Concentrate "freshness" of dry fizzy beverage based on curdle whey
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Beverage composition (versions) / 2246239 Beverage composition includes: chitisan oligosaccharide ascorbate "Oligochit" 1 g; aromatizer similar to natural aromatizer 0.9-1 g; sweetener "Aspartam" 1 g; food colorant "Lycopin 10% WS" 0.1 g or food colorant "Grap Activ Red.L" 0.2 g; vitamin additive "Vitamin Prem H 30858 (UF 20982368)" 0.165 g; mineral additive "Custo Mix Minerals (UF 27508368)" 0.17 g; citric acid 0.2 g. Beverages may be prepared without adding of food colorants and in dry state. Beverages of said composition facilitate weight reduction and are used as prophylactic means for number of diseases, such as atherosclerosis, osteoartrosis, arterial hypertension, diabetes etc. |
 Method for producing of beverage and beverage produced by method / 2252682Method 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. |
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Carbonated beverage based on milk whey / 2252681 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. |
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Method for producing of infusion / 2248731 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. |
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Vegetable concentrate "zhiznedar-2" / 2248139 Invention proposes a vegetable concentrate that comprises the following ratio of extractive and dry substances, g/100 g: extractive substances from fire weed herb, 0.60-0.100; wild rosemary herb, 0.140-0.180; elecampane roots, 0.120-0.160; Saint-John's-wort, 0.400-0.450; polycomponent concentrate prepared from rowan melanocarpous, 4.800-5.50; biologically active supplement "Dolutsar", 0.068-0.075; biological active supplement "Soma", 0.018-0.022; snowdon rose (Rhodiola rosea) rhizomes and roots extract, 0.009-0.010, and the following dry substances: granulated sugar, 60.000-65.000; sodium chloride, 0.280-0.340; organic acid, 0.03-0.04, and water, the balance. The vegetable concentrate "Zhiznedar-2" added to beverages shows mild spicy-fruit-piquant taste-aromatic sensing, for example, in addition of this concentrate in tea, coffee or cocktail cap or even in boiled water glass in the amount of 2-3 spoons. Also, the vegetable concentrate exerts the positive effect on thyroid gland and adrenals and shows capillary strengthening and enhancing mental and physical activity and sexual potency. Also, invention promotes to expanding assortment of vegetable concentrated with the sanitation effect on human body. |
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Alcohol-free beverage "stevilact" based on curd whey / 2245665 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. |
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Concentrated base (balsam) "vita-2" / 2245083 Concentrated base (balsam) "vita-2" contains, g: extractive substances from five-finger root 0.13-0.19, those from Origanum grass 0.50-0.80, those from haws 1.00-1.30, those from oak bark 0.15-0.20, those from sugar 21.0-23.2, those from staggers 0.40-0.60, those from citric acid 0.18-0.28, substances extracted from edible salt 0.18-0.28, rectified ethanol 15-20 cm3, and water - the rest. Base shows directed preventive properties in human body, wound-healing effect, and antihypoxic activity. In addition, it improves detoxification function of liver and accelerates coagulation of blood. |
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Concentrated base (balsam) "vita-1" / 2245082 Concentrated base (balsam) "vita-1" contains, g: extractive substances from flagroot 0.29-0.50, those from sweet clover grass 0.40-0.75, those from haws 0.50-0.70, those from red rose petals 0.50-0.70, those from pollen 0.80-1.20, those from edible salt 0.29-0.40, those from gelatin 0.80-1.20, those from propolis 0.010-0.016, those from ginseng root 0.07-0.10, those from sugar 20.0-24.0, rectified ethanol 15-20 cm3, and water - the rest. When added to drinks, base imparts gentle spicy aroma combined with honey shade. It also improves perception of drink owing to harmoniously combined natural taste balance of substances. In addition, concentrated base manifests preventive properties in human body, wound-healing effect, and anti-inflammatory properties. |
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Vegetable concentrate called "zhiznedar-1" / 2245081 Vegetable concentrate contains following extractive and dry substances, wt %: extractive substances from birch leaves 0.077-0.082, those from calendula flowers 0.180-0.196, those from sweet clover grass 0.290-0.310, those from ashberry 0.780-0.790, those from tomato paste 2,300-2.450, biologically active additive "Delutsar" 0.070-0.080, biologically active additive "Soma" 0.010-0.021, cinnamon infusion 0.025-0.30, dry particulate sugar substances 62.500-64.000, edible salt 0.318-0.325, organic acid from tomato paste 0.03-0.04, and drinking water - the balance. When added to drinks, concentrate imparts gentle fruit-piquant flavor perspiration and positively influences cardiovascular system and digestive tract, manifests bleeding-stopping, anti-inflammatory, and wound-healing properties. |
