Non-alcoholic beverages and dry compositions or concentrates therefor and their preparation (A23L2)

A   Human necessities(308424)
A23L2                 Non-alcoholic beverages; dry compositions or concentrates therefor; their preparation (soup concentrates a23l0001400000; preparation of non-alcoholic beverages by removal of alcohol c12h0003000000)(6068)
A23L2/06 - From citrus fruits(246)
A23L2/12 - By freezing(42)
A23L2/14 - And sublimation(11)
A23L2/385 - (389)
A23L2/39 - Dry compositions(1512)
A23L2/395 - (13)
A23L2/44 - By adding preservatives(23)
A23L2/46 - By heating(71)
A23L2/54 - ixing with gases(62)
A23L2/58 - Colouring agents(37)
A23L2/60 - Sweeteners(73)
A23L2/66 - Proteins(12)
A23L2/68 - Acidifying substances(8)
A23L2/72 - By filtration(2)
A23L2/76 - By removal of gases(7)
A23L2/78 - By ion-exchange(4)
A23L2/80 - By adsorption(8)
A23L2/82 - By flocculation(11)
ethod for extracting pectin substances from sugar beet production wastes // 2628435
FIELD: food industry.SUBSTANCE: method for extracting pectin substances includes washing the raw materials with water, grinding, sonication, hydrolysis and extraction, precipitation of pectin substances and their purification from the pectin-containing extract with ethyl alcohol. The sonication is carried out at the fixed frequency of 350 Hz, with the subsequent hydrolysis and extraction at the temperature of 55°C with the 1% solution of ammonium oxalate for 45-50 minutes. The obtained pectin-containing extract is purified and pectin substances are precipitated with ethyl alcohol with the addition of sodium chloride salt in the amount not exceeding 10 g per litre of the alcohol. Wherein the sonication is carried out for 20 minutes at the temperature of 40°C.EFFECT: invention allows to increase the yield of pectin and does not require the use of strong mineral acids as an extractant.3 ex

ethod for liquids disinfection and heating, and device for its implementation // 2627899
FIELD: chemistry.SUBSTANCE: method of water disinfection and heating includes the effect of microwave energy on the processed water flow of a given size, passing through a rectangular waveguide at an angle to its wide wall. An aqueous solution of ionic silver is added to the flow based on its concentration in the treated water of 0.01-0.02 mg/l. Water is passed through a device including a microwave generator, a rectangular waveguide with flanges, a radiating transparent tube passing through it, the axis of which is at an angle to the wide wall of the waveguide, and an end matched absorbing load. The tube through which the flow is passed has an expanding shape. The width W has a maximum value of 0.66 of the waveguide wide wall size, the height h at the waveguide entrance is 0.06-0.15 of the wavelength, and the height H at the waveguide output is 0.18-0.47 of the wavelength and is set wide side to the direction of electromagnetic wave propagation.EFFECT: decreased liquid disinfection temperature, increased efficiency of microwave energy absorption and productivity, reduced energy costs, accelerated process of microwave disinfection and water heating, a possibility of using of a lower dose of ionic silver.2 cl, 3 dwg, 1 tbl
ethod for active molecules extraction from natural resins and their application // 2627848
FIELD: biotechnology.SUBSTANCE: according to the invention, a method for active molecules extraction from a plant substrate comprises the step of the said substrate contacting with an extraction liquid. This extraction liquid contains: an extraction gas in the gaseous state at a temperature of 23°C and a pressure of 1 atm (101.325 kPa), and an extraction solvent in a liquid state comprising or consisting of acetic acid alone or mixed with at least one of water and primary aliphatic alcohol having the formula (V) R-OH, wherein R is a C1-C10 alkyl group, preferably C1-C5, wherein the said extraction gas is selected from the group consisting of helium, neon, argon, krypton, xenon, carbon dioxide and nitrogen, or mixtures thereof; wherein the said extraction gas is introduced into the said extraction solvent at a concentration of 0.1 to 10 vol % relative to 100 parts by weight of the extraction solvent. Active molecules extraction from plant substrate. Extract application for preparation of a food composition for internal use. Extract application for preparation of a food supplement for internal use. Extract application for preparation of a nutraceutical composition for internal use. Extract application for preparation of a pharmaceutical product for external or internal use.EFFECT: method allows to obtain an extract with a high yield of biologically active substances, to avoid chemical destruction of extracted molecules or modification of the original chemical structure.13 cl, 1 dwg, 10 tbl, 10 ex
ethod for producing marmalade // 2627492
