RU2367215C1 - Composition of components for alcohol-free carbonated drink "lesovichek" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: components composition for alcohol-free carbonated drink contains following ingredients for 100 dhal of end product: 5.9 kg of common Saint-John's wort (flowers and leaves), 5.9 kg of origanum (flowers and leaves), 3.78 kg of old-mans-pepper (flowers and leaves), 377.76 litres of yacon balbs extract, obtained as a product of curd-whey, 0.5 litres of 50% citric acid solution. Besides composition also contains 14.0 kg of carbon dioxide, 1.0 kg of flavouring agent and 606.75 litres of water. Sugar dye is used as a flavoring agent. This provides obtaining of end product with increased food value. End product is enriched with biologically active substances of vegetable raw material, lactose, lactic acid, macro- microelements and vitamins.

EFFECT: this composition allows to decrease end product energy value and to increase organoleptical properties and storage time.

4 tbl, 2 ex

Description

The invention relates to the beer and non-alcoholic industry and can be used to prepare a soft carbonated drink.

The closest in technical essence and the achieved effect is a method for producing a carbonated drink containing clarified curd whey, sugar, citric acid, lemon tincture, orange tincture, vanillin flavor, tartrazine dye “F”, carbon dioxide [Technology of products from whey. M .: DeLi print, 2004, p.207].

The disadvantages of the prototype are the high sucrose content, the presence of the synthetic dye tartrazine “F” in the carbonated beverage formulation and vanillin flavoring, as well as low nutritional value due to the insufficient content of aromatic biologically active substances, macro-, microelements, and vitamins.

An object of the invention is: to increase the nutritional value by enriching biologically active substances of plant materials, lactose, lactic acid, macro-, microelements and vitamins and reducing the calorie content of the drink by excluding sucrose from the formulation; replacement of synthetic components with natural ones; increased pharmacological effect; improvement of organoleptic properties; increase the shelf life of the finished product; expanding the range of carbonated soft drinks.

To solve the technical problem, a composition of ingredients for a non-alcoholic carbonated drink is proposed, characterized in that they prepare the extract of the tubers of yacon on the ultrafiltrate of curd whey, for which we take weighed, washed, peeled and ground vegetable raw materials kg / 100 gave:

yakon (tubers dried to a mass fraction of solids of 94%) 54 poured with ultrafiltrate of curd whey in the ratio of the tubers of yacon: ultrafiltrate of curd whey 1: 6 at a temperature of 60 ° C, the duration of the extraction process is 60 min, the degree of grinding of tubers 2 mm, then prepare common oregano (flowers and leaves), yarrow (flowers and leaves) and St. John's wort (flowers and leaves) in the following ratio of starting ingredients:

Weighted plant material kg / 100 gave the finished drink

St. John's wort (flowers and leaves) 5.9 Origanum ordinary (flowers and leaves) 5.9 Yarrow (flowers and leaves) 3.78

crushed, filled with hot boiled drinking water in the ratio of flowers and leaves of herbs: water 1:20 and insisted 15 minutes, cooled at room temperature for 45 minutes, filtered, the volume was adjusted to the original drinking water and sent to mix with pre-filtered extract of the yacon on the curd ultrafiltrate serum, add a 50% aqueous solution of citric acid in an amount of 0.5 l / 100 dal and sugar color in an amount of 1.0 kg / 100 dal, mix, pasteurize at 72 ± 2 ° C for 25 s, cool to a temperature of 8- 10 ° C and served on bottling, where they are saturated with carbon dioxide, the non-alcoholic carbonated drink "Lesovichok" is prepared with the following contents of the starting ingredients:

100 gave the finished drink

St. John's wort (flowers and leaves), kg 5.9 Origanum ordinary (flowers and leaves), kg 5.9 Yarrow (flowers and leaves), kg 3.78 Carbon dioxide kg 14.0 Sugar color, kg 1,0 Ultrafiltered Ancon Tuber Extract curd whey, l 377.76 Citric acid (50% solution), l 0.5 Drinking water, l 606.75

The technical result consists in increasing nutritional value by enriching biologically active substances of plant materials, lactose, lactic acid, macro-, microelements and vitamins and reducing the calorie content of the drink by eliminating sucrose from the formulation, replacing synthetic components with natural ones, enhancing the pharmacological effect, improving organoleptic properties; increasing the shelf life of the finished product, expanding the range of carbonated soft drinks.

A method of obtaining a soft carbonated drink is as follows.

Curd whey is preliminarily purified from casein particles. To prepare the ultrafiltrate, it is separated on self-unloading separators, preheated to a temperature of 35-37 ° С, pasteurized at a temperature of 72-74 ° С with a shutter speed of 15-20 s. Serum cooled to a temperature of 45-50 ° C is sent to an ultrafiltration unit [Khramtsov A.G., Nesterenko P.G. Non-waste technology in the dairy industry. M .: Agropromizdat, 1989, p. 97].

