Method of preparing artificial mineralised drinking water of seasonal purpose

FIELD: chemistry.

SUBSTANCE: invention relates to technology of preparing artificial mineralised waters of household-drinking purpose. In accordance with claimed method in preparation of artificial mineralised water of winter purpose used is demineralised water, in which pH in the range 6.5-6.9 is created and MgSO4, K2SO4, ZnSO4, Cr2(SO4)3, NaCl, CaCl2, KI are introduced. Said salts are introduced in quantity, providing content of cations K+=6-8 mg/l, Na+=6-8 mg/l, Mg2+=18-22 mg/l, Ca2+=8-12 mg/l, Zn2+=0.3-0.4 mg/l, Cr3+=0.02-0.025 mg/l and anions I-=0.02-0.025 mcg/l, S O 4 2 = 79 98 m g / l , Cl-=29-41 mg/l.

EFFECT: claimed method makes it possible to obtain mineralised drinking water with higher physiological usefulness for winter period.

2 dwg, 1 ex

 

The invention relates to a process for preparing artificial mineralized drinking water seasonal destination and can be used in various sectors of the economy - in engineering, medicine, biology, food and cosmetic industry, agriculture and other

Now spread the ways of making artificially mineralized water for drinking purposes (see Druzak N. G. RF patent №2051125, 1995; Druzak N. G. Patent of Ukraine No. 17513, 2006), providing the stage of removing insoluble solids, the demineralization of water by using reverse osmosis processes or distillation, disinfection with UV irradiation or ozonation and subsequent mineralization of necessary macro - and micronutrients.

Artificially mineralizirovannye water is also called remineralization.

But the water obtained by the above methods, does not possess physiologically functional properties, which correspond to the seasons of the year. Applicants determined that for each season of the year should be "its" drinking water with physiological properties inherent only in this season (see Raposo A. P. New cooking techniques artificially mineralized water for drinking purposes. Proceedings of the XII Between unarodni conference "Ecology and society development". - SPb. - Pine Forest, 2009. - S. 104-107).

Known phenomenon (see Volkov centuries Patent RF №2123198 for the invention of "Educational-diagnostic model "Biological clock of the Earth", publ. running from 10.12.1998,; Volkov Century Century Medicine of immortality and 280 years of earthly life. - SPb.: "Valerie", 2002), called the "Biological clock" ("biological clock"). In the above sources, as well as in the book Volkova centuries Workout vitality or cure aging. - SPb.: Vector, 2005 revealed the mechanism of the biological clock" on the human body and reported the existence of seasonal biorhythms compression-wound membrane of human cells in 182,5 days (from December 22 to June 22). It was found that in summer the water of the cell is directed into the extracellular space, in winter, on the contrary, the water from the intercellular space rushes into the cells. In other words, summer and autumn cells are compressed, and in winter and spring opens.

Century Century Volkov explains a fact of compression-wound membrane cells the ability of the human body to protect against radiation with its own water, which absorbs γ-rays and other radiation of the visible and invisible spectrum, representing the greatest danger to human cells.

On the basis of the "biological clock" centuries wolves have developed a new scheme water consumption by the person during the year. He reklam who was nterval daily amount of fluid consumption at different times of the year and proposed the following rate of its consumption in different seasons of the year:

summer: 0.8 to 1.0 l per day; winter: 2.5 to 2.8 liters per day;

autumn: 1.25 l per day; spring: 1.25 l per day.

Scheme water consumption are graphically presented in figures 1 and 2 (in the interpretation of applicants).

The scheme allows you to determine what amount of water (approximately) you must take every day of the year. More accurate values can be obtained by calculation. The difference between the maximum amount of water consumption during the winter period (2.8 liters per day) and the minimum amount of water consumption during the summer period (0.8 l / day) should be divided into semi-annual period biorhythm equal 182,5 days. The obtained value necessary changes in human water use in every day, which is 10,95 ml, should be used to determine the daily consumption of water volume in litres (VCin any of the following days of the year, using such expressions:

where X is the number of days that have passed from the summer (1) or winter (2) points per annum of the scale to the desired (specified) date.