FIELD: food industry.SUBSTANCE: method for producing fruit and jelly marmalade based on natural sweeteners and gelling agents is provided, which includes preparing puree from red viburnum and orange, soaking air-dried food gelatin in water with the temperature of 20-25°C for swelling for 40-60 minutes, heating the swollen gelatin, mixing it with fruit and berry syrup obtained by boiling out red viburnum puree, orange puree and fructose to the content of dry substances of 67-69%, moulding the marmalade mass, cooling to the temperature of 23-25°C for 1-2 hours, curing for 2-3 hours, sprinkling with starch, drying from 2 to 12 hours, dosing and packing, while in order to give the marmalade the therapeutic and prophylactic orientation, the formulation components are included in the composition at the following ratio, wt %: puree of red viburnum berries 15-45; orange puree 15-45; water 16-24; fructose 10-20; food gelatin 4-6.EFFECT: invention allows to obtain marmalade with improved organoleptic and physico-chemical characteristics, which is intended for people with diseases of the cardiovascular system and the gastrointestinal tract, as well as for those working in environmentally harmful conditions and for everyone who wants to preserve and maintain one's health.1 tbl, 3 ex
Composition for physical stability and operability increase // 2626823
FIELD: pharmacology.SUBSTANCE: composition contains alpha-tocopherol acetate, retinol acetate, succinic acid and chocolate mass at the following ratio of the components, wt %: retinol acetate - 2.1-4.5; alpha-tocopherol acetate - 0.35-0.75; succinic acid 0.25-0.65; chocolate mass - the rest.EFFECT: composition according to the invention has good taste qualities, has a convenient form for administration, provides an increase in efficiency and physical endurance in a short time by taking a complex of active substances optimally selected and in an amount sufficient to achieve the maximum effect.2 tbl, 3 ex
ethod for producing alcohol-free beverage concentrate // 2626631
FIELD: food industry.SUBSTANCE: method for producing an alcohol-free beverage concentrate with the increased biological activity from bee products, containing honey, flower pollen load, citric acid and water is characterized in that 4-16% by weight of flower pollen load are added in 14-18% by weight of the aqueous solution of citric acid with the concentration of 5-8%, stirred and infused for 0.5-10 hours, then the infused mixture is mixed and introduced in 60-80% by weight of honey preheated to the temperature not exceeding 60°C and stirred again.EFFECT: obtaining an alcohol-free beverage concentrate with increased biological activity due to maximizing the full extraction of all components of pollen grains.3 ex
ethod for producing marmalade containing nanostructured betulin // 2626564
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured betulin is proposed, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled out for 10 minutes. Then 2 g of agar-agar are added, and it is boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured betulin in sodium alginate are added, and poured into moulds.EFFECT: invention allows to obtain the finished product of high quality, containing nanostructured betulin.1 tbl, 1 ex
ethod of obtaining marmalade containing nanostructured dry rosehip extract // 2626563
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured rosehip extract in sodium alginate, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured rosehip extract in sodium alginate are added, and poured in moulds.EFFECT: invention makes it possible to obtain a finished product of high quality, containing nanostructured dry rosehip extract.1 tbl, 1 ex
ethod for obtaining marmalade containing nanostructured unabi // 2626562
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured unabi, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled down for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to boil, cooled to 60°C, 150 mg of nanostructured unabi in carrageenan or xanthan gum are added, and poured in moulds.EFFECT: high-quality finished product containing nanostructured unabi.1 tbl, 2 ex
Concentrate for functional beverage preparation // 2626153
FIELD: food industry.SUBSTANCE: concentrate for the preparation of a functional beverage contains, wt %: dry collagen-containing complex obtained from the tissues of hydrobionts - 56.0; dry extract of sea-buckthorn fruits/or rose hips/or blueberries - 9.3; fructose - 23.0; glucose - 9.3; ascorbic acid - 0.9; sodium alginate - 1.5.EFFECT: invention allows to expand the assortment of the functional concentrated product with the health-improving effect on the human body due to the content of water-soluble collagen having chondroprotective effect.2 tbl, 3 ex
Anti-alcoholic beverage "api" // 2625963