To extract inulin, reducing sugars and biologically active substances from the tubers of the yacon, extraction of curd whey with ultrafiltrate is used. The use of ultrafiltrate as an extractant makes it possible to combine the valuable components of curd whey (Table 1) and the deficient nutrients that make up the tubers of the yacon (Table 2). Vegetable raw materials are weighed. Yakon tubers, dried to a mass fraction of solids of 94%, are washed, peeled and crushed, then poured with curd whey ultrafiltrate in the ratio of Yakon tubers: curd whey ultrafiltrate at a temperature of 1: 6 at a temperature of 60 ° C, the extraction process takes 60 minutes, the degree chopping tubers 2 mm. Next, the extract is filtered and served in a blending vat.

The calorie content of the drink is reduced by replacing sucrose with the extract of the yacon, since inulin and the reducing sugars contained in the tubers of this plant have zero energy value, they are included in the metabolic process without insulin, which normalizes the level of glucose in the blood.

St. John's wort (flowers and leaves), oregano (flowers and leaves), yarrow (flowers and leaves) are poured with hot boiled drinking water in the ratio of flowers and leaves of herbs: water 1:20 and insist 15 minutes, cool at room temperature for 45 minutes , filtered, the volume adjusted to the initial drinking water and poured into a blending vat, into which the filtered extract of the tubers of anchon on ultrafiltrate of curd whey is preliminarily added, then citric acid is added in the form of a 50% aqueous solution in 0.5 l / 100 yes sugar color and in an amount of 1.0 kg / 100 gave the final beverage.

The finished blend is mixed, pasteurized at 72 ± 2 ° C for 25 s, cooled to a temperature of 8-10 ° C and served on bottling.

The organoleptic properties of the Lesovichok carbonated drink are improved due to the appearance of specific tones in the taste and smell caused by the presence of peptides, free amino acids, aldehydes, ketones, and volatile fatty acids of curd whey. In addition, the lactose contained in the ultrafiltrate of curd whey has a good ability to adsorb odors, enhancing the spicy-honey aroma of plant materials and providing a sweeter taste of the drink compared to its counterpart. The lactose sweetness coefficient is 0.4-0.6 units with respect to sugar. Higher colloidal stability of ultrafiltrate in comparison with cottage cheese whey ensures the transparency of the finished product, as well as the absence of opalescence and impurities.

The method is illustrated by the following examples (table 3).

Example 1 (prototype). Curd whey (50 dal) is heated to 93-95 ° C and maintained at this temperature for 30 minutes. Sugar is added to the clarified whey in the amount of 80 kg / 100 dal of the finished product, citric acid in the form of a 50% aqueous solution in the amount of 2.475 l / 100 dal, tincture of orange and lemon at 4.5 l / 100 dal, add 0.038 kg of vanillin and 0.008 kg / 100 gave tartrazine "F", the mixture is cooled to a temperature of 4-6 ° C and served on bottling.

Example 2. Weighted plant material kg / 100 gave the finished drink

St. John's wort (flowers and leaves) 5.9 Origanum ordinary (flowers and leaves) 5.9 Yarrow (flowers and leaves) 3.78

crushed, filled with hot boiled drinking water in the ratio of flowers and leaves of herbs: water 1:20 and insisted 15 minutes, cooled at room temperature for 45 minutes, filtered, the volume was adjusted to the initial drinking water and poured into a blending vial, into which filtered extract was previously added tubers of yacon on cottage cheese whey ultrafiltrate (37.776 dal), then citric acid in the form of a 50% aqueous solution in the amount of 0.5 l and sugar color in the amount of 1.0 kg are added, mixed, pasteurized at 72 ± 2 ° C for 25 s cooling ayut to a temperature of 8-10 ° C and fed to bottling.

The analysis of the properties of the resulting drink, the results of which are presented in table.4. As can be seen from table 4, the use of a new composition of ingredients for preparing a drink (example 2) allows to obtain a high-quality non-alcoholic carbonated drink enriched with physiologically valuable components of whey (lactose, macro-, microelements, water-soluble vitamins), as well as biologically active substances of plant raw materials, while the drink acquires a qualitatively new organoleptic characteristics (pronounced apple flavor, spicy-honey aroma and a pleasant light brown color).

With an increase in the amount of the introduced extract of the tubers of the apple in the composition, the drink will be too sweet, with a decrease, the taste of the drink becomes insufficiently expressed. With an increase in the number of flowers and leaves of herbs in the composition, the drink acquires a bitter aftertaste, while decreasing, the specific serum aftertaste intensifies. With an increase or decrease in the amount of added sugar color does not achieve an improvement in the organoleptic characteristics of the drink. The amount of introduced citric acid allows you to get the specified physico-chemical parameters presented to this assortment group.

