Carrot nectar production method. RU patent 2493747.
 Method for production of syrup of dessert product for apricot compote pouring / 2490969Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 20-35%. |
 Method for production of syrup of dessert product for plum compote pouring / 2490968Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 28-32%. |
 Method for production of syrup of dessert product for peach compote pouring / 2490967Invention relates to food industry. The method is as follows: into a dessert white mulberries product with dry substances content equal to 70-73% one adds boiled water in an amount ensuring production of a final syrup product with dry substances content equal to 31-35%. |
| Sea-buckthorn fruits processing method / 2490916 Invention relates to food industry. The sea-buckthorn fruits processing method involves raw fruits milling, fruit pulp saturation with carbon dioxide with subsequent gas throttling till atmospheric pressure, the mixture heating, settlement, the fruit pulp separation by way of decantation, food vegetable oil addition to the fruit pulp, the mixture dispersion with its subsequent dividing under conditions of artificial gravity force and the target products separation. Sea-buckthorn fruits are milled with seeds integrity preservation and their subsequent separation, while the produced fruit pulp is diluted with water at a ratio of 1:1 and heated till the temperature is equal to 60-90°C. Before the mixture dispersion process clarified juice is removed; food vegetal oil and water-soluble carbohydrate are added to the fruit pulp at a ratio 1:1 and 1:( 0.25-1) respectively. The mixture is dispersed at a temperature of 45 - 90°C with the mixture subsequent dividing by way of centrifugation into the upper layer represented by an oil sea-buckthorn extract, the intermediate layer in the form of thick paste and the lower layer represented by clarified juice of sea-buckthorn fruits. |
 Composition for kvass preparation / 2489064Kvass preparation composition contains fermented kvass wort concentrate, carbon dioxide and a functional additive made of syrups of berries originating from the Far East region and "Uspenovskaya" mineral water from the Shmakovskoye spring. The volumetric ratio of kvass wort concentrate: berry syrup: carbon dioxide: mineral water is 8: 9.7 : 0.3 : 82. |
| Naturally sweetened juice products / 2487644 Invention relates to food industry. One proposes a beverage including at least one fruit juice, at least one natural non-caloric sweetener containing steviol glycoside (without artificial sweeteners), water and homogenised pulp. Additionally, one proposes a beverage containing orange juice, water, rebaudioside A, homogenised orange pulp, at least one citrus flavouring agent, citric and malic acids and at least one additional taste modifier. Additionally, one proposes the beverage production method. |
| Method for complex non-waste vegetal raw materials processing to produce functional food products / 2485868 Invention relates to food industry, in particular, to functional fruit food products manufacture. The method is as follows: fresh snowball, sea-buckthorn and ash berries are sorted according to quality, washed with flowing cold water and rolled to extract juice with subsequent mixing of the berries with sugar. The produced mixture is heated to the boiling temperature, boiled during 2-3 minutes and maintained for fruit juice diffusion into syrup. Syrup is separated from fruits and packed into a consumer container; the separated fruits are slightly dried till residual moisture content is equal to 20-17% to produce succades. Then the fruits are milled into particles sized 2-3 mm, moulded into a rope, cut into bars, slabs or briquettes to produce fruit tea; then the latter is packaged into a container. |
| Naturally sweetened juice products with beta-glutan / 2469608 Beverage includes at least one fruit juice, at least one high-intensity non-caloric natural sweetener without an artificial sweetener, as well as homogenised pulp and beta-glucan. |
| Beverage and its production method / 2466566 Beverage includes a structured component, unhomogenised vegetable juice and/or fruit juice, homogenised vegetable material and/or fruit material and vegetal sterol ether and/or vegetal stanol ether in an amount of 0.2 - 25 wt % of the beverage weight. The structured component of the beverage contains unhomogenised vegetable puree, fruit pulp and/or fruit puree. The method envisages mixing of a water emulsion containing vegetal sterol ether and/or vegetal stanol ether with one or several structured components. |
