RU2738357C1 - Method for production of functional vegetable beverage - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention can be recommended for medical and preventive nutrition. Method for production of a functional vegetable beverage includes production of tomato juice, vegetable marrows purees and addition of biologically active additives, salt and sugar. For the puree preparation one uses vegetable marrows varieties containing 4–6 % of dry substances and 2–3 % of sugar, and the biologically active additive is represented by extracts of ginger root and pectin extract of watermelon fodder. Quantitative ratio of initial components of the product is selected. After mixing all components, the obtained mixture is homogenized at temperature of 45–90 °C for 8–10 minutes.EFFECT: higher biological and nutritive value due to increased output of biologically active substances from natural product.1 cl, 3 tbl

Description

The invention relates to the food industry and can be recommended for therapeutic and prophylactic nutrition.

Known drink obtained by mixing the components: apple pectin, glutathione, amino acids, potassium sorbitol, water with a negative redox potential, red wine extract, and / or hawthorn fruit extract, and / or cranberry fruit extract, and / or rosehip fruit extract with vitamin C, and / or spinach extract and / or pineapple stem and fruit extract, and / or celery extract, and / or lingonberry extract, and / or juniper extract, and / or melon extract, and / or orange extract, and / or oat extract and / or black currant extract and / or broccoli sprout extract and / or ginger root extract and / or mango extract and / or walnut extract and / or grape berry extract and / or green extract tea, and / or blueberry fruit extract, and / or raspberry extract and / or quercetin, and / or soy isoflavones. (RU 2601624 C1, publ. 10.11.2016).

Known product, including mixing the components: cutting, cutting into pieces, heat treatment of pork belly, followed by soaking in a pectin extract from feed watermelon and water, with the addition of table salt, sugar and sodium nitrite (RU 2540593 C1, publ. 10.02.2015 ).

Known vegetable drink including mixing tomato juice, zucchini puree with vegetable puree, table salt and water, heating, filling, sealing and sterilization (RF patent 25777393, class A23 42/02, 2016)

The closest in technical essence is a drink (RF patent 2424740, class A23 42/02, 2011), which includes obtaining juice from tomatoes, puree from zucchini and adding biologically active additives, salt and sugar.

The technical result of the proposed invention in the development of a method for the production of a new type of functional product is to increase the biological and nutritional value by increasing the yield of biologically active substances from a natural product (taking into account varietal characteristics).

The technical result is achieved by the fact that in the method for the production of a functional vegetable drink, including the production of juice from tomatoes, puree from zucchini, and the addition of biologically active additives, salt and sugar, according to the invention, zucchini varieties containing dry substances of 4-6% are used for the preparation of puree and sugar 2-3%, and as a biologically active additive, extracts from ginger root and pectin extract of fodder watermelon are used, with the following ratio of components, in mass. %.

Zucchini puree 25-30 Ginger root extract 5-7 Pectin extract from feed watermelon 15-20 Sugar 2-3 Salt 3-4 Tomato juice rest,

while after mixing all the components the resulting mixture is homogenized at a temperature of 45-90 ° C for 8-10 minutes.

The novelty of the proposed technical solution, namely a vegetable functional drink, the working name of which is "Original" is that the raw material obtained by optimizing technological parameters in the production process of the finished product provides improved homogeneity, reduced sediment, increased content of easily digestible carbohydrates (glucose, fructose) , which completely replenishes the body's daily need for dietary fiber, vitamin C, P, pectin, minerals, as well as 50% vitamin C, PP and B ₅ , which helps to increase the physiological and mental abilities of a person.

The inventive method for processing plant raw materials allows the maximum use of extractive substances and obtain extracts enriched with substances of carbohydrate and protein nature, micro- and macroelements, aromatizing and tannins, vitamins, organic acids, glycosides and other compounds.

The method for producing a functional vegetable drink is carried out as follows

Tomatoes are sorted according to quality, then the tomatoes are washed in two successive washing machines to remove adhering dust, dirt, earth, and pesticide residues. After washing, the tomatoes are inspected on an inspection roller conveyor and rinsed under the shower. Then the tomatoes are crushed, and for a better yield of juice, and activation of enzymes, destruction of microorganisms and spore bacteria, they are heated to a temperature of 70-72 ° C in tubular or screw heat exchangers. The hot juice is fed into a twin puller with a 1.2 mm sieve mesh on the last lap of 0.5 mm. The juice with a part of the pulp passes through a sieve into the collection, and the rest of the pulp, the skin with seeds is removed for further processing.

For the preparation of mashed potatoes, zucchini of the Gribovsky and Aeronaft varieties are used, since they have a greater nutritional value compared to other varieties - dry matter 4-6% and sugar 2-3% and are most common in the Kuban territory. They are subjected to intensive washing, washed in at least two successively installed brush washers, inspected, cleaned, trimmed and cut into pieces in vegetable cutters, blanched at a temperature of 95-105 ° C for 10-15 minutes to soften the raw material due to hydrolysis of protopectin , enzymes are inactivated and directed to a double puller with sieve holes 1.8-1.5 and 0.8-0.8 mm in diameter.

Salt and sugar are sieved through nylon sieves with a hole diameter: salt 1.0-1.5 mm, granulated sugar 2.0-2.5 mm, passed through magnetic traps to remove metal impurities and dosed. Sugar is dissolved in water heated to boiling, followed by boiling for 5 minutes and filtration. The salt is dissolved, followed by filtration, and served for mixing with beverage components using a dispenser.

