UA4918U - Method for preparation of soft juice drink - Google Patents

Abstract

A method for preparation of a soft drink provides for treatment of water by aeration prior to filtration. Upon filtration water is partially subjected to reverse osmosis, thereafter mixed with the rest of filtered water and kept under the ozone stratum. Prior to mixing with blend syrup treated water is released from dissolved oxygen. Pasteurization is carried out with collection of aromatic substances and their re-entry in the product. The drink is bottled in cooled state into containers preliminary treated with ozonized water from the inside.

Description

The utility model refers to the production technology of non-alcoholic non-carbonated juice drinks.

A well-known method of preparing a non-alcoholic juice drink (see the Compilation of technological instructions for the production of non-alcoholic drinks and kvass, approved on 28.08.1987 by the Ministry of Food and Industry of the USSR), which consists in the preparation of water, which includes its filtration, the preparation of sugar syrup, its filtration and mixing with at least , with one component - a liquid juice component, mixing blended syrup with prepared water, pasteurization and bottling. At the same time, the sugar syrup is prepared by boiling the sugar solution for at least 30 minutes, the blended syrup after its preparation is left for 2 hours to destroy the microflora, and the drink is poured into a glass container hot, with a temperature of 70-7576.

The known method does not allow obtaining a product with high organoleptic properties and does not ensure the preservation of the obtained organoleptic and physicochemical properties of the drink during its storage in the container. This is due to the fact that the drink obtained by the known technology inevitably contains substances and compounds that got into the drink mainly with water and which are easily oxidized and change the quality of the product when stored in a container, where due to chemical processes caused by these substances and compounds , oxidation of the drink occurs, which leads to the formation of sediment, changes in its appearance, color and taste. In addition, in the process of pouring the drink into the container in a hot state, there is a partial loss of volatile aromatic substances, which at this stage of production cannot be returned to the product, which significantly reduces the aroma-tasting qualities of the prepared drink.

The basis of a useful model is the task of creating a method of preparing a non-alcoholic juice drink, in which new technological techniques would allow obtaining a drink with high organoleptic properties, at the same time filling it into a polymer container and ensuring long-term storage of the drink without changing its original quality.

The task is solved by the fact that in the method of preparing a non-alcoholic juice drink, which involves the preparation of water, which includes filtration, preparation of sugar syrup, its filtration and mixing with at least one component - a liquid juice component, mixing of the mixing syrup with prepared water, pasteurization of the drink and bottling in a container, according to a useful model, in the process of preparation, the water is saturated with air before its filtration, after filtration, a part of the water is subjected to reverse osmosis, after which it is mixed with the rest of the filtered water and stored under the ozone layer, before mixing with the blending syrup, the prepared water is freed from dissolved oxygen, the pasteurization of the drink is carried out with the capture of aromatic substances and their return to the product, and the drink is poured in a cooled state into a polymeric container pre-treated internally with ozonated water.

In the method, water is filtered by passing it alternately through a multimedia filter, activated carbon and a fine filter.

Sugar syrup is prepared by circulating mixing of sugar with prepared water at a temperature of 23-277C for 55-65 minutes with simultaneous removal of mechanical impurities.

Blending syrup is prepared by mixing the components at a temperature of 23-277"C for 30-40 minutes.

Water is freed from dissolved oxygen by deaeration.

Blending syrup is mixed with prepared water at a ratio of prepared water: blending syrup of 4.0-6.071.

The drink is pasteurized at a temperature of 90-947C for 15-30 seconds.

For bottling, the drink is served at a temperature of 22-2776.

The drink is bottled in polyethylene terephthalate bottles.

The drink is poured into polymer cups.

The method of preparing a non-alcoholic juice drink is carried out as follows.

Prepare water. Mineral natural table water is mainly used to prepare the drink. The water entering the pipeline at a speed of 6.0-6.5 m/h is supplied with air under a pressure of 3.5-5.0 Bar in the amount of 0.15-0.25 nm3/h, as a result of which the compounds present in the water are oxidized, which are easily oxidized. The oxygenated water passes alternately through three filters: multimedia filters, on which oxidized compounds and mechanical impurities settle, then through activated carbon, which removes extraneous odors and tastes, and, finally, on a filter for fine water purification to remove small mechanical impurities. Part of the filtered water is sent to reverse osmosis, during which the water is deeply purified from salts, after which it is mixed with the rest of the filtered water. The prepared water enters the container, where it is mixed with ozone at a concentration of 15-20 gOz/m3 and stored in the container under sterile conditions.