| Preventive beverage containing spirulina / 2466565 Fruit base in the said beverages is represented by the following ingredients: fruit-and-vegetable nectar, spicy vegetable nectar or fruit puree. The fruit-and-vegetable nectar is represented by pumpkin-and-apricot-and-lemon nectar with soluble dry substances content equal to 11.0 - 12.5 wt % and pulp content equal to no more than 30.0-35.0 wt %. The spicy vegetable nectar is represented by a tomato juice based nectar with addition of strained herb of celery, parsley, dill, marjoram, rosemary and sweet pepper puree with soluble dry substances content equal to 4.% - 10.0 wt % and pulp content equal to no more than 12.0-42.0 wt %. The fruit puree is represented by a mixture chosen from apple-and-raspberry, apple-and-pear, apple-and-strawberry, apple-and-bilberry, apple-and-plum, apple-and-strawberry-and-banana, apple-and-apricot and apple-and-orange puree. |
| Method for extracting juice from sea-buckthorn cobs / 2243708 Invention relates to technology in processing vegetable raw. Method involves disruption of juice-containing structures and separation of solid components from juice with pulp. Cobs are loaded into vacuum chamber and structures are disrupted by steam and juice at violent boiling, intensive change of pressure, continuous supply of heat, at temperature 60oC, not less. Steam is condensed to form distillate, juice concentrate is separated, solid components are rinsed with distillate and rinsing suspension is combined with the juice concentrate. Invention provides the more complete utilization of raw and to enhance quality of juice. |
| 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. |
 Method for producing of canned carrot-mountain cranberry juice / 2258442Method involves preparing, grinding, blanching and rubbing carrot; mixing with mountain cranberry juice and sugar syrup; homogenizing; packaging, pressurizing and sterilizing. During mixing procedure, beet pectin is additionally introduced in an amount of about 1.1 wt%. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258443 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, CO2-extract of black bitter pepper and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0102; CO2-extract of black bitter pepper 0.0102; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258444 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, CO2-extract of laurel leaf, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of laurel leaf 0.0204; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for producing of canned juice from fresh-harvested cabbage / 2258445 Method involves preparing and chopping cabbage; blanching with open steam at temperature of 95-105° for 8-10 min; rubbing on double rubbing machine comprising terminating drum with sieves having aperture diameter of 0.5 mm; mixing with salt, beet pectin, and sweet water, with components being used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; sweet water in an amount providing dry substance content of 7.4%; homogenizing mixture; packaging; pressurizing and sterilizing. |
| Method for complex reprocessing of sea buckthorn berries / 2259063 Sea buckthorn berry refuse is sequentially extracted with water, liquid carbon dioxide and aqueous alcohol solution, and respective extracts are isolated. Extraction is carried out with separate feeding of water and alcohol, and in each step pressure is decompressed to provide extractant boiling and then is built up to origin value. Water extract is concentrated and blended with juice followed by clarifying and pre-packing. CO2-extract is pre-packed. Aqueous-alcohol extract is distilled to eliminate the alcohol; residue is subjected to vacuum freeze-drying and pre-packed. Solvent cake is dried, disintegrated and pre-packed. |
| Method for producing of canned juice from fresh cabbage / 2259796 Method involves preparing cabbage; chopping and blanching with open steam at temperature of 95-105° for 8-10 min; rubbing in double rubbing machine having sieves with diameter of openings in terminating drum of 0.5 mm; mixing with salt, beet pectin, CO2-extract of dill, CO2-extract of celery pepper, CO2-extract of parsley, and sweet water. Components are used in the following ratio, weight parts: cabbage 1,000; salt 8.1; beet pectin 10.2; CO2-extract of dill 0.0051; CO2-extract of celery pepper 0.0051; CO2-extract of parsley 0.0102; sweet water in an amount sufficient for providing dry substance content of 7.4%. Method further involves homogenizing, pressurizing and sterilizing of mixture. |