Moreover, the average consumption of water in each of the seasons of the year (Vseason) are:

Consuming liquid in the specified quantities, corresponding to the seasons of the year, we contribute to the biorhythm compression-wound cell membranes person, creating the most is its effective water screen protection from radiation.

The closest known to the applicants is the method of preparation of mineralized water seasonal destination, described in the patent of Ukraine # 96134.

According to this method of preparing three options water - winter, spring and autumn and summer assignments:

- in the preparation of mineralized water winter destination demineralization is carried out to achieve pH=6,7-6,9, salt is administered in an amount to provide cations To+=36-42 mg/l, Mg2+=18-21 mg/l anionsSO42-=44-52mg/l, Cl-=53-60 mg/l;

- in the preparation of mineralized water spring and autumn destination demineralization is carried out to achieve pH=6,5-6,7, and salt is administered in an amount to provide cations To+=52-60 mg/l, Mg2+=26-30 mg/l anionsSO42-=64-74mg/l, Cl-=76-86 mg/l;

- in the preparation of mineralized water summer destination demineralization carried out until the value of pH of 6.3 to 6.5, and the salt is administered in an amount to provide containing the s cations To +=88-100 mg/l, Mg2+=44-50 mg/l anionsSO42-=108-123mg/l, Cl-=128-146 mg/L.

This method is chosen as a prototype.

The prototype and the inventive method have the following common features:

- adjustment of the ionic composition of the source water;

- the introduction of the K2SO4salt and magnesium to a specified content of cations To+, Mg2+and anionsSO42-and Cl-.

But the water received on the indicated method has several shortcomings that reduce its quality.

So, in seasonal water assignment, cooked to prototype, there are no calcium ions, which is typical only for the treatment of water and restricts its consumers.

Water seasonal destination with prototype has a higher content of potassium ions (36-100 mg/DM3) than is necessary for the preparation of physiologically adequate water.

This fact characterizes the water, cooked the prototype as a curative.

In addition, in the water, cooked the prototype is missing some elements, essential dsorganize person, such as iodine, zinc, chromium, sodium.

The absence of these elements in artificially prepared water also reduces its consumer.

The basis of the invention tasked to develop a way of making artificial mineralized drinking water seasonal destination, in which by use as the source deionized water, the pH of which is set to values 6,5-6,9, and the subsequent introduction of mineral salts to a certain content of cations To+, Na+, Mg2+, CA2+, Zn2+, Cr3+and anionsSO42-, Cl-I-the concentration of which is regulated in accordance with the seasons, to improve the functionality of drinking water by improving the physiological usefulness of the composition of minerals in the winter.

The problem is solved in the method of preparing artificial mineralized drinking water seasonal destination, providing for the adjustment of the ionic composition of the source water and the subsequent introduction of K2SO4salt and magnesium to a specified content of cations To+, Mg2+and anionsSO/mi> 42-, Cl-because the quality of the source water using deionized water, the pH of which is set within the 6.5 to 6.9, while in the preparation of mineralized water winter destination in deionized water with the specified pH value enter MgSO4, K2SO4, ZnSO4, Cr2(SO4)3, NaCl, CaCl2and KI in an amount to provide cations To+=6-8 mg/l, Na+=6-8 mg/l, Mg2+=18-22 mg/l, and CA2+=8-12 mg/l, Zn2+=0.3-0.4 mg/l, Cr3+=0,02-0,025 mg/l and anions I-=0,02-0,025 mg/l,SO42-=79-98mg/l, Cl-=29-41 mg/L.

Water characteristics winter destination

This calcium-magnesium-sulfate-chloride water, fresh on the degree of mineralization, with a sour reaction.

The hardness of water varies in the range of 1.9 at 2.45 mEq./L.

Among micro - and submicrosecond in water containing iodine ions (I-), zinc (Zn2+) and chromium (Cr3+).

This water can be classified as physiologically adequate water for drinking purposes.

New in the invention is the following.

As mineralizing in the control components in it additionally essential for the human body ions:

Ca2+, Na+, Zn2+, Cr3+I-.

