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Fizzy beverage production method and device for its implementation Production of a fizzy beverage with frozen foam containing a malt dehydration product includes: formation of a suspension containing frozen beverage particles by way of the beverage cooling and stirring; preparation of fizzy beverage frozen foam containing fizzy beverage microparticles and small-sized gas bubbles by way of the suspension cooling and stirring with introduction of external gas into the suspension that is performed using atmospheric air or gas produced through substitution of atmospheric air with nitrogen as the external gas; supply of the prepared frozen fizzy beverage foam as a foamy component of the fizzy beverage poured into a portion vessel. The frozen foam preparation temperature must be from -8°C to -2.5°C. The invention additionally relates to the fizzy beverage preparation device including a vessel for the beverage transportation connected to a cooling device, a portion vessel of formation of foam on the beverage, a device for cooled fizzy beverage dispensing and a device for frozen foam dispensing that includes: a device for suspension formation, a device for frozen foam preparation, a device for frozen foam preparation determination, a device for dispensing fizzy product frozen foam into the portion vessel. |
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Polycomponent concentrate contains extractives of vegetable raw material, sugar sand and drinking water. The extractive substances of vegetable raw material uses a mixture of from fruits hawthorn, rowa-tree, anise with leaf sudanese rose (of Karkade tea), St.-John's wort herb and powder cacao. In the composition concentrate includes drinking water and dry substances sand sugar. In mixture fruits uses in the form of grits with particles sized 0.2-0.4 mm. |
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Stabiliser system for ready whole grain beverage Stabiliser system for usage in a whole grain beverage contains carboxymethyl cellulose (CMC), xanthum gum and gellan gum. The stabiliser system includes nearly 5 - 10% of gellan gum, nearly 1 - 10% of xanthum gum and nearly 80 - 90% of CMC. The proposed beverage contains whole grain flour, water and the stabiliser system. The stabiliser system is present in the beverage in an amount of nearly 0.05% - nearly 3% of the total beverage weight. |
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Honey syrup with peppermint liqueur (versions) According to the first invention version, the syrup contains aloe juice in an amount of 11-20 wt %, peppermint liqueur in an amount of 0.05-0.1 wt %, citric acid in an amount of 0.5-0.6, natural bee honey - balance. Additionally, the product may contain 10% ginseng liqueur or 10% paeonia anomala grass and root liqueur or 25% Chinese magnolia vine fruits liqueur in an amount of 10-15 wt %. According to the second invention version, the syrup contains 10% paeonia anomala liqueur in an amount of 20 wt %, peppermint liqueur in an amount of 0.05 wt %, citric acid in an amount of 0.6 wt % and bee honey - balance. According to the third invention version, the syrup contains fresh snowball berries juice in an amount of 30.35 wt %, peppermint liqueur in an amount of 0.05 wt % and bee honey - balance. |
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Dietary low-caloric clarified sea-buckthorn juice Invention relates to food industry, in particular, to low-caloric sea-buckthorn beverages. According to the first version, the beverage characterisation is as follows: the base is represented by clarified directly squeezed or reconditioned sea-buckthorn juice that is dissolved with water till residual concentration of acids is no more than 3 g/dm3; xylitol sugar substitute and sodium sorbate preserving agent are introduced into the juice. For the beverage production one uses the ingredients at the following ratio per 1000 dal: 100 g of xylitol, 1.5 g of sodium sorbate, 1650-2950 dm3 and water - balance. According to the second version, the sugar substitute is represented by sorbitol or erythrite in an amount of 1600 kg per 1000 dal. |
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Method for production of preserved juice of west siberian small-fruited apples and cranberries Invention is related to food industry, in particular, to preservation production. The method is as follows: small-fruited apples are prepared, washed, milled and squeezed. Produced juice is mixed with cranberry juice and ascorbic acid; the mixture is homogenised, packed, sealed and sterilised. |
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Inventions group relates to food industry, in particular - to devices and methods for improvement of drinking water quality and manufacture of beverages. The jet device for drinking water quality improvement includes a drinking water supply nozzle 1, a passive medium introduction nipple 2, a mixing chamber 3 with a diffuser 4 and swirlers 5, 6. One of the swirlers 5 is designed in the form of a helical insert with counter-clockwise turning and is positioned inside the passive medium nipple 2. The second swirler 6 is designed in the form of a helical insert with clockwise turning and is positioned inside the diffuser 4. The helical inserts torque angle is selected from the 8-9° range. In the beverage manufacture jet device wherein drinking water is to be used the vacuum chamber is connected to the passive medium introduction nipple 2 and is equipped with a unit designed so that to enable control of underpressure in the passive medium system and dispensing from at least one vessel containing beverage production ingredients including the required doses of substances including homeopathic ones. |