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Vegetable concentrate called "severyanin" / 2245080 Vegetable concentrate contains following extractive and dry substances, wt %: extractive substances from crystal tea ledum (Ledum palustre) sprouts 0.06-0.07, those from rose-bay grass 0.10-0.22, those from laminaria 0.25-0.35, sodium alginate from laminaria 0.10-0.20, kvass wort concentrate 5.00-6.50, Rodiola extract 0.05-0.06, lemon infusion 0.03-0.04, honey 2.80-3.80, dry particulate sugar substances 48.00-50.80, citric acid 0.032-0.040, and water - the balance. When added to drinks, e.g. tea, coffee, cocktail, or boiled water, concentrate imparts gentle spicy bouquet and contributes to strengthening protective forces of organism and removing toxic and other harmful substances. |
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Vegetable concentrate "pomor" / 2244499 Vegetable concentrate comprises the following ratio of extractive and dry substances, g/100 g: swampy wild rosemary sprouts extractive substances, 0.036-0.048; matricary flowers extractive substances, 0.080-0.160; sea kale extractive substances, 0.120-0.20; sea kale sodium alginate, 0.10-0.180; kvass wort concentrate, 5.20-6.00; coneflower extract, 0.040-0.060; cinnamon infusion, 0.060-0.075; honey, 6.00-6.80; granulated sugar dry substances, 46.00-48.20; citric acid, 0.030-0.038, and water, the balance. This concentrate can be added to different beverages and drinks, for example, to tea, coffee, cocktail or to boiled water and elicits mild spicy aroma with cinnamon tint. The concentrate promotes to strengthening the body protective power and cleansing body from toxic and other harmful substances. |
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Carbonated beverage based on milk whey / 2252681 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. |
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Carbonated beverage based on milk whey / 2252681 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. |
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Method for production of milk gel / 2252612 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Pythium coloratum micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2252611 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Pythium catenulatum micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2252610 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella gamsii micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2252609 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella pulchella micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2252608 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella bejakovae micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2252607 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella alpina micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2252606 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella sepedonioides micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
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Method for production of milk gel / 2252605 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella alliaceae micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
FIELD: alcohol-free beverage industry.
SUBSTANCE: concentrate comprises per 1 t of dry substance: 98-100 kg of tartaric acid; 105-107 kg of sodium bicarbonate; 115-119 kg of dry whey concentrate produced by ultrafiltering and back osmosis methods and dried in spray drier, and sugar the balance. Beverage produced from said concentrate produces favorable effect upon user's digestive, nervous, cardiovascular systems and upon disease resistance, facilitates in maintaining of organism's water-salt balance and may be used as prophylactic product for mass consumption.
EFFECT: increased nutritive value, improved organoleptical properties, increased foaming capacity, that is, height of foam settling, reduced consumption of tartaric acid and wider range of alcohol-free beverages.
2 tbl, 2 ex
The invention relates to the beverage industry.
Known concentrate dry fizzy drink “Refreshing”, containing sugar, tartaric acid, sodium bicarbonate (Recipes for non-alcoholic drinks. - M., 1973. S.80, prototype)
The disadvantage of this drink is low in nutritional value, low foaming ability, low organoleptic properties.
The technical problem of the invention is to improve the organoleptic properties, giving a refreshing taste, high foaming ability of the beverage, enhancing nutritional value due to the enrichment of its valuable nutrients cheese whey (lactose, macro - and microelements, vitamins, organic acids, protein).
This object is achieved in that the dry concentrate of fizzy drink based on acid whey Freshness, sugar, tartaric acid, sodium bicarbonate, optionally contains whey dry CMD-OOS”, obtained by means of ultrafiltration and reverse osmosis and dried in the spray dryer, the following ratio of ingredients, kg per 1 ton of dry powder:
Tartaric acid 98-100
Sodium bicarbonate 105-107
The dry whey “CMD-OOS” 115-119
Sugar of Stalin the e up to 1000 kg
The method is the introduction of the beverage concentrate of whey dry. The dry whey “CMD-OOS” (Polanski K.K. Dolnikowski V., Melnikova H., Golubeva L.V. Dry uglepodgotovitelnyj concentrate whey. “The dairy industry” №6, 1996. p.24-25) improves organoleptic properties, increases the nutritional value of the drink, as it contains valuable components of the serum: lactose is a unique carbohydrate of animal origin, low molecular weight protein substances with biological activity, lactic acid, with a wide range of macro - and micronutrients, water-soluble vitamins. The increase in foaming capacity whey dry due to the presence of surface-active substances cheese whey (Proteose-peptone fractions of whey protein, peptide fractions of non-protein nitrogen, organic acids).