FIELD: food industry.SUBSTANCE: invention can be used as a means of reducing craving for alcohol. In addition, it can be used as a biologically active additive enriched with vitamins and minerals affecting the enzymatic functions and metabolic processes. The "API" beverage contains the following initial ingredients: 40-50 vol % of thyme broth, 5-10 vol % of honey, and the rest is grape juice.EFFECT: reducing or eliminating the pathological desire for alcoholic beverages, improving the function of alcohol dehydrogenase and the homeostasis of endogenous ethanol, and enhancing the production of opioid peptides.2 tbl

Complex of at least one vegetable protein and at least one milk protein // 2625962
FIELD: food industry.SUBSTANCE: method for obtaining a complex of at least one vegetable protein and at least one milk protein involves obtaining a composition comprising at least one vegetable protein, obtaining a composition comprising at least one milk protein, and mixing the composition comprising at least one vegetable protein and the composition comprising at least one milk protein. Moreover, the method includes one or more identical or different processing stages that alter the conformation of proteins. Wherein the vegetable protein is represented by a protein obtained from legumes. Wherein before mixing the vegetable protein composition with the milk protein composition, the vegetable protein conformation is modified by lowering the pH to a value less than or equal to 4. Using the complex obtained as a functional agent in the preparation of food products is proposed as well.EFFECT: invention allows to improve the solubility and coagulation properties of vegetable and milk protein complexes.13 cl, 1 dwg, 8 tbl, 5 ex
Functional drinking water // 2625677
FIELD: food industry.SUBSTANCE: functional drinking water contains the following components at the rate per 1 dm3 of water: 0.5-1.0 g of succinic acid, 0.001-0.0015 g of dry water-soluble extract of lemon balm leaves, 0.001-0.0015 g of the iodine-containing preparation "Iodinol", and the rest is artesian water.EFFECT: obtaining drinking water with a pleasant harmonious taste, having the general strengthening and health-improving effect, increasing the body's resistance to fatigue and stress, and eliminating iodine deficiency.3 ex
Coconut paste // 2624967
FIELD: food industry.SUBSTANCE: coconut paste contains the following component ratio, wt %: ground coconut chips - 40.0 -55.8; milk fat - 20-25; water - 10-20; sugar - 8-10; sunflower oil - 3-5; rapeseed oil - 3-5; lecithin - 0.2-0.5. Coconut chips give the resulting product taste and aroma characteristic to coconut, what does not require additional introducing of flavouring fillers and flavours.EFFECT: including vegetable oils in the coconut paste composition improves the fatty acid composition of the lipid part in terms of Omega-6 and Omega-3 fatty acid groups.2 cl
Alcohol-free carbonated beverage "ruby sun" // 2624965
FIELD: food industry.SUBSTANCE: beverage is obtained from cranberry and raspberry juices taken at the ratio of 1:1, cedar pine needle extract, sodium saccharin, carbon dioxide and water.EFFECT: invention allows to obtain a beverage with stable taste and aromatic qualities during storage, and to expand the range of alcohol-free carbonated beverages.3 tbl
Sweet cherry compote preservation method // 2624671
FIELD: food industry.SUBSTANCE: fruits laid in a jar are subjected to heating by cyclic injection of saturated water steam with the temperature of 105-110°C for 120 s. The duration of the cycles of steam supply and holding is 10 and 10 s, respectively, the outer surface of the jars is blown by air flow at the rate of 5-6 m/s, heated to the temperature of 110-120°C. After that, a syrup with the temperature of 95-97°C is poured into the jars, the jars are subjected to pre-sealing with lids, heating in the air flow with the temperature of 140°C and the rate of 6.5-7 m/s for 8 minutes to 90-92°C. Then the lids are additionally sealed, and heating is continued in hot water with the temperature of 100°C for 12 min with further stepwise cooling in water with the temperatures of 80, 60 and 40°C, respectively, for 6, 6 and 6 minutes.EFFECT: invention allows to reduce the sterilisation duration and to reduce the non-uniformity of thermal treatment, to prevent the thermal breakage of jars, as well as to improve the finished product quality.1 cl
Loose product based on natural honey // 2624665
FIELD: food industry.SUBSTANCE: loose product based on natural honey contains modified starch, natural acacia honey, rebaudioside A and a food additive. As a food additive, the mixture of mint extract, lemon extract and orange extract, taken at the ratio 1:1:1, is used.EFFECT: loose product has reduced caloric content.2 cl, 1 ex
Food product based on natural honey // 2624664
FIELD: food industry.SUBSTANCE: loose product based on natural honey contains modified starch, natural lime honey, rebaudioside A and a food additive. The food additive is represented by the mixture of dry mint extract and dry vanilla extract, taken at the ratio of 1:1 by weight.EFFECT: food product has the reduced caloric content.2 cl, 1 ex