Prepare sugar syrup. Sugar is loaded into the sugar syrup preparation device, prepared water is fed and the components are mixed by circulation at a temperature of 23-277"C for 55-65 minutes with simultaneous removal of mechanical impurities. The finished sugar syrup is filtered and sent to the collector.

Mixing syrup is prepared, for which sugar syrup, liquid juice component and, if necessary, other components, such as preservative, sweetener, etc., are loaded into the mixing container in turn.

As a liquid juice component, for example, concentrated fruit or berry juice or a mixture of juices is used. Concentrated juice includes natural juice or a mixture of juices, citric acid, dye, preservative, flavoring, extracts. For example, concentrated juices produced by the company "Ganir, Ltd.", Israel, with a dry matter content of 35-85% by weight, can be used.

As a preservative, for example, sodium benzoate, potassium sorbate, and sulfur dioxide are used. These preservatives can be used either individually or in a mixture in any ratio.

The sweetener is a sugar substitute, for example, fructose, saccharin, acesulfame-K, cyclamate, sucralose, aspartame, etc. Usually, a mixture of sugar substitutes is used as a sweetener. Such a product, consisting of several sugar substitutes, includes, for example, the "Svitli" sweetener produced by the company "Kabo", Estonia.

After loading the components, the mixture syrup in the container is brought to the required volume with prepared water and the mixture is mixed with a stirrer for 30-40 minutes at a temperature of 23-27"C. The quality of the prepared mixture syrup is controlled by taking samples.

Prepared water at a temperature of 12-187C through a dosing pump enters the mixer, where it is freed from dissolved oxygen by deaeration, after which mixing syrup is fed into the mixer through a dosing pump at a temperature of 23-27"C in the ratio of components: mixing syrup: water 1 :4.0-6.0 Prepared water and blending syrup are mixed at a flow rate of 9.8-10.2 m3/h.

After mixing on the mixer, the drink enters the pasteurizer, where it is pasteurized at a flow rate of 9.8-10.2 m3/h at a temperature of 90-94" for 15-30 seconds. At the same time, the pasteurization process is carried out with the capture of aromatic substances and their return to the product.

The finished drink is cooled to a temperature of 22-277"C and poured into a polymer container pretreated inside with ozonized water.

Examples of how to prepare a non-alcoholic juice drink are presented below.

Example 1. Air in the amount of 0.25 nm3/h was supplied to the water supplied at a speed of 6 b.4 m/h under a pressure of 5.0 Bar.

After that, the water was passed through a multimedia filter, activated carbon and through a 5-micron fine filter. Part of the filtered water in the amount of 26.5 mZ/h was directed to reverse osmosis, after which it was mixed with filtered water in the amount of 3.5 mZ/h. The prepared water entered the container, where it was mixed with ozone at a concentration of 15 gOz/m3 and stored in the container under sterile conditions.

Sugar syrup was prepared. 2767 kg of sugar was loaded into the device for preparing sugar syrup and 2268 m3 of prepared water was fed. Water and sugar were mixed by circulation at 267C for 55 minutes. with simultaneous removal of mechanical impurities. The finished sugar syrup with a sugar concentration of 5595 was filtered and collected in a sugar syrup collector.

Blended syrup was prepared. Sugar syrup in the amount of 7.1 m3, concentrated juice "Orange" with a dry matter content of 40 wt.95 produced by the company "Ganir, LTD", in the amount of 2000 kg, pre-dissolved in prepared water sodium benzoate in the amount of 8.Z kg and potassium sorbate in the amount of 8.Zkg.

Then the volume of the blend syrup in the container was adjusted to 10 m3 with prepared water and the blend was mixed with a stirrer for 30 minutes. at a temperature of 2376.

