Composition for preparation of alcohol-free beverage

FIELD: food industry.

SUBSTANCE: composition contains the following components: concentrated juices of mango, lemon, pear and passionfruit, "Mint" and "Mango" flavouring agents, lemon rind alcohol infusion, fructose-and-glucose syrup, sugar sand, 80%-lactic acid, sodium chloride and water. Concentrated juices may be represented by clarified concentrated juices.

EFFECT: invention allows to produce a beverage with increased biologically active properties.

2 cl, 1 ex

 

The invention relates to food industry, namely to compositions for making soft drinks.

Now the actual problem is prevention and promoting human health due to pollution of the environment. In addition, the human health impact power and water. The modern concept of science-based nutrition provides for human needs not only in energy but also in all major nutrients: proteins, fats, carbohydrates, vitamins, mineral salts, trace elements and other biologically active components.

Known drink whey, including serum component, sugar, citric acid, concentrated fruit and vegetable or fruit juices, fructose-glucose syrup, concentrated krasnovhistorian fruits and berries freeze-drying and water (EN 2391017 C1, 10.06.2010).

The disadvantage of this drink is low shelf life, because the main component is whey component, and also low organoleptic properties of the drink.

Also known lemonade "Ice pearl" containing drinking water of the highest category, natural flavor juice Foundation - natural flavouring (Lemon), concentrated lemon juice, sugar syrup, citric acid, preservative �Insaat sodium, Kohler caramel (GOST 28111-89).

The disadvantage of this drink is that it uses dye and preservative.

The closest analogue is a soft drink concentrate containing fruit, xylitol, citric acid, food flavouring with fruit smell, soy peptide, Polydextrose, food dye, biologically active additive and water. As fruit concentrate can be used like Apple, orange, mango, strawberry, blueberry, BlackBerry, pomegranate and strawberry concentrates, and as a flavour - Apple, orange, mango, strawberry, blueberry, BlackBerry, pomegranate and strawberry flavors (EN 2396033 C1, 10.08.2010).

Disadvantages closest analogue is the low organoleptic properties of the product due to the fact that it uses dye and preservative, and low biological activity.

The object of the invention is to improve organoleptic characteristics of the beverage, as well as expanding the range of non-alcoholic beverages.

The problem is solved in that the composition for the preparation of soft drink contains the juice concentrate mango flavor Mango, sweetener, food acid and water, characterized by the fact that as a sweetener contain�it sugar and fructose-glucose syrup, and dietary acid - 80% lactic acid, and further comprises a flavor "Mint", concentrated juices of lemon, pear and passion fruit, alcohol extract of lemon zest and sodium chloride, with an alcohol infusion of lemon peel prepared at the rate of 7.0 g of lemon peel 100 ml of 75% ethanol, all components are taken in the following ratio, wt.%:

Concentrated lemon juice0,72
Pear juice0,97
Flavor "Mint"0,01
Concentrated mango juice0,66
Concentrated juice of passion fruit0,58
Flavor "Mango"0,1
Spirituous extract of lemon zest0,05
Sugar6,0
Fructose-glucose syrup4,0
80% lactic acid0,015
Chloe�Eid sodium 0,02
Waterelse

At the same time as juice concentrates used in the clarified juice concentrates.

The technical result of the claimed invention to provide a beverage having improved bioactive properties.

The beverage can be considered as a valuable functional food product with a harmonious combination of nutritional, preventive, and consumer advantages. The technical result will be achieved only at the stated qualitative and quantitative ratio of the components. Claimed the drink is recommended as the immune-stimulating product, because it increases the efficiency and vitality of the organism in people's mental and physical labour, restores the function of the gastrointestinal tract, due to the part of the fructose-glucose syrup in combination with concentrated juices of lemon, pear, mango and passion fruit, as well as with alcohol tincture of lemon peel. As flavourings "Mint" and "Mango" in the drink used any widely known in the food industry flavours.

Mango is a tropical genus of plants of the family Sumach. The mango fruit is a fruit of the mango tree or Mangifera Indic�Oh, having yellow or red or green color of the peel, sweet taste, a bone inside and fibrous flesh is yellow or orange. Mangoes are very rich in vitamins and minerals. The composition of mango (100 g): water 86 g, protein 0.5 g, fat 0.2 g, carbohydrates - 14,9, fiber, sugar (glucose, fructose, sucrose), organic acids - oxalic, citric, succinic and malic; - group b vitamins (B1, B3, B2, B5, B9, B6), C, A, E; minerals - potassium, magnesium, calcium, phosphorus, iron, zinc and selenium.

In the lemon zest was a very high level of pectin (7%), mineral salts, to 0.6% essential oil. The lemon peel contains vitamin C and a half times more than in the fruit, and vitamin P to six times. The vitamin content in 100 g peel: vitamin B1 0.05 mg, vitamin B2 0.02 mg, vitamin e - 1,27 mg, vitamin C 140 mg, 0,03 mg. carotene is useful in case of reduced appetite, insufficient production of gastric juice, the gallbladder diseases, digestive disorders.