ethod of obtaining chia seeds nanocapules (salvia hispanica) in konjac gum // 2624532
FIELD: nanotechnology.SUBSTANCE: chia seeds powder is slowly added to a suspension of konjac gum in benzene in the presence of 0.01 g E472c as a surfactant, and then stirred at 1000 r/min and the butyl chloride is poured, the resulting suspension is filtered and dried at room temperature, wherein the weight ratio of core: shell is 1:1 or 1:3.EFFECT: simplification and acceleration of chia seeds nanocapsule production, weight yield increase.1 dwg, 3 ex

ethod of obtaining chia seeds nanocapules (salvia hispanica) in alginate sodium // 2624531
FIELD: nanotechnology.SUBSTANCE: for shells of nanocapsules sodium alginate is used, and the chia seeds powder is slowly added to a suspension of sodium alginate in benzene in the presence of 0.01 g E472c as a surfactant, and then stirred at 1000 r/min and the carbon tetrachloride is poured, the resulting suspension is filtered and dried at room temperature, wherein the weight ratio of core: shell is 1:1 or 1:3.EFFECT: simplification and acceleration of nanocapsule production, weight yield increase.1 dwg, 3 ex

Food and beverage products containing 1,3-propanediol and methods of modifying flavour release using 1,3-propanediol // 2624206
FIELD: food industry.SUBSTANCE: food product or beverage is obtained and it contains from about 0.1% to about 2% of 1.3-propanediol by weight of the food or beverage product. 1.3-propanediol is contained in an amount effective to provide a ratio of the flavour compounds to 1.3-propanediol in the food or beverage of about 0.005:100 to about 15:100 to suppress the release of flavouring compounds from food or beverage product. Flavouring compound is selected from the group consisting of unsaturated and saturated aldehydes (C2-C12) saturated and unsaturated fatty acids (C6-C12) saturated and unsaturated alcohols (C6 -C12), ketones (C7-C10), ethyl esters, complex butyl ethers and aromatic hydrocarbons. The invention relates to a food or beverage product comprising at least one flavouring compound, and from about 0.1 to about 2% of 1.3-propanediol by weight of food or beverage.EFFECT: improving the useful properties of the product.22 cl, 44 dwg, 10 tbl, 17 ex
ethod for obtaining marmalade with increased vitamin c content // 2624204
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with increased vitamin A content is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled out for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of cherry puree are poured and brought to a boil, cooled to 60°C, 60 μg or 210 μg of nanostructured vitamin C in sodium alginate, or konjac gum, or carrageenan, or gellan gum, or sodium carboxymethylcellulose, or highly esterified or low esterified apple or citrus pectin are added, and poured into moulds.EFFECT: invention allows to obtain the finished product of high quality, containing nanostructured vitamin C.1 tbl, 18 ex
ethod of obtaining semi-finished product from fruits of mountain ash (sorbus aucuparia l) // 2623635
FIELD: food industry.SUBSTANCE: receiving raw material and sorting are carried out. The fruits are irrigated; in the case of using dried fruits, hydration is carried out during 12 hours at the temperature no higher than 20°C. The mixture is composed with addition of water, to the content of dry substances in the semi-product not less than 55%. It is loaded into a mechanoacoustic homogenizer, in which the mass homogenization is carried out with the intensity of impact of 100-500 W/kg on the product. Further, simultaneously with the homogenization process, the product is pasteurized in the same apparatus at the temperature of 70°C for 15 minutes or at the temperature of 75°C for 10 min. The product is packaged, packed, and labeled. Cooling is carried out at ambient temperature not higher than plus 20°C. The product is stored in a place protected from direct sunlight at a temperature not higher than plus 20°C.EFFECT: invention allows to obtain a product of increased nutritional value with high consistency stability during storage with preservation of native properties during processing and storage, to reduce economic and energy costs.1 tbl, 2 ex

Fatigue-relieving extracts of herbs and beverages containing them // 2623629
FIELD: food industry.SUBSTANCE: invention relates to herbal extracts, beverage products and concentrates containing these extracts. The extracts are obtained from part combinations of the herbs Duan-Geng-Wu-Jia, Gou-Qi-Zi and Huang-Jing.EFFECT: invention provides the tangible relief of fatigue, prolongs the endurance and increases the endurance to physical exertion.23 cl, 12 tbl, 8 ex, 7 dwg
ethod for obtaining marmalade with increased iron content // 2623593
