RU2532927C2 - Alcohol-free beverage - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, more specifically - to its alcohol-free branch and may find application in alcohol-free beverages production. As liquid base, the beverage contains 87.58-90.45 wt % of vegetal raw material concoction, 1.6-3.2 wt % of apple juice, 7.9-9.1 wt % of sugar and 0.05-0.12 wt % of citric acid. The vegetal raw material concoction is represented by that of origanum leaves and flowers or melilot leaves and flowers or St. John's wort leaves and flowers or wormwood leaves or lime flowers or mint leaves and flowers or motherwort grass upper stalk parts with leaves and flowers or nettle leaves or chamomile flowers or thyme leaves and flowers. The beverage has a sour-and-sweet taste with a pronounced grass aroma and a slightly perceivable apple aroma.

EFFECT: invention allows to improve organoleptic indicators and biological value.

20 tbl

Description

The invention relates to the food industry, and more particularly to its non-alcoholic industry, and may find application in the production of soft drinks.

Known analogue soft drink "Fantasy" in the description of the invention No. 1814527, IPC A23L2 / 00, from 03.06.1991, publ. 05/07/1993, containing water-alcohol infusions of wormwood, yarrow, thyme, mint, clover, seed coriander, menthol mint, lemon balm, parsnip, St. John's wort, citric acid, apple and grape juices, sugar, citric acid, carbon dioxide, water in the following ratio of ingredients, wt.%: wormwood infusion 0.025-0.0035, yarrow infusion 0.055-0.065, thyme infusion 0.090-0.11, mint infusion 0.035-0.042, sweet clover infusion 0.13-0.156, coriander infusion 0.128 -141, infusion of menthol mint 0.020-0.025, infusion of lemon balm 0.17-0 , 20, infusion of parsnip 0.06-0.10, infusion of St. John's wort 0.18-0.24, apple juice 30.0-34.7, grape juice 15.0-22.566, sugar 22.0-32.25, citric acid 0.018-0.0225, carbon dioxide 0.12-0.22, water - the rest.

Disadvantages: insufficiently high organoleptic characteristics, biological value. A small amount of water-alcohol tinctures of medicinal plants, apple and grape juice are used, and the rest is carbonated water. Therefore, such a drink can not be attributed to natural. Valuable indicators for the drink are lost: the individual taste and smell of a separately used medicinal plant, apple and grape juices.

 Known soft drink "Legend" in the description of the invention No. 1197628, IPC A23L2 / 00, from 06.26.1984, publ. 12/15/1985 containing sugar, citric acid, alcoholized apple juice and sparkling water, enterodes, tea-beetroot dye, ascorbic acid and banana essence in the following ratio of ingredients, wt.%: 7.0-8.0 sugar, 0.148-0 , 1.27 citric acid, 0.158-0.2 ascorbic acid, 0.3-0.32 tea-beetroot dye, 8.0-8.5 alcoholized apple juice, 1.0-1.2 enterodesis, 0.08-0 , 1 banana essence, sparkling water the rest.

Disadvantages: insufficiently high organoleptic characteristics, biological value. A small amount of alcoholized apple juice is used, and the rest is carbonated water, flavored with essence and dye. Of the natural ingredients contains only alcoholized apple juice. Therefore, such a drink can not be classified as natural, natural and healthy. The individual taste and smell of the separately used ingredients, apple juice, are lost.

 Known soft drink "Damesh" in the description of the invention No. 1660673, IPC A23L2 / 00, 05/12/1989, publ. 07/07/1991, which contains, kg per 1 gave a drink:

sugar 0.76 - 0.8;

citric acid 0.0115 - 0.012, and also, l per 1 gave a drink:

grape juice 0.45 - 0.55;

decoction of black elderberry flowers 0.09 - 0.11;

decoction of the roots of high elecampane 0.05 - 0.06;

decoction of the roots of medicinal ginger 0.015 - 0.02;

a decoction of grass yellowish sophora 0.04 - 0.05;

sparkling water - the rest.

