Tonic blending syrup based on vegetal raw materials

FIELD: food industry.

SUBSTANCE: blending syrup is produced by way of infusion in sugar water solution of the dry plants mixture milled into particles sized 0.01-0.001 mm, taken at a ratio of, wt %: green tea leaves (20-30%), Manchurian aralia roots (3-7%), Rhaponticum carthamoides root (3-7%), Chinese magnolia vine berries (3-7%), purple echinacea stems (30-40%) and prairie weed tea leaves (30-40%). The vegetal components dry mixture is mixed with water and sugar at a ratio of 1:(1-1.2):(1-1.2); then the mixture is infused in a dark place at a room temperature during 3-5 days with subsequent filtration.

EFFECT: obtainment of blending syrup with high bioflavonoids content, tonic and healing properties; produced syrup is stable during storage and has high organoleptic properties and red bilberry tone in taste.

7 cl, 3 tbl, 7 ex

 

The invention relates to food industry, to the production of soft drinks, and can be used to make a tonic drink, and also as additives in various food products.

Known consumer product to improve mental activity (patent RF №2494654), which is a drink that can deliver from 80 to 500 mg of theanine and from 30 to 400 mg of caffeine to a person through the mouth, wherein the beverage has a weight less than 500, the Invention provides a beverage composition exhibiting a synergistic effect on mental activity.

The disadvantage is a short-term effect of the complex, caffeine + theanine (90 min), and the debilitating effect of this complex on the Central nervous system.

Known soft drink "Casino-tonic" (patent RF №2058088) containing the following ingredients per 100 gave: 80,0-90,0 kg of sugar, 0,01-0,03 kg of the dye of 3.0-5.0 kg of honey, 0.02 to 0.5 liters of alcoholic extract of leaf of ginseng, 1,0-3,0 l alcohol tinctures of the fruits of Manchurian walnut, 40,0-50,0 l birch SAP, 0.1-0.2 l of flavor and the rest is sparkling water.

The disadvantage is the use of alcoholic extracts and alcohol-containing products.

Known beverage according to the patent of Russian Federation №2290943 "Composition, having a tonic effect". The composition comprises extracts Grez�her grapes green tea, schisandra fruit, licorice and blueberries with the following ratio of ingredients, wt.%: the extract of the ridges of the grapes of 0.1-25, green tea extract 0.1 to 25, schisandra fruit extract 0,1-25, licorice extract 0,1-25, bilberry extract - the rest. The composition may be performed, in particular, in the form of a drink.

The disadvantage of this composition is the use of extracts of these plants, which greatly increases the cost of the product.

Disclosure of the invention

The object of the invention is to expand the range of syrups, suitable for the production of soft drinks, which has high nutritional value due to the high content of bioflavonoids (example 3), low cost, and also toning and healing properties (example 5). The offered syrup is stable during storage (tables 2, 3 in example 7), has a high organoleptic properties, hue cranberries in taste.

The proposed blending the syrup is obtained by maceration in water solution of sugar of dry mix plant, crushed to a particle size of 0.01-0.001 mm, and containing, wt.%: the green tea leaves (20-30%), roots of aralia (3-7%), roots levzei safrolovidnaya (3-7%), berries of schisandra chinensis (3-7%), stems of Echinacea purpurea (30-40%), Kuril tea leaves (30-40%).

To obtain blended sire�PA dry mix plant components are mixed with water and sugar in proportion 1:(1-1,2):(1-1,2). The infusion of vegetable raw materials is carried out in the dark at room temperature and constant stirring for 3-5 days, then filtered. In the resulting syrup sugar content is adjusted to 45-50%.

The blended syrup add a preservative may also be added a dye and flavoring.

Plant components for preparation of blending the syrup is taken in dry form, residual moisture in the dry raw materials should not exceed 10%. Components are mixed and then milled.

