Ti fanny beverage

FIELD: food industry.

SUBSTANCE: invention relates to food products, specifically to tea-based cooled beverages. Beverage contains: 1.5÷1.8 % flavoured tea concentrate; 40÷45 % treated water, 4÷5.5 % fruit syrup, 7÷13 % topping and balance is ice. Topping used can be bursting bubbles with taste inside, coconut pieces, assorted jelly fruit.

EFFECT: invention provides high taste properties of a tea-based refreshing beverage, and enables to widen range of beverages and preserve taste for a long time.

1 cl

 



 

Same patents:

FIELD: food industry.

SUBSTANCE: method envisages Medusomyces Gisevii Lindau microorganism cultivation under aeration conditions at a temperature of 23-25°C in the carbohydrate-containing medium; the carbohydrate source and growth promoter are represented by dried homogenate of dead bees in an amount of 8-10 g per 1 l of the nutrient medium.

EFFECT: invention allows to accelerate the end product maturation and producer-microorganism biomass accumulation as well as improve the manufactured product taste properties.

1 tbl, 9 ex

FIELD: food industry.

SUBSTANCE: "Aquapropolis" beverage contains biologically active food additive in an amount of 0.270-0.290 kg for 100 dhal of the beverage as well as sodium benzoate and carbonated or non-carbonated water.

EFFECT: production of a beverage with balanced and pleasant propolis taste and aroma.

3 cl, 3 ex

FIELD: food industry.

SUBSTANCE: mixture contains sugar powder, fructose, citric acid, culinary salt, instant gelatine, apple and peach juice powders, potato starch, oat flour, inuline, L-carnitine, potassium citrate, M 4-03 premix, gellan gum, dihydroquercitin and cinnamon. According to the second version, the mixture contains sugar powder, fructose, citric acid, culinary salt, instant gelatine, potato starch, oatmeal, cranberry, pineapple and carrot juice powders, inuline, L-carnitine, M 4-03 premix, gellan gum, dihydroquercitin and potassium citrate. According to the third version, the mixture contains sugar powder, citric acid, culinary salt, gelatine, potato starch, fructose, inuline, L-carnitine, M 4-03 premix, dihydroquercitin, gellan gum, potassium citrate, beet-root and black currants juice powders and oat flour. According to the fourth version, the mixture contains sugar powder, citric acid, culinary salt, fructose, inuline, potato starch, oatmeal, carrot juice powder, orange juice powder, L-carnitine, M 4-03 premix, gellan gum, dihydroquercitin and potassium citrate.

EFFECT: possibility to produce a powdery mixture for hot instant beverages with improved organoleptic properties and expand the range of powdery mixtures for sportspeople.

4 cl, 4 ex

FIELD: food industry.

SUBSTANCE: one proposes a group of inventions related to food and fermentation industry. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures as well as a method for obtainment of fermented base for kvass production, a method for obtainment of tea fungus culture liquid and a method for obtainment of beverages of vegetable juice or fermented vegetables. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures are deposited in the All-Russian Collection of Industrial Microorganisms under Registration Nos VKPM Sa-14, VKPM Sa-10 and VKPM Sa-12, respectively. The fermented base obtainment method envisages base sequential fermentation with the help of bread bakery yeast cultures or Zygosaccharomyces bisporus VKPM Y-3399 culture during 24-48 hours.One adds fresh raw materials or Zygosaccharomyces bisporus VKPM Y-3399 culture and continues fermentation for nearly 48 hours. One adds Gluconoacetobacter hansenii G-001 VKPM B-9519 or Medusomyces gisevii alfa VKPM Sa-10 culture and continues fermentation for nearly 24 hours with subsequent addition of carbohydrate-containing raw materials and sugar till the formula norm achievement and continues fermentation till acidity is equal to 25 KE. The tea fungus culture liquid obtainment method envisages saturation of carbohydrate-containing raw materials with air under overpressure until zooglea generation with subsequent fermentation of carbohydrate-containing raw materials with the help of tea fungus culture represented by Fungi Tea VKPM Sa-14, Medusomyces gisevii alfa VKPM Sa-10 or Medusomyces gisevii VKPM Sa-12 culture. The nutritive medium is subjected to additional stirring by way of circulation. The vegetable juice beverages obtainment method envisages fermentation of the nutritive medium consisting of vegetables or vegetable juices with spices and salt with the help of Medusomyces gisevii VKPM Sa-12, Fungi Tea VKPM Sa-14 and Medusomyces gisevii alfa VKPM Sa-10 culture liquid.

EFFECT: inventions group allows to accelerate the process of obtainment of beverages having varied taste.

8 cl, 4 ex

FIELD: food industry.