Their concentration is regulated by circadian physiological needs minerals for the human body for a specific season of the year (see "the Blood is an indicator of health / T. F., Cinco, V. E. Romanovsky. Ed. 2-E. - Rostov n/D: Phoenix, 2007; Nozdruhina L. R., Neiko M, Vangura I. P. trace elements and atherosclerosis. - M.: Nauka, 1985; Minerals for your health / A. C. Rock. - M.: Publishing house "Onyx 21, 2003).

At this pH, ion concentration To+and Mg2+(used in the prototype) and the above ions, which are additionally introduced by water salinity, which is optimized with regard to the requirements set forth in Hygienic requirements for drinking water intended for human consumption (SanPiN 2.1.4.559-96 (Russia), as well as some standards, rekomendovana the world health organisation (who).

These differences of water, prepared by the present method, ensures the elimination of the above flaws of water obtained on the prototype, i.e. the extension of functionality and increase its consumer qualities.

The indicated concentration of mineralized substances in water seasonal destination, as in the prototype, defined, provided that in each of the seasons in organism person together with water should do the same amount of mineral substances, and the amount of consumed water in each of the seasons of the year corresponds to scheme water consumption by the person during the year by the "biological clock" (see expression (1-5) and figures 1 and 2), which can be represented in the form of ratios:

The implementation of these ratios can be achieved by a gradual increase (in semi-annual biorhythm "summer-winter") quantity for human consumption of water per day (on average, these changes amount to about 11 ml per day).

Salinity in seasonal waters, you must also change: water winter destination number of salts should be the smallest, because the water consumption is recommended to maximize, on the contrary, in the water summer destination salinity should be the highest.

So, taking into account the amount of water consumed in different seasons of the year, the total amount of salts entering the human body in different seasons of the year, it will be almost the same.

To determine the required quantities of mineralizing seasonal water substances will use the following ratios of the volume of water (Vseasonand masses of minerals (mseason), which can be ingested in different seasons of the year in the case of human consumption of water by the "biological clock", but without regard to its physiological properties (i.e., "normal"):/p>

where K1To2and K3the odds ratios of the average values of concentrations of minerals m (in milligrams), coming in different seasons of the year (water use "normal" water "biological clock"). The resulting coefficients in expressions (7-9) call odds reduction (change) the number of mineralized water substances from season to season, in the future they will be used to determine the composition and properties of seasonal water.

As mineralizing substances used the following salts: potassium sulfate (K2SO4); sodium chloride (NaCl), potassium iodide (KI); calcium chloride (CaCl2); magnesium sulfate (MgSO4); zinc sulfate (ZnSO4); chromium sulfate (Cr2(SO4)3).

The concentration of each of these components in drinking water seasonal destination is determined using the obtained expressions (7, 8, 9) factors reducing mineralizing water substances from season to season To1To2and K3.

According to the conclusions obtained from the analysis of expression (3-9), water winter destination must have the smallest degree of mineralization among seasonal water assignment and minimum stiffness.

Taking into account these requirements, concerning the organizational structure and physico-chemical properties of water winter destination the applicants proposed the following chemical composition (taking into account the tolerances during production):+=6-8 mg/l, Na+=6-8 mg/l, Mg2+=18-21 mg/l, and CA2+=8-12 mg/l, Zn2+=0.3-0.4 mg/l, Cr3+=0,02-0,025 mg/l and the anions of the I-=0,02-0,025 mg/l,SO42-=79-98mg/l, Cl-=29-41 mg/L.

PH=6,5-6,9.

Total hardness - 1,9-of 2.45 mg-EQ./DM3.

The other salinity waters are determined by calculation using the coefficients of reduction To1To2and K3.

However, in the case of water consumption in the "biological clock", the total consumption of salts in each of the seasons of the year remains almost at the same level.

The above chemical composition and physico-chemical properties of artificial mineralized drinking water winter destination are the basis for the production of drinking water for the claimed method.

Water winter destination is prepared as follows.

The main stages of cooking water to the claimed method includes the stage of demineralization of the source water and its conditioning as indicated in her hydrogen ions H+and as a final stage, the enrichment obtained water salts.

