UA139237U - NON-ALCOHOLIC DRINK "COLD TEA CRANBERRY-SHIPSHINA" - Google Patents

Abstract

The soft drink consists of a flavoring base, sweetener, carbon dioxide, water. As a sweetener it contains sugar syrup, as a flavor base it contains green tea extract, in addition it contains cranberry juice and rose hip extract.

Description

A useful model belongs to the food industry, namely to non-alcoholic production.

The well-known drink "Cold lemon tea", which contains a taste-aromatic base, flavoring, sweetener, citric acid, sodium benzoate, carbon dioxide and water, which is distinguished by the fact that it additionally contains a dye - caramel 15754, as a taste-aromatic base, the drink contains distillate tea 11214 and tea distillate 0 38459, as flavoring - food flavoring "Lemon OI 360063", as sweetener - aspartame with saccharin (Patent of Ukraine for utility model Mo 9056, published on September 15, 2015, bulletin Mo 9, 2005) Disadvantage such cold tea has a low content of biologically active substances.

The basis of a useful model is the task of creating a drink with functional, preventive and dietary properties, as well as expanding the range of tea-based drinks.

The task is solved by the fact that the drink consists of a taste-aromatic base, sweetener, carbon dioxide, water, according to a useful model, as a taste-aromatic base contains green tea extract, as a sweetener contains sugar syrup, additionally contains cranberry juice and rosehip extract, with this ratio of components (wt. 95): green tea extract 40-50 sugar syrup 10-20 cranberry juice 7-15 rose hip extract 5-10 carbon dioxide 0.2-0.4 water the rest.

The causal relationship between the proposed features and the expected technical result is as follows. The proposed replacement of the base with green tea extract and the addition of other ingredients contributes to the creation of a drink with functional, preventive and dietary properties, as well as to the expansion of the assortment.

It is proposed to add cranberry juice and rose hip extract to the drink, which are rich in tannins, pectin substances, minerals and vitamins.

Rosehip fruits contain sugars (up to 5 95), malic, citric, tartaric and succinic acids (2.5 Ob), tannic (0.5 95) and pectin (0.5 95) substances, sorbitol and sorbose, amino acids, essential oils , potassium, calcium, magnesium, sodium salts. The presence of vitamin P puts rose hips in one of the first places among other plants. Rose hips are also rich in vitamin C (up to 300 mg daily).

Cranberry berries are a valuable food and medicinal product. Its berries contain 4-5 95 sugars, mainly glucose and fructose, 2.4 95 organic acids, of which malic, chlorogenic, citric, henna, and benzoic acids are found. It is benzoic acid that is a natural preservative and allows you to store cranberry berries without any processing. Pectin and tannins, many micro- and macroelements were also detected. Cranberry berries are rich in vitamin C (10-21 mg), among other vitamins there are Ве, В», Ве, РР, it is a valuable source of vitamin K': (phylloquinone).

The mass ratio of the prescription ingredients of the soft drink is shown in Table 1.

Thus, the choice of recipe components of the drink contributes to the solution of the given task - the creation of functional drinks with preventive properties.

The non-alcoholic drink has the following organoleptic indicators of quality, nutritional and energy value, which are listed in the table. 2 and C, respectively.

Table 1

Mass ratio of prescription ingredients

Component compositions,

Mo |Extract - . Blood Juice Extract Conclusions p/p veleny Sugar r CO» | Water, syrup, rose hips, tea

Insufficiently pronounced taste and weak aroma; weak selection 1 30 25 K! 33.91 live aroma, di

CO"; the color is weakly expressed, without shine.

Good taste and aroma; extremely 2 40 20 11 0.15 | 22.85 | a weak sensation in the taste of carbon dioxide; transparent, without shine.

Characteristic, full taste and aroma, oh pronounced; transparent, with 3 45 15 13 95 | 025 | 17.25 | WHAT is bright and bright; a slight tingling sensation on the tongue. same pronounced taste and aroma, abundant 4| BO 10 14 11 0.35 | 14.65 | A very pronounced aroma, release of carbon dioxide.

Excessively pronounced taste and aroma, 5 16 12 0.4 11.6 | strong tingling sensation on the tongue.

Table 2

Organoleptic indicators of the quality of a soft drink

Indicator Characteristic

The appearance is typical for this type of drink

The transparency is transparent, with a shine

Koli with a pronounced color that corresponds to the color of the fruit from which the drink is made

The taste and aroma are full of taste and aroma, which is pronounced and corresponds to this drink. clear, but short-term release of carbon dioxide after pouring into

Saturation of CO» r ' ri d d d du carbon glass, weak tingling sensation on the tongue.

Table C

Nutritional and energy values of soft drinks

Product Proteins, g Fats, g Energy value, kcal

Non-alcoholic drinks (25 2 .К(КМ | «0 ЮДЩщ (| щЩщБ 442 5) The technical result is obtaining a non-alcoholic drink with extended functionality and increased nutritional value, expanding the assortment of drinks.

Claims (1)

USEFUL MODEL FORMULA A non-alcoholic drink consisting of a taste-aromatic base, sweetener, carbon dioxide, water, which is distinguished by the fact that it contains sugar syrup as a sweetener, green tea extract as a taste-aromatic base, additionally contains cranberry juice and rosehip extract, with the following ratio of the specified components (wt. About): green tea extract 40-50 sugar syrup 10-20 cranberry juice 7-15 rose hip extract 5-10 carbon dioxide 0.2-0.4 water the rest.