Alcohol-free beverage "stevilact" based on curd whey

FIELD: non-alcoholic industry.

SUBSTANCE: beverage comprises the following components, wt%: sugar 4.50-5.50; citric acid 0.05-0.07; "Lemonade" composition 0.35-0.45; color 0.09-0.12; carbon dioxide 0.35-0.40; condensed whey concentrate produced by ultrafiltration and back osmosis methods 9.50-12.00; rectified concentrate of sweet stevia substances 0.40-0.50, and water the balance. Such composition of beverage allows caloricity to be reduced, foaming capacity and foam stability to be increased. Foam column height is increased by 5-6 times and foam stability is increased by 50-60 s. Beverage produces advantageous effect upon digestive, nervous, and cardiovascular system, and upon disease resistance. Also, said beverage allows water-saline balance of human organism to be kept. Said beverage is recommended as prophylactic means for mass consumption.

EFFECT: increased nutritive value, improved nutritive and prophylactic properties and wider range of products.

5 tbl, 2 ex

 

The invention relates to the beverage industry.

Known non-alcoholic sparkling beverage flavorings “Lemonade”, containing sugar, citric acid, the song “Lemonade”, Kohler, carbon dioxide and water (the Recipe for soft drinks. - M.: Intimidator,1973. P.47, prototype)

The disadvantage of this drink is low nutritional value (table 1), low foaming ability and foam standing, low organoleptic properties.

The technical problem of the invention is to reduce calories, increase nutritional value, forming a fruity aroma and refreshing taste, foaming ability and protonate drink, as well as to improve its organoleptic properties due to the enrichment drink a valuable food substances cheese whey (lactose, macro-, trace elements, vitamins).

This object is achieved in that a beverage containing sugar, citric acid, the song “Lemonade”, Kohler, carbon dioxide and water, further comprises the condensed whey (Dolnikowski VI, Polanski K. Physico-chemical properties of products from whey, processed membrane methods. “Izvestiya vuzov. Food technology. No. 2, 1989, S. 84-87), obtained by ultrafiltration and reverse OSMO is a, and purified concentrate of sweet substances stevia (Podporinova G.K. Development of technology for concentrate sweet substances stevia: author. dis. Kida. C. agricultural Sciences/ national. Sri Mar. beet and sugar them. Alislamia, Ramon, 1999, 20 C.) in the following ratio of ingredients, wt.%:

Sugar 4,50-5,50

Citric acid 0,05-0,07

The song “Lemonade” 0,35-0,45

Kohler 0,09-0,12

Carbon dioxide 0,35-0,40

The condensed whey 9,50-12,00

The purified concentrate of sweet substances stevia 0,40-0,50

Water the rest up to 100%

The method is the introduction of the drink whey condensed and syrup stevia. The condensed whey increases the nutritional value of the drink, as it contains valuable components of the serum: lactose is a unique carbohydrate of animal origin, low molecular weight protein substances with biological activity, lactic acid, with a wide range of macro - and micronutrients, water-soluble vitamins (table 2,3). The increase in foaming capacity and protonate drink due to the presence of surface-active substances cheese whey (Proteose-peptone fractions of whey protein, peptide fractions of non-protein nitrogen, organic acids). The purified concentrate of sweet substances stevia can reduce energy securities is t drink and sucrose content in it. The purified concentrate of sweet substances stevia contains complex sweet diterpene glycosides, representing organic compounds neugeborne nature. It is low-calorie, 250-300 times sweeter than sucrose, is not required for absorption of insulin secretion, reduces the level of sugar in the blood, normalizes protein, carbohydrate and mineral metabolism, regulates the pressure, does not cause tooth decay and diathesis. In addition, the purified concentrate of sweet substances stevia is able to modify and enhance the smell aromatherapeutic compositions, which is especially important in the production of drinks.