Disadvantages: insufficiently high organoleptic characteristics, biological value, the use of a large number of decoctions of different colors, herbs, roots, grape juice in small volumes and sparkling water make the drink not healthy and natural enough. Valuable indicators for the drink are lost: the individual taste and smell of a separately used medicinal plant, grape juice.

The closest analogue is known - the drink "Caucasus" in the description of the invention No. 1253580, IPC A23L2 / 00, from 04/26/1984, publ. 08/30/1986, containing sugar, Cahors wine, color and fortified wine, characterized in that in order to increase the organoleptic properties of the finished product, it additionally contains decoctions of chicory roots, rose hips, hawthorn fruits, licorice roots, peppermint leaves infusion, apple juice from wild fruits, carbon dioxide and vinas, and Muscat is used as fortified wine in the following ratio of ingredients, vol.%: decoction of chicory roots, decoction of rose hips, decoction of hawthorn fruit, decoction of licorice roots, infusion of pepper leaves mint, Cahors wine, Muscat wine, apple juice from wild fruits, color, carbon dioxide, vinas 3.5-4.0; 3.5-4.0; 4.5-5.0; 15.0-20.0; 7.5-8.0; 3.0-5.0; 4.0-5.0; 10.0-15.0; 0.4-0.6; 0.43-0.53; rest.

Disadvantages: insufficiently high organoleptic characteristics, biological value, the use of a large number of decoctions of different colors, herbs, roots, wines, apple juice in small volumes and large amounts of water make the drink not healthy and natural enough. Valuable indicators for the drink are lost: the individual taste and smell of the separately used medicinal plant of apple juice.

EFFECT: improved organoleptic characteristics, biological value, in particular, sweet and sour taste, aroma of easily recognizable grass and perceptible aroma of apple.

The technical result is achieved due to the fact that a non-alcoholic drink containing as a liquid base a decoction of plant materials and apple juice, sugar, citric acid, characterized in that as a decoction of plant materials contains a decoction of leaves and flowers of oregano, or a decoction of leaves and clover flowers, or decoction of leaves and flowers of St. John's wort, or decoction of leaves of wormwood, or decoction of flowers of linden, or decoction of leaves and flowers of mint, or decoction of top stems with leaves and flowers of motherwort, or decoction of leaves of nettle, or a decoction of chamomile flowers, or a decoction of leaves and flowers of thyme, apple juice, sugar, citric acid in the following ratio of ingredients, mass. %:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.58-90.45

apple juice 1.6-3.2

sugar 7.9-9.1

citric acid 0.05-0.12.

When creating a new composition, not only the organoleptic, but also the biological value of each ingredient and the possibility of its preparation were taken into account. Each ingredient was individually introduced into the composition, studying the taste and aroma of each herbal decoction and their influence on each other, the influence of the ratios of the included ingredients on the taste and aroma, on the physicochemical parameters of the claimed beverage.

Unlike analogues, the claimed drink is a unique herbal drink from selected natural raw materials with apple juice, improved organoleptic characteristics and biological value. The ingredients in the drink harmoniously interact with each other, achieving homeostasis.

 Improving the organoleptic characteristics of the drink is achieved due to the synergistic effect of the interaction of the ingredients of this drink, namely due to the fact that as a decoction of plant materials it contains a decoction of leaves and flowers of oregano, or a decoction of leaves and flowers of sweet clover, or a decoction of leaves and flowers of St. John's wort or a decoction of wormwood leaves, or a decoction of linden flowers, or a decoction of leaves and mint flowers, or a decoction of the top of the stems with leaves and motherwort flowers, or a decoction of nettle leaves, or a decoction of chamomile flowers, and and decoction of leaves and flowers of thyme, apple juice, sugar, citric acid, with the following ratio of ingredients, wt%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.58-90.45

