Functional drinking water production method and functional drinking water with therapeutic effect

FIELD: food industry.

SUBSTANCE: inventions group relates to the technology for production of functional drinking water with therapeutic effect and may be used in farm industry, processing industry and medicine. The method involves fresh fruits and/or berries blowing with heated air in the drying chamber, supplying of air enriched with vegetal moisture in the drying chamber air into the condensate collection unit with its subsequent cooling and dehydration, condensate collecting into the water collection apparatus and its usage as the end product. The vegetal raw materials are represented by fresh berries and/or fruits. The raw material blowing is performed with air heated up to 40-70°C during 3-12 h depending on the raw material variety and type of function of therapeutic effect to be imparted to water.

EFFECT: method allows to produce drinking waters with "table-and-treatment" and "treatment" properties which have pH < 6,0 because they contain acids specific to berries and fruits providing for such waters therapeutic effect.

2 cl, 2 dwg, 1 tbl

 

Group of inventions relates to techniques for the production of drinking water from a healing effect and can be used in agriculture, industry and medicine.

About 80% of the surface of planet Earth is covered by water but only 1% of this water is fit for drinking (underground STATION. Water. Catalog No. 15 (63). 12-15 July 2012, p. 2). There are mountain rivers of water, ice and snow, melt. The latter are considered to have a health effect. Sources of water are surface water and ground water - spring, soil, groundwater, artesian (concise encyclopedia of the household. "Soviet encyclopedia". M., 1990, p. 478).

Known technical solutions for the extraction of water from boreholes (patent RF 2273730), from nevrogennogo ice (RF Application 95107846/25) in desert conditions by the selection of transpiration condensation of moisture desert plants, covered with plastic film (Patent RF №2182951).

Known methods and devices for obtaining fresh "air" water (from atmospheric air): patents of the Russian Federation№№2004719, 2056479, 2101423, 2131001, 2143033, 2182623, 2184815, 2185482, 2211293, 2230858, 2278929, 2290480 and others (IPC: E03B 3/28).

Insufficient efficiency of the known technical solutions is due or low productivity, or the complexity of the systems, or large amounts of energy.

Closest to the claimed group and�findings is the group of inventions according to the patent of Russian Federation №2410982, A23L 2/00, "Method of obtaining drinking water and device for its implementation and drinking water". The known method provides for the purging in the drying chamber the air is heated to a temperature of 40-45°C, debarked wood, the supply of enriched wood moisture in the drying chamber of the air in the host condensate, where it is cooled and dewatered, the moisture is collected in the sump, and the resulting drinking water has a hardness up to 10 mg equiv/DM3and pH to 9.

The objective of the claimed invention is to obtain a functional drinking water with different properties: properties table-therapeutic and therapeutic, not giving it artificially match the properties of its ingredients and not even initially using natural drinking water as the initial product.

The aim of the invention is the production of water from air, enriched with ingredients health action.

The technical result is achieved in that in the known method of obtaining drinking water system, including blowing in the drying chamber with heated air plant raw materials, feed enriched with plant moisture in the drying chamber of the air in the host condensate, followed by cooling and dehydration, the collection of condensate in the sump and use it as a final product according to the invention as� vegetable raw materials are used fresh berries and/or fruits, and purging of raw materials is carried out with air heated to 40-70°C for 3-12 hours, depending on feedstock type and type attached to water functions health action.

In addition, the technical result is achieved in that the inventive method is used for drinking water with different functions health actions with pH<6,0 (water acidic group) - table-medical or medical.

Comparative analysis of the proposed technical solutions with the prototype allows to conclude that the claimed method differs from the known conditions of implementation of action: the raw material used (in the prototype used debarked wood, as in the claimed invention - fresh berries and/or fruits) and regime (in the prototype purge of raw materials is carried out by heated air at the temperature of 40-45°C, and in the claimed invention at 40-70°C.