Food lactic acid is an aqueous solution of lactic acid, which is produced by fermentation of carbohydrate-containing raw material homofermentative lactic acid bacteria of delbrück (Laktobacillus delbrueckii). The use of lactic acid in the manufacture of soft drinks due to antimicrobial activity, the ability to regulate pH and taste. Outf�in preserving fruit flavors lactic acid contributes to the perception of a stronger mint flavor. The combination of lactic and citric acid (which is found in lemon juice) in the claimed ratios provide acidity regulator broad-spectrum, suitable for products with fragrance and taste of mango. Food lactic acid has no contraindications and can be used in the diet in various diseases of the kidneys, gall bladder and pancreas.

Fructose-glucose syrup (FGS) is a natural sweetener obtained, for example, from corn, Jerusalem artichoke, sugar beet, sugar cane and other raw materials. The composition of solids FGS is a blend of natural biologically valuable sugars - fructose and glucose. The concentration of sugars in the syrup ranges from 60 to 77 wt.%. Also FGS contains a number of essential for the nutrition of amino acids, including methionine, leucine, threonine, lysine, macro - and microelements, vitamins and organic acids. FGS does not contain artificial or synthetic chemicals, and food additives. FGS is intended for partial or total replacement of sugar and put on the same stage that does not require additional equipment and process steps. The use of FGS in this drink under given optimal ratios will allow you to play the carbohydrate composition of sugars in the drink, wait difference, the disaccharide sucrose is replaced by the disaccharide maltose. The use of FGS in predetermined quantities in the claimed composition of the drink allows to increase the shelf life of the drink, to reduce its calorie content, because there is more than sugar, sweets can reduce the dosage of sugary substances in the formulation. Going beyond the number of FGS in the beverage, as claimed in the claims, in the direction of decreasing will not allow you to extend shelf life and reduce the caloric content of the drink, and upwards - not economically feasible.

Thanks to the combination of aromatic ingredients, such as flavorings "Mint", "Mango" and an alcohol infusion of lemon peel, in the presence of concentrated lemon juice, pear juice, mango juice and passion fruit juice, soft drink gently fragranced with natural mango. Concentrated lemon juice softens the flavor of the drink and gives it a vegetable shades.

Introduction to the beverage composition of sodium chloride in the stated quantities allows you to increase the shelf life. But beyond that stated in the claims, as in the smaller and in a big way, will not allow to achieve the claimed technical result.

A soft drink was prepared as follows.

Produced water treatment according to known technology adopted in the production of the non-alcoholic�th products. Sugar recommended corrections in the form of a syrup. The syrup is prepared by dissolving granulated sugar and fructose-glucose syrup in the water in the storage tank provided with a jacket and a stirrer. Pre-prepare alcohol tincture of lemon peel, with 100 ml of 75% ethanol insist 7.0 g of lemon peel. To the syrup add 80% lactic acid. After that prepare a blended syrup, for which the resulting syrup was added with stirring, concentrated lemon juice, pear juice, mango juice, passion fruit juice, flavorings "Mint" and "Mango", an alcohol infusion of lemon peel, as well as sodium chloride. After receiving the blend served in a dosing device of the filling Department, where metered in consumer packaging.

Example 1.

The composition for the preparation of soft drink contains, % mass.:

Concentrated lemon juice0,72
Pear juice0,97
Flavor "Mint"0,01
Concentrated mango juice0,66
Concentrated juice of passion fruit 0,58
Flavor "Mango"0,1
Spirituous extract of lemon zest0,05
Sugar6,0
Fructose-glucose syrup4,0
80% lactic acid0,015
Sodium chloride0,02
Waterelse

The Brix of the concentrated juice of lemon is 40° BX, concentrated pear juice - 65° BX, concentrated mango juice - 65° BX, concentrated passion fruit juice - 65° BX.

In a beverage, the content of lemon juice is 4.0 vol.%, juice the pears to 5.0 vol.%, mango juice to 3.0 vol.%, passion fruit juice to 3.0 vol.%, the solids content of 9.8-10.2 g/100 ml acidity in terms of citric acid of 1.9-2.0 g/L.

Going beyond the stated parameters will not allow you to get a non-alcoholic drink, which has exactly the above properties.

1. Composition for preparation of a soft drink containing juice concentrate mango flavor Mango, sweetener, food acid and water, characterized in that as a sweetener use sugar and fructose-glucose syrup, and dietary acid - 80% lactic acid, and further comprises a flavor "Mint", concentrated juices of lemon, pear and passion fruit, alcohol extract of lemon zest and sodium chloride, with an alcohol infusion of lemon peel prepared at the rate of 7.0 g of lemon peel 100 ml of 75% ethanol, all components are taken in the following ratio, wt.%:

Concentrated lemon juice0,72
Pear juice0,97
Flavor "Mint"0,01
Concentrated mango juice0,66
Concentrated juice of passion fruit0,58
Flavor "Mango"0,1
Spirituous extract of lemon zest0,05
Sugar6,0
Fructose-glucose syrup4,0
80% lactic acid0,015
Chlorine� sodium 0,02
Waterelse

2. Composition for preparation of a soft drink according to claim 1, characterized in that use concentrated juices clarified juice concentrates.



 

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5 tbl, 2 ex

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4 cl, 2 ex

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9 cl, 2 tbl, 6 ex

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2 ex

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16 cl, 1 dwg, 4 ex

FIELD: non-alcoholic beverage production.

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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

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