The prepared water at a temperature of 157°C was fed into the mixer through the dosing pump, where it was subjected to deaeration, after which mixing syrup was fed into the mixer through the dosing pump at a temperature of 237°C in a mixing syrup:water ratio of 1:45. The prepared water and mixing syrup were mixed in a flow of 10 mz/h.

After mixing on a mixer, the drink entered the heat exchanger for pasteurization at a flow rate of 1O0mZ/h at a temperature of 927C with exposure for 15 seconds and with subsequent cooling in the heat exchanger to a temperature of 257C. The finished drink with a temperature of 257C was served for bottling into bottles pre-treated with ozonized water polyethylene terephthalate.

Example 2. Air in the amount of 0.15 nm3/h was supplied to water supplied at a speed of 6 m/h under a pressure of 4.0 Bar.

After that, the water was passed through a multimedia filter, activated carbon and through a 5-micron fine filter. Part of the filtered water in the amount of 27.0 mZ/h was directed to reverse osmosis, after which it was mixed with filtered water in the amount of 3.0 m3/h. The prepared water entered the container, where it was mixed with ozone at a concentration of 19.0 gOz/m3 and stored in the container under sterile conditions.

Sugar syrup was prepared. ZO080Okg of sugar was loaded into the device for preparing sugar syrup and 2054m3 of prepared water was fed. Water and sugar were mixed by circulation at 27"C for 10 minutes with the simultaneous removal of mechanical impurities. The finished sugar syrup with a sugar concentration of 6090 was passed through a filter and collected in a sugar syrup collector.

Blended syrup was prepared. Sugar syrup in the amount of 3.75m3U, concentrated "Grapefruit" juice with a dry matter content of 37wt.9o produced by the company "Ganir, LTD" in the amount of 1005kg, sodium benzoate in the amount of 4.15kg pre-dissolved in the prepared water were put into the blending container in turn and potassium sorbate in the amount of 4.15 kg. Then the volume of the blend syrup in the container was adjusted to 5.0 m3 with prepared water and the blend was mixed with a stirrer for 30 minutes. at a temperature of 2476.

Prepared water at a temperature of 17"C was fed into the mixer, where it was subjected to deaeration, after which mixing syrup at a temperature of 24"C was fed into the mixer through a dosing pump in a ratio of mixing syrup:water 1:4.0. The prepared water and blending syrup were mixed at a flow rate of 10 m3/h.

After mixing on a mixer, the drink entered the heat exchanger for pasteurization at a flow rate of 10mZ/h at a temperature of 907С with exposure for 30 seconds and with subsequent cooling in the heat exchanger to a temperature of 227С. The ready-made drink with a temperature of 22"C was served for bottling in polymer cups pre-treated with ozonized water with a hermetically closed lid.

Example 3. Air in the amount of 0.2 nm3/h was supplied to the water supplied at a speed of 6.Om/h under a pressure of 4.5 Bar.

After that, the water was passed through a multimedia filter, activated carbon and through a 5-micron fine filter. Part of the filtered water in the amount of 26.0 mZ/h was sent to reverse osmosis, after which it was mixed with filtered water in the amount of 4.0 mZ/h. The prepared water entered the container, where it was mixed with ozone at a concentration of 20 gOz/m3 and stored in the container under sterile conditions.

Sugar syrup was prepared. 3432 kg of sugar was loaded into the device for preparing sugar syrup and 1848 m3 of prepared water was fed. Water and sugar were mixed by circulation at 257C for 5 minutes. with simultaneous removal of mechanical impurities. The finished sugar syrup with a sugar concentration of 6595 was filtered and collected in a sugar syrup collector.

Blended syrup was prepared. Sugar syrup in the amount of 6.16mu3U, concentrated juice "Lemon" with a dry matter content of 35wt.9o produced by the company "Ganir, LTD" in the amount of 2010kg, pre-dissolved in prepared water sodium benzoate in the amount of 8.Zkg were placed in the blending container in turn and sulfur dioxide in the amount of 0.5 kg.

Then the volume of the blend syrup in the container was adjusted to 10 m3 with prepared water and the blend was mixed with a stirrer for 35 minutes. at a temperature of 2776.

