RU2774847C1 - Spicy vegetable drink - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the technology of canning production, in particular to juice products. A spicy vegetable drink is proposed, including tomato juice, red sweet pepper puree, cucumber juice, sugar, salt and beet pectin extract, while additionally introduced a spicy extract from bay leaf and black pepper, with subsequent direction of the resulting mixture for aseptic preservation and packaging in sterile container with the following ratio of initial components, wt.%: tomato juice - 75; cucumber juice - 15.5; sweet red pepper puree - 4.8; spicy extract from bay leaf and black pepper - 1.4; salt - 1.3; sugar - 1.1; beet pectin extract - 0.9.

EFFECT: invention allows expanding the range of manufactured vegetable products, reducing energy and labor costs in production, obtaining a product of high quality, functional orientation, with the preservation of all useful micro- and macroelements, and increasing the energy value of the drink.

1 cl, 4 tbl

Description

The invention relates to the food industry, namely to the technology of canning production, in particular to the juice industry.

Known canned drink ("Tomato", patent 2276565 RU class A23L 2/02, A23L 2/00, 2006), containing only tomato juice as a vegetable part. The drink also contains sugar, salt and beet pectin.

Known canned drink ("Special", patent 2276564 RU class A23L 2/02, A23L 2/00, 2006), containing as a vegetable part of tomato juice and red sweet pepper puree. The drink also contains sugar, salt and beet pectin.

Closest to the claimed is a technical solution including tomato juice, red sweet pepper puree, cucumber juice, sugar, salt and beet pectin extract, with the following consumption of components, wt. hours: cucumber juice - 872.6, tomato juice - 503.4, sweet red pepper puree - 40.8, sugar - 12.2, salt - 8.1, beet pectin - 11.22 ("Cucumber", patent 2275153 RU class A23L 2/02, A23L 2/00, 2006).

However, this prototype has a significant drawback - it is the use of about 60% cucumber juice, which makes it less saturated in terms of micro and macro elements, and its energy value decreases.

For the drinks described above, the disadvantage is that standard glass jars of type 1 with a capacity of 0.5 dm ³ are used, with sterilization modes, where the time of heating, holding and cooling is sequentially given in the numerator of the fraction, and the temperature in the denominator and after the fraction is the pressure in the autoclave.

Для напитка «Томатный»

For the drink "Tomato"

Для напитка «Особый»

For the drink "Special"

Для напитка «Огуречный», что влечет за собой высокие материальные и энергетические затраты.

For the Cucumber drink, which entails high material and energy costs.

The technical result is to reduce the energy consumption for its production by using the aseptic method of canning and bottling the drink into various sterile containers and increasing the energy value.

The specified technical result is achieved by the fact that a spicy vegetable drink, including tomato juice, red sweet pepper puree, cucumber juice, sugar, salt and beet pectin extract, characterized in that a spicy extract of bay leaf and black pepper is additionally introduced, with subsequent direction of the resulting mixture for aseptic preservation and packaging in a sterile container at the following ratio of the initial components, mass,%:

tomato current 75 cucumber juice 15.5 sweet red pepper puree 4.8 spicy extract from bay leaf and black pepper 1.4 salt 1.3 sugar 1.1 beet pectin extract 0.9

The claimed spicy vegetable drink contains in its composition such useful substances as: beet pectin extract, which improves digestion, restores metabolism and removes harmful substances from the body; lycopene, found in red vegetables, reduces the risk of atherosclerosis and related cardiovascular diseases; vitamin C - reduces the risk of chronic diseases, strengthens the immune system, protects the skin from an unfavorable environment; potassium - normalizes the heart rhythm, maintains the acid-base balance of the blood, is an anti-sclerotic agent. The drink is prepared as follows.

Tomatoes, cucumbers, sweet bell peppers are washed individually in a washing machine, then the vegetables are inspected and sorted manually on a conveyor. Tomatoes and cucumbers, separately, are crushed in crushers with seed separators, rubbed, heated and juice is extracted. Sweet red peppers are blanched and rubbed through a sieve. A water spicy extract is prepared from bay leaves and black pepper. All ingredients are mixed, sugar, salt, beet pectin are added, sifted and passed through a magnetic trap. The resulting mixture is subjected to the aseptic method of preservation and packaging in a sterile container. The duration of the heat treatment is from 30 to 70 seconds at a maximum temperature of 125°C.

The quality of the finished drink is evaluated by organoleptic, physico-chemical and microbiological indicators.

Table 1 presents the requirements for the organoleptic characteristics of a canned vegetable drink.

In order to substantiate the functional properties of the developed samples, physical and chemical studies were carried out. The data are presented in tables 2 and 3.

According to GOST R 52349-2005 “Food functional products. Terms and Definitions” a product is functional if it contains at least 15% of the functional ingredient from the daily requirement of the human body. Based on this, this canned vegetable drink, taking into account its daily intake of 200 mg, can be considered as a functional source of pectin, potassium, vitamins Wb and vitamin C.

In accordance with the "Technical Regulations for Juice Products from Fruits and Vegetables" 023/2011, Table 4 shows the safety requirements for a canned vegetable drink.

The established shelf life of the drink is 12 months.

Thus, the use of the spicy vegetable drink proposed for production makes it possible to expand the range of vegetable juices produced, reduce energy and labor costs in production, obtain a high-quality functional product with the preservation of all useful micro and macro elements, due to a short heating of the juice, followed by its rapid cooling and packaging under aseptic conditions in a sterile container.

Claims (2)

A spicy vegetable drink, including tomato juice, red sweet pepper puree, cucumber juice, sugar, salt and beet pectin extract, characterized in that an additional spicy extract from bay leaf and black pepper is added, with subsequent direction of the resulting mixture for aseptic preservation and packaging into a sterile container at the following ratio of initial components, wt.%: tomato current 75 cucumber juice 15.5 sweet red pepper puree 4.8 spicy extract from bay leaf and black pepper 1.4 salt 1.3 sugar 1.1 beet pectin extract 0.9