Mechanochemical grinding plant raw material to a particle size of 0,01-0,001 mm allows you to multiply the extraction of nutrients from the original plant material, without using heat or alcohol extraction.

Examples of preparation of blended syrup

Example 1

To prepare syrup, take the green tea leaves 10.5 kg, the roots of aralia 1.5 kg, roots levzei safrolovidnaya 1.5 kg, berries of schisandra chinensis 1.5 kg, stems of Echinacea purpurea 20 kg of tea leaves Kuril 15 kg, crushed, add 50 l of water. After mixing, add 50 kg of sugar. The insistence of blending the syrup is carried out in the dark at room temperature and constant stirring for 3-5 days. After insisting blended syrup filter, bring the sugar content up to 45-50% of a preservative is added, it may be�e added a dye and flavoring.

Example 2

To prepare syrup, take the green tea leaves 10 kg, the roots of aralia 3.0 kg, roots levzei safrolovidnaya 3.5 kg, berries of schisandra chinensis 3.5 kg, stems of Echinacea purpurea 15 kg, Kuril tea leaves 15 kg, crushed, add 50 l of water and 50 kg of sugar. The insistence of blending the syrup is carried out in the dark at room temperature and constant stirring for 3-5 days. After insisting blended syrup filter, sugar content is adjusted to 45-50%, add a preservative may also be added a dye and flavoring.

Example 3

Production technology proposed blended syrup eliminates prolonged boiling, during which the destruction occurs biologically active substances. Instead, the starting material is subjected to mechano-chemical processing to obtain the fraction with sizes of 0.01-0.001 mm. resulting In efficient extraction is carried out at room temperature for 3-5 days.

Bioflavonoid content (routine) in syrup similar to the one proposed, but obtained by using boiling (1 h at t=100°C) is 42 mg/g of dry material of syrup.

Bioflavonoid content (routine) proposed in the syrup obtained by the technology with mechano-chemical micronization without boiling, is 49 mg/g suhag� substances syrup which is 14% larger.

Example 4

Drink from the offered syrup is obtained by diluting it with water in a ratio of 1/5-1/10.

Example 5

In the test for recognition of words was attended by 9 people. The test was performed according to the recommendations Melnikova N. N. (Melnikova N. N. Memory. Workshop on General psychology. Chelyabinsk. Ed. SUSU, 2001). Each subject was shown a series of 15 words, one word at a time on a computer screen, 3 seconds per word. After 20 minutes the subject was again shown a series of these words randomly mixed with 15 new words. The subject had to press "Yes" or "no" on the keyboard to indicate which words he learned from the first list. The test was carried out after a drink from the offered syrup (30 ml syrup diluted to 250 ml of pure water at room temperature) was ingested (t=0), and again after 60, 120 min and 6 hours after administration. The average time to answer of all subjects (Δt) and the coefficient of accuracy relative to time =0 is shown in table 1. The accuracy factor (K-precision) is calculated by the formula n-p/N×100%,

where n is the number of correctly identified old items;

p - the number of correctly identified new items;

N is the total number of items in the source row.

Table 1 shows the speed in comparison with the same group of people, but taken as a control clean� water.

Table 1
Δt(h)/K-precision
Time =0Time =60 minTime =120 min6 hours
Drink from the offered syrup0-12/+20%-22/+28%-25/+33%

You can see that the drink of the offered syrup has a long-term positive impact on mental activity without signs of exhaustion of the nervous system (attention, memory).

Example 6

Offer non-alcoholic syrup is opaque, viscous liquid without suspended solids and sediment, with brown with greenish tint color, soft herbal smell and a hint of blueberry in the taste. Mass fraction of dry substances does not exceed 60%.