Prepared water at a temperature of 12"C was fed into the mixer, where it was subjected to deaeration, after which mixing syrup at a temperature of 277"C was fed into the mixer through the dosing pump in a mixing syrup:water ratio of 1:5.0. Prepared water and blending syrup were mixed at a flow rate of 9.8 m3/h.

After mixing on a mixer, the drink entered the heat exchanger for pasteurization at a flow rate of 9.8 mZ/h at a temperature of 947 with holding for 20 seconds and with subsequent cooling in the heat exchanger to a temperature of 277 °C. The finished drink with a temperature of 277 °C was served for bottling in pre-treated ozonated water bottles made of polyethylene terephthalate.

Example 4. Air in the amount of 0.22 nm3/h was supplied to water supplied at a speed of 6.5 m/h under a pressure of 3.5 Bar.

After that, the water was passed through a multimedia filter, activated carbon and through a 5-micron fine filter. Part of the filtered water in the amount of 27.0 mZ/h was directed to reverse osmosis, after which it was mixed with filtered water in the amount of 3.0 mZ/h. The prepared water entered the container, where it was mixed with ozone at a concentration of 18 gOz/m3 and stored in the container under sterile conditions.

Sugar syrup was prepared. 3090 kg of sugar was loaded into the device for preparing sugar syrup and 2060 m3 of prepared water was fed. Water and sugar were mixed by circulation at 237C for 20 minutes. with simultaneous removal of mechanical impurities. Ready sugar syrup with a sugar concentration of 6095 was passed through a filter and collected in a sugar syrup collector.

Blended syrup was prepared. Sugar syrup in the amount of 1.847 muU, concentrated juice "Pineapple" with a dry matter content of bomas.9o produced by the company "Ganir, LTD", in the amount of 2005 kg, pre-dissolved in prepared water in the amount of 8.5 kg of sodium benzoate and sweetener "Svitli 400" produced by the company "Kabo", Estonia, in the amount of 8.3 kg. Then the volume of the blend syrup in the container was brought up to 10 m3 with prepared water and the blend was mixed with a stirrer for 40 minutes at a temperature of 2570.

The prepared water at a temperature of 187C was fed into the mixer through the dosing pump, where it was subjected to deaeration, after which mixing syrup was fed into the mixer through the dosing pump at a temperature of 25"C in the ratio mixing syrup:water 1:6.0. Prepared water and mixing the syrup was mixed in a flow of 10.2 m3/h.

After mixing on a mixer, the drink entered the heat exchanger for pasteurization at a flow rate of 10.2 mZ/h at a temperature of 917C with exposure for 30 seconds and with subsequent cooling in the heat exchanger to a temperature of 26"C. The finished drink with a temperature of 267"C was served for bottling in pre-treated ozonated water bottles made of polyethylene terephthalate.

The organoleptic properties and stability of drinks prepared according to examples 1-4 and according to the prototype method were checked, and their physicochemical parameters were studied. After 90 days of storage in a hermetically sealed container, the investigated indicators were checked again. The results of studies of stability and physico-chemical properties of drinks are given in table 1. The results of studies of organoleptic properties of drinks according to examples 1-4 and the drink according to the prototype method are given in tables 2 and 3, respectively. Table 4 shows the microbiological indicators of drinks prepared according to the claimed technology.

Table 1 - ! 1. Prepared drink: 1.1. Mass fraction of dry substances, 95 11.2 11.2 10.8 11.0 12.0 1.2. Acidity, cm3 of sodium hydroxide solution with a concentration of 1.O0mol/dm3 per 100cm3 3.13 3.13 3.13 4.38 3.9 2. After storage for 90 days: 2.1. Mass fraction of dry substances, 90 10.8 11.2 10.8 11.0 12.0 2.2. Acidity, cm3 of sodium hydroxide solution with a concentration of 1.0 mol/dm3 per 100 cm3 3.7 3.13 3.13 4.38 3.9

Z. Durability, days 90 180 180 180 180

Table 2

Name of indicators 1. Organoleptic properties of the prepared drink: - appearance Opaque liquid, without foreign inclusions, without sediment and suspension - taste and smell Sweet and sour, without bitterness, with a pronounced taste and aroma of natural fruits: orange, grapefruit, lemon, pineapple - color Bright, clean, natural, uniform in weight light orange greenish yellow light yellow yellow 2. Organoleptic properties of the drink after storage for 90 days: - appearance No changes - taste and smell No changes - color No changes

