RU2828405C1 - Functional purpose tomato beverage production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: disclosed is a method of producing a functional purpose tomato beverage, the method involves preparation, crushing and heating of tomatoes and separation of juice from them, mixing with sugar, salt and beet pectin, homogenisation, packing, sealing and sterilization. One uses the in-line sterilization method with subsequent packing, and the following varieties of tomatoes are used: Abakan Rose, Anyuta, Rose Cherry, Gourmet and spicy-aromatic extract of a mixture of allspice, basil, parsley, celery.

EFFECT: invention enables to obtain a high-quality functional non-alcoholic vegetable beverage with high organoleptic characteristics, preservation of all useful micro- and macroelements in the beverage without addition of preserving agents and sweeteners, use of available raw materials, expansion of the range of functional beverages, reduction of energy consumption.

1 cl, 7 tbl

Description

The invention relates to the food industry, in particular to canning technology.

A known vegetable juice drink with antioxidant action contains tomato juice, Jerusalem artichoke puree, salt and drinking water, and an extract obtained by extracting with water a crushed mixture of common bilberry leaves and black walnut leaves at a ratio of common bilberry leaves and black walnut leaves (40:60) ÷ (50:50) and a mixture-to-water ratio of (1:7) ÷ (1:9) in a zone of ultrasonic action with a power of 160-200 W for 5-7 minutes at a temperature of 32-34°C and subsequent filtration, at the following ratio of the original components, mass %: tomato juice - 20-25; Jerusalem artichoke puree - 15-20; extract - 20-25; salt - 0.5-0.7; drinking water - the rest (patent RU No. 2783665 C1, published 11/15/2022).

The disadvantage of the antioxidant vegetable juice drink is the addition of drinking water in an amount of 29.3% to 44.5%, which reduces the shelf life of the drink.

A method for producing a tomato product and a tomato product are known, containing juice 70-80, pulp 10-25, herbs and spices 1-2 (bay leaf, coriander, cilantro, caraway, parsley, dill, basil, tarragon, black pepper, red pepper, celery), seeds 1-2, tomato skin 2-4 (wt.%) (patent RU No. 2566046 C1, published 20.10.2015).

The disadvantage of this drink is the presence of tomato skin and seeds in the tomato product, which reduces consumer interest in the product and also makes it difficult to consume from consumer packaging, where a plastic tube or straw is used, in contrast to pureed tomato mass, from which a homogeneous tomato juice is obtained.

The closest analogue is the method for producing the canned drink "Tomato", which involves preparing, crushing and heating tomatoes and separating the juice from them, mixing it with sugar and salt, homogenizing, packaging, sealing and sterilizing; according to the invention, beet pectin is additionally introduced during mixing in an amount of about 1% by weight (patent RU No. 2276565 C2, published 20.05.2005).

The disadvantage of this method is that its packaging uses energy-consuming sterilization technology, where the sterilization time at t 120°C is 10 minutes and it is packaged in type 1 glass jars; in addition, with such a sterilization system, the drink loses its organoleptic properties.

The technical result is:

- obtaining a high-quality functional vegetable non-alcoholic drink with high organoleptic characteristics;

- preservation of all useful micro- and macroelements in the drink, without adding preservatives and sweeteners;

- use of available raw materials;

- expansion of the range of functional drinks;

- reduction of energy costs.

The technical result is achieved by the fact that in the method for producing a functional tomato drink, which involves preparing, crushing and heating tomatoes and separating the juice from them, mixing it with sugar, salt and beet pectin, homogenizing, packaging, sealing and sterilizing, according to the invention, a flow sterilization method with subsequent packaging is used and the following tomato varieties are used: Abakansky pink, Anyuta, Vishenka pink, Lakomka and a spicy-aromatic extract of a mixture of allspice, basil, parsley, celery, with the following ratio of the original components per 100 dal for the finished product:

juice from Lakomka tomatoes 100-200 l juice from tomatoes of the Anyuta variety 150-200 l juice from tomatoes of the Cherry Pink variety 71-171 l salt 6 kg sugar 8 kg extract of aromatic herbs 5 l beet pectin 10 l juice from tomatoes of the Abakansky Pink variety the rest

The novelty of the claimed technical solution is due to the fact that by mixing different varieties of tomatoes and adding aromatic herbs, a rich and harmoniously tasting drink is created; in addition, due to in-line sterilization, energy costs are reduced.