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Balsam ingredients composition Invention relates to food industry. The balsam ingredients composition includes a velvet antler deer product, natural honey, sugar sand, water extract of a mixture of medicinal herbs and propolis, citric acid and potassium sobate at a preset components ratio. The velvet antler deer product is represented by a soluble concentrate of maral antlers. |
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Methods and compositions for weight management and blood glucose improvement Invention refers to modified food applicable for weight management and blood glucose improvement. The modified food contains an edible polymer hydrogel representing a polysaccharide cross-linked with citric acid. What is also presented is a method for increasing control in an individual in need thereof providing oral administration of the above polymer hydrogel into the above individual. |
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Method for production assorted mulberries in own juice for children alimentation Method envisages placement of white and black mulberries (at a ratio of 80 to 20%, respectively), treated and dried with UHF energy, into a glass container. Then they are poured with boiled water in an amount of 30-50% of the container net weight and treated with UHF electromagnetic field with a frequency equal to 2400÷50 MHz and power equal to 450-600 W during 1.0-1.5 minutes. Temperature within the whole bulk of the product reaches 90-95°C; juice extracted from mulberries has a red-pink colour; dry substances content in the juice is equal to 10-14%. |
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Kvass concentrate production method Method includes wort preparation and thermal treatment with addition of a carbohydrate-containing raw material represented by beet molasses. The wort is concentrated and the resulted concentrated wort is blended with an organic acid, sugar syrup, a colouring agent and magnolia-vine leaf extract. |
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"langvey d" alcohol-free beverage Invention relates to alcohol-free beverage industry, in particular, to alcohol-free beverages used for people's special needs satisfaction. The beverage contains, per 1000 dm3 of the ready beverage: 1.0-2.0 kg of poly-component concentrate based on stevia leaves extract, 1.3-1.5 kg of food citric acid monohydrate, 0.1-0.25 kg of "Severyanka" mineral additive, 6.0-8.0 kg of concentrated grapefruit juice, 8.0-12.0 kg of poly-component concentrate based on red currant berries extract, 6.0-9.0 kg of "Teaqua" concentrate based on hardened green tea parts extract. Additionally, the beverage contains 2.5-3.5 dm3 of orange infusion, 0.1-0.5 dm3 of clove fruit infusion and 2.5-3.5 dm3 of ginger infusion, 0.2-0.4 dm3 of "Herbs 796" natural flavouring agent and distilled water with deuterium content decreased by 30-70% - balance up to 1000 dm3. The beverage may additionally contain carbon dioxide. |
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"langvey s" alcohol-free beverage Invention relates to alcohol-free beverages industry. The beverage contains the following ingredients in the following quantities (per 100 dm of the ready product): glucose-and-fructose syrup- 48.0-50.5 kg, starch maltose molasses - 29.0-32.0 kg, culinary salt dissolved in water - 0.7-0.85 kg, potassium monohydrate citrate - 1.4-1.5 kg, sodium hydrocitrate - 0.8-0.9 kg, citric acid in the form of 50% solution - 2.8-2.9 kg, "Severyanka" food mineral additive - 0.08-0.15 kg, poly-component concentrate based on lemon pulp - 4.0-6.0 kg, concentrated red grape juice - 18.5-21.0 kg. Additionally, the beverage includes cardamom infusion - 2.5-4.0 kg, "Ginger 691" natural flavouring agent - 0.3-0.5 kg, "Herbs 796" natural flavouring agent - 0.2-0.4 kg and "Light LANGVEY 60" drinking water - balance. The beverage may additionally contain carbon dioxide. This ensures enhancement and improvement of the ready product biologically active and of organoleptic properties, respectively, reduction of the product toxicity and extension of the alcohol-free beverages range. |
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Method for production of preserved juice of west siberian small-fruited apples and red bilberries Invention is related to food industry, in particular, to preservation production. The method is as follows: small-fruited apples are prepared, washed, milled and squeezed. The produced juice is mixed with red bilberry juice and ascorbic acid. Then one performs homogenisation, packing, sealing and sterilisation. |
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Method of granulated food product production Invention relates to food industry and may be used in the field of individual and public catering in the process of instant food products production. The method for production of the granulated food product includes production of fruit-and-berry concentrates and press cake, their mixing with sugar powder, a structure-forming agent and the other recipe ingredients. The structure forming agent is represented by buckwheat flour that is extruded. The extrudate is milled into 180 mcm particles and introduced in an amount of 30-36 wt %. The mixture is granulated and dried till residual moisture content is 8-9% at a temperature of 50-55°C. The produced granules are classified in terms of size for removal of particles sized less than 0.5 mcm or over 3.0 mm; then one proceeds with packing. |