<> To obtain seasonal water assignment with the specified pH values of source water condition, podkisst or omelicheva to a certain extent (see patents of Ukraine for inventions No. 98544, 85903).

After conditioning tertiary treated water for the concentration therein of hydrogen ions it mineralizer.

For mineralization of water use salt marks H, analytical grade, reagent-grade water and waterless.

The introduction of salts in tertiary treated water in the form of saturated solutions provides almost the precision of their dosage.

Example. The preparation of water winter destination

As the source of water used deionized pure water with an alkaline reaction pH 7.4, which was kondicionirovanie to pH 6,64 according to the method described in the patent of Ukraine # 85903.

This water was used for preparation of water winter destination.

For water salinity winter destination in its manufacturing also used saturated aqueous solutions of essential salts.

For mineralization specified water to obtain water winter destination by calculation determined that a 10 l high-purity water is required to enter a saturated solution in the following amounts:

of 1.46 ml of a saturated aqueous solution of K2SO4;

of 1.85 ml of a saturated aqueous solution of NaCl;

0,0003 ml of a saturated aqueous solution of KI;

of 0.48 ml of n is Semenovo aqueous solution of CaCl 2;

3,23 ml of a saturated aqueous solution of MgSO4;

0,0074 ml of a saturated aqueous solution of ZnSO4;

0,0016 ml of a saturated aqueous solution of Cr2(SO4)3.

The water obtained had the following composition ions:

To+=7,0 mg/l; Na+=7,0 mg/l; Mg2+=20 mg/l; CA2+=10 mg/l; Zn2+=0.35 mg/l; Cr3+=0,023 mg/l; I-=0,023 mg/l;SO42-=88,5mg/l; Cl-=35 mg/L.

The required dose of saturated solutions measured on a medical syringe and introduced into the vessel containing the water.

The water obtained is the winter destination was transparent, odorless and tastes.

Method of preparation of artificial mineralized drinking water seasonal destination, providing for the adjustment of the ionic composition of the source water and the subsequent introduction of K2SO4salt and magnesium to a specified content of cations To+, Mg2+and anions, Cl-, characterized in that as the source of water used deionized water, the pH of which is set within the 6.5 to 6.9, while in the preparation of mineralized water winter destination in deionized water with the specified value the pH of injected MgSO 4, K2SO4, ZnSO4, Cr2(SO4)3, NaCl, CaCl2and KI in an amount to provide cations To+=6-8 mg/l, Na+=6-8 mg/l, Mg2+=18-22 mg/l, and CA2+=8-12 mg/l, Zn2+=0.3-0.4 mg/l, Cr3+=0,02-0,025 mg/l and anions I-=0,02-0,025 mg/l,, Cl-=29-41 mg/L.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to a processed fruit or vegetable product containing pomace or at least one fruit or vegetable product, to a beverage containing water and the said product, pomace processing method, method for treatment of at least one whole fruit or vegetable and method for improvement of pomace dispersion capacity in beverages. The processed product has particle size equal to 250 micron. The pomace processing method involves production of pomace by way of extraction of juice of a whole fruit or vegetable and pomace freezing, such pomace containing peel and pulp. The method for improvement of pomace dispersion capacity in beverages involves reduction of pomace particles size down to 250 micron by way of pomace freezing and reduction of pomace particles size to less than 250 micron or less than 125 micron.

EFFECT: product has a smooth texture and good dispersion capacity and is characterised by low or no granulation.

23 cl, 9 ex

FIELD: food industry.

SUBSTANCE: ingredients composition for beverages aromatisation contains rose, common oregano, lavandin, clary, lemon artemisia, thyme and common yarrow.

EFFECT: method improvement.

FIELD: chemistry.

SUBSTANCE: invention relates to a beverage composition for maintaining and/or restoring fluid balance during sports or training. The composition contain 0.05-0.15 wt % proteins, 1.3-2.0 wt % carbohydrates, 0.08-0.12 wt % salts, with ingredients commonly used in beverages making up the balance.

EFFECT: invention enables to increase and/or maintain osmotic pressure, which enables to retain fluid in plasma and enables to maintain fluid, carbohydrate and water-salt balance in the body for a long period of time during sports or training.