apple juice 1.6-3.2

sugar 7.9-9.1

citric acid 0.05-0.12

Improving the biological value, in particular sweet and sour taste, the aroma of easily recognizable herbs and the perceptible aroma of the apple is achieved through the interaction of the ingredients of this drink, namely due to the fact that the content as a decoction of plant materials it contains a decoction of leaves and flowers of oregano, or decoction of leaves and flowers of sweet clover, or decoction of leaves and flowers of St. John's wort, or decoction of leaves of wormwood, or decoction of flowers of linden, or decoction of leaves and flowers of mint, or decoction of stems with leaves and flowers of motherwort, silt and a decoction of nettle leaves, or a decoction of chamomile flowers, or a decoction of leaves and flowers of thyme, apple juice, sugar, citric acid, in the following ratio of ingredients, mass. %:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.58-90.45

apple juice 1.6-3.2

sugar 7.9-9.1

citric acid 0.05-0.12

 Due to the use of apple juice, the amount of sugar is reduced, which improves the taste and biological value of the drink.

 Due to the fact that as a decoction of plant materials, a decoction of leaves and flowers of oregano, or a decoction of leaves and flowers of sweet clover, or a decoction of leaves and flowers of St. John's wort, or a decoction of leaves of wormwood, or a decoction of flowers of linden, or a decoction of leaves and mint flowers, or a decoction from the top of the stems with leaves and flowers of motherwort, or a decoction of leaves of nettle, or a decoction of flowers of chamomile, or a decoction of leaves and flowers of thyme, the claimed drink is given a harmonious taste and pronounced aroma with fragrant herbs.

 Due to the content of citric acid, the drink acquires a sour and fuller taste and the effect on the development of microorganisms is inhibited.

A decoction of plants and apple juice, which occupy a significant amount in the drink, a low content of sugar, citric acid, the absence of water, alcohol, and non-natural ingredients make the drink quite natural and useful. An individual taste and smell of a separately used plant, an apple is manifested in the drink.

 Unlike analogues, the claimed drink achieves a more complete use of biologically active substances of medicinal herbs and apple juice.

 The presence in the proposed drink of a decoction of leaves and flowers of oregano and apple juice in the indicated ratio gives the drink good organoleptic properties with a peculiar smell of oregano and a perceptible aroma of apple.

 The biological value, in particular, the easily recognizable pleasant aromatic bitter-spicy slightly astringent astringent taste, the aroma of easily recognizable oregano and the perceptible aroma of the apple is achieved through the interaction of these ingredients and in the specified ratio.

 Obtaining such an organoleptic effect is possible only when combined in the proposed drink a decoction of the leaves and flowers of oregano and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These plant parts of the ingredient are rich in biologically active substances.

 A decoction of leaves and flowers of oregano grass contains vital substances: coloring and tannins, a relatively high percentage of essential oil (up to 1.2%) containing phenols (thymol and carvacrol), sesquiter foam, free alcohols (up to 15%), geranyl acetate . Oregano belongs to champions in the content of vitamin C - 565 mg% in leaves, about 170 mg% in flowers and about 60 mg% in stems.

 Thus, the presence of a decoction of leaves and flowers of oregano grass, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, aroma of easily recognizable oregano grass and perceptible apple aroma.

 Analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed drink differs significantly from the known presence of a decoction of leaves and flowers of oregano grass, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

 The biological value, in particular, the easily recognizable pleasant aromatic odor, the bitter-spicy slightly astringent tart taste, the easily recognizable oregano grass and the perceptible apple aroma is achieved through the interaction of these ingredients

 The presence in the proposed drink of decoction of leaves and flowers of sweet clover grass, apple juice in the indicated ratio gives the drink good organoleptic properties with a peculiar coumarin smell (the smell of fresh hay) and a perceptible aroma of apple.

The biological value, in particular, the easily recognizable smell of fresh hay and the perceptible aroma of the apple is achieved through the interaction of these ingredients and in the specified ratio.

 Obtaining such an organoleptic effect is possible only when combined in the proposed drink a decoction of leaves and flowers of clover grass and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These plant parts of the ingredient are rich in biologically active substances.