The Abakansky Pink variety was chosen due to its great popularity in all regions of the country. It is grown both in open and closed ground. The average weight of the fruits is about 250-300 g, with juicy fleshy pulp.

The Lakomka variety was chosen for its high and stable yield. The raspberry-colored fruits give the juice rich, bright colors when mixed with other varieties.

The Anyuta variety is universal in its application, capable of producing two harvests per year. The juice of these tomatoes is bright red, very aromatic.

The juice of the tomato variety Cherry Pink is added because of its high taste qualities. The pulp is tender and juicy, sweet, with pleasant fruity notes, the smell of tomato is well expressed.

The selected tomato varieties contain a large amount of beta-carotene (0.512 mg in the Lakomka variety, 0.514 mg in the Anyuta variety), which gives the drink a rich color, lycopene (in all varieties about 2600 mcg per 100 g of product), which affects the color of the fruit, more than 5% sugars in the Lakomka, Anyuta, and Vishenka rozovaya varieties, which give the drink a sweet taste, from 0.5 to 1.0 g of organic acids: citric, tartaric, malic, oxalic, succinic, which improve the organoleptic properties of the drink, making it more pronounced and rich in taste and aroma.

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

Tomatoes are preliminarily prepared, crushed and heated (the following tomato varieties are used): Abakanskiy rozovaya, Anyuta, Vishenka rozovaya, Lakomka, and the juice is separated from them, mixed with sugar, salt and beet pectin, homogenized, sealed and sterilized in a flow with subsequent packaging. To prepare a spicy-aromatic extract, allspice, basil, parsley, celery crushed to fine fractions are placed in a special container, purified water is added, the temperature is brought to 100 ° C and the temperature is maintained for 6-8 hours until the steam selects all the valuable substances from the raw materials. Then the extract is cooled, mixed directly with a mixture of tomato juices, a salt solution (a mixture of salt and water 1: 4), sugar (a mixture of sugar and water 1: 1), salt and sugar are pre-sifted through sieves and passed through magnetic catchers. Add pectin extract to the mixture in the amount according to the recipe and sterilize in a flow at 1120°C for 60 s and send for packaging.

Tomato juice is prepared using the following ratio of the initial components per 100 dal for the finished product:

juice from Lakomka tomatoes 100-200 l juice from tomatoes of the Anyuta variety 150-200 l juice from tomatoes of the Cherry Pink variety 71-171 l salt 6 kg sugar 8 kg extract of aromatic herbs 5 l beet pectin 10 l juice from tomatoes of the Abakansky Pink variety the rest

An example of a specific implementation of the claimed technical solution

To confirm the effectiveness of the claimed method, experimental tests were conducted with samples having a recipe with different ratios of components, which are presented in Tables 1, 2, 3.

An organoleptic assessment of vegetable drink samples was conducted. The indicators are presented in Table 4.

All samples comply with the requirements of GOST 32100-2013. Physicochemical indicators also comply with the requirements of GOST 32100-2013 and are presented in Table 5.

The main safety indicators of vegetable drinks are the content of toxic elements such as lead, arsenic, cadmium, mercury and microbiological indicators (QMAFAnM, BGKP, mold, yeast). All test samples were subjected to analysis for the content of toxic elements and microbiological safety.

All experimental samples of drinks were tested for toxic element content. The obtained data are presented in Table 6 in comparison with the standard indicators of TP TS 021/2011.

The obtained results do not exceed the standard indicators. The results of the study on the microbiological safety of soft drinks are presented in Table 7.

The results obtained do not exceed the standard indicators. All experimental samples of drinks comply with the standard safety indicators.

Claims (2)

A method for producing a functional tomato drink, which involves preparing, crushing and heating tomatoes and separating their juice, mixing it with sugar, salt and beet pectin, homogenizing, packaging, sealing and sterilizing, characterized in that they use a flow sterilization method followed by packaging and use the following tomato varieties: Abakansky Pink, Anyuta, Vishenka Pink, Lakomka and a spicy-aromatic extract of a mixture of allspice, basil, parsley, celery with the following ratio of the original components per 100 dal for the finished product: Lakomka tomato juice 100-200 l tomato juice of the Anyuta variety 150-200 l Cherry Pink Tomato Juice 71-171 l salt 6 kg sugar 8 kg extract of aromatic herbs 5 l beet pectin 10 l Abakansky Pink Tomato Juice the rest