Table C concentrated juice "Orange") 1. Organoleptic properties of the prepared drink: - appearance Opaque liquid, without extraneous inclusions, without sediment and suspension - taste and smell Sweet-sour, without bitterness, the taste and aroma of orange is not expressed - color Bright, pure, natural, uniform in mass, orange 2. Organoleptic properties of the drink after storage for

Color: - appearance Appearance of sediment, turbidity - taste and smell Oxidized, sharp - color Discoloration is observed

As can be seen from the given tables 1-3, the indicators of acidity and the mass fraction of dry matter, and, therefore, the organoleptic properties of drinks prepared according to the claimed technology, did not change after the end of the control period of storage, while the same indicators in the drink obtained according to a known method, underwent changes: the amount of dry substances decreased, the acidity index increased, which indicates the oxidation process that took place in the drink and caused its cloudiness, the appearance of sediment, an excessively sharp, oxidized taste and smell, loss of color. At the same time, the claimed method made it possible to significantly increase the shelf life of the drink - the stability index of the drinks according to examples 1-4, compared to the drink prepared according to the prototype method, doubled.

Table 4

Name of indicators 1. Number of mesophilic aerobic and facultatively anaerobic microorganisms, 3,010! 1.5-10! 1,010! 2,010!

CFU/cm3 2. Bacteria of the group of coliforms (coliforms), product volume in which they are not allowed, 1100 1000 1100 1000 cm 3. Yeast, CFU/cm3 (9) (9) (0) (0) mold , CFU/cm3 3.0 2.0 1.5 2.5 4. Number of lactic acid bacteria, CFU/cm3 0 0 0 0

Studies of the microbiological properties of drinks prepared by the claimed method have shown that the obtained drinks meet the requirements of DSTU 4069-2002.

Claims (10)

1. The method of preparing a non-alcoholic juice drink, which involves the preparation of water, which includes filtration, preparation of sugar syrup, its filtration and mixing with at least one component - a liquid juice component, mixing of the mixing syrup with prepared water, pasteurization of the drink and bottling in a container that differs that in the process of preparation, water is saturated with air before filtering, after filtering, a part of the water is subjected to reverse osmosis, after which it is mixed with the rest of the filtered water and stored under a layer of ozone, before mixing with the blending syrup, the prepared water is freed from dissolved oxygen, the drink is pasteurized with capturing aromatic substances and returning them to the product, and pouring the drink in a cooled state into a polymer container pre-treated internally with ozonated water. 2. The method according to claim 1, which differs in that the water is filtered by passing it alternately through a multimedia filter, activated carbon and a fine filter. C. The method according to claims 1 or 2, which differs in that the sugar syrup is prepared by circulating mixing of sugar with prepared water at a temperature of 23-277"C for 55-65 minutes with simultaneous removal of mechanical impurities. 4. The method according to claims 1 or 2 or 3, which differs in that the blended syrup is prepared by mixing the components at a temperature of 23-27"C for 30-40 minutes. 5. The method according to claims 1 or 2, or 3, or 4, which differs in that the release of water from dissolved oxygen is carried out by deaeration. 6. The method according to claims 1 or 2, or 3, or 4, or 5, which differs in that the blended syrup is mixed with prepared water at a ratio of prepared water: blended syrup of 4.0-6.0:1. 7. The method according to claims 1 or 2, or 3, or 4, or 5, or 6, which differs in that the pasteurization of the drink is carried out at a temperature of 90-947C for 15-30 seconds. 8. The method according to claims 1 or 2, or 3, or 4, or 5, or 6, or 7, which differs in that the drink is served at a temperature of 22-2776 for bottling. 9. The method according to claims 1 or 2, or 3, or 4, or 5, or 6, or 7, or 8, which differs in that the drink is bottled in polyethylene terephthalate bottles. 10. The method according to claims 1 or 2, or 3, or 4, or 5, or 6, or 7, or 8, which differs in that the drink is poured into polymer cups.