Example 7. The results of the stability studies of the product "Syrup blended" (see tab.2,3):

Table 2
Series 010312. Embedded in storage 26.03.2012. Removed from storage 27.06.2013. The project NDTO-002
IndicatorsNormShelf life
3 mo.6 months.9 months.12 months.15 months.
AppearancePprozac
Naya viscous liquid. Without suspended solids and sediments
Pprozac
Naya viscous liquid. Without suspended solids and sediments
The same. NormalThe same. NormalThe same. NormalThe same. Normal
ColorBrown with greenish tintBrown with greenish tintThe same. NormalThe same. NormalThe same. NormalThe same. Normal
Smell
Herbal, mild, typical source
the mixture of herbal components
Herbal, mild, typical source
the mixture of herbal components�on components
The same. NormalThe same. NormalThe same. NormalThe same. Normal
Mass fraction of dry substances,%, not less than6058,858,558,758,558,5
Acidity, cm3no more24,020,120,120,420,120,1

Conclusion: the product "Syrup blended" series 010312 stable throughout the shelf life

td align="center"> 15 months.
Table 3
Series 020412. Embedded in storage 10.04.2012. Removed from storage 11.07.2013. The project ND TU-002
IndicatorsNormShelf life
3 mo.6 months.9 months.12 months.
AppearanceOpaque viscous liquid. Without suspended solids and sedimentsOpaque viscous liquid. Without suspended solids and sedimentsThe same. NormalThe same. NormalThe same. NormalThe same. Normal
ColorBrown with greenish tintBrown with greenish tintThe same. NormalThe same. NormalThe same. NormalThe same. Normal
SmellHerbal, mild, typical of the initial mixture of plant componentsHerbal, mild, typical of the initial mixture of plant componentsThe same. NormalThe same. NormalThe same. NormalThe same. Normal
Mass fraction of dry substances, %, n� 6058,858,558,758,558,5
Acidity, cm3no more24,020,120,120,420,120,1

Conclusion: the product "Syrup blended" series 020412 stable throughout the shelf life.

1. Blended syrup, characterized by the fact that it is obtained by maceration in a solution of water and sugar, dry mix plants, in the ratio, wt.%: green tea (20-30% of dry mass), Manchurian aralia (3-7%), leuzea caroloina (3-7%), schisandra chinensis (3-7%), Echinacea purpurea (30-40%), Kuril tea (30-40%).

2. Blending the syrup according to claim 1, characterized in that the dry mixture of plants consists of green tea leaves, roots of aralia, roots levzei safrolovidnaya, Chinese Schizandra berries, stems of Echinacea purpurea, Kuril tea leaves.

3. Blending the syrup according to claim 1, characterized in that the dry mixture of plants crushed to a particle size of 0,01-0,001 mm.

4. Blending the syrup according to claim 1, characterized in that to obtain a dry mixture of plant ingredients is mixed with water and Sakharov proportions: 1:(1-1,2):(1-1,2).

5. Blending the syrup according to claim 1, characterized in that the maceration of vegetable raw materials is carried out in the dark at room temperature and constant stirring for 3-5 days.

6. Blending the syrup according to claim 1, characterized in that it is stable during storage for 15 months, the solids content does not exceed 60%.

7. Blending the syrup according to claim 1, characterized in that it has the flavor of cranberries on the palate.



 

Same patents:

FIELD: food industry.

SUBSTANCE: chunk Bashkir honey is mixed with ambrosia and well water boiled and cooled to 30-40°C, the ratio of water to chuck honey and ambrosia being 20:9:1, respectively. The honey beverage (medovukha) is infused during 30 days at a temperature of 30-35°C in a non-sealed covered glass-ware. On the fourteenth and the twenty first day, one adds 1 kg of chunk Bashkir honey into the solution to increase alcohol content and improve the taste.

EFFECT: obtainment of a honey beverage with improved organoleptic indices and pronounced natural honey aroma and the obtainment method simplification.

2 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a polyphenol grape extract, a compound for oral administration, a food product, beverage, a taste additive, a nutraceutical product, a revitalising composition and therapeutic remedy including the said grape extract. According to the invention, the grape extract contains nearly 5-15 wt % of monomers, nearly 5-20 wt % of dimers, nearly 3-10 wt % of trimers, nearly 2-10 wt % of tetramers and nearly 2-10 wt % of pentamers.