14 cl, 1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in the field of individual and public catering in the process of instant food products production. The method for production of the granulated food product includes production of fruit-and-berry concentrates and press cake, their mixing with sugar powder, a structure-forming agent and the other recipe ingredients. The structure forming agent is represented by buckwheat flour that is extruded. The extrudate is milled into 180 mcm particles and introduced in an amount of 30-36 wt %. The mixture is granulated and dried till residual moisture content is 8-9% at a temperature of 50-55°C. The produced granules are classified in terms of size for removal of particles sized less than 0.5 mcm or over 3.0 mm; then one proceeds with packing.

EFFECT: invention enables production of a granulated food product based on buckwheat flour with improved organoleptic properties and increased biologically active substances content, displaying tonic and bracing effects.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to alcohol-free beverages industry and deals with a dry fizzy beverage concentrate. The dry fizzy beverage concentrate contains sodium bicarbonate, calcium carbonate, basic magnesium carbonate, citric acid, glucose, sugar, dry soya protein and/or egg albumen and flavour additives at the following components ratio, wt %: sodium bicarbonate - 5-20, calcium carbonate - 2-10, basic magnesium carbonate - 1-5, citric acid - 7-25, glucose - 5-40, sugar - 5-30, dry soya protein and/or egg albumen - 5-20, flavour additives - balance.

EFFECT: invention will enables production of an alcohol-free beverage with improved organoleptic properties and an enhanced foaming capacity.

6 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: beverages with a sweetener represent beverages ready to consumption. The sweetener includes rebaudioside A and a sweetening quantity of rebaudioside D. The coffee beverage contains a sweetener and a coffee flavouring agent chosen from the group including the following components: solid coffee particles, water extract of coffee and any their combinations; the said beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. The tea beverage with a sweetener contains a sweetener and at least one tea flavouring agent chosen from the group including the following components: solid tea particles, tea extract, a tea based flavouring agent and a mixture of any of them. The carbonated soda beverage contains a sweetener, carbonated water and at least one soda flavouring agent. The beverage with a sweetener having less than 5 calories per 8 ounces and containing water and a sweetener. The juice based beverage having an index less than 7° Br contains nearly 10 wt % of juice and a sweetener. The concentrate wherefrom one produces a beverage by way of mixing with water.

EFFECT: beverages improvement.

39 cl, 1 tbl, 1 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: present invention refers to an agent for improving antibacterial action, containing an active ingredient in the form of a fraction of molecular weight 5000 or less, prepared of kombu (seaweed) extract.

EFFECT: what is disclosed is a method of using a combination of the agent for improving antibacterial action, lactoperoxidase, glucose oxidase and glucose as an antibacterial composition, having strong antibacterial action, and a food product or beverage containing the antibacterial composition.

10 cl, 7 ex, 4 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Beet roots frying is performed with addition of cocoa butter amounting to 5-10% of the beet roots weight; air drying is performed after frying. Milled sugar beet roots may be mixed with oat flour and cocoa powder amounting to 10-15% and 5-10% of the beet weight, respectively, or with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the second version, the method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. According to the third version, the method envisages decontaminated sugar beet roots cutting, drying till brown colour is obtained at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. The fourth method distinctiveness from the second one is as follows: milled sugar beet roots are mixed with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the fifth version as distinct from beet roots with oat flour and instant coffee.

EFFECT: method ensures increase of nutritive value of the produced composition for beverage preparation; the latter is enriched with protein and lecithin necessary for the organism nerve and brain tissue nutrition.

7 cl, 12 ex

FIELD: food industry.

SUBSTANCE: invention relates to alcohol-free beverages industry. The method envisages performance of electrochemical activation of water till the level of oxidation-reduction potential is equal to no less than 450 mV at a pH value equal to 7-8, electro activated water purification by way of water passing through a column filled with activated carbon and finish filtration. The finishing filtration is performed with usage of filtering elements with pores diameter equal to no more than 1 mcm; then one performs introduction of "Antioxilen -1 BV" food additive and fruit essential oil.