 Decoction of leaves and flowers of sweet clover grass contains vital substances: coumarin (up to 1.2%) - dicumarin, which prevents blood coagulation, melilotin, melilot and coumaric acids, glucoside melilotoside, purine derivatives, fat-like substances (up to 4.3%), up to 21% protein, protein (17.6%), up to 25% fiber and essential oil (about 0.01%), mucous substances, tocopherol, ascorbic acid, carotene.

 Apple juice contains less than 50 kcal per 100 g, so you can not be afraid that its use contributes to the acquisition of extra pounds. Apple juice is rich in carbohydrates, sugars, and organic acids that are easily absorbed by the body; contains proteins, fats and dietary fiber, starch. Apple juice is rich in vitamin C, but there are many other vitamins in them: E, H (beauty vitamin), PP and B vitamins. There are more minerals in apple juice than in many other fruits and juices: macronutrients - calcium, magnesium, sodium potassium, phosphorus, chlorine, sulfur; trace elements - iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, boron, vanadium, aluminum, cobalt, rubidium, nickel.

Thus, the presence of decoction of leaves and flowers of sweet clover grass, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, aroma of easily recognizable clover grass and perceptible aroma of apple.

The presence of apple juice gives the drink a more harmonious full taste and aroma.

 Analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed drink differs significantly from the known presence of decoction of leaves and flowers of clover grass, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

 The biological value, in particular, the peculiar smell of fresh hay, the salty-bitter taste, the aroma of easily recognizable sweet clover grass and the perceptible aroma of the apple is achieved through the interaction of these ingredients.

 The presence in the proposed drink of decoction of the leaves and flowers of St. John's wort and apple juice in the indicated ratio gives the drink good organoleptic properties with a peculiar smell of St. John's wort and a perceptible aroma of apple.

The biological value, in particular the easily recognizable bitter taste of St. John's wort, the slightly astringent balsamic smell of St. John's wort and the perceptible aroma of apple, is achieved through the interaction of these ingredients and in the specified ratio.

 Obtaining such an organoleptic effect is possible only when combined in the proposed drink a decoction of the leaves and flowers of St. John's wort and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These plant parts of the ingredient are rich in biologically active substances.

 The decoction of St. John's wort leaves and flowers contains vital substances: a large number of glycosides and alkanes that inhibit the action of microorganisms and increase the biological value of the drink. The plant contains two important components: hypericin and pseudohypericin, the most important of which is hypericin, which first has a slightly calming effect, and then leads to an improvement in mood.

Thus, the presence of a decoction of leaves and flowers of St. John's wort, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, the aroma of easily recognizable oregano grass and the perceptible apple aroma.

Analysis of the claimed composition of the non-alcoholic drink and the prototype showed that the proposed drink differs significantly from the known presence of decoction of leaves and flowers of St. John's wort, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

 The biological value, in particular, the easily recognizable pleasant aromatic smell, the easily recognizable taste of St. John's wort and the perceptible aroma of the apple is achieved through the interaction of these ingredients

 The presence in the proposed drink of a decoction of the leaves of the herb of wormwood and apple juice in the indicated ratio gives the drink good organoleptic properties with an easily recognizable bitter taste and strong spicy aroma of wormwood and a perceptible aroma of apple.

The biological value, in particular, the easily recognizable bitter taste of the leaves of the wormwood herb, the spicy aroma of the leaves of the wormwood herb and the perceptible aroma of the apple is achieved through the interaction of these ingredients and in the indicated ratio.

 Obtaining such an organoleptic effect is possible only with the joint use in the proposed drink a decoction of the leaves of the wormwood herb and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These herbal ingredients are rich in biologically active substances.

The decoction of the leaves of the wormwood herb contains vital substances: essential oil (0.5-2%), which includes alpha and beta thujones, thujol alcohol, 10 sesquiterpenic lactones (absintin, anabsintin, artabsin, etc.), including monocyclic ketolactones.

In addition, in the wormwood grass there are beneficial for the human body: flavonoid artemethine (artemisetin), tannins, Quebrachite, lignans, organic acids, carotene, ascorbic acid. The bitter taste of wormwood is due to sesquiterpenic lactones absintin and anabsintin.