EFFECT: grape extract reduces blood pressure with patients suffering from prehypertonic condition or metabolic syndrome.

27 cl, 4 dwg, 8 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: task, being solved by way of the said invention, consists in development of a compound of functional drinking water containing biologically active substances and natural extracts of several medicinal herbs healthily affecting the organism in general. To obtain the compound one uses the following components in an amount of 1 dm3 of water: 0.3-0.5 g of amber acid, 0.02-0.04 g of citric acid, 0.001 - 0.003 g of silver nitrate in conversion to silver ions, 0.1-0.2 g of dry water-soluble extract of holy thistle seeds, 0.05-0.1 g of dry water-soluble extract of balm leaves and artesian water - balance.

EFFECT: obtainment of drinking water with a soft balanced taste and immune-stimulating, general tonic, calming and antioxidant action.

3 ex

FIELD: food industry.

SUBSTANCE: water quality improvement compound imparts antioxidant properties to water and is represented by a mixture of dihydroquercitin and glucose, taken at a ratio of 1:1 at a concentration of 1 mg/ml.

EFFECT: obtainment of water with enhanced antioxidant effect on the human organism.

1 tbl, 2 dwg

FIELD: food industry.

SUBSTANCE: invention relates to production of alcohol-free beverages with an emulsion structure and may be used for the human food ration enrichment with biologically active substances. The beverages include (at preset ratio) versions of vegetal compositions of Far Eastern wild herbs, citric acid, sugar sand, vitamin E, water saponin-containing extract of Saponaria officinalis L. red soap root and water. According to the first version, the vegetal composition is represented by hawthorn berries, balm leaves, origanum leaves and cranberries. According to the second version - peppermint (leaves), yarrow (leaves), bearberry (leaves) and rosehips. According to the third version - hibiscus (flowers) and echinacea (herb).

EFFECT: invention ensures increase of the beverage biological value, effectiveness of directed preventive and health-improving impact on the human organism as well as imparts antioxidant, antibacterial, antiviral and anti-inflammatory properties to the beverage; additionally, the invention allows to improve organoleptic indices, produce a beverage homogeneous in terms of consistency without signs of separation of a fat-soluble component on the surface which is solubilised in surfactant micelles and securely retained therein during the whole storage life.

3 cl, 7 tbl

FIELD: food industry.

SUBSTANCE: invention relates to the brewing branch of food industry and may be used in households, at brewing mini-plants or industrial brewing plants. According to the invention, the concentrated hopped beer wort for Czech beer production contains 80-100 wt % of pilsner-type light malt; "Bojos", "Malz" or "Tolar" grades malt accounts for 80 wt % of the concentrated hopped beer wort quantity. Extract in the malt dry substance accounts for at least 80 wt %, Kolbach index is equal to 36-42%, diastatic power - at least 220 Windisch-Kolbach units, achievable fermentation degree - at most 82%, brittleness - at least 75%. The wort may contain 0-20 wt % of maltose and/or glucose syrup wherein hopping amounts to 6-14 g of α-bitter acids of hop per 100 l of hopped wort; up to 80 wt % α-bitter acids of hop are produced from hop extract. At least 20 wt % α-bitter acids of hop are produced from dried or granulated hop; Czech hop grades from the Zhatezk, Trshizk or Ustezk regions account for 15-30 wt % of the dose in the total quantity of hop, granulated hop or hop extract. The dry substance content is equal to 40-98 wt %. The concentrated hopped beer wort for Czech beer production is prepared by way of mixing pilsner-type malt with water and 0-20 wt % of maltose syrup and/or glucose syrup, 0-20 wt % of Bavarian-type malt, 0-20 wt % of caramel malt, 0-5 wt % of colouring malt; then the wort is mashed by the decoction method; then the produced sweet wort is hopped with usage of 6-14 g of α-bitter acids of hop per 100 l of the wort. Maximum duration of the wort hopping is equal to 60-90 minutes with total evaporation of at least 6% of the volume; then the hopped wort is condensed till the dry substance content is equal to 40-80 wt %. According to the invention, the produced wort may be used for addition into alcohol-free beverages.