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"langvey" alcohol-free beverage Invention relates to alcohol-free beverages industry. The beverage contains the following component and in the following quantities (per 100 dm of the ready product): sugar sand- 65.0-75.0 kg, "Severyanka" mineral additive - 0.08-0.15 kg, citric acid monohydrate - 2.5-3.4 kg, liquid Erakond - 1.5-2.5 kg, polycomponent concentrate based on blueberry extract - 9.0-11.0 kg, polycomponent concentrate based on ashberry-and-barberry extract - 9.0-11.0 kg, "Tiaqua" concentrate based on oak bark extract - 3.0-5.0 kg, concentrated apple juice - 10.5-13.0 kg. Additionally, the beverage includes hot peppercorns infusion - 0.8-1.1 dm3, "Isindi 1106" natural flavouring agent - 0.6-0.75 dm3, "Vanilla 794" natural flavouring agent - 0.08-0.12 dm3, "Gin 598" natural flavouring agent - 0.1-0.4 dm3 and "LANGVEY 60 Light" drinking water - balance. The beverage may additionally contain carbon dioxide. This ensures increased content of biologically active substances and improvement of the ready beverage organoleptic properties, reduction of the product toxicity and extension of the alcohol-free beverages range. |
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Invention is related to food industry and may be used in production of alcohol-free beverages. The beverage is produced from concentrated juice of West Siberian small-fruited apples, extracts of ginger, clove and wormwood, natural bee honey and water. |
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Dry fizzy beverage concentrate Invention relates to alcohol-free beverages industry and deals with a dry fizzy beverage concentrate. The dry fizzy beverage concentrate contains sodium bicarbonate, calcium carbonate, basic magnesium carbonate, citric acid, glucose, sugar, dry soya protein and/or egg albumen and flavour additives at the following components ratio, wt %: sodium bicarbonate - 5-20, calcium carbonate - 2-10, basic magnesium carbonate - 1-5, citric acid - 7-25, glucose - 5-40, sugar - 5-30, dry soya protein and/or egg albumen - 5-20, flavour additives - balance. |
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Invention relates to a composition enriched with magnesium, intended for usage in beverages preparation and containing potassium, magnesium and citrate, to a method for production of the composition and to a beverage containing the said composition. According to the invention, the composition (enriched with magnesium, containing 9-13 wt % of magnesium, 8-16 wt % of potassium and 75% - 80 % of citrate in terms of dry weight and having volumetric density equal to 0.55-0.65 g/cm3) is produced by way of dissolving at least one citrate source in water, the solution stirring and cooling, subsequent addition of at least one magnesium source and at least one potassium source into the cooled water solution being stirred and the magnesium water solution drying to produce a dry composition enriched with magnesium. The produced composition in an amount of 2 g/l - 6 g/l is used for preparation of a beverage, in particular, fruit, vegetable or milk one, additionally containing flavouring agent, vitamins, minerals and proteins. |
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Invention relates to microbiology and biotechnology. Disclosed is a consortium of Lactobacillus rhamnosus VKM B-2726D and Lactobacillus plantarum VKM B-2725D strains. |
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Beverage sweetened with rebaudioside a and sweetening quantity of rebaudioside d Beverages with a sweetener represent beverages ready to consumption. The sweetener includes rebaudioside A and a sweetening quantity of rebaudioside D. The coffee beverage contains a sweetener and a coffee flavouring agent chosen from the group including the following components: solid coffee particles, water extract of coffee and any their combinations; the said beverage contains less than nearly 8.4% of dry substance or less than nearly 110 calories per 8 ounces. The tea beverage with a sweetener contains a sweetener and at least one tea flavouring agent chosen from the group including the following components: solid tea particles, tea extract, a tea based flavouring agent and a mixture of any of them. The carbonated soda beverage contains a sweetener, carbonated water and at least one soda flavouring agent. The beverage with a sweetener having less than 5 calories per 8 ounces and containing water and a sweetener. The juice based beverage having an index less than 7° Br contains nearly 10 wt % of juice and a sweetener. The concentrate wherefrom one produces a beverage by way of mixing with water. |
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Method for production of blended sublimated vegetable juice After sorting, inspection, washing, peeling, cutting and crushing, cabbages, beet-roots and carrots are pressed. Then the produced juices are blended at a ratio of 40:20:40%; then the blended juice is cryo-concentrated before freezing till dry substances content is equal to 14% and dried by way of sublimation till residual moisture content is equal to 4.0%. |