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured ferrous sulfate in sodium alginate is proposed, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled out for 10 minutes, then 2 g of agar-agar are added, and boiled for another 5 minutes, 50 g of apple puree are poured and brought to a boil, cooled to 60°C, 60 mg of nanostructured iron sulfate in the shell of sodium alginate, or konjac gum, or carrageenan, or kappa-carrageenan, or sodium carboxymethylcellulose, are added and poured into moulds.EFFECT: invention allows to obtain a finished high-quality product containing nanostructured ferrous sulphate.1 tbl, 5 ex
ethod for obtaining marmalade with increased vitamin a content // 2623591
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with increased vitamin A content, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled out for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of apple puree are poured and brought to a boil, cooled to 60°C, 45 μg of nanostructured vitamin A in sodium alginate, or konjac gum, or carrageenan, or gellan gum, or sodium carboxymethylcellulose, or highly esterified or low esterified apple or citrus pectin are added, and poured into moulds.EFFECT: invention allows to obtain the finished product of high quality, containing nanostructured vitamin A.1 tbl, 9 ex
ethod of manufacturing apple paste from marc of directly squeezed juice production // 2623249
FIELD: food industry.SUBSTANCE: method of manufacturing apple paste from the marc of directly squeezed juice production is proposed. The marc obtained after separating 40-45% juice from crushed apples is fed into the microwave chamber, where it is heated under the influence of electromagnetic waves. Then the marc comes to the doubled mashing machine, with obtaining apple puree, in which citric acid solution, as well as starch molasses or malt extract, are added. The mixture is boiled out in a vacuum device, the resulting paste is pasteurized, cooled and packed.EFFECT: method ensures obtaining a product with high antioxidant activity, jellifying ability, reduced viscosity and high microbiological stability.1 tbl, 2 ex
ethod for complex waste-free processing of apples // 2623248
FIELD: food industry.SUBSTANCE: method for complex waste-free processing of apples for directly squeezed juice, concentrated juice, puree and powder is proposed. Apples are washed, inspected, crushed, the resulting pulp is directed to a screw press to extract 40-45% juice, which is then filtered, heated and deaerated. Then the juice is either fed to bottling in glass jars, sealed with sterile lids, pasteurized and cooled, or concentrated, pasteurized, cooled and packed. The marc comes from the screw press to the microwave chamber, where it is heated under the action of electromagnetic waves. The marc is then directed for powder production into the drying device for drying and cooling, then for grinding into a hammer crusher, passing through magnetic detectors and packing, or into a double mashing machine for production of puree, which is then canned and packed.EFFECT: obtaining products used as functional additives and foods rich in antioxidants and dietary fibers for canning, baking and confectionery branches of food industry.1 cl
Filling stable at baking, containing microparticles // 2623243
FIELD: food industry.SUBSTANCE: filling stable during baking is proposed, comprising: (a) a liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, and (b) the microparticles having a particle size of less than about 8 microns, the microparticles containing fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component. A mixed product comprising the filling and the baked item is proposed. A method of preparing the filling stable during baking is proposed as well, comprising: (a) preparing the ingredients for the liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, (b) preparing the microparticles having a particle size of less than about 8 micron. The microparticles contain fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof, (c) mixing the ingredients for the liquid component and the microparticle using a device with high shear force to obtain a homogeneous mixture. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component.EFFECT: invention provides to obtain a filling that can withstand the processes of cooking and pressing with a small liquid separation or without it and with a minimum spreadability, and which can provide a creamy texture and the complex taste sensation of the finished product, may be sweet or savoury.30 cl, 2 dwg, 5 ex
ethod for industrial manufacture of mineral healing and drinking hydrocarbonate magnesium-calcium iron marcial water // 2623155