EFFECT: invention ensures the possibility of manufacture of hopped wort in a concentrated form which is suitable for Czech beer production.

7 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to production of alcohol-free beverages with an emulsion structure and may be used for the food ration enrichment with biologically active substances. The beverages include (at preset ratio) vegetal compositions of Far Eastern wild herbs, citric acid, sugar sand, essential oil of bergamot, water saponin-containing extract of Saponaria officinalis L. red soap root, ascorbic acid and water. According to the first version, the vegetal composition is represented by hawthorn berries, balm leaves, origanum leaves and cranberries. According to the second version - peppermint (leaves), yarrow (leaves), bearberry (leaves) and rosehips. According to the third version - blackcurrants (leaves), hibiscus (flowers) and echinacea (herb).

EFFECT: invention ensures increase of the beverage biological value, effectiveness of directed preventive and health-improving impact on the human organism as well as imparts antioxidant, antibacterial, antiviral and anti-inflammatory properties to the beverage; additionally, the invention allows to improve organoleptic indices, produce a beverage homogeneous in terms of consistency without signs of separation of a fat-soluble component on the surface which is solubilised in surfactant micelles and securely retained therein during the whole storage life.

3 cl

FIELD: food industry.

SUBSTANCE: method involves preparation of a saccharified brew by way of first grade wheat flour and wheat bran mixing at a ratio of 1:1, the produced mixture brewing with 85-90°C water, maintenance during 45-60 minutes, the mixture cooling to 65-67°C, saccharifying with non-fermented barley or rye malt in an amount of 10% of the mixture weight during 60-90 minutes, yeast autolysate introduction in an amount of 0.1% of the mixture weight to produce a nutritional substrate. Then one performs the substrate weighing out into three fermentative vessels with quadruplication of weighed portion equal to 50 g:200 g:800 g, respectively, three-times' autoclaving with a 24 hours' interval under 1.5 atm during 60 minutes, lactic acid bacteria reproduction in the prepared substrate in three-phase propagation cycle till the final acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is equal to16-18 cm3 per 100 cm3 of the brew; the lactic acid bacteria source is represented by prebiotic preparations "Lactobacterin" or "Bifidumbacterin" "Evitalia" or a complex consisting of the said three preparations that are dissolved in 5 cm3 of a sterile physiological solution with each of them transferred into the cooled sterile saccharified brew in an amount of 1 dose of the preparation which is equal to 2×109, 107 and 1.5-2.0×109 CFU, respectively, per 50 g of the substrate. The inoculated nutrient medium is incubated (first phase) during 24 hours at a temperature of 37°C; then one performs the second and the third phases of the propagation cycle by way of dilution of the ripe starter of the previous phase in a four-fold quantity of the sterile saccharified brew for the subsequent phase. Incubation of the subsequent phases of the propagation cycle is performed during 24 hours at a temperature of 37°C till acidity of sodium hydroxide solution with concentration equal to 1 mole/dm3 is 16-18 cm3 per 100 cm3 of the brew. Then one performs the phases mixing with potato starch in an amount equal to the starter weight and Saccharomyces cerevisiae pressed bakery yeast in a dose of 5 g/100 dm3 of the kvass wort, the produced mass drying in a sterile air flow at room temperature till moisture content is equal to 13-14%. The total time of the saccharified brew fermentation is equal to 72 hours.

