SU1664254A1 - Non-alcoholic drink "kvass crimean" - Google Patents

Abstract

This invention relates to the non-alcoholic industry. The purpose of the invention is to improve the organoleptic properties of the beverage by enhancing the bread aroma. The drink contains the following ratio per 100 gave drink kg

sugar 60.0 - 62.0

kvass wort concentrate 41.0 - 39.0

citric acid 2.0 - 2.2

hydroalcoholic infusion of coriander 5.9 - 6.1

carbon dioxide 4,0 - 4,2

water - the rest.

Description

The invention relates to the non-alcoholic industry.

The aim of the invention is to improve the organoleptic properties of the beverage by enhancing the bread flavor.

A soft drink contains sugar, kvass wort concentrate, citric acid, spirit extract of coriander seeds, carbon dioxide and water, with the following ratio of ingredients, kg per 100 gave a drink:

Sugar60.0-62.0

Kvass Wort Concentrate41.0-39.0 Citric Acid2.0-2.2 Infusion of Coriander 5.9-6.1 Carbon Dioxide 4.0-4.2 Water Else The combination of bread raw material with alcohol infusion of aromatic aromatic plant of coriander allows to obtain non-alcoholic drink - kvass with a pleasantly refreshing sour-spicy taste and pronounced aroma of freshly baked

rye bread, which is perfectly emphasized by the peculiar smell of coriander. At the same time, the bread aroma is enhanced only when the coriander extract is added to the drink in the amount of 5.9-6.1 kg per 100 dal of the drink.

In addition, due to the antimicrobial properties of coriander extracts, the resistance of kvass is increased to 7 or more days without the use of a preservative.

Drink Kvass Crimean is prepared as follows.

According to the conventional technology, a sugar syrup is prepared in a syrup-cooking apparatus, which, after filtration and cooling, is directed to blending with the other components according to the recipe.

Coriander infusion is prepared by pouring a seed with a water-alcohol solution with a strength of 50% in the ratio of 1.10 and an infusion duration of 10 days. Upon expiration of its infusion (infusion) is drained, filtered and used in the future

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when blending a drink. The yield is 70%.

For preparing 100 gave the finished drink, 60-62 kg of sugar in the form of sugar syrup, 2.0-2.2 kg of citric acid previously dissolved in warm water, 41-39 kg of kvass wort concentrate, 5.9- 6.1 kg of spirit extract coriander and the calculated amount of water to obtain the required mass fraction of dry substances in the product. The resulting blend is thoroughly mixed, filtered through a bag filter, cooled and sent to the syrup pressure receptacles.

From the container, the blending syrup by gravity flows into the machine, dispensing its estimated quantity into the bottle, followed by topping it up with bottling water on the dispenser with carbon dioxide content of 4-4.2 kg per 100 dal. Bottling is done in 0.33 and 0.5 l bottles.

The resulting file has the following conditions:

Mass fraction of dry matter,% 8.9

Acidity, cm rastatra sodium hydroxide concentration of 1 mol / dm per 100 cm3 drink3.0

Mass fraction of carbon dioxide,

% (not less than) 0,4

In terms of organoleptic characteristics, the claimed drink is an opaque, brown-colored, sweet-sour taste with a pronounced aroma of rye bread, flavored with coriander aroma.

Example. For preparation, 100 gave a batch of 60.0 kg of sugar in the form of sugar syrup prepared in a known manner, 2.0 kg of citric acid in the form of an aqueous solution, 41.0 kg of kvass wort concentrate and 5.9 kg of coriander extract, followed by topping up with water to the calculated mass fraction of dry matter in blending.

After thorough mixing, the blend is filtered, cooled to 4-8 ° C and transferred for dosing in a volume of 100 cm per 0.5 liter bottle, followed by topping up with carbonated water (with a carbon dioxide content of 4 kg per 100 gave a drink)

EXAMPLE 2. For the preparation of 100 gave a drink a blend of 61 kg of sugars in the form of a sugar syrup prepared by a known method, 2.1 kg of citric acid previously dissolved in water was added. 40.0 kg of kvass wort concentrate and 6.0 kg

infusion of coriander followed by water supply to the estimated mass fraction of dry blends.

After thorough mixing, the syrup is filtered, cooled to 4-6 ° C and passed to the bottling of example 1,

EXAMPLE 3. For preparing 100 gave a drink a blend was added 62.0 kg of sugar B as 0 syrup, 2.2 kg of citric acid dissolved in water, 39.0 kg of kvass wort concentrate and 6.1 kg infusion of coriander. After mixing, the blending syrup is filtered, cooled and transferred to bottling using Example 1.

Kvass Crimean is an opaque, brown-colored drink with a pleasant sweet-sour taste, with a pronounced aroma of rye bread, flavored with pr-coriander aroma.

The persistence of the drink during storage is 7 days or more due to the newly introduced alcoholic extract of coriander seeds, which has a bactericidal effect 5, since the coriander fruit, which has a peculiar taste and aroma, contains up to 2% of essential oil, the main component of which is linalool (up to 70%) with antiseptic properties.

Thus, the combination of all recipe components of Kvass Krymsky drink creates a new kind of drink with the rich taste and aroma of freshly baked rye bread, which has a longer shelf life.

Drink Kvass Crimean received a tasting score of 25 points, while the famous drink has a score of 21.5. 0

Claims (1)

The invention contains a non-alcoholic beverage containing sugar, kvass wort concentrate, citric acid, carbon dioxide and water, which is characterized by the fact that, in order to improve the organoleptic properties of the beverage by enhancing the bread aroma, it additionally contains water-alcohol seed coriander with the following ratio of ingredients, kg per 100 dal: Sugar60.0-62.0 Kvass mash concentrate41,0-39,0 Lemon acid2.0-2.2 5 Water-alcohol infusion of seeds coriander5.9-6,1 Carbon dioxide4.0-4.2 WaterEverything