Method for production of syrup based on blooming sally (rosebay willowherb)

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used during production of syrups and beverages with preventive effect. The method envisages mixing of sugar syrup, citric acid water solution and blooming sally water solution for preparation whereof (depending on antioxidant substances total content in the representative sample water extract) one uses 7 - 12 wt % of blooming sally herb, water - balance. To manufacture a syrup with standardised antioxidant substances content equal to 120-125 mg in 100 g in conversion to reference antioxidant dihydroquercitin one uses the following components: 65 wt % of sugar, 1.2 wt % of citric acid, 16.2 wt % of blooming sally water extract and water - balance.

EFFECT: invention allows to increase accuracy of adequate and maximum permissible standard of the syrup safe consumption.

 

The invention relates to food industry and can be used in the production of syrups and drinks, having a preventive effect.

The invention allows to create a syrup with no artificial preservatives, dyes and ethyl alcohol, which has standardized the total content of antioxidant substances in terms of standard antioxidant dihydroquercetin and accurately to ration its consumption in accordance with the recommendations of the Federal service for supervision of consumer rights protection and human welfare of the Russian Federation (balanced diet. Recommended levels of consumption of food and biologically active substances. Guidelines MP 2.3.1.1915-04, 2004).

Known method of preparing tea from fireweed angustifolia (patent RF №2226059 A23F 3/34), including drying, grinding, fermentation and drying of raw materials during the formation of layer 80-100 cm forced air air temperature of 21-23°C and a relative humidity 52-54%, the fermentation is carried out in aspen or lime boxes with a layer thickness of semi-finished 15-22 mm at a temperature of 25-27°C for 5 h 45 min 6 h 45 min before the appearance of the characteristic fruity odor, dried fermented prefabricated at a temperature of 30-35°C for 3-5 h to a relative humidity of 5-6%.

The disadvantage of this solution I�is the complexity of the production technology of the product, the lack of data on the total content in plant raw materials and manufactured on the basis of the product of antioxidant substances and the inability of the valuation of its consumption as a food product in accordance with the recommendations of the Federal service for supervision of consumer rights protection and human welfare of the Russian Federation (Rospotrebnadzor of the Russian Federation).

Known composition of ingredients for the preparation of preventive beverages, for example, patent RF №2027383, A23L 2/00. Soft drink containing sugar, citric acid, botanicals: peppermint, yarrow, St. John's wort, fennel, rosehips, oregano, rectified ethyl alcohol, carbon dioxide and water, additionally contains in the vegetable raw materials are chamomile, succession, marigold, aniseed, plantain, licorice, Valerian, Linden, nettles, dandelion, and marshmallow, as well as Apple juice concentrate, vegetable raw materials used in the form of an extract obtained by dissolving CO2-extract from it in rectified ethyl alcohol, cooling, aging, desantirovaniya upper layer, lower layer filtering and combining the filtrate and the upper layer and an aqueous extract of the meal.

The disadvantage of this solution is the complexity of the production technology of the product, the absence of dannijo total content in plant raw materials and manufactured on the basis of the product of antioxidant substances and the inability of the valuation of its consumption as a food product in accordance with the recommendations of the CPS Of The Russian Federation.

The closest to the claimed method is a method of cooking syrup "Legna - Ivan-tea" (patent RF №2226062, A23L 1/09,2/38), comprising preparing a water-alcohol extract of the herb-Ivan-tea at a ratio of components, wt.%:

Sugar 80-84

Citric acid 1,5-1,7

Hydroalcoholic extract (fireweed) 11-13

Kohler 2,2-2,6;

Sodium benzoate 0,16-0,18

The rest of the water.

The disadvantages of the known solutions are:

1) lack of data on the total content in the syrup antioxidant substances and, therefore, the inability of the valuation of its consumption as a food product in accordance with recommendations approved by Rospotrebnadzor of the Russian Federation;

2) use in syrup, artificial preservatives, dyes and ethanol.

The task of the invention: the creation of a syrup having a standardized content of total antioxidant substances 120-125 mg/100 g in terms of standard antioxidant dihydroquercetin and rationing of consumption in accordance with standards recommended by the Federal service of the Russian Federation, in the absence of artificial preservatives, colors and ethyl alcohol.