The result of the invention is that in addition to reducing calories, increasing the nutritional value of the drink improve its organoleptic properties, improved foaming ability and foam standing (the height of the column of foam increases 5-6 times in comparison with the prototype, foam standing increases by 50-60 seconds), as well as expanding the range of soft drinks.

Drink “Stabilant” prepared as follows.

White sugar syrup prepared in a known manner, containing 65% solids and not more than 55% inverted sugar, add the components of the drink in the following sequence, in the following ratio of ingredients, wt.%:

Concentrate serum IG is on 9,50-12,00

Citric acid 0,05-0,07

Kohler 0,09-0,12

The purified concentrate of sweet substances stevia 0,40-0,50

The song “Lemonade” 0,35-0,45

Water the rest up to 100%

The obtained blended syrup is stirred, filtered and cooled to a temperature of 8-10°C. Cooled to 4°water is supplied to the saturator where it is saturated with carbon dioxide. Blended syrup served on seropoositivity machine and then in bottle, topped up with sparkling water to the rated capacity and sealed.

The method is illustrated by examples.

Example 1. The drink is prepared according to the above scheme in the following ratio of ingredients, wt.%:

Sugar 4,50

Citric acid 0,05

The song “Lemonade” 0,35

Kohler 0,09

Carbon dioxide 0,35

The condensed whey 9,50

The purified concentrate of sweet substances stevia 0,40

Water the rest up to 100%

Non-alcoholic drink made in accordance with the above technology and formulation, has a refreshing taste and a rich fruity aroma, as evidenced by a tasting (24 points), high foaming ability and foam standing.

Example 2. Non-alcoholic drink is prepared in accordance with the above technology in the following ratio of ingredients, wt.%:

Sugar 5,50

Citric acid 0,07

The song “lim is over” 0,45

Kohler 0,12

Carbon dioxide 0,40

The condensed whey 12,00

The purified concentrate of sweet substances stevia 0,50

Water the rest up to 100%

Drink, as in the previous case, has a high organoleptic and physico-chemical parameters (table. 4,5).

Examples 3, 4 and 5 are presented in table. 4, the technology of their preparation is similar to the above.

From the analysis of the organoleptic and physico-chemical properties of the compositions 1-5 (table 4), it follows that the compositions 4 and 5 are low organoleptic properties.

The ratio of ingredients in example 4 does not allow to form a rich, refreshing taste and high foaming ability.

The drink obtained in accordance with example 5, in connection with the excess whey condensed and purified concentrate of sweet substances stevia, there is a specific serum smell, bitter taste and strong opalescence, which affects the organoleptic and physico-chemical properties of the drink.

Introduction to the composition of the drink above ingredients in appropriate quantities (examples 1-3) allows to obtain qualitatively new organoleptic and physico-chemical properties. Drink “Stabilant” differs from the prototype in that gets saturated pronounced fruit Aro is at, refreshing taste, high foaming ability and foam standing.

In addition, the introduction of the drink whey condensed and syrup stevia reduces its nutritional value and increases the nutritional value, because it is enriched with valuable food components milk whey (lactose, macro-, trace elements, water-soluble vitamins), as well as physiologically active substances of stevia.

Physico-chemical properties of the drink “Stabilant” are presented in table. 5.

Table 1

The nutritional value of beverages
Component nameThe daily needs of the industry, g% meet the daily needs of 100 g of beverage
Drink “Lemonade”Drink “Stabilant”
Proteins85-0,1
Carbohydrates, including
sucrose807,63,6
lactose18,5-11,4
Organic acids2,07,08,9
Minerals
including
calcium0,8-2,9
sodium0,88-2,2
potassium2,5-2,2
magnesium0,4-1,0
phosphorus1,21,8
Vitamins, including
thiamine0,0017-0,8
Riboflavin0,002-2,6
Niacin0,019-0,3
ascorbic acid0,070-0,4