FIELD: pharmacology.SUBSTANCE: mineral water is taken from the source, then stabilized with chelate compounds with Fe2+, resulting from the addition of a mixture of 0.65 g of citric acid and 0.35 g of ascorbic acid per 1 liter of mineral water at Fe2+ content in the range of 45-60 mg/l or a mixture of 1.3 g of citric acid and 0.7 g of ascorbic acid per 1 liter of mineral water at Fe2+ content of more than 60 mg/l, then the mineral water is poured into vials, they are tightly closed and the sealed vials are treated with hot steam at a pressure of 0.8 atm for 30 minutes.EFFECT: ability to preserve the healing properties of water after extraction for a longer shelf life after bottling.2 dwg, 3 tbl
ethod for manufacturing marmalade product // 2623114
FIELD: food industry.SUBSTANCE: method for manufacturing a marmalade product includes preparing raw material, preparing a gelling agent solution, preparing a syrup containing sugar and treacle, evaporating the syrup, introducing gelling agent therein, stirring, introducing citric acid, cooling, introducing a functional component, mixing, pouring, moulding, drying. As a functional component, the mixture of dihydroquercetin and powdered ginkgo extract, taken at the ratio of 1:80, is used. Aqueous concentrate from quince is additionally used, introduced into the syrup after the gelling agent, obtained by vacuum boiling down of the quince syrup to achieve the dry substance content of not less than 85%. Wherein the components are used at the following ratio (wt %): treacle 28-32, gelatin 16-18, mixture of dihydroquercetin and powdered ginkgo extract 9-12, aqueous concentrate from quince 10-14, citric acid 0.8-1.0, sugar - the rest up to 100%.EFFECT: increasing the food and biological value of jelly marmalade, improving the structural and mechanical indices.2 cl, 3 ex
Alcohol-free carbonated beverage "ruby" // 2622922
FIELD: food industry.SUBSTANCE: alcohol-free carbonated beverage contains the following ingredients, per 1000 l of the beverage: by 42-45 kg of blueberry juice and cloudberry juice, 1.5-2.0 kg of citric acid, 22-25 kg of sugar, 3.5-4.0 kg of carbon dioxide, and water. Wherein the blueberry and cloudberry juices are used at the ratio of 1:1.EFFECT: increasing the biological value of the resulting beverage, expanding the range of non-alcoholic carbonated beverages.3 tbl
Loose food product based on natural honey // 2622914
FIELD: food industry.SUBSTANCE: loose product based on natural honey contains modified starch, natural fruit honey, rebaudioside A and a food additive. The food additive is a mixture of the dry mint extract, dry apple extract and dry apricot extract, taken at the ratio of 1:1:1 by weight.EFFECT: invention enabls to obtaines an easily digestible product based on honey with reduced calorific value and extended storage life.2 cl, 1 ex
ethod for obtaining marmalade with increased vitamin d content // 2622913
FIELD: food industry.SUBSTANCE: method for obtaining marmalade with nanostructured vitamin D is proposed, in which 100 g of sugar are dissolved in 200 g of water, and the mixture is boiled out for 10 minutes. Then 2 g of agar-agar are added, and boiled for another 5 minutes, 50 g of apple puree are poured and brought to a boil, cooled to 60°C, 50 μg of nanostructured vitamin D in a shell of sodium alginate or konjac gum, or carrageenan, or gellan gum, or sodium carboxymethyl cellulose, are added, and poured into moulds.EFFECT: invention allows to obtain the finished product of high quality, containing nanostructured vitamin D.1 tbl, 5 ex
elon compote production method // 2622909
FIELD: food industry.SUBSTANCE: after packaging in jars, fruits are exposed to heating for 100 sec by means of the cyclic supply of superheated water vapour with the temperature of 105-110°C into the jars. The duration of vapour supply cycles and the vapour holding are equal to 10 sec and 10 sec, respectively. During the entire process, the outer jar surface is blown with air heated to 105-110°C. Then syrup with the temperature of 98°C is poured into the jars, the jars are sealed and sterilized in an autoclave with two-stage cooling, with the continuation of the second stage of cooling in another container.EFFECT: reducing the process duration, preserving the biologically active components of the raw material, reducing the amount of boiled and cracked fruits.1 cl
Wild strawberry compote production method // 2622906
FIELD: food industry.SUBSTANCE: after packaging in jars, berries are exposed to heating for 100 sec by means of the cyclic supply of superheated water vapour with the temperature of 105-110°C into the jars. The duration of vapour supply cycles and the vapour holding are equal to 10 sec and 10 sec, respectively. During the entire process, the outer jar surface is blown with air heated to 105-110°C. Then syrup with the temperature of 98°C is poured into the jars, the jars are sealed and sterilized in an autoclave with two-stage cooling, with the continuation of the second stage of cooling in another container.EFFECT: reducing the process duration, preserving the biologically active components of the raw material, reducing the amount of boiled and cracked fruits.1 cl