EFFECT: fermentation time reduction.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and medicine, in particular, to methods for production of oxygen cocktails of functional purpose that may be used for as biologically active agents affecting metabolic processes in the organism and promoting prophylaxis and elimination of hypoxia (oxygen deficiency). For solution of the task set the oxygen cocktail production method consists in preparation of a cocktail base, introduction of a foam stabiliser, the stabiliser mixing with the cocktail base and impregnation with oxygen; according to the invention, the foam stabiliser is represented by a mixture of dairy whey with at least one polysaccharide of vegetal origin at the ration of such polysaccharide to dairy whey equal to 1:100-500; preliminarily, prior to the stabiliser mixing with the cocktail base, one provides for the polysaccharide swelling in dairy whey (jointly, in the form of a mixture) during 20-30 minutes; then one proceeds with the produced mixture heating to 50-90°C and cooling to 23-25°C; the ratio of cocktail base to the foam stabiliser is chosen from 1:1 or 1:1.5.

EFFECT: invention aimed at solution of the task of creation of an effective, efficient and economical method of preparation of oxygen cocktails possessing functional, therapeutic-and-prophylactic and high organoleptic properties due to reduction of preparation time and decrease of costs, in particular, those on raw material used for oxygen cocktail production.

7 cl, 3 tbl

FIELD: food industry.

SUBSTANCE: composition contains the following initial ingredients: concentrated cherry juice, citric acid, "Cherry" flavouring agent, a sweetener represented by sugar sand and glucose-and-fructose syrup and water as well as concentrated lemon and red grape juices, "Mint" flavouring agent and sodium chloride. The concentrated juices may be represented by clarified concentrated juices; citric acid - by water-free citric acid.

EFFECT: beverage organoleptic indices improvement and alcohol-free beverages range increase.

3 cl, 1 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: soft drink industry.

SUBSTANCE: method comprises preparing blend by mixing (i) sugar-containing substance with (ii) preliminarily enriched natural-origin table mineral water "Selivanovskaya" with mineralization level 290 mg/L and total hardness 3 mg-equ determined by macro and trace minerals and natural-base vitamins by introducing multicomponent concentrate based on lemon fruit pulp or dry apples. Blend is further completed with biological additives: "Delutsar" and "Taurin" or "Pantogematogen Dar Altaya", edible salt, cinnamon fusion, citric acid, therapeutical plant extracts, and sodium benzoate, said sugar-containing substance being selected from liquid inverted sugar and maltose starch molasses and said therapeutical plant extracts being selected from extracts of echinatia grass and thyme or pink rhodiola rhizome or root. Invention enables production of drinks with elevated biological value, sour-sweet taste and spicy scent with pear nuance. Drinks contribute to maintenance of essential functions of human body under professional and environmental stress conditions and also enable improvement of health of middle-age and aged persons, slow up ageing processes and increase resistance against diseases.

EFFECT: improved therapeutical and prophylactic value of beverage.

4 cl, 2 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

FIELD: food-processing industry, in particular, production of alcoholic and alcohol-free beverages of laminated structure.

SUBSTANCE: method involves placing at least two components of different densities in vessel, with at least one component being formed as gel having viscosity of from 10 mPa·s to 2,500 mPa·s. Beverage produced comprises at least one component in the form of gel with viscosity of from 10 mPa·s to 2,500 mPa·s.

EFFECT: prolonged shelf life of beverages and provision for keeping initial organoleptical properties, wider range of component and aroma combinations and improved visual perception of beverages owing to color range combination of component layers.

16 cl, 1 dwg, 4 ex

FIELD: non-alcoholic beverage production.

SUBSTANCE: Quass mash concentrate is diluted according to common technology with soft water, sugar or sugar syrup is added and mixture is pasteurized for 30-60 min. Then mash is cooled to 20-30°C and fermented for 2-3 h in continuous flow in two subsequent steps by passing through vessels filled with adsorbent on 1/3-1/2 of high to obtain necessary conditions. In the first step pure yeast culture immobilized on sorbent surface is used in amount from 250 millions to 1 billion of cells in 1 ml to obtain alcohol content not more than 1.2 %. In the second step lactic bacteria immobilized on sorbent surface is used in amount of 7-7.5 billion of cells in 1 cm3. Fermented mash is cooled to 0-2°C, racked off, filtered through kieselguhr or pasteurized. Fermented mash after racking off may be blended with formula ingredients. As sorbent polyethylene rings are used.