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Method for stabilisation of water dispersions of bioactive compound insoluble in water Invention relates to a method for dispersion and stabilisation of a flavonoid, insoluble in water, in liquid medium. The method involves the following stages: a) solubilisation of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution or in an alkali solution or in their combination or dispersion of a flavonoid insoluble in water, in the form of microparticles, in a hot alcohol solution and b) introduction of a solubilised or dispersed flavonoid in the from of particles into a water solution containing at least one dispersion stabiliser. The dispersion stabiliser is present in a quantity sufficient for suspending the flavonoid insoluble in water, in the from of microparticles, in the beverage. Alcohol concentration in the hot alcohol solution is within the range of 85-99 wt % at a temperature of 50 - 200°C. The ready beverage has pH equal to less than 6. One additionally proposes a comestible composition containing the said flavonoid in the form of microparticles. |
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Method for production of composition for beverage preparation /versions/ Invention relates to food industry. According to the first version, the method for production of a composition for beverage preparation envisages decontaminated sugar beet-roots cutting, air drying and browning at a temperature of 120-130°C. Sugar beet roots are milled and mixed with holy thistle extraction cake at a weight ratio of 1:9-9:1. According to the second version, the method for production of a composition for beverage preparation envisages decontaminated sugar beet-roots cutting, drying till brown colour is obtained at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with holy thistle extraction cake at a weight ratio of 1:9-9:1. |
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Method for sterilisation of peach compote (without kernels) Invention is related to preservation industry. The method for sterilisation of peach compote (without kernels) envisages jars putting (after sealing) into the carrier ensuring mechanical air-tightness of the jars. Then one performs simultaneous staged heating of some jars in baths filled with 60, 80 and 100°C water and 120°C calcium chloride solution during 8, 8, 8 and 15 minutes and cooling of other jars in the same baths filled with 100, 80 and 60°C water during 8, 8 and 8 minutes. One proceeds with cooling in another bath at water temperature equal to 40°C during 10 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.33 s-1. |
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Tangerine compote production method Invention is related to preservation industry. The method characterisation is as follows: after preliminary preparation and packing of fruits into jars one performs pouring with hot 85°C water for 2-3 minutes, replacing water with a 95°C syrup. Then the jars are sealed, put into the carrier and subjected to three-stage heating in 75, 95 and 100°C water for 4, 4 and 6-10 minutes, respectively, with subsequent thee-stage cooling in 75, 95°C water during 4 and 4 minutes and in 20-25°C atmospheric air flow at a rate of 7-8 m/s during 6 minutes. During the heat treatment process, the jar is turned upside down with a frequency equal to 0.1 s-1. Heating and cooling are performed at temperatures equal to 75 and 95°C in the same baths. |
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Method for nitrous oxide introduction into liquid (versions) Invention relates to methods for nitrous oxide introduction into liquid. The first version of the method involves supply of nitrous oxide gas into the pipeline under a pressure of 200-800 kPa and at a temperature of 0-30°C, supply of liquid into the pipeline under a pressure of 200-500 kPa and at a temperature of 1-20°C, supply of the mixture of nitrous oxide and liquid into at least one static mixer under a pressure of 200-500 kPa and at a temperature of 1-20°C, the flow rate being 1-5 l/sec. The second version of the method involves supply of liquefied nitrous oxide into the pipeline under a pressure of 3.9-6.0 MPa and at a temperature of 0-30°C, supply of liquid into the pipeline under a pressure of 3.9-6.0 MPa and at a temperature of 1-20°C, supply of the mixture of nitrous oxide and liquid into at least one static mixer under a pressure of 3.9-6.0 and at a temperature of 1-20°C, the flow rate being 1-5 l/sec. |
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Present invention refers to an agent for improving antibacterial action, containing an active ingredient in the form of a fraction of molecular weight 5000 or less, prepared of kombu (seaweed) extract. |
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Transparent and soluble grain extract production method Invention relates to a method for production of a grain extract for manufacture of food products, in particular, for manufacture of transparent and non-cloudy grain beverages. The method involves the following stages: thermal treatment of wort with a stabilising agent and cold stabilisation of thermally treated wort where wort is cooled and dry substances are separated from cooled wort to produce clarified wort; additionally, the method involves the stages of clarified wort concentration and the concentrate hot filtration to produce a concentrated grain extract. |