Table 2

The chemical composition of whey condensed
Component nameMass fraction, %
Water80,0
The total protein content0,7
including protein nitrogenous substances0,3
non-protein nitrogenous substances0,4
Lactose16,2
Lactic acid2,1
Ash1,0

Table 3

Mineral and vitamin composition of whey condensed

Component nameMass fraction, mg%
Ash1000
Macronutrients, including
calcium180
sodium150
potassium430
magnesium30
phosphorus170
Trace elements, including
iron0,4
copper0,2
zinc1,0
Vitamins, including
thiamine0,1
Riboflavin0,4
Niacin0,4
ascorbic acid2,0

Table 4

Recipes drinks
No.

p/p
Name the all-

ingredi-

patients and

indicators
The ratio of ingredients, wt.%, in the examples
12345the placeholder
1Sugar4,55,05,53,06,010,7
2Citric acid0,050,060,070,030,100,14
3The song “Lemonade”0,350,400,450,250,550,40
4Kohler0,090,10,120,070,200,10
5Carbon dioxide0,350,400,450,300,60,4
6The condensed whey9,510,5to 12.08,014,0-
7The purified concentrate of sweet substances0,400,450,500,350,65-
8Water rest
9Energy-ical value, kcal/100 g25,025,826,722,027,542,8

№ p/pName of components and indicatorsThe ratio of ingredients, wt.%, in the examples
10Organoleptic-ical propertiesPronounced refreshing sweet and sour taste with the smell of the song “Lemonade”Not observed a pronounced taste, insufficient nye celostiPresent meet specific for cyberotic-tion smell, bitter taste and strong opalescent functionSweet and sour taste, aroma song “Lemonade”
11Degustation estimates drink, score24131523

Table 5

Physico-chemical characteristics of the drink “Stabilant”
Name of indicatorValueDefine test methods indicators
AppearanceTransparent liquid without sediment and impurities, Pets opalescence due to the features the features of the raw materials used GOST 6687.5
The taste and aromaPronounced refreshing sweet and sour taste with the smell of the song “Lemonade”GOST 6687.5
ColorGolden-brown, due to color sugar Kohler, uniform throughout the volumeGOST 6687.5
Acidity, cm3solution of sodium hydroxide concentration of 1.0 mol/DM3100 cm3drink2,0±0,3GOST 6687.4
Mass fraction of dry substances, %6,5-8,0GOST 6687.2
Mass fraction of carbon dioxide, %0,35-,0,45GOST R

Drink that contains sugar, citric acid, the song “Lemonade”, Kohler, carbon dioxide and water, characterized in that it further comprises the condensed whey, obtained by ultrafiltration and reverse osmosis, and purified concentrate of sweet substances stevia in the following ingredients, wt.%:

Sugar 4,50-5,50

Citric acid 0,05-0,07

The song “Lemonade” 0,35-0,45

Kohler 0,09-0,12

Carbon dioxide 0,35-0,40

Concentrate whey

condensed 9,50-12,00

The purified concentrate

sweet substances stevia 0,40-0,50

Water remained the Noah to 100%.



 

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Syrup // 2229830
The invention relates to the food industry as a product with high palatability and high biological value

The invention relates to the food industry and can be used in the production of carbonated beverages

FIELD: soft drink industry.

SUBSTANCE: concentrated base (balsam) "vita-2" contains, g: extractive substances from five-finger root 0.13-0.19, those from Origanum grass 0.50-0.80, those from haws 1.00-1.30, those from oak bark 0.15-0.20, those from sugar 21.0-23.2, those from staggers 0.40-0.60, those from citric acid 0.18-0.28, substances extracted from edible salt 0.18-0.28, rectified ethanol 15-20 cm3, and water - the rest. Base shows directed preventive properties in human body, wound-healing effect, and antihypoxic activity. In addition, it improves detoxification function of liver and accelerates coagulation of blood.

EFFECT: achieved preventive and therapeutic properties.

3 ex

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