Method for production of preserved juice of west siberian small-fruited apples and red bilberries. RU patent 2513162.
 Consortium of probiotic strains of lactobacillus rhamnosus and lactobacillus plantarum for producing bacterial preparation and direct administration ferment for producing fermented milk and fermented beet juice / 2506308Invention relates to microbiology and biotechnology. Disclosed is a consortium of Lactobacillus rhamnosus VKM B-2726D and Lactobacillus plantarum VKM B-2725D strains. |
 Juice production method / 2498739Invention 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. |
| Method for manufacture of vegetable juice (versions) / 2497414 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. |
| Probiotic food product with extended storage life / 2494645 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. |
| Carrot nectar production method / 2493747 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. |
 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. |
| 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 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.
EFFECT: invention allows to produce a concentrated fruit-and-berry juice of non-traditional raw materials with enhanced biological value.
Production of canned juice with different formulations is well known. There is a market need for drinks with alternative nutritional properties. Also there is severe market need for drinks with alternative flavor characteristics, including pleasant taste, color, etc. Consumers are interested in beverages natural origin using a limited additional processing or without its application.
When developing new formulations juice, for example, a new composition of drinks, there are problems associated bitterness or other flavors. In addition, with such problems usually encountered during the development of new formulations juice with alternative nutritional quality and taste characteristics. There is a need to juice with new formulations, able to provide a satisfactory combination of properties, including nutrients, flavor, retention, and other properties.
The closest to the technical essence of the invention is a method of production of canned juice cranberry juice (RU 2258442, IPC A23L 2/02, publ. 20.08.2005). The composition difference is that instead of carrot and beet pectin is used small-fruited cultivar of Apple, is also added ascorbic acid.
The technical result of the invention to provide a new concentrated fruit juice from unconventional raw materials, having high biological value.
The invention allows to make a functional product, to solve the problem of realization melkoplodnyj raw materials in Eastern Siberia.
The invention relates to the technology of canning production.
This result is achieved by the method of production of canned Apple-cranberry juice, preparation, sending in washing, crushing, squeezing, mixing with cranberry juice and sugar syrup, homogenization, filling, sealing and sterilization.
The result of the invention is a product of functional food with useful properties for the human body, the implementation of private farms of their products from small-fruited Apple Eastern Siberia.
The method is implemented as follows.
According to the traditional technology, small-fruited Apple expose standard preparation, conduct washing in a washing machine, produce grinding in protirochnuju the machine with a diameter of sieves of 1.8 to 1.5 and 0.8-0.5 mm, conduct pressing matter is the belt press, respectively obtaining juice. The procedure of extraction of juice from cowberry goes the same way. Sift sugar and passed through a magnetic trap, dissolved in filtered water and carry out the second stage of filtration.
Next, prepare the mixture at the following flow of components, parts by weight:
The variety of the Siberian small-fruited Apple
302Cranberry juice
305 Sugar 95Ascorbic acid
0,210Drinking water, filtered
to the content of dry substances of 15.2%
Drinking water filtered added up to such amount, as the content of dry substances will not be 15,2%
The mixture homogenized, pack up, sealed and sterilized with obtaining the target product.
The peculiarity of the proposed structure juice is used in, a new combination of additives, such as the juice from small-fruited Apple and wild berries.
The presence of juice sugar and ascorbic acid in the above quantitative limits provides a pleasant sour-sweet taste of juice. As a sweetener in the composition of the juice can be used in the food industry sugar-containing substances such as molasses, in particular maltose syrup.
Qualitative and quantitative composition juice selected experimentally and ensures obtaining juice with sweet and sour taste and spicy aroma. This property increases the attractiveness of the proposed juice, because the technology of its receipt much easier and cheaper than transportation of concentrate juice from remote regions of Russia.
Experiments have shown that when using standard saklabanaki type 1 with the capacity of 0.5 dm3 , as provided for by the applicable standard for this product, industrial sterility of the target product of the proposed method is achieved, despite the rise in its viscosity due to the introduction of amendment (RF №2276562; IPC 5 : A23L 2/02, published 20.05.2006)
Within the applicable standard warranty period of storage of a product obtained by traditional technology, splits, and the proposed method does not.
Thus, the proposed method allows to stabilize the consistency of the target product while reducing energy costs at production.
Method of production of canned Apple-cranberry juice, which is characterized by the fact that it provides for the preparation, cutting, blanching and RUB small-fruited Apple Eastern Siberia and the cranberries, mix them with sugar syrup, ascorbic acid and filtered drinking water mixture, which is then homogenized, Packed, sealed and sterilized with obtaining the target product, the source components used in the following ratio, in parts by weight:
small-fruited Apple Eastern Siberia
302cranberry juice
305 sugar 95ascorbic acid
0,210drinking water, filtered
to the content of dry substances in the target product 15,2%