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Invention relates to the composition of a protein rehydrating and recovery beverage. The beverage contains water in an amount of at least 80 wt % of the beverage weight, hydrolised protein in an amount of 2 wt % - 15 wt % of the beverage weight and acid sodium sulphate. The hydrolised protein contains hydrolised milk whey protein. The beverage has pH from nearly 3.6 to nearly 4.1. Alternatively, the beverage includes acids mixture. The acids mixture contains the first acidic component including at least either of phosphoric acid and citric acid and the second acidic component including at least either of tartaric acid, fumaric acid, malic acid, glucaric acid, ascorbic acid and lactic acid. The beverage has certain bitterness, acidness and astringency. Additionally, one proposes a recovery protein beverage production method. |
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Method for production of concentrate based on tea fungus culture liquid and such concentrate Invention relates to food industry, for example, to usage of food products as a preserving agent in the process of beverages, baked foods, confectionary products preparation. Additionally, the invention may be also used in pharmaceutical industry for production of a filler during tabletting medicines, sorbent, candies and food additives with biological activity. The method is as follows: culture liquid is evaporated within the temperature range of 45-55°C till production of dry substances weight fraction equal to more than 60 wt %; the culture liquid is produced by way of tea fungus zooglea incubation in a nutritional medium represented by a sugar-containing product solution in tea infusion at a temperature of 12-40°C during 2-150 days under aerobic conditions. The concentrate is characteristically produced based on tea fungus according to the said method. |
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Invention relates to food industry, in particular, to methods for preparation of biologically active beverage. The method envisages growing of a tea fungus biomass (zooglea) in a nutritional medium represented by tea infusion with a sugar-containing product with subsequent incubation of culture liquid after zooglea removal. Tea fungus zooglea incubation is performed during (2…110) days; the produced culture liquid is incubated under aerobic conditions while stirred at a rate of 0.1…2 m/sec at a temperature of (12…40)°C during (40…80) hours. One produces a concentrate from the produced biologically active beverage in the process of the beverage evaporation. Evaporation is performed within the temperature range of 45°C…55°C till production of dry substances weight fraction equal to more than 60 wt %. |
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Biologically active biomaterial production method and biomaterial produced by said method Invention relates to food industry, in particular, to biomaterial production from by-products of production of an alcohol-free beverage based on tea fungus. The method for production of a biologically active biomaterial based on a natural composition is as follows: the composition is represented by tea fungus zooglea produced by way of incubation under aerobic conditions in a nutritional medium at room temperature during 14-160 days. The nutritional medium is represented by a sugar-containing product solution in tea infusion. Then zooglea is separated from the nutritional medium and dried at a temperature no more than 55°C till the weight fraction of the dry substances is equal to more than 70 wt %. |
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Inventions group relates to food industry. The method involves the following stages: providing for porous particles powder, the said powder fusing till production of an agglomerated cake (agglomerated briquette) and the agglomerated cake texturising till production of a soluble beverage powder. The porous powder has particles porosity equal to at least 45% where pores have diameter D50 equal to less than 80 mcm, the pores diameter distribution range equal to less than 4. |
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Microencapsulated citrus phytochemicals and their usage in sport beverages Invention relates to beverages enriched with citrus phytochemicals. The beverage contains water, at least one substance improving hydration and at least one microencapsulated photochemical citrus composition containing the first citrus phytochemical. The citrus phytochemical accounts for at least 60% of the total quantity of citrus phytochemical in the microencapsulated citrus phytochemical composition. Additionally, the beverage concentrate and beverage preparation method are proposed. |
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Invention relates to food industry. The method envisages whole fruits treatment with UHF electromagnetic field with subsequent apricot juice extraction. Then the produced juice is mixed with syrup of a desert product manufactured from white mulberries. |