| Method for preparing beverage / 2262869 The present innovation deals with technology to manufacture beverages of "laughing" properties due to introducing nitrogen oxide into liquid foundation at the quantity not exceeding 40 g/l liquid foundation at 1-25 C and pressure of 1-21 atm. Moreover, as liquid foundation one should apply either mineral or drinking water, or juice. Moreover, the beverage in question could be additionally saturated with oxygen or carbon dioxide, or their mixture, and, also, one may introduce there either sugar or sugar substitute, vitamins and microelements. The mixture of following vitamins may be introduced, as well: A, B1, B2, B6, B12, D, E, folic acid, calcium-D-pantothenate (vitamin B3), nicotinic acid (vitamin PP), biotin, ascorbic acid or sodium ascorbinate in corresponding quantities, g/kg mixture: 2.0-8.0; 0.02-0.06; 30.0-40.0; 4.0-10.0; 4.0-8.0; 4.0-10.0; 0.01-0.03; 1.0-4.0; 25.0-35.0; 60.0-70.0; 0.5-1.0 and 300.0-400.0. |
 Method for producing of fruit and vegetable juices / 2264138Method involves grinding fruits for producing of fruit pulp; adding skin components; squeezing juice from pulp produced; according to preferable embodiment, separating particles of ground cuttings, seeds and/or skin; before squeezing of juice, returning components of skin and/or other substances into pulp. |
FIELD: food industry.
SUBSTANCE: 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.
EFFECT: invention ensures stabilisation of the target product consistence and reduction of production expenditures level as well as increase organoleptic indices and nutritive value of the product.
3 cl, 1 tbl
The invention relates to the food industry, in particular to the production of vegetable juices and nectars, intended, in particular, for functional foods.
There is a method to obtain the beverage on the basis of vegetative raw material, that involves treatment plant materials, to soften it by maceration, followed by the formation of water mist. As vegetative raw materials use to powder-like state pre-rich beet or carrot juice, processed until cooked with water vapor and dried to a moisture content of 1-5% of millet. This method provides reception beverage of light-brown or light purple. The drink is enriched with proteins (about 12 grams of protein per 100 g of dry product), sugar and contains carotene, vitamin C, mineral salts of potassium, sodium and phosphorus. In addition, in the drink no bitter aftertaste (RF patent №236927, IPC, 15.08.2008).
Also known method provides for the preparation of initial raw material, which is used as a ready to drink carrot. Concentrate bifidobacteria bring in a sterile physiological solution, which is added 0,2% «», and maintained at a temperature equal to 36-40 C, in 2 hours. The resulting solution is injected into the prepared carrot drink, where you add 0,2% «», received a mixture for 6 hours at a temperature of 36-40 °With no mixing with the subsequent packing in the form of aseptic bottling of the finished drink. The invention allows to reduce the time of production of carrot drink, improve flavoring indicators drink carrot and improve its biological activity (patent RF №2322936, IPC A23L 2/02, publ. 27.04.2008).
Closest to the claimed technical solution is a method of production of pickled carrot juice (RF patent №2276558, IPC A23L 2/02, publ. 20.05.2006). The method consists in the preparation, cutting, blanching and RUB carrots, its mixing with sugar syrup, citric and ascorbic acids, sugar beet pectin in the amount of about 1% by mass. After that make homogenization, filling, sealing and sterilization.
The disadvantages of this method are increased consumption of raw materials, increased technological difficulties by wiping carrots bring structural-mechanical characteristics of raw materials, non-saturated taste of the final product, the lowest consumer quality due to the large size of the particles, as well as violation of consistency in during storage due to the ageing of the colloidal system.
Problem solved by the invention is development of a little waste of the production method of carrot fermented nectar, allowing to reduce the consumption of raw materials, improve the organoleptic indicators, nutritional and biological the value of nectar, stabilize the consistency of the finished product due to the creation of a disperse phase, as well as expand the range of functional foods.
