma and biological value, honey is added to the composition of the claimed beverage instead of sugar (sweetener).

The essence of the invention lies in the fact that the composition of the honey berry-nut drink, consisting of the following components, is calculated per 100 parts by weight:

Berries 10-15 Pine Nut Kernels 10-15 Honey 5-10 Water rest

A method of obtaining a honey berry-nut drink consists in the cavitation treatment of a mixture of components with water at a temperature of 50–70 ^° C for 30–60 minutes, followed by aseptic filling and corking of the product.

The implementation of the invention is achieved as follows.

Example 1. Obtaining a honey berry-nut drink with cranberry berries. Fresh or freshly frozen cranberry berries, cedar kernels and honey were used as raw materials.

Water is poured into the container of the cavitation dispersant and cranberries and peeled kernels of pine nuts and honey are added in the following amounts per 100 mass. drink parts:

Cranberry Berries - 10;

cedar kernels - 10;

honey - 5;

water is the rest.

Next, the mixture of components with water is subjected to cavitation treatment at a temperature of 50–70 ⁰ С for 30–60 minutes, followed by aseptic filling and corking of the product.

Example 2 was carried out under conditions similar to example 1, but using lingonberry berries.

The table shows the quantitative composition of drinks from cranberries and lingonberries.

Table. The quantitative composition of honey berry-nut drink based on cranberries and lingonberries

name of raw materials The composition of the drink, calculated on 100 wt.h. Cranberry berry drink (50 ⁰ С, 30 min) Based drink cranberry (70 ⁰ C, 60 min) Drink based on lingonberry berries (50 ⁰ С, 30 min) Drink based on lingonberry berries (70 ⁰ С, 60 min) Berries 10 fifteen 10 fifteen Pine Nut Kernels 10 fifteen 10 fifteen Honey 5 10 5 10 Water 75 60 75 60

Example 3. Obtaining a honey berry-nut drink with currant berries. Fresh or freshly frozen currant berries, cedar kernels and honey were used as raw materials.

Water is poured into the container of the cavitation dispersant and currant berries and peeled kernels of pine nuts and honey are added in the following amounts per 100 mass. drink parts:

Currant berries - 12;

cedar kernels - 12;

honey - 7;

water is the rest.

Next, the mixture of components with water is subjected to cavitation treatment at a temperature of 50 ⁰ C for 30 minutes, followed by aseptic filling and corking of the product.

Example 4. Obtaining a honey berry-nut drink with blueberries. Fresh or freshly frozen blueberries, cedar kernels and honey were used as raw materials.

Water is poured into the capacity of the cavitation dispersant and blueberries and peeled kernels of pine nuts and honey are added in the following amounts per 100 mass. drink parts:

Blueberries - 15;

cedar kernels - 15;

honey - 10;

water is the rest.

Next, the mixture of components with water is subjected to cavitation treatment at a temperature of 50 ⁰ C for 30 minutes, followed by aseptic filling and corking of the product.

Example 5. Obtaining a honey berry-nut drink with raspberries. Fresh or freshly frozen raspberries, cedar kernels and honey were used as raw materials.

Water is poured into the container of the cavitation dispersant and raspberries and peeled kernels of pine nuts and honey are added in the following amounts per 100 mass. drink parts:

Raspberry Berries - 15;

 cedar kernels - 15;

 honey - 10;

water is the rest.

Next, the mixture of components with water is subjected to cavitation treatment at a temperature of 50 ⁰ C for 60 minutes, followed by aseptic filling and corking of the product.

Example 6. Obtaining a honey berry-nut drink with sea buckthorn berries. Fresh or freshly frozen sea-buckthorn berries, cedar kernels and honey were used as feedstock.

 Water is poured into the container of the cavitation dispersant and sea buckthorn berries and peeled kernels of pine nuts and honey are added in the following amounts per 100 mass. drink parts:

 Sea-buckthorn berries - 15;

 cedar kernels - 15;

 honey - 10;

water is the rest.

Next, the mixture of components with water is subjected to cavitation treatment at a temperature of 70 ⁰ C for 30 minutes, followed by aseptic filling and corking of the product.

Example 7. Obtaining a honey berry-nut drink with rowan berries. Fresh or freshly frozen rowan berries, cedar kernels and honey were used as raw materials.

 Water is poured into the capacity of the cavitation dispersant and rowan berries and peeled kernels of pine nuts and honey are added in the following amounts per 100 mass. drink parts:

 Rowan berries - 15;

 cedar kernels - 15;

 honey - 10;

water is the rest.

Next, the mixture of components with water is subjected to cavitation treatment at a temperature of 70 ⁰ C for 60 minutes, followed by aseptic filling and corking of the product.

 Examples 8-13 were carried out under conditions similar to example 7, but using berries of blackberry, blueberry, strawberry, wild strawberry, viburnum, wild rose.

 Technical results: expanding the raw material base and obtaining a new functional honey berry and nut drink with high biological value, combining the beneficial properties of honey, berries and pine nuts kernels.

Claims (2)

A method of obtaining a honey berry-nut drink, characterized in that cavitation treatment of the mixture of berries and pine nuts with water and honey is carried out at a temperature of 50-70 ° C for 30-60 minutes, followed by aseptic filling and corking of the product, while the starting components are used in the following ratio per 100 parts by weight drink: Berries 10-15 Pine Nut Kernels 10-15 Honey 5-10 Water rest