SUBSTANCE: one proposes a group of inventions related to food and fermentation industry. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures as well as a method for obtainment of fermented base for kvass production, a method for obtainment of tea fungus culture liquid and a method for obtainment of beverages of vegetable juice or fermented vegetables. Fungi Tea, Medusomyces gisevii alfa and Medusomyces gisevii tea fungus cultures are deposited in the All-Russian Collection of Industrial Microorganisms under Registration Nos VKPM Sa-14, VKPM Sa-10 and VKPM Sa-12, respectively. The fermented base obtainment method envisages base sequential fermentation with the help of bread bakery yeast cultures or Zygosaccharomyces bisporus VKPM Y-3399 culture during 24-48 hours.One adds fresh raw materials or Zygosaccharomyces bisporus VKPM Y-3399 culture and continues fermentation for nearly 48 hours. One adds Gluconoacetobacter hansenii G-001 VKPM B-9519 or Medusomyces gisevii alfa VKPM Sa-10 culture and continues fermentation for nearly 24 hours with subsequent addition of carbohydrate-containing raw materials and sugar till the formula norm achievement and continues fermentation till acidity is equal to 25 KE. The tea fungus culture liquid obtainment method envisages saturation of carbohydrate-containing raw materials with air under overpressure until zooglea generation with subsequent fermentation of carbohydrate-containing raw materials with the help of tea fungus culture represented by Fungi Tea VKPM Sa-14, Medusomyces gisevii alfa VKPM Sa-10 or Medusomyces gisevii VKPM Sa-12 culture. The nutritive medium is subjected to additional stirring by way of circulation. The vegetable juice beverages obtainment method envisages fermentation of the nutritive medium consisting of vegetables or vegetable juices with spices and salt with the help of Medusomyces gisevii VKPM Sa-12, Fungi Tea VKPM Sa-14 and Medusomyces gisevii alfa VKPM Sa-10 culture liquid.

EFFECT: inventions group allows to accelerate the process of obtainment of beverages having varied taste.

8 cl, 4 ex

FIELD: food industry.

SUBSTANCE: cedar nut kernel beverage production method envisages extraction of cedar nut kernel milled into particles sized 3·10-3m - 4·10-3m with water, the ratio of cedar nut kernel to water being 8-20:92-80, at a temperature of 85-90°C during 15 minutes. Then, before homogenisation, one performs dispersion into particles sized no more than 10-4m; homogenisation is performed in a flow under a pressure of no more than 200 bars. Then the food product is sterilised at a temperature of 105-120°C during 10 minutes.

EFFECT: method allows to increase the food product storage life; the food product contains a more complete complex of proteins, fats and vitamins especially required for seniors and children.

2 ex

FIELD: food industry.

SUBSTANCE: method envisages primary and fine water purification, softening and quartz treatment, wort production by way of mixing of 15 kg of rye malt, 8 kg of rye flour, 6 kg of barley malt, 1000 l of water, 25 kg of sugar and 40 kg of kvass malt concentrate, produced malt cooking in various temperature modes: heating to a temperature equal to 42-43°C, heating interruption for 15 minutes, then heating to a temperature equal to 62°C, heating interruption for 15 minutes and heating to a temperature equal to 83-85°C, heating interruption for 30 minutes, addition of 1000 l of water and wort cooling to 32°C, produced wort pumping into the fermentation tank and addition of 150 g of bakery yeast and 6 ml of 40% lactic acid, basic fermentation performance during 48 hours, the fermented mixture pumping into another tank, cooling to 8-12°C and maintenance during 10-12 hours for clearing of kvass, settled and cleared kvass removal into the blend tank, addition of sugar syrup and kvass dispensing into a sealed vessel.

EFFECT: method ensures enhanced stability kvass production.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: method provides for preparation of a flavour syrup from Flavomix-R biologically active additive, Lemon-Lime natural flavour 5.11721 Doehlar, Caramel Colour E150d colouring agent, 2.00171 Doehler and ascorbic acid. After that, carbonated mineral water is added at constant mixing directly to the obtained flavour syrup for stabilisation of properties of decloracetin contained in Flavomix-R biologically active additive. Then, carbon dioxide is removed from the carbonated drink, and therefore, a noncarbonated soft drink is obtained. The following original components are used per 1000 dm3 to obtain a finished drink: ascorbic acid 0.05-0.07 kg, Flavomix-R biologically active additive 0.6-0.85 kg, Lemon-Lime natural flavour 0.15-0.25 kg 5.11721 Doehlar, Caramel Colour E150d colouring agent 0.08-0.07 kg, 2.00171 Doehler and water making the rest.

EFFECT: method ensures improvement of organoleptic indicators and preservation of stability of dihydroquercetin during the whole period of shelf life of a noncarbonated soft drink; a possibility of its use in rations of diabetic, dietary and school meal, as well as it allows enlarging the range of noncarbonated soft drinks.

3 ex

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, SO42=7998mg/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

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: dry pre-granulated sugar beet pulp is soaked in 0.7% solution of hydrochloric acid, maintained in a closed vessel for 28-30 days at a temperature of 38-40°C, fermented and treated in an electromagnetic field with flux density equal to 0.5 tesla and voltage equal to 450-500 V/m and imposed modulation equal to 100 kHz ± 25 kHz during 2.5-3 min with further periods of rest equal to 10 min in the course of 60-72 h, the ambient temperature equal to 24-27°C and relative air humidity equal to 96-98%. After fermentation, one carries out a process of promotorisation with the help of an electrical field with nanosecond duration pulses, the amplitude of output pulse voltage equal to 18 kV, pulse duration - 7 nsec, pulses succession frequency - 800 mHz, treatment time - 8 sec with further 4 min period of rest in the course of 30 min; one performs water extraction at a ratio of 1:1 with temperature increase to the point of boiling and boiling during 30 min with stirring, expression, filtration, spray drying and granulation.

EFFECT: production method results in high preservation of biologically active substances and thus to improvement of the ready product quality.

4 ex

FIELD: food industry.

SUBSTANCE: "Aquapropolis" beverage contains biologically active food additive in an amount of 0.270-0.290 kg for 100 dhal of the beverage as well as sodium benzoate and carbonated or non-carbonated water.

EFFECT: production of a beverage with balanced and pleasant propolis taste and aroma.

3 cl, 3 ex

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

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: 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

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