The problem is solved by use of the method of production of carrot nectar, including the preparation of carrots, its grinding, macerate, in the presence of the enzyme preparation Fructozym Collor, rubbing in a cleaning machine with a diameter of sieve mesh 1,5-2 mm and 0,5-0,8 mm subsequent mixing with sugar syrup and citric acid in the ratio of puree and solution of sugar syrup is 1:1 homogenization, packing, and sterilization, characterized by the fact that macerate carried out in the presence of the enzyme preparation Fructozym Collor, dosage of enzyme preparation is 0.01% of the weight of raw materials, mixing impose additional syrup «» 5% by mass.
Application of enzyme preparation Fructozym Collor makes up 92% of juice output. Maceration process is conducted at the temperature of 40 to + / - 2 OC for 2 hours In the nectar impose syrup «» in the amount of 5% of the total mass of nectar. Particle size of the pulp, not more than 0.1 mm
Application of the syrup «» in technology of production, reduces the rate of bookmarks sugar, improves organoleptic properties of a product increases the nutritional value of the product.
Period of storage of the finished product are higher due to high antioxidant activity of nectar.
Since the small size of the particles will be ensured stable consistency.
Technical results is that the invention provides stabilization of the consistency of the target product and a reduced rate of production costs, and improving the nutritional quality and organoleptic characteristics of the product.
The method is implemented as follows.
According to the developed technology carrots subjected to the following training: this raw material is subjected to inspection, primary sink, then washed carrots cleaned in the device for cleaning, at a pressure of 0.5-0.7 MPa within 60 seconds, peeled, after which for a second time subjected to the sink to remove the remains of the skin. Peel carrots shredded in a mill to a particle size of 3-5 mm, then spend macerate using enzyme Fructozym Collor with a concentration of 0,01% by mass for 120 minutes at 40 C, then heated to a temperature of 110 OC for 1.5-2 minutes for the enzyme inactivation. Then the received weight of the ground in a cleaning machine with a diameter of sieve mesh 1,5-2 mm and 0,5-0,8 mm Sugar, citric acid sift through, comes through the magnetic trap, dissolved in water, heated to a temperature of 105 OC and mix with grated mass ratio puree and 10%solution of sugar syrup is 1:1, the mass contribute syrup «» in the amount of 5% by mass. The received mix homogenized, put pasteurized in an autoclave at 105 degC in the course of 5 minutes, mark.
It was experimentally established that the introduction of syrup «» in the amount of 5% by mass gives the best organoleptic indicators of target products.
Organoleptic and physico-chemical indicators
Name of indicator
Color orangeConsistency
homogeneous
SmellPleasant harmonious carrots with aroma of herbs
Tastesweet, peculiar carrots with a pleasant taste of herbal extracts
Mass fraction of sugar, g/100 g, not less
7Mass fraction of selenium, mkg/100 ml not less than
1Mass fraction of dry substances, g/100 g, not less
10,5Acidity pH units
3,5-4In the process of product development conducted an experiment on the selection of enzyme preparation and conditions of its use to achieve maximum output of the juice from the pulp carrots, was established that the application of enzyme preparation Fructozym Collor during 2 hours at the temperature of 40 C makes up 92% of juice output.
This method differs from the prototype introduction of enzyme preparation actions Fructozym Collor, which allows to increase the output of juice from raw materials. Also the presence in its composition syrup «», which promotes the improvement of organoleptic properties.
1. Method of production of carrot nectar, including the preparation, grinding, macerate, in the presence of the enzyme preparation Fructozym Collor, and RUB carrot on a cleaning machine diameter of apertures of a sieve 1,5-2 mm and 0,5-0,8 mm, its mixing with sugar syrup in a ratio of puree and 10%solution of sugar syrup 1:1, you type in a mixture of syrup «» in the amount of 5% by mass, homogenization, filling and sterilisation.
2. The method according to claim 1, wherein the maceration process are in the presence of the enzyme preparation Fructozym Collor, dosage of enzyme preparation is 0.01% of the weight of raw materials.
3. The method according to claim 1, wherein the maceration process is conducted at the temperature of 40 to + / - 2 OC for 2 hours