Thus, the presence of a decoction of the leaves of the wormwood herb, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, the aroma of easily recognizable leaves of the wormwood herb and the perceptible aroma of the apple.

Analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed drink differs significantly from the known one by the presence of a decoction of bitter wormwood leaves, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

The biological value, in particular the easily recognizable smell of wormwood, the bitter taste of the leaves of the wormwood herb and the perceptible aroma of the apple is achieved through the interaction of these ingredients.

 The presence in the proposed drink of decoction of linden flowers and apple juice in the indicated ratio gives the drink good organoleptic properties with an easily recognizable honey smell of linden flowers and a perceptible aroma of apple.

 The biological value, in particular the easily recognizable astringent taste of linden flowers, the strong aroma of linden flowers and the perceptible aroma of apple is achieved through the interaction of these ingredients and in the specified ratio.

 Obtaining such an organoleptic effect is possible only when combined in the proposed drink a decoction of linden flowers and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These plant parts of the ingredient are rich in biologically active substances.

The decoction of linden flowers contains vital substances: essential oil, bitter and tannins, flavonoids glucoside hesperidin, glucoside thiacin, coumarin, saponins, wax, sugar, glucose, carotene, vitamins, micro and macro elements, ascorbic acid and traces of essential oils, which include sesquiterpene alcohol farnesole, which gives a pleasant honey smell. Thus, the presence of a decoction of linden flowers, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, the aroma of easily recognizable linden flowers and the perceptible apple aroma.

Analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed drink differs significantly from the known presence of a decoction of linden flowers, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

 The biological value, in particular the easily recognizable smell of linden flowers, the taste of linden flowers and the perceptible aroma of apple is achieved through the interaction of these ingredients.

 The presence in the proposed drink of a decoction of leaves and flowers of peppermint and apple juice in the indicated ratio gives the drink good organoleptic properties with an easily recognizable mint aroma and a perceptible apple aroma.

 The biological value, in particular the easily recognizable burning refreshing taste of the leaves and flowers of the peppermint herb, the mint aroma of the easily recognizable leaves and flowers of the peppermint herb and the perceptible aroma of the apple, is achieved through the interaction of these ingredients and in the indicated ratio.

 Obtaining such an organoleptic effect is possible only when combined in the proposed drink a decoction of the leaves and flowers of peppermint grass and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These plant parts of the ingredient are rich in biologically active substances.

 A decoction of the leaves and flowers of peppermint grass contains vital substances: essential oil (1.5-3.5% by dry weight). Peppermint essential oil contains 50% menthol, about 9% menthol ether with acetic and valerian acids.

Thus, the presence of a decoction of leaves and flowers of peppermint grass, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, the aroma of easily recognizable leaves and flowers of peppermint grass and a perceptible apple aroma.

 An analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed beverage differs significantly from the known one by the presence of a decoction of peppermint leaves, apple juice, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

The biological value, in particular the easily recognizable smell of linden flowers, the taste of linden flowers and the perceptible aroma of apple, is achieved through the interaction of these ingredients. The minty smell of the drink raises the mood and contributes to a lively dinner conversation.

 The presence in the proposed drink of decoction from the top of the stems with leaves and flowers of motherwort herb and apple juice in the indicated ratio gives the drink good organoleptic properties with an easily recognizable bitter taste and aroma of the upper part of the stems with leaves and flowers of motherwort grass and a perceptible aroma of apple.

 The biological value, in particular, the easily recognizable taste of the upper part of the stems with leaves and flowers of motherwort grass, the aroma of the easily recognizable upper parts of the stems with leaves and flowers of motherwort grass and the perceptible aroma of the apple is achieved through the interaction of these ingredients and in the indicated ratio.

 Obtaining such an organoleptic effect is possible only with the combined use in the proposed drink of decoction from the top of the stems with leaves and flowers of motherwort grass and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These plant parts of the ingredient are rich in biologically active substances.