Drinking water, obtained the claimed method differs from the prototype qualitative composition, providing different functions health action (table-medical, health depending on the species and variety of fruits and berries, blowing of raw materials in the drying chamber) and quantitative structure (in the prototype, the water has a pH up to 9, and has claimed pH<6,0).

Thus, the claimed technical solution to meet the patentability criteria of NOVELTY.

Exploring the level of technical�and in the process of conducting a patent search all kinds of information available in print, we have not identified technical solutions with the distinctive features of the prototype signs. To date evaporated during drying of berries and fruits moisture, emitting wonderful smells of dried fruits, was lost to the atmosphere (taking the trace elements specific to the fruit or berry), being a waste product, and can never be used, especially as a drinking water health and healing action.

It is known that the average yield of dried berries and fruits varies on average from 21% to 27%. When the moisture content of the dried 12-14% is obtained 60-73% of the condensation water. And this "wealth" is emitted to the atmosphere! We spent over 8 years of research and experiments in order to catch it is "good" and apply for the benefit of men. The analysis of obtained during drying of berries and fruits water showed that it was "good", i.e. fruit moisture evaporating during drying of fruits and berries, contains a mine of useful, and sometimes essential micronutrients, quantitative content of which, as we have seen, depends on the type of raw material, its variety, its growing and drying mode, wherein the purge raw material in the drying chamber. This fact we used to get drinking water from different functional purpose: table-therapeutic and therapeutic depending on the content of microelements in�eUSA on the body or its treatment. Each of these drinking water has a pH<6,0, i.e. belongs to the group of acidic. Therefore, the totality of the distinctive features of the prototype signs shall be new and of the proposed technical solutions meet the criterion of patentability INVENTIVE step.

The proposed technical solutions meet the criteria of patentability of INDUSTRIAL APPLICABILITY, since they can be used in agriculture (agriculture), food processing industry, medicine (preventive and curative purposes). And, in addition, in the description of the invention presents the means and methods by which it is possible to implement technical solutions in the form as they are described in the formula of invention.

The method is as follows.

Fresh berries or fruits are placed in the drying chamber are made of chemically neutral to acid fruits and berries of the material was purged them heated to 40-70°C air, enriched in the drying chamber of fruit moisture air is supplied to the node of the condensate, where it is cooled and dewatered, the condensate is collected in a sump and use it as the final product - functional drinking water with curative properties.

The analysis of obtained during drying of fruits and berries waters showed that their composition depends mainly on V�and raw materials his grades, his place of growth and less from the drying mode. Moreover, the optimal drying temperature is determined in each case from the species and variety of fruit and/or berries. And the content of trace elements produced water can be table-medical or medical. However, common to these waters is the value of pH: pH<6,0.

For "trapping" the water evaporating during drying of berries and fruits, were collected device "JFS", comprising a drying chamber, lattice, vacuum pump, heater, device boot, air cooled condenser with the inlet and the outlet of the condensate drain, sump, fan, cooling chamber, inlet and outlet pipes.

Testing of the device "JFS" was carried out in the drying process viburnum berries (see test report device "JFS" from 20-28 November 2012 - Annex 1; 3 sheets).

The test produced water (guelder rose) Test was carried out by the centre for drinking water and wastewater (ICPV and CB) accredited testing laboratory for drinking water, LLC "Krasnodar Vodokanal"; Certificate №ROSS RU.001.22 PV 01.07.2010 09 01.07.2015 (see the test report from 10.12.2012, Annex 2; 1 sheet).

After the tests the design of the device "JFS" was improved in terms of insulation of the casing (see �CT acceptance testing installation "JFS" from 06 March 2013 Annex 3; 2 sheets).

On an improved design of the device "JFS" was derived water Apple in the process of drying apples "Imrus" at 60°C for 12 h (see Protocol drying apples from 19.08.2013 G., Annex 4; 1 sheet), the results of which revealed the dependence of the number of condensation water on the duration of drying apples, reflected in Fig.1).