The problem is solved due to the fact that in the preparation of an aqueous extract of fireweed from the batch plant raw fireweed select p�representative sample, in a water extract of which is determined by the total content of antioxidant substances, on the basis of which set the ratio of syrup. The prepared syrup contains sugar, extract of vegetable raw fireweed, citric acid and water in the following ratio, wt.%:

Sugar 65,0

Citric acid 1,2

Aqueous extract of fireweed 16,2

Water - the rest.

And depending on the amount of content of antioxidant substances in plant raw fireweed is set following ratio of components in the aqueous extract of fireweed, wt.%:

Grass fireweed - 7-12,

Water - the rest,

the resulting syrup has standardized the total content of antioxidant substances 120-125 mg/100 g in terms of standard antioxidant dihydroquercetin.

Significant new features:

1. From the batch plant raw fireweed select a representative sample, in a water extract of which is determined by the total content of antioxidant substances.

2. On the basis of the amount of content of antioxidant substances in plant material set the ratio of an aqueous extract of fireweed, wt.%:

Grass fireweed 7-12

Water - the rest.

3. The syrup contains sugar, extract of vegetable raw fireweed, citric acid and water in the following proportions to�components, weight.%:

Sugar 65,0

Citric acid 1,2

Aqueous extract of fireweed 16,2

Water - the rest.

4. The syrup has standardized the total content of antioxidant substances 120-125 mg/100 g in terms of standard antioxidant dihydroquercetin.

These new significant features in conjunction with the known necessary and sufficient to achieve the technical result in all cases covered by the requested amount of legal protection.

The technical result

The proposed solution allows you to accurately determine appropriate and acceptable standards of safe consumption of syrup based on fireweed, taking into account norms of consumption of antioxidant substances, recommended by the Federal service for supervision in the sphere of consumer rights protection and human welfare of the Russian Federation, to the exclusion of artificial colors, preservatives and ethanol.

Obtaining syrup due to the following technologies.

A batch of plant material - grass willow-herb (fireweed angustifolia) from a particular location collection to analyze the total content of antioxidant substances. To this end the party of the dry plant material, with the degree of grinding 2 mm, separated a representative sample, which is extracted in the following ratio of components, wt.%:

Herbs� fireweed 9

Water - the rest.

Extraction is carried out sequentially in water at 28°C for 20 minutes, then at 80°C for 25 minutes, with constant stirring, and then without cooling, the extract was filtered through a filter cloth. Then, in the thus obtained aqueous extract of fireweed after it has been cooled to a temperature of 20°C to determine the total content of antioxidant substances amperometric method where a benchmark is a standard antioxidant dihydroquercetin (Method of measurement of antioxidant content in foods, dietary supplements, herbal extracts amperometric method, developed by JSC NPO "chemical automation", certified in accordance with GOST R ISO 8.563-96, GOST ISO 5725-2002. Certificate No. 31-07 on certification of MIM, 2007).

Prepared aqueous extract of fireweed as described above, and depending on the total content of antioxidant substances in plant material is installed to the following ratio of components, wt.%:

Grass fireweed 7-12,

Water - the rest.

Prepare the syrup-based Ivan-tea that contains sugar, water extract of willow tea, water, citric acid in the following ratio of components, wt.%:

Sugar 65,0

Citric acid 1,2

�odny extract fireweed 16,2

Water - the rest.

When cooking the syrup components contribute in the following sequence with constant stirring in a hot sugar syrup after cooling to 65°C, introduce a solution of citric acid, then aqueous extract of fireweed. Pour the syrup at a temperature below 40-45°C.

The thus obtained syrup is tested for the total content of antioxidant substances above specified method.

Thus, in the vegetable raw materials in the preparation of syrup fireweed used grass fireweed previously set, the total content of substances with antioxidant activity. This allows you to modify the technology of preparation of syrup based on it, with the aim to establish a standard content of antioxidants and normalized consumption of the final product in accordance with the recommendations of the Federal service of the Russian Federation.

Example 1.