 A decoction from the top of the stems with leaves and flowers of motherwort herb contains an essential oil that is slightly soluble in water, but when combined with apple juice, the drink quickly acquires its smell and taste. The essential oils that make up the grass and leaves of motherwort are a natural liquid concentrate of volatile essential oil plants.

Thus, the presence of a decoction from the top of the stems with leaves and flowers of motherwort grass, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, the aroma of easily recognizable motherwort grass and the perceptible apple aroma.

An analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed beverage differs significantly from the known one by the presence of a decoction from the top of the stems with leaves and flowers of grass motherwort, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

The biological value, in particular the easily recognizable smell and taste of motherwort and the perceptible aroma of the apple, is achieved through the interaction of these ingredients.

 The presence in the proposed drink of a decoction of nettle herb leaves and apple juice in the indicated ratio gives the drink good organoleptic properties with a peculiar recognizable smell of nettle herb leaves and a perceptible apple aroma.

 The biological value, in particular the bitter taste of the leaves of the nettle grass, the weak aroma of nettle and the perceptible aroma of the apple, is achieved through the interaction of these ingredients and in the specified ratio.

 Obtaining such an organoleptic effect is possible only when combined in the proposed drink a decoction of nettle leaves and only in the ratio specified in the recipe. This is the main new technical result of the invention.

These plant parts of the ingredient are rich in biologically active substances.

 A decoction of nettle leaves is one of the most valuable with the most extensive beneficial properties. The leaves of young nettles contain twice as much ascorbic acid than currants. Nettle also has a high carotene content, much more than carrots, sea buckthorn, or sorrel. Nettle also contains vitamins such as B2, K, C, and many others. Nettles are many: salts of iron, potassium, sugar, sulfur, a lot of protein, calcium and chlorophyll. Also pantothenic acid and previously said carotene.

Thus, the presence of a decoction of nettle grass leaves, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, aroma of easily recognizable nettle grass and perceptible apple aroma.

 Analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed drink differs significantly from the known presence of a decoction of nettle grass leaves, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

 The biological value, in particular the easily recognizable smell, nettle taste and the perceptible aroma of the apple is achieved through the interaction of these ingredients.

 The presence in the proposed beverage of a decoction of chamomile flowers and apple juice in the indicated ratio gives the drink good organoleptic properties with an easily recognizable bitter spicy taste and aroma of chamomile flowers and a perceptible aroma of apple.

 The biological value, in particular the easily recognizable bitter taste and aroma of chamomile flowers and the perceptible aroma of apple is achieved through the interaction of these ingredients and in the specified ratio.

 Obtaining such an organoleptic effect is possible only when combined in the proposed drink a decoction of chamomile flowers and only in the ratio specified in the recipe. This is the main new technical result of the invention.

A decoction of chamomile flowers owes its beneficial properties to its rich and healing composition, which distinguishes proteins, gums, mucus, bitterness, essential oil and other substances. Thus, the presence of a decoction of chamomile flowers, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular, a sweet and sour taste, an aroma easily recognizable from daisy flowers and a perceptible aroma of apple.

 Analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed drink differs significantly from the known one by the presence of a decoction of chamomile flowers, apple juice, a low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

 The biological value, in particular the easily recognizable smell of chamomile flowers, the bitter taste of chamomile flowers and the perceptible aroma of apple, is achieved through the interaction of these ingredients.

 The presence in the proposed drink of a decoction of the leaves and flowers of thyme grass and apple juice in the indicated ratio gives the drink good organoleptic properties with an easily recognizable bitter-spicy taste and a strong aroma of an easily recognizable thyme and a perceptible apple aroma.

 The biological value, in particular the easily recognizable bitter taste of the leaves and flowers of thyme herb, the aroma of easily recognizable leaves and flowers of thyme herb and the perceptible aroma of apple is achieved through the interaction of these ingredients and in the specified ratio.

 Obtaining such an organoleptic effect is possible only with the combined use of a decoction of the leaves and flowers of thyme grass in the proposed drink and only in the ratio specified in the recipe. This is the main new technical result of the invention.