EFFECT: method ensures the beverage antioxidant and preventive properties enhancement.

FIELD: food industry.

SUBSTANCE: invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion.

EFFECT: probiotic organisms contained in fruit juices and beverages remain viable during a longer period of time in comparison with live probiotics.

23 cl, 9 ex

FIELD: non-alcoholic industry.

SUBSTANCE: invention relates to the concentrated base (balsam) "Briz" that comprises the following ratio of extractive and dry matters, g/100 cm3: extractive matters from Saint-John's-wort herb, 0.30-0.40; sage herb, 0.30-0.40; marjoram herb, 0.50-0.60; milfoil herb, 0.10-0.20; elecampane roots, 0.30-0.40; coneflower extract, 0.06-0.12; granulated sugar dry substances, 24.00-25.50; citric acid, 0.28-0.36; sodium chloride, 0.20-0.30; color, 0.50-0.70; rectified ethyl alcohol, 15-16 cm3, and water, the balance. Balsam used in drinks shows mild, complex, savory, spice taste-aromatic perception with small bitter tint, promotes to expanding assortment of concentrated bases (balsams) with sanitation effect on human body, i. e. it provides possibility for positive effect on osseous-muscle system, brain, lungs, large intestine and on psycho-emotional medium also.

EFFECT: valuable medicinal properties of balsam.

3 ex

FIELD: nonalcoholic industry.

SUBSTANCE: vegetable concentrate comprises the following ratio of extractive and dry substances, g/100 g: swampy wild rosemary sprouts extractive substances, 0.036-0.048; matricary flowers extractive substances, 0.080-0.160; sea kale extractive substances, 0.120-0.20; sea kale sodium alginate, 0.10-0.180; kvass wort concentrate, 5.20-6.00; coneflower extract, 0.040-0.060; cinnamon infusion, 0.060-0.075; honey, 6.00-6.80; granulated sugar dry substances, 46.00-48.20; citric acid, 0.030-0.038, and water, the balance. This concentrate can be added to different beverages and drinks, for example, to tea, coffee, cocktail or to boiled water and elicits mild spicy aroma with cinnamon tint. The concentrate promotes to strengthening the body protective power and cleansing body from toxic and other harmful substances.

EFFECT: valuable properties of concentrate.

3 ex

FIELD: soft drink industry.

SUBSTANCE: vegetable concentrate contains following extractive and dry substances, wt %: extractive substances from crystal tea ledum (Ledum palustre) sprouts 0.06-0.07, those from rose-bay grass 0.10-0.22, those from laminaria 0.25-0.35, sodium alginate from laminaria 0.10-0.20, kvass wort concentrate 5.00-6.50, Rodiola extract 0.05-0.06, lemon infusion 0.03-0.04, honey 2.80-3.80, dry particulate sugar substances 48.00-50.80, citric acid 0.032-0.040, and water - the balance. When added to drinks, e.g. tea, coffee, cocktail, or boiled water, concentrate imparts gentle spicy bouquet and contributes to strengthening protective forces of organism and removing toxic and other harmful substances.

EFFECT: imparted flavor and healing properties.

3 ex

FIELD: soft drink industry.

SUBSTANCE: vegetable concentrate contains following extractive and dry substances, wt %: extractive substances from birch leaves 0.077-0.082, those from calendula flowers 0.180-0.196, those from sweet clover grass 0.290-0.310, those from ashberry 0.780-0.790, those from tomato paste 2,300-2.450, biologically active additive "Delutsar" 0.070-0.080, biologically active additive "Soma" 0.010-0.021, cinnamon infusion 0.025-0.30, dry particulate sugar substances 62.500-64.000, edible salt 0.318-0.325, organic acid from tomato paste 0.03-0.04, and drinking water - the balance. When added to drinks, concentrate imparts gentle fruit-piquant flavor perspiration and positively influences cardiovascular system and digestive tract, manifests bleeding-stopping, anti-inflammatory, and wound-healing properties.

EFFECT: imparted flavor and healing properties.

3 ex

FIELD: soft drink industry.