The produced water has been tested in ICPV and SV (see the test report from 23.08.2013 - Annex 5; 1 sheet). In addition, the device "JFS" was derived water Apple in the process of drying apples "Imrus" at 75°C during the first 6 hours: test 3/1 separately and after the second 6 hours: test 3/2 (see the test report from 29.08.2013 - Annex 6; 1 sheet, the results of which revealed the dependence of the condensation of water on the duration of drying apples, reflected in Fig.2).

When you receive the "fruit" or "berry" water temperature and duration of drying was taken in accordance with existing recommendations for individual fruits and berries that the receipt of such water was organically connected with established industrial process drying them. In this case we identified the technology of producing waters with different health effect (table-medical, health): the dependence of the quantitative content of trace elements from the kind, varieties I�od and/or fruits and duration of drying (see table).

No. p. p.IndicatorUnit of measureThe result of the analysis
Kalina*Apples
SuburbanKrasnodarIdaret* (after 6 months of storage)Grade Imrus* (freshly picked)Fresh grade Imrus** (freshly picked)Maximum allowable indicators for drinking water (SanPiN 2.1.4.1074-1)
1PHunits pH-3,83,24,513,276-9
2Hardness totaldegree-5,424,07,0- 7,0
3Oxidizability (permanganate)mg/DM3---140,2-5,0
4Magnesiummg/DM3-55,9158,136,5-40***
5Potassiummg/DM3-0,50,20,3-
6Iron (total)mg/DM30,30,1Of 44.676,829,30,3
7Lead (total)mg/DM30,002 0,0050,30,9-0,03
8Zincmg/DM3-0,03A 4.24-The 17.35,0
9Fluoridemg/DM301,06,1-0,181,2
10Sulfatesmg/DM31,35,02,38--500,0
11Chloridesmg/DM30,833,7<1,0--To 350.0
12Nitrates mg/DM30<6,00,450-45,0
13Nitritesmg/DM300,040,06--3,0
14Coppermg/DM3---2,15,221,0
*) - drying at t+60°C; **) - drying at t+75°C;*) is a data Analytic Company

Analysis of water obtained during drying of berries and fruits, showed that the composition contains acid inherent in the fruits and berries that gives them healing properties, if pH<6,0. In addition, these waters have useful properties due to the practical absence of nitrates, nitrites, sulphates, chlorides.

Fig.1 shows the dependence of the number of condensation water on the duration of drying apples "Imrus" at t=+75°C.

On Fi�.2 shows the dependence of the condensation of water on the duration of drying apples "Imrus" at t=+75°C, which curve 1 shows the change in the total hardness of the receiving water, curve 2 - change the amount of iron in it, curve 3 - copper, zinc, and curve 4 - fluoride, nitrite. The curves in Fig.2 show that the total hardness of the receiving water and the content of copper and zinc grow throughout the drying time and the amount of iron, fluoride, and nitrite is growing in the first half of the drying period 0-T1(0-6 h), and in the second half of the drying period T1-T2(6 h-12 h) concentration in the water is almost stabilized. That is, catching the water in a drying mode specific berries or a particular fruit (t°C drying and T is the duration of drying), you can get the dining-healing water (0-T1) or water treatment (T1-T2enriched limit the amount of trace elements that are specific to the berry or fruit.

Thus, the claimed combination of features ensures the achievement of the goal - getting water from the "air", enriched with ingredients health action, and problem solving - getting functional drinking water with the properties of table-medical or medical, without entering into it artificially meet the specified properties of water ingredients and not even initially using natural drinking water as the initial product.

1. A method of producing funk�yonelinas drinking water, characterized by the fact that it involves blowing herbal raw material in the drying chamber heated to 40-70aboutWith air for 3-12 hours, the flow enriched with plant moisture in the drying chamber of the air in the host condensate, followed by cooling and dehydration, the collection of condensate in the sump using it as a final product , wherein the chamber is made of chemically neutral to vegetable raw material, and in the vegetable raw materials are used fresh berries and/or fruit.

2. Functional drinking water, characterized by the fact that it was obtained by the method according to claim 1, wherein the water has a pH<6.



 

Same patents:

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

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

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: 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!