The result of the invention is that in addition to improving the nutritional value improve its organoleptic properties, is formed refreshing taste, increased foaming capacity (height of sludge foam), reduced consumption of tartaric acid due to its partial replacement by lactic acid that is part of a carbohydrate-mineral concentrate, as well as expanding the range of soft NAP is Dow.
The concentrate is prepared as follows.
To the crushed fraction of sugar sand received by the mixer, add
chopped acid, sodium bicarbonate and concentrated whey dry CMD-OOS”. After thorough mixing, the mixture is sent to the automatic scales, and then in acetophenone machine.
Adds the components of the drink in the following sequence, in the following ratio of ingredients, kg per 1 ton of dry powder.
For the estimation of parameters drink at the rate of 10 g of the obtained dry concentrate on 100 g of the drink.
Example 1. Concentrate dry effervescent beverage is prepared according to the above scheme in the following ratio of ingredients, kg per 1 ton of dry powder:
Sugar 695
Tartaric acid 90
Sodium bicarbonate 98
The dry whey “CMD-OOS” 117
Non-alcoholic drink made in accordance with the above technology and formulation, has a rich bright' strong refreshing taste, as evidenced by a tasting (24 points), high foaming ability and foam standing.
Example 2. Concentrate dry effervescent drink is prepared in accordance with the above technology in the following ratio of ingredients, kg per 1 ton of dry powder:
Sugar 700
Tartaric acid 90
Sodium bicarbonate 99,5
The dry whey “CMD-OOS” 110,5
Drink, as in the previous case, has a high organoleptic and physico-chemical properties (table 1 and 2).
Examples 3, 4, 5 are shown in table 1, the technology of their preparation is similar to the above.
From the analysis of the organoleptic and physico-chemical properties of the compositions 1-5 (table 1), it follows that the compositions 4 and 5 are low organoleptic properties.
The ratio of ingredients in example 4 does not allow to form a saturated pronounced refreshing taste and high foaming ability.
The drink obtained in accordance with example 5, in connection with an excess of dry whey is observed specific serum odor that affects the organoleptic and physico-chemical properties of the drink.
Introduction to the composition of the drink above ingredients in appropriate quantities (examples 1-3) allows to obtain qualitatively new organoleptic and physico-chemical properties. Drink differs from the prototype in that gets saturated pronounced refreshing taste, high foaming ability and foam standing.
In addition, the introduction to the recipe of dry whey increases the nutritional value, as this is m it is enriched with valuable food components cheese whey (lactose, macro - and micronutrients, water-soluble vitamins).
Physico-chemical properties of dry concentrate of fizzy drink “Freshness” is presented in table 2.
| Table 1 Recipe concentrates |
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| № p/p | Name of components and indicators | The ratio of ingredients, kg per 1 ton of dry powder in examples | |||||
| 1 | 2 | 3 | 4 | 5 | the placeholder | ||
| 1 | Tartaric acid | 100 | 98 | 100 | 180 | 200 | 132 |
| 2 | Sodium bicarbonate | 107 | 105 | 107 | 115 | 155 | of 113.2 |
| 3 | The dry whey “CMD-OOS” | 119 | 115 | 119 | 110 | 130 | - |
| 4 | Sugar | The rest is up to 1000 kg | |||||
| 5 | Energy value, kcal/100 g | 29,4 | 29,6 | 29,8 | 28,6 | 30,6 | 3,2 |
| Table 2 Physico-chemical characteristics of the beverage Freshness |
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| Name of indicator | Value | Define test methods indicators |
| Appearance | Transparent liquid without sediment and impurities, Pets opalescence due to the peculiarities of the raw materials used | GOST 6687.5 |
| The taste and aroma | Pronounced refreshing sweet and sour taste | GOST 6687.5 |
| Color | Uniform throughout the volume | GOST 6687.5 |
| Acidity, cm3solution of sodium hydroxide concentration of 1.0 mol/DM3100 cm3drink | 2,0±0,3 | GOST 6687.4 |
| Mass fraction of dry substances,% | 7,0-7,5 | GOST 6687.2 |
Dry fizzy drink based on acid whey, sugar, tartaric acid, sodium bicarbonate, characterized in that it additionally contains whey dry CMD-OOS", obtained by means of ultrafiltration and reverse osmosis and dried in the spray dryer, the following ratio of ingredients, to the 1 t of dry powder:
Tartaric acid 98-100
Sodium bicarbonate 105-107
The dry whey
"CMD-OOS" 115-119
Sugar the Rest is up to 1000 kg