Plant material (grass fireweed) according to the conducted analysis has the total content of antioxidant substances 75 mg in 1 g of dry substance in terms of standard - dihydroquercetin. In the preparation of the extract of willow tea set following ratio of components, wt.%:

Plant material 10,1

Water 89,9.

The thus obtained aqueous extract contains the total content of anti�xianti substances 758 mg per 100 g.

Prepare a syrup with the water extract, after which it analyze on the total content of antioxidant substances. By results of the analysis and organoleptic evaluation the syrup is characterized by a total content of antioxidant substances 123 mg / 100 g, clear view, light brown color, sweet and sour taste and pungent honey aroma.

Example 2.

Plant material (grass fireweed) according to the conducted analysis has the total content of antioxidant substances 100 mg per 1 g of dry matter. For the purpose of establishing in the final product the same amount of antioxidant substances, as in example 1, calculated the weight percent of vegetable raw materials required for the preparation of the extract, according to the formula

A2=A1(B1:In2),

where A1- the weight percent of vegetable raw materials in example 1, A2- the weight percent of vegetable raw materials in example 2, B1- the total content of antioxidant substances in plant material in example 1, B2- the total content of antioxidant substances in plant material in example 2.

The result is a

A2=10,1(75:100)=7,6

Thus, in the preparation of the extract set following ratio of components, wt.%:

Plant material 7,6

Water 92,4.

Preparation of a water extract of the herb fireweed and Saha�nogo syrup is also as in example 1. The thus obtained aqueous extract contains the total content of antioxidant substances 760 mg per 100 g.

Cooking sugar syrup fireweed and its analysis on the total content of antioxidants is the same as in example 1. By results of the analysis and organoleptic evaluation the syrup is characterized by a total content of antioxidant substances 123 mg / 100 g, clear view, light brown color, sweet and sour taste and pungent honey aroma.

Thus, the invention allows to obtain a product with high consumer properties, standardized by the total content of antioxidant substances 120-125 mg per 100 g of the syrup in conversion to the reference antioxidant dihydroquercetin that allows you to ration its consumption in accordance with the recommendations of the Federal service of the Russian Federation. The syrup contains no artificial colors, preservatives and ethyl alcohol, keeps for a long time flavor with a honeyed tone and tart sweet-sour taste.

In accordance with the recommendations of the Federal service of the Russian Federation adequate daily intake of antioxidant substances, in terms of dihydroquercetin is 25 mg, the maximum allowable daily intake of 100 mg (balanced diet. Recommended at�own consumption of food and biologically active substances. Guidelines MP 2.3.1.1915-04, 2004). Accordingly for this syrup with the total content of antioxidant substances 120-125 mg / 100 g in terms of dihydroquercetin, per diem allowance will be: adequate rate of 20 g per day, maximum permissible norm - 80 grams per day.

A list of cited sources

1. RF patent №2027383, A23L 2/00, 14.08.1992.

2. RF patent №2226059 C2, A23F 3/34, 25.04.2002.

3. RF patent №2226062, A23L 1/00, 25.04.2002.

4. The method of measurement of antioxidant content in foods, dietary supplements, extracts of medicinal plants amperometric method, developed by JSC NPO "chemical automation", certified in accordance with GOST R ISO 8.563-96, GOST ISO 5725-2002. Certificate No. 31-07 on the attestation of measurement procedures. / FSUE all-Russian research Institute of metrological service. - 2007.

5. Rational nutrition. Recommended levels of consumption of food and biologically active substances. Guidelines MP 2.3.1.1915-04. - M.: - the Federal service for supervision of consumer rights protection and human welfare of the Russian Federation. - 2004.

Method of preparation of syrup on the basis of the willow herb (fireweed angustifolia), characterized by the fact that it involves mixing sugar syrup, aqueous solution of citric acid and aqueous extract of fireweed, for preparation of which depending on the soda�Jania amounts of antioxidant substances in the water extract a representative sample is used from 7 to 12 weight. % grass fireweed, water - the rest, and to obtain a syrup with a standardized content of antioxidant substances 120-125 mg / 100 g in terms of the reference antioxidant dihydroquercetin use the original components in the following ratio, wt.%:

Sugar65
citric acid1,2
aqueous extract of fireweedthe 16.2
waterelse



 

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