To obtain the extract, the ginger root was cleaned and crushed in a crusher. The resulting crushed mixture was transferred into a 250 ml conical flask, poured in 200 ml of boiling water, and extracted in a water bath for 3 hours at a temperature of 70-80 ° C. The resulting solution is cooled to room temperature and filtered through a fluted filter. The filtered extract obtained is transferred to a 200 ml volumetric flask.

The functional ingredient for enriching the drink is a pectin extract from the fruit of a feed watermelon.

The technology of obtaining an extract from fodder watermelon was developed by scientists of the KubSAU.

Pectin extract from feed watermelon is a viscous, homogeneous, without sediment yellow liquid, which has a natural smell characteristic of feed watermelon, slightly sour in taste.

In terms of chemical composition, the extract has a high nutritional value, contains dry matter - 1.9% and pectin substances 0.85%.

An example of a specific implementation of a method for producing a functional vegetable drink.

To prove the effectiveness of the claimed method of producing a vegetable drink, prototypes were created at the research institute.

Pre-prepared extracts from ginger and feed watermelon are stored in aseptic containers at low temperatures. The main functional ingredients in the technology for producing the drink are ginger root extract and pectin extract from feed watermelon, since they are rich in pectin substances.

After storage, the extracts are filtered and served for mixing with the components in accordance with the recipe.

When developing the recipe for the drink enriched with extracts, the following product indicators were guided: physical, chemical and organoleptic indicators - color, aroma, taste, transparency of the drink, functional dose of pectin extract.

We have compiled three samples of a vegetable drink in different ratio of components.

In the first case, the resulting beverage sample had a pronounced pungent aroma and taste of ginger. In the third case, the drink had a rather bland taste and an inharmonious aroma.

Physical and chemical characteristics of the drink.

Having studied the organoleptic and physicochemical indicators of quality, the optimal recipe for the drink was chosen - Sample 2.

The sample has a pleasant red color, aroma typical of tomato juice with a pleasant delicate aroma of ginger. The liquid is opaque, moderately viscous, homogeneous without sediment and foreign impurities

Zucchini puree 25-30 Ginger root extract 5-7 Pectin extract from feed watermelon 15-20 Sugar 2-3 Salt 3-4 Tomato juice rest.

Studies have established that the developed functional drink has a dry matter content of 11.30%, which indicates a high nutritional value of the product.

Moderate acidity in the drink is an important factor indicating the possibility of drinking the drink by people of different ages with diseases of the gastrointestinal tract.

In the study of prototypes of the drink, special attention was paid to the content of ginger root extract and pectin extract from feed watermelon.

Pectin extracts have more pronounced complexing properties compared to dry pectin. They remove heavy metals, radionuclides, normalize the metabolism and gastrointestinal tract.

To prepare a drink, all prepared raw materials are mixed in mixers with stirrers for 5-10 minutes in accordance with the recipe until a homogeneous mass is obtained.

The resulting drink is prone to delamination during long-term storage, since the pulp particles settle and a transparent liquid exfoliates. To eliminate such a defect, the drink is passed through a homogenizer, an apparatus in which the pulp particles are finely crushed.

The homogenized mass does not delaminate during storage for a long time. In such a mass, the pulp particles are not organoleptically felt and it has a delicate texture. The resulting mass is homogenized at a pressure of 1.2-1.5 kgf / cm3 (120-150 kPa).

The resulting drink is deaerated to remove the air contained in the tissues of the fruit, as well as the air trapped in the juice during processing. For this, the homogenized mass is heated to 90 ° C in tubular heat exchangers or vacuum apparatuses at a vacuum of 550-600 mm Hg, a temperature of 45-90 ° C for 8-10 minutes. Packaging and capping.

The hot drink is poured into bottles with a capacity of 1.0 liter, sealed with white lacquered sheet lids and sterilized at a temperature of 120 ° C for 45 minutes and a pressure of 250 kPa. Storage. To avoid loss of vitamins and discoloration, the vegetable drink is stored in a darkened warehouse at a temperature of 0-20 ° C. 4

Calculation of the nutritional value of the developed vegetable drink "Original" per g / 100 g

A sample of the developed functional vegetable drink contains a sufficient amount of nutrients, but at the same time is low-calorie 34.1 kcal per 100 grams of drink.

The prophylactic dose of pectin per person is 2-4 g per day. A functional drink should have 0.5-0.7% of pectin substances, therefore, satisfy the daily human need for pectin substances by 20%. One portion of the original vegetable drink, developed by us, weighing 100 grams, will satisfy the body's need for pectin substances by 26.6%.

It should be noted that the extract from ginger root and pectin extract from feed watermelon have not been used in similar products. In this regard, the target product obtained according to the described technology, in comparison with traditional vegetable drinks, has an increased content of macro- and microelements, dietary fibers and pectin substances.

The unique chemical composition of the target product makes it possible to recommend it for use in dietary nutrition for diabetes mellitus, dysbacteriosis, various diseases of the gastrointestinal tract, pancreatitis and liver dysfunction.

Thus, the proposed method allows you to obtain a new vegetable drink from non-traditional raw materials, enriched with biologically active substances, suitable for use in dietary nutrition.

Claims (3)

A method for the production of a functional vegetable drink, including obtaining juice from tomatoes, mashed zucchini and adding biologically active additives, salt and sugar, characterized in that zucchini varieties containing dry matter 4-6% and sugar 2-3% are used for the preparation of mashed potatoes, and as a biologically active additive, extracts from ginger root and pectin extract of feed watermelon are used with the following ratio of the initial components, wt%: Zucchini puree 25-30 Ginger root extract 5-7 Pectin extract from feed watermelon 15-20 Sugar 2-3 Salt 3-4 Tomato juice rest, while after mixing all the components, the resulting mixture is homogenized at a temperature of 45-90 ° C for 8-10 minutes.