The proposed composition of the ingredients allows you to:

- increase nutritional value due to the enrichment of biologically active substances of plant materials, lactose, lactic acid, macro-, microelements and vitamins;

- reduce the calorie content of the drink due to exclusion from the formulation of sucrose;

- replace synthetic components with natural ones;

- strengthen the pharmacological effect;

- improve the organoleptic properties of the resulting drink;

- increase the shelf life of the finished product;

- expand the range of carbonated soft drinks.

Table 1
The chemical composition of the ultrafiltrate of curd whey Component Name Mass fraction,% Water 95.1 Mass fraction of solids 4.9 Total protein 0.19 including non-protein nitrogen 0.1 Lactose 3.6 Lactic acid 0.68 Ash 0.38 Macronutrients including: sodium 0.04 potassium 0.12 calcium 0,048 magnesium 0.008 phosphorus 0,046 Trace elements including: iron 0.0001 copper 0.00005 zinc 0.0025 Vitamins including: thiamine 0,03 riboflavin 0.1 niacin 0.01 vitamin C 0.4

table 2
Characteristics of plant materials Name of plant materials Chemical composition pharmachologic effect Origanum ordinary (flowers and leaves) Ascorbic acid, tannins, essential oil (0.12-1.2%), which includes thymol, carvacrol, geranyl acetate It has a calming effect on the central nervous system, enhances the secretion of bronchial and sweat glands, increases the appetite and tone of the gastrointestinal tract Yarrow (flowers and leaves) Bitter glycoalkaloid, achillein; essential oils, which include chamazulen; resins, organic acids, tannins, sesquiterpenes, asparagine, carotene, vitamin C and K, volatile It has anti-inflammatory, wound healing, hemostatic and analgesic effects St. John's wort (flowers and leaves) Concentrated anthracene derivatives - hypericin and pseudohypericin (up to 25%), flavonoids (quercetin), tannins of the pyrocatechol group up to 10%, saponins, tarry substances, ascorbic acid, carotene, vitamin P, essential oil, choline It has antispasmodic, anti-inflammatory, capillary-strengthening, tonic, astringent effect, has antimicrobial activity, stimulates gastric secretion Yacon (tubers) Protein (11% dry weight), fructose, glucose, inulin and traces of starch, neutral water-soluble oligosaccharides, free amino acids, dietary fiber, vitamins and mineral compounds (including selenium up to 1.1 mg / kg) Reduces the energy saturation of the diet, increases the bioenergy potential of the body, has a pronounced antioxidant, anticaries and antibacterial effect, is characterized by hypoglycemic properties, is effective in the treatment of gastric diseases and diabetes, increases immunity and protects the body from aging

Table 3
Carbonated drink recipe No. p / p Name of ingredients and indicators The ratio of ingredients per 100 gave, in the examples 1 (prototype) 2 one Oregano (flowers and leaves), kg - 5.9 2 St. John's wort (flowers and leaves), kg - 5.9 3 Yarrow (flowers and leaves), kg - 3.78 four Whey, l 500 - 5 Yakon tubers extract on curd whey ultrafiltrate, l - 377.76 6 Sugar, kg 80 - 7 Citric acid (50% solution), l 2,475 0.5 8 Lemon tincture, l 4,5 - 9 Tincture of orange, l 4,5 - 10 Sugar color, kg - 1,0 eleven Vanillin, kg 0,038 - 12 Tartrazine "F", kg 0.008 - 13 Carbon dioxide kg 14.0 14.0 fourteen Drinking water, l 400 606.75

Table 4 Qualitative indicators Example 1 (prototype) Example 2 Organoleptic indicators Appearance The transparent liquid has an orange color with a yellow tint due to the presence of the synthetic dye tartrazine "F" and infusions of plant materials Transparent liquid, has a light brown color with an orange tint due to the presence of infusions of plant materials and sugar color Taste and Aroma The pronounced sour taste of citrus fruits and the sweet aroma of vanilla Pronounced apple flavor and spicy honey aroma physical and chemical indicators Mass fraction of carbon dioxide,% 0.3 0.3 Acidity, cm ³ sodium hydroxide solution with a concentration of 1 mol / dm ³ per 100 cm ^{3 of} drink 4,5 4.7 Resistance at 20 ° C, days 5 7

Claims (1)

The composition of the ingredients for a soft drink containing drinking water, citric acid, carbon dioxide, a dye, characterized in that the composition further comprises an extract of yakon tubers, obtained on the basis of cottage cheese whey ultrafiltrate, and oregano (flowers and leaves), yarrow (flowers and leaves) ), St. John's wort (flowers and leaves), and as a colorant, sugar color is used with the following content of the starting ingredients per 100 decaliters of the finished product:
St. John's wort (flowers and leaves), kg 5.9 Origanum ordinary (flowers and leaves), kg 5.9 Yarrow (flowers and leaves), kg 3.78 Carbon dioxide kg 14.0 Sugar color, kg 1,0 Ancon tubers extract on ultrafiltrate curd serum, l 377.76 Citric acid (50% solution), l 0.5 Drinking water, l 606.75