SUBSTANCE: concentrated base (balsam) "vita-1" contains, g: extractive substances from flagroot 0.29-0.50, those from sweet clover grass 0.40-0.75, those from haws 0.50-0.70, those from red rose petals 0.50-0.70, those from pollen 0.80-1.20, those from edible salt 0.29-0.40, those from gelatin 0.80-1.20, those from propolis 0.010-0.016, those from ginseng root 0.07-0.10, those from sugar 20.0-24.0, rectified ethanol 15-20 cm3, and water - the rest. When added to drinks, base imparts gentle spicy aroma combined with honey shade. It also improves perception of drink owing to harmoniously combined natural taste balance of substances. In addition, concentrated base manifests preventive properties in human body, wound-healing effect, and anti-inflammatory properties.

EFFECT: imparted flavor and healing properties.

3 ex

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

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

FIELD: nonalcoholic industry.

SUBSTANCE: invention proposes a vegetable concentrate that comprises the following ratio of extractive and dry substances, g/100 g: extractive substances from fire weed herb, 0.60-0.100; wild rosemary herb, 0.140-0.180; elecampane roots, 0.120-0.160; Saint-John's-wort, 0.400-0.450; polycomponent concentrate prepared from rowan melanocarpous, 4.800-5.50; biologically active supplement "Dolutsar", 0.068-0.075; biological active supplement "Soma", 0.018-0.022; snowdon rose (Rhodiola rosea) rhizomes and roots extract, 0.009-0.010, and the following dry substances: granulated sugar, 60.000-65.000; sodium chloride, 0.280-0.340; organic acid, 0.03-0.04, and water, the balance. The vegetable concentrate "Zhiznedar-2" added to beverages shows mild spicy-fruit-piquant taste-aromatic sensing, for example, in addition of this concentrate in tea, coffee or cocktail cap or even in boiled water glass in the amount of 2-3 spoons. Also, the vegetable concentrate exerts the positive effect on thyroid gland and adrenals and shows capillary strengthening and enhancing mental and physical activity and sexual potency. Also, invention promotes to expanding assortment of vegetable concentrated with the sanitation effect on human body.

EFFECT: valuable properties of concentrate.

3 ex

FIELD: production of alcohol-free beverages, in particular, production of natural infusions from raw fruit material.

SUBSTANCE: method involves preliminary cleaning and mechanical processing of fruits and/or berries, with following thermal processing thereof in softened water at temperature of 80-850C; mixing filtered concoction with concentrated juice and/or fruit and/or berry extract; adding sweetener and acidifier and cooling resultant product. Components are preferably introduced in amounts, at which 4-8.5 parts of water are used with 1 part of fruit and/or berry mixture with concentrated juice or extract, with weight ratio of juices and/or extracts of fruits and/or berries to fruits and/or berries is 0.1-0.8:1 on conversion to dry substance content in fruit or berry juice. Optimal sugar content is 4-12% by content of dry substance of sugar. Acidifying agent is introduced in an amount providing for acidity of composition of up to 0.2-1% on conversion to citric acid. Method may involve additional pasteurization at temperature of 80-900C at excessive pressure of 0.02 MPa. Storage time, beginning from production date, at temperature of 18-200C and moisture content of 65-70% is 12 months.

EFFECT: improved quality and increased storage resistance of resultant infusion.

9 cl, 2 tbl, 6 ex

FIELD: food-processing industry, in particular, product obtained at milk industry enterprises.

SUBSTANCE: carbonated beverage based on milk whey comprises the following components, wt%: whole milk whey with acidity of 80-100°T 90.0-94.4; fat-free milk 5.0-6.0; sugar 0.2-0.3; ascorbic acid (vitamin C) 0.02-0.06; sorbic acid 0.05-0.08; carbon dioxide 0.3-0.4. Resultant beverage is foaming, freshening, light, low-caloricity beverage of homogeneous composition, which has natural milk taste not leaving whey aftertaste, facilitate in increasing life tone and stimulate in the same manner as koumiss. It has homogeneous milk mat color with yellow tint. Said beverage has shelf life of at least 6 months.

EFFECT: improved quality and prolonged shelf life of product.

2 ex

Up!