Tonic beverages production composition

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to manufacture of a composition produced of vegetal raw material and used for tonic beverages preparation. The composition contains vegetal raw material including 0.5-1.0% of highly purified dry beet pectin, 29.5-50% of green and black tea, 40-20% of wild-growing apples and/or pears and 30-29% of rosehips, bilberries and cornels.

EFFECT: invention ensures enhancement of antioxidant and anti-inflammatory activity of green and black beichao tea due to synergetic influence, enhancement of general strengthening and tonic effect, extension of storage life up to 24 months as well as preservation of properties of the additives introduced into the composition formulation, represented by highly purified dry beet pectin and wild-growing fruits as well as preservation of the maximum quantity of beneficial substances.

6 ex

 

The present invention relates to medicine and food industry, in particular the production of the composition, izgotovliaemye from vegetable raw materials and used for the preparation of soft drinks.

Famous tea composition (patent RF №2370047) based on green tea, which has the following composition: green tea dry - 100 g ascorbic acid is from 0.1 to 2 g; dihydroquercetin from 0.2 to 2 g; zinc sulfate is from 0 to 0.2 g; sodium Selenite from 0 to 1.0 mg; potassium iodide is from 0 to 3.0 mg. Way of getting the tea composition provides facility of tea in rotating with a speed of 48 rpm spherical mixer, then use the spray or spray device in the mixer introducing an aqueous solution of ascorbic acid, dihydroquercetin, sodium Selenite, potassium iodide and zinc sulfate. The cooking time of the composition is from 15 to 20 minutes.

Disadvantages: low tonic effect due to the lack of additional sources of BAS.

As the closest analogue is selected composition (patent RF №2354124) green tea, which contains a basis, including non-fermented tea and vegetable component. As the plant component used Cassia in the amount of 20-30%. The composition comprises an additive in an amount of not more than 10% - natural flavorings and/or identical to aturally flavorings, and/or artificial flavorings, and/or plant parts of the components that form the basis. As a natural flavoring substances it contains medicinal plant raw materials, dried fruits, berries, and fragments thereof. As flavor additives it contains edible organic acid. Green tea, Cassia and additives are soluble solids of these components. This composition allows to get a drink, have properties that promote weight loss and normalization of the gastrointestinal tract.

The disadvantage of this invention is not high enough tonic effect, and lack of biological and nutritional value of the drink from this composition.

Tasks:

1) increased biological value;

2) improving the nutritional value;

3) increasing tonic effect.

The technical result of the proposed solutions is to enhance the antioxidant and anti-inflammatory activity of green and black tea due to the synergistic effect, enhancing tonic and tonic actions in connection with the use of two types of tea, increase the shelf life of tea, as well as the preservation of the properties entered in the composition, additives, high-purity beet pectin maksimalno possible amount of nutrients when brewing.

This object is achieved in that the composition is included in %: pectin dry beet highly (0,5-1,0); green tea and black tea in the ratio of 1:1 (29,5-50); the crushed fruits of wild apples and/or pears in the ratio of 1:1 (40-20), rose hips, blueberries, dogwood in the ratio 5:1:1 (30-29).

The novelty of the proposal due to the fact that the composition for the manufacture of soft drinks are prepared with high-purity beet pectin, as well as wild-growing raw materials, which has high biological activity.

Pectin dry beet has a highly complexing the formation of complexes with ions of heavy metals, radionuclides and other hazardous substances and removing them from the human body ability, exceeding 2-3 times industrial counterparts, causing a wide range of therapeutic actions.

Green tea and black tea in a mixture in a ratio of about 1:1 significantly increase physiological value P-vitamin properties of tea, have important physiological significance for the human body. Maintaining the individual characteristics of each type of tea and the possibility of independent use, taking into account consumer needs, the composition of black and green tea, as a result of their connection has a total of microlam now, vitamins and other biologically active substances higher biochemical parameters, the maximum possible for the used raw materials.

This drink is the best thirst quencher, has a great range of additional drug effects (activates circulation, washes out toxins, improves immunity, is a strong antioxidant and other). Green tea complex with vitamin C contributes to the accumulation of ascorbic acid in the body, which also improves the biological properties of the resulting drink.