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Method for production of composition for beverage preparation /versions/ Invention relates to food industry. The method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Beet roots frying is performed with addition of cocoa butter amounting to 5-10% of the beet roots weight; air drying is performed after frying. Milled sugar beet roots may be mixed with oat flour and cocoa powder amounting to 10-15% and 5-10% of the beet weight, respectively, or with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the second version, the method envisages decontaminated sugar beet roots cutting, air drying, browning at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. According to the third version, the method envisages decontaminated sugar beet roots cutting, drying till brown colour is obtained at a temperature of 120-130°C and milling. Milled sugar beet roots are mixed with oat flour and cocoa powder. The fourth method distinctiveness from the second one is as follows: milled sugar beet roots are mixed with oat flour and instant coffee amounting to 10-15% and 3-5% of the beet roots weight, respectively. According to the fifth version as distinct from beet roots with oat flour and instant coffee. |
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Method for production of functional beverage having antioxidant effect Invention relates to alcohol-free beverages industry. The method envisages performance of electrochemical activation of water till the level of oxidation-reduction potential is equal to no less than 450 mV at a pH value equal to 7-8, electro activated water purification by way of water passing through a column filled with activated carbon and finish filtration. The finishing filtration is performed with usage of filtering elements with pores diameter equal to no more than 1 mcm; then one performs introduction of "Antioxilen -1 BV" food additive and fruit essential oil. |
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Method for manufacture of vegetable juice (versions) Invention relates to food industry, in particular, to preserves manufacture, namely, to vegetable juices manufacture. One performs preparation, crushing and heating of tomatoes, separation of juice, addition of ascorbic acid, homogenisation, pasteurisation, packing and sealing. Homogenisation and pasteurisation are performed with simultaneous heating of the juice at a temperature of 55-65°C and with impact of acoustic filed of ultrasound oscillation range equal to 70 kHz - 1 kHz with specific power equal to 150 - 500 W/cm3 during 20 - 65 sec. Alternatively, juice is aerated, then - packed into containers and air-tightly closed in aseptic medium. |
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Invention relates to non-alcoholic industry, in particular, to production of vzvar, a traditional Russian beverage. The method characterisation is as follows: fruit-and-berry raw materials produced of apples, ashberries and rosehips are dried in an IR drying oven for 4-5 hours at a temperature of 60-70°C with subsequent natural heating. Prior to drying ashberries and rosehips are washed while apples are cut into 6-4 mm wide cubes. One prepares a decoction of the dried fruit-and-berry raw materials by way of such materials placement into water heated up to 95°C and boiling during 20 minutes. One prepares a herbal infusion of common nettle and thyme or peppermint and origanum herb that is added to 70-80°C water with subsequent water bath heating at a temperature of 70- 80°C during 30-40 min and infusing during 2 hours. Then one performs filtration and prepares invert syrup by way of addition of sugar and 505 solution of citric acid into water hated up to 65°C; one proceeds with stirring during 30 min until complete dissolution of sugar and preparation of blending syrup for which purpose the dried fruit-and-berry raw materials decoction and herb infusion are added to the invert sugar syrup. One performs stirring, filtration, pasteurisation at a temperature of 82°C, cooling to 18°C, dilution with water at the ratio of blending syrup to water being 1:5; then the product is dispensed into consumer packages and stored till consumption. |
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Consumer product for improvement of mental activity Invention is related to beverages. Proposed is a beverage capable to orally deliver to one 80 - 500 mg of theanine and 30 - 400 mg of caffeine. The beverage weight is less than 500 g. |
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Invention relates to food industry, in particular - to dry alcohol-free beverages with increased biological value, enriched with vitamins and mineral substances. The beverage contains vitamin B1, vitamin C (ascorbic acid), vitamin PP (nicotinic acid), vitamin B6, vitamin B5, citric acid, pantogematogen, maral root extract, a fruit extract, magnesium citrate, sodium citrate, potassium citrate, sugar, maltodexrin and a flavouring agent at the corresponding components ratio. The fruit extract may be represented by snowball tree berry, sea-buckthorn or chokeberry extract. |
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Probiotic food product with extended storage life Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
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Method for production of cryopowder from pumpkin using uhf electromagnetic field and solar energy Invention relates to usage of UHF electromagnetic field and solar energy during production of pumpkin cryopowder. The method involves pumpkin cutting into pieces, removal of seed cells, treatment with UHF electromagnetic field with frequency equal to 2400±50 MHz and power equal to 300-450 W during 1.5-2.5 minutes with temperatures within the whole bulk of the pumpkin pieces reaching 78-83°C. The semi-product is dried with solar energy until moisture content is 8-10%. The dried semi-product is supplied into the cryomill to produce cryopowder that is packed. |