EFFECT: accelerated method for quass production; quass of standard and stable organoleptic quality.

4 cl, 3 ex

FIELD: soft beverage industry.

SUBSTANCE: kvass wort concentrate is diluted with softened water and added sugar syrup or sugar, then purified lactic acid in amounts providing acidity of starting wort corresponding to 3 mL of 1 M NaOH per 100 mL kvass, after which wort is pasteurized for 30-60 min. Wort is further cooled to 20-30°C and fermented for 2-3 h in continuous flow by passing cooled pasteurized kvass wort through tank filled with sorbent (in particular, polyethylene rings) to 1/3-1/2 its height, sorbent bearing yeast immobilized on its surface in amount from 250 millions to 1 billion cells in 1 mL wort. When fermentation provides product with required conditions, it is cooled to 0-2°C, separated from precipitate, filtered through kieselgur or subjected to sterilizing filtration, or pasteurization. Fermented can be then blended with prescribed ingredients.

EFFECT: accelerated kvass manufacturing process, facilitated process control, and standardized and stabilized organoleptic characteristics of product.

4 cl, 3 ex

FIELD: functional agent, capable of elimination unhealthy nicotine action caused by smocking.

SUBSTANCE: claimed functional agent is prepared by drying of composition containing (pts w.): green tea effective ingredient powder 50-500; extract from mulberry leaves 7.5-75; apple juice 3-30; extract from liquorice roots 3-30; and extract from dried orange skin. Extract from mulberry leaves extract from liquorice roots and extract from dried orange skin are prepared by decocting in boiling water. Functional beverage is prepared by blending 0.5-5 mass % of functional agent with water. Method for functional agent production also includes providing filtrates of nuts, vegetables, fruits, concentrates roots, skin and leaves. Then powder is formed by blending of said filtrates and concentrates with green tea effective ingredient powder. Powder is filtered and dried by spray-type dried.

EFFECT: functional agent inhibiting cancerogen forming caused by smocking, having antioxidant effect, and preventing lung cancer.

6 cl, 32 dwg, 4 tbl, 20 ex

FIELD: food-processing industry.

SUBSTANCE: liquid food product may be water, juices and beverages containing enriching amount of calcium-magnesium lactate-citrate complex formed by reaction between alkaline source of calcium and alkaline source of magnesium with mixture of lactic and citric acids optionally stabilized with carbohydrates.

EFFECT: improved gustatory qualities owing to absence of bitterness or strange taste in product.

17 cl, 6 ex

FIELD: food-processing industry.

SUBSTANCE: method involves mixing basic components in souring-fermenting vessel (souring tank) while exposing to acoustic action; separating; finishing receipt in blending vessel while exposing to acoustic action; cooling and bottling. Acoustic action is performed through acoustic emitters providing vibrations in both horizontal and vertical planes of vessel at frequency of 2.5-3.5 KHz and at intensity of 1.0-1.5 W/cm2. Apparatus has at least one component mixing vessel equipped with axial vertical pipe connected to circulation system and hydroacoustic emitters. The latter are disposed on horizontal pipes connected to said vertical pipe so as to provide fixed direction of acoustic field at an angle of 120° to horizontal and vertical planes of vessel. Apparatus is also equipped with heating-cooling system, basic component inlet branch pipe and outlet branch pipe for resultant product. Method and apparatus allow process for producing of fermentation kvas to be intensified by 2-3 times.

EFFECT: reduced number of processes, intensified process of producing fermentation kvas, and complete elimination of foaming process.

4 cl, 2 dwg

Up!