ethod for production of fruit jelly marmalade // 2622710
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular to confectionary industry. Method for production of fruit jelly marmalade includes preparation of agar-isomaltose-molasses syrup, for which agar is soaked in water for 1 h at a ratio of agar-water 1:30 and heated until complete dissolution of agar at t = 90 °C, adding isomalt, starch syrup, boiling obtained agar-isomaltose-molasses syrup to dry substances = 77±1 % at temperature of 110 °C, cooling mixture to temperature of 50–55 °C, adding citric acid and pomegranate juice in recipe quantity, fast mixing and forming by “syringing” using continuous action syringe a metallised film by “flow-pack”, cooling and delivering for packaging in a corrugated box. Fruit jelly marmalade is prepared at following ratio of initial recipe components, kg / 1,000 kg of finished product: agar 18.0–23.5 kg, isomalt 500.0 kg, molasses 333.3 kg, pomegranate juice 214.0–250.0 kg, citric acid – 6.0 kg, water – balance.EFFECT: higher quality and nutritive value of marmalade owing to use pomegranate juice, longer shelf life, intensification of production process, wider range of products, reduced energy value due to replacement of sugar with isomalt, production of functional purpose products.1 cl, 1 tbl, 3 ex
Composition for confectionery filling // 2622703
FIELD: food industry.SUBSTANCE: composition for a confectionery filling is proposed, comprising poppy, sugar, natural honey, an aggregate, which additionally comprises aqueous concentrate of apricot gum as a structure former, additionally includes roasted mashed walnut kernels taken in the mixture with poppy seeds at the ratio of 1:4, and as a filler it contains chestnut puree obtained by temperature treatment in the form of cooking and boiling fresh chestnuts for 10-15 minutes, followed by cooling, cleaning from shells and grinding in the mashing machine to the particle size of no more than 0.1 cm, at the following ratio of the components in the mixture, wt %: the mixture of roasted mashed walnut kernels and poppy seeds 48-56; sugar 8-10; honey 9-12; aqueous concentrate of apricot gum 5-8; chestnut puree 20-24.EFFECT: improving organoleptic and structural-mechanical indices, increasing the food and biological value of the product.2 tbl

ayonnaise with functional properties // 2622693
FIELD: food industry.SUBSTANCE: mayonnaise with the long shelf life contains sunflower refined oil, egg powder, mustard, lemon juice, table salt, sugar, flavour additives, rosemary extract, NovaSOL Q stabilizing complex and water.EFFECT: invention allows to increase the oxidative stability of mayonnaise.3 dwg, 2 tbl

ayonnaise with long shelf life // 2622689
FIELD: food industry.SUBSTANCE: mayonnaise with the long shelf life contains sunflower refined oil, egg powder, mustard powder, milk powder, acetic acid, salt, sugar and water, as well as the micellized stabilizing complex NovaSOL ADEK.EFFECT: increasing the oxidative stability of mayonnaise.3 dwg, 2 tbl
Fatigue-relieving composition and its application // 2622337
FIELD: food industry.SUBSTANCE: composition is proposed, containing ribose and caffeine as active ingredients, which has a stable fatigue-relieving effect and helps the organism to restore the level of macroergic phosphate compounds.EFFECT: increasing the energy level.8 cl, 4 dwg, 4 tbl, 8 ex
ethod for producing puree from gooseberry fruits // 2622261
FIELD: food industry.SUBSTANCE: method for producing puree from gooseberry fruits includes sorting, calibration, washing, treating by microwave energy. The gooseberry fruits are exposed to microwave energy with the frequency of 2,450 MHz at the power of 800 watts in one stage, in which the fruits are treated for 2-2.5 minutes up to the final heating temperature of 85-95°C and the content of dry substances 12-14%. After the stage of the microwave energy treatment, the product is grated through a sieve with the subsequent separation of the oilcake from the puree.EFFECT: invention allows to improve the puree quality.3 tbl, 2 ex
Alcohol-free beverage "vavirdosh" // 2622247
FIELD: food industry.SUBSTANCE: alcohol-free beverage contains, wt %: decoction of vegetable raw material 65.88-70; rosehip juice 1.5-5; citric acid 0.05-0.12; beet juice 10-15; honey 8-9; CO2-extract of currant leaves 0.02-0.1; CO2-extract of calendula 0.02-0.1. In a version of the implementation, the beverage contains rowan juice, wt %: 4.5 -5, chokeberry juice, wt %: 4.5 -5, chokeberry juice, wt %: 2.25 -2.5 and rowan juice, wt %: 2.25 -2.5, acacia honey, viburnum juice, wt %: 4.5 -5, additionally contains carbon dioxide, wt%: 0.12-0.22.EFFECT: improving the beverage taste properties.6 cl
Alcohol-free carbonated beverage "siberian sun" // 2621910