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Carrot nectar production method Invention is related to food industry, in particular, to vegetable juices and nectars production. The method is as follows: carrots are subjected to inspection, primary washing, peeling and secondary washing; peeled carrots are milled. One performs maceration in the presence of Fructozym Collor enzyme preparation, straining of the produced mass in a pulping machine with 1.5-2 mm and 0.5-0.8 mm diameter sieve holes and mixing of the produced puree with sugar syrup at a ratio of puree to 10% sugar syrup solution being 1:1. Then one proceeds with homogenisation, packing and pasteurisation. During mixing one additionally introduces "Lesovichok" syrup in an amount of 5 wt %. Fructozym Collor enzyme preparation is used with concentration equal to 0.01% of the raw materials weight. |
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Sugar-based apricot juice production method Invention relates to food and processing industry. The method characterisation is as follows: whole apricots are preliminarily treated in electromagnetic field of microwave with a frequency equal to 2400±50 MHz with power equal to 300 - 500 W during 1.0-1.5 minutes. Then juice with dry substances content equal to 10-12% is extracted from treated apricots with the electric juice extractor; juice yield equal to 65-70%. Then sugar syrup with dry substances content equal to 24-26% is added into the juice. As a result one produces sugar based apricot juice with dry substances content equal to 16-18%. |
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Alcohol-free beverage production method Invention relates to alcohol-free beverage industry, in particular, to methods for production of alcohol-free beverages used for satisfaction of the people need. The method envisages a semi-product preparation by way of threefold dosage per 1/3 part of the calculated volume of at least one native essential oil into 1/5 part of the calculated volume of sugar syrup with dry substances fraction equal to 65-66% which is performed while stirring at a rate equal to 10-15 rpm during 5-10 minutes at a temperature of 18-22°C. The produced semi-product is blended with the remaining part of the calculated volume of the sugar syrup under the conditions of continuous uniform mechanical stirring at a rate of 10-15 rpm during 20-30 minutes at a temperature of 18-22°C. Then the recipe taste components are introduced into the blend, also under the conditions of mechanical stirring at a rate of 10-15 rpm during 20-30 minutes at a temperature of 18-22°C. |
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Food additive that contain α-keto acids Invention is related to a food additive containing α-keto analogues of branched chain amino acids. Proposed is application of a composition that is essentially nitrogen-free, fails to contain amino acids or any nitrogen-containing additives and contains at least one salt of an alkaline or alkaline-earth metal of α keto acid as a food additive for reduction of emotional exhaustion during physical training. The keto acids are chosen from among the group including α-ketoisocaproate (KIC), α-ketoisovaleate (KIV) and α-keto-β-methylvaleate (KMV). |
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Invention relates to water or a beverage enriched with water by an electrolytic process, and method for production thereof. The method enriching water with oxygen by an electrolytic process includes the following successive steps: a) electrolysis of water that is mineralised but free of Cl- and Br- ions, in an electrolysis cell (3) in which the anode and cathode are separated by a membrane pervious to electric charges but impervious to gases; b) collecting the oxygen-enriched water from the anode compartment of the electrolysis cell (3b); c) re-injecting the water collected from the cathode compartment of the electrolysis cell (3a), free of hydrogen, into the oxygen-enriched water obtained at step (b); and d) packaging (5) the water obtained at step (c). |
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Method and device for concentrating solutions by freezing out Group of inventions relates to food and pharmaceutical industry and is intended for separation of components in ideal solution. Method of concentrating solutions by freezing out includes crystallisation of solution with the following separation of concentrate from solvent crystals. In frozen out solution, which has temperature not less than temperature of liquidus, direction of crystallisation is led: if density of concentrated solution is less than density of initial solution, predominantly opposite to force of gravity; if density of concentrated solution is higher than density of initial solution, predominantly co-directionally to gravity force. Device for concentrating solutions by freezing out contains adsorbent of solution crystallisation heat, heat insulator, which prevents environmental impact on solution freezing out, devices for compensation of heat expansion of substances and removal of concentrated solution. In device for concentrating solutions by freezing out absorbent of solution crystallisation heat is placed relative to frozen out solution in space in accordance with method of solution concentration. |
Another patent 2513677.