Tonic effect of the drink becomes more balanced, smoother is the change in vascular tone that positively affect the well-being of many groups of people. Green tea reduces too stimulating effect of black tea, its impact on the complexion and the appearance of podpisnyh "bags".

Add black tea disadvantaged changes the organoleptic properties of green tea in a qualitatively better, harmoniously creating a common flavouring and aromatic effect far beyond the original raw materials. The infusion of the proposed composition acquires the intensity and characteristic average color, a pleasant tart taste and decent aroma, which leads to a higher estimate of commercial value of the product.

The rational combination of the flavors of black tea and green tea make this option compositions highly invigorating and refreshing drink.

Wild fruits such as apples, pears, rose hips, blueberries and dogwood contains a complex of biologically active substances, including pectin, contribute to the prevention and treatment of many diseases.

Mature and whole fruits of wild apples and/or pears, rose hips, blueberries, dogwood inspect, washed, dried at a temperature of 55°C to a residual moisture content of 5-7%, ground, mixed according to the recipe, adding green tea and black, as well as beet pectin, and Packed.

The dry composition is stored in a dry place at a relative humidity not higher than 40%. The composition is a mixture with a neutral taste, flavor and odor characteristic of used commodity.

Comparative analysis of the proposed technical solution with the closest analogue leads to the conclusion that the claimed composition is different from the known fact that use highly purified sugar beet pectin, black tea, fruits of wild apples and/or pears, rose hips, blueberries, and dogwood.

The composition is prepared by mixing dry ingredients. The composition is a mixture of dry components, or packaged in a single bag from filtered or torn material.

Total consumer properties of the composition can influence the improvement in the acceptance of the drinks and their competitiveness.

Example 1. Composition for the manufacture of a tonic, characterized in that it contains, in percent, the following components:

pectin dry beet highly0,5
green tea and black tea (1:1)29,5
the fruits of wild apples40
rosehips, blueberries, dogwood (5:1:1)30.

Example 2. The consumption of ingredients, in percent by weight, for the manufacture of the proposed composition is as follows:

pectin dry beet highly1,0
green tea and black tea (1:1)50
the fruits of wild apples20
rosehips, blueberries, dogwood (5:1:1)29.

Example 3. The consumption of ingredients, in percent, by weight, for the manufacture of the finished composition is as follows:

the dry pectin is velovity highly 0,5
green tea and black tea (1:1) -29,5
the fruits of wild pears40
rosehips, blueberries, dogwood (5:1:1)30.

Example 4. The consumption of ingredients, in percent by weight, for the manufacture of the finished composition is as follows:

pectin dry beet highly1,0
green tea and black tea (1:1)50
the fruits of wild apples and pears (1:1)20
rosehips, blueberries, dogwood (5:1:1)29.

Example 5. The consumption of ingredients, in percent by weight, for the manufacture of the finished composition is as follows:

pectin dry beet highly0,5
green tea and black tea (1:1)29,5
the fruits of wild apples and pears (1:1)40
rosehips, blueberries, dogwood (5:1:1)30.

Example 6. The consumption of ingredients, in percent by weight, for the manufacture of the finished composition is as follows:

pectin dry beet highly1,0
green tea and black tea (1:1)50
the fruits of wild apples and pears (1:1)20
rosehips, blueberries, dogwood (5:1:1)29.

The composition is prepared as follows. Take whole fruits, blueberry, dogwood, wild apples and pears, dried at a temperature of 55°C to a residual moisture content of 5-7%, ground, mixed according to the recipe, adding green tea and black, as well as beet pectin.

1. Composition for the manufacture of soft drinks containing vegetable raw materials, characterized in that it contains, %:

pectin dry beet highly0,5-1,0
green tea and black tea (1:1)29,5-50
the fruits of wild apples and/or pears40-20
rosehips, blueberries, dogwood (5:1:1)30-29

2. Composition for the manufacture of soft drinks according to claim 1, characterized in that the fruits of wild apples and pears are used in a ratio of 1:1.



 

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