FIELD: food industry.SUBSTANCE: for obtaining 1000 litres of the alcohol-free carbonated beverage "Siberian Sun", drinking water, 95 l of juice from cloudberry berries, 19.2-75.16 kg of sugar, 1.408-2.46 kg of citric acid, 0.35 kg of colouring, 55.90 kg of honey and 4.0 kg of carbon dioxide are used.EFFECT: invention allows to obtain a beverage preserving taste and organoleptic indices during storage, and to expand the range of alcohol-free carbonated beverages.3 tbl

ethod of obtaining quick-cooking rice for suppressing blood sugar level increase due to indigestible maltodextrin content // 2621565
FIELD: food industry.SUBSTANCE: method includes the stages of washing raw rice, as well as immersing in water and dehydrating raw rice and placing the raw rice in a container (stage 1); heating and sterilizing the raw rice placed in the container (stage 2); pouring water for cooking the rice, containing indigestible maltodextrin in the amount of 5.0-8.0 g per 210 g of rice of fast cooking, in the container filled with the raw rice and cooking the rice on steam (stage 3); (4) sealing the cooked rice of fast cooking (stage 4) and subjecting the cooked rice to autoclaving (stage 5), wherein the autoclaving at the stage (5) is carried out by sterilizing the cooked rice at the temperature of 100 to 110°C for 3-5 minutes, and then sterilizing the cooked rice at the temperature of 120 to 130°C for 5-15 minutes.EFFECT: method of obtaining quick-cooking rice provides obtaining a finished product aimed at suppressing the blood sugar level increase due to the content of indigestible maltodextrin, while possessing the organoleptic properties of freshly cooked rice.6 cl, 6 tbl, 6 dwg, 10 ex
Food product based on natural honey // 2621546
FIELD: food industry.SUBSTANCE: loose product based on natural honey is proposed, containing modified starch, natural fireweed honey, rebaudioside A and a food additive. The food additive is represented by the mixture of dry mint extract and dry vanilla extract, taken at the ratio of 1:1 by weight.EFFECT: product has reduced caloric content and long shelf life.2 cl, 1 ex
ethod of manufacturing new kind of fruit and berry beverage of increased biological and functional values // 2621137
FIELD: food industry.SUBSTANCE: method of obtaining a fruit and berry beverage involves preparing the beverage from reconstituted apple juice and reconstituted rosehip juice with the addition of the natural biocorrector "Alexandrina" as an enriching component. Wherein the biocorrector is introduced after the beverage pasteurization. The beverage components are used at the following ratio, wt %: reconstituted rosehip juice- 54.0-67.5, reconstituted apple juice - 30.0-45.0, biocorrector "Alexandrina" - 1.0-2.5.EFFECT: invention allows to obtain a new kind of fruit and berry beverage of increased biological and functional value, which is optimally balanced by the ingredient composition, and also has a high nutritional value.2 tbl, 4 ex
ethod of obtaining food product from extracts of wild and cultivated berries with adding honeydew honey // 2620303
FIELD: food industry.SUBSTANCE: method of obtaining a food product involves mixing the extracts of wild and cultivated berries with natural honeydew honey and citric acid, at the following ratio of components, wt %: natural honeydew honey - 10, food citric acid - 0.1, berry extracts - the rest. The resulting product is packaged into the container that is sealed semi-hermetically.EFFECT: invention allows to obtain a food product that contains biologically active substances and possesses good organoleptic characteristics, and to preserve native nutrients due to extracts and honeydew honey as ingredients of its composition.1 ex
ethod for sterilisation of peach compote (without kernels) // 2620297
FIELD: food industry.SUBSTANCE: method for sterilisation of peach compote (without kernels) comprises three-stage heating of compote jars in baths with water with the temperatures of 60, 80 and 100°C for 5, 5 and 18 minutes, respectively, with the subsequent three-stage cooling in baths with water with the temperatures of 80, 60 and 40°C for 5, 5 and 10 min. Wherein heating and cooling at the water temperatures of 60 and 80°C are performed in the same baths.EFFECT: process duration reduction and the finished product quality enhancement.1 ex
Cherry compote sterilisation method // 2620290
FIELD: food industry.SUBSTANCE: cherry compote sterilisation method comprises three-stage heating of compote jars in baths with water with the temperatures of 60, 80 and 100°C for 5, 5 and 18 minutes, respectively, with the subsequent three-stage cooling in baths with water with the temperatures of 80, 60 and 40°C for 5, 5 and 10 min. Wherein heating and cooling at the water temperatures of 60 and 80°C are performed in the same baths.EFFECT: process duration reduction and the finished product quality enhancement.1 ex
 
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