 A decoction of flowers and leaves of thyme grass contains bitter and tannins, triterpenoids, gum, resin, flavonoids, malic, thymic (saponin), ursolic, oleanic, chlorogenic, quinic and other acids, as well as essential oil 0.8-1.33 %, which includes thymol (up to 42%), carvacrol (up to 20%), pinene, p-cymol, limonene, linalyl acetate, geranyl acetate, 1,8-cineole, geraniol, citral, linalool, borneol, terpineol, terpinene, zingiberin, eucalyptol, bornyl acetate, non-aryl acetate, citronellal, mineral salts.

Thus, the presence of a decoction of the leaves and flowers of thyme grass, apple juice in the proposed drink improves organoleptic characteristics, biological value, in particular sweet and sour taste, aroma of easily recognizable thyme grass and perceptible apple aroma.

 Analysis of the claimed composition of the non-alcoholic beverage and the prototype showed that the proposed drink differs significantly from the known one by the presence of a decoction of leaves and flowers of thyme grass, apple juice, low sugar content, citric acid, which gives it new properties and allows to achieve a technical result.

The biological value, in particular the easily recognizable thyme smell, the bitter-spicy taste of thyme and the perceptible apple aroma is achieved through the interaction of these ingredients.

 The presence of sugar, citric acid at a given ratio is necessary for a harmonious and sour taste and helps to increase the concentration of the drink (in terms of sugars) and the stability of the drink during storage.

The inventive drink containing a rich set of nutrients makes it a multifunctional drink, helps to restore and maintain the physiological functions inherent in a healthy body.

The inventive drink is purely vegetable.

The inventive drink has a comprehensive protective effect on the body, namely combining a tonic effect and the ability to increase to a moderate degree the adaptive capabilities of the body in relation to adverse environmental factors, in particular the effects of stress, radiation, changing climatic zones, exposure to infectious agents.

The applicant experimentally established that it is the joint use of the claimed qualitative and quantitative compositions of the ingredients in the claimed drink that allows to achieve completely unexpected results in the aroma and taste of the finished drink. When using decoctions of herbs in combination with other components of the claimed beverage, a sweet and sour taste is provided with the aroma of easily recognizable grass and the perceptible aroma of an apple.

The composition of a non-alcoholic drink with organoleptic properties inherent only to it was developed, which differs from the known ones in that it uses a decoction of leaves and flowers of oregano, or a decoction of leaves and flowers of sweet clover, or a decoction of leaves and flowers of St. John's wort, or a decoction from wormwood leaves, or a decoction of linden flowers, or a decoction of leaves and mint flowers, or a decoction of the top of the stems with leaves and motherwort flowers, or a decoction of nettle leaves, or a decoction of chamomile flowers, or a decoction of leaves and flowers thyme, apple juice, sugar, citric acid in the following ratio of ingredients, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.58-90.45

apple juice 1.6-3.2

sugar 7.9-9.1

citric acid 0.05-0.12

This combination of decoction and juice with other components and their quantitative values helps to improve organoleptic characteristics, biological value, in particular sweet and sour taste, the aroma of easily recognizable herbs and the perceptible aroma of an apple.

 In addition, the drink does not contain preservatives, substitutes for taste and smell, which adversely affect the taste and organoleptic characteristics of the drink. In the inventive drink using natural broth and natural juice, as a result of which new qualitative characteristics of the composition for the preparation of the drink are manifested.

For the preparation of a soft drink used:

- decoctions of a single herb, prepared with drinking water according to GOST R 2874-82, pre-softened;

- concentrated apple clarified juice according to GOST R 52185 with a mass fraction of solids of at least 70%;

- granulated sugar according to GOST 21-94 or refined sugar according to GOST 22-94;

- citric acid according to GOST 908;

The preparation of the inventive soft drink is as follows.

The preparation of herbal decoction is carried out as follows: the prepared softened water is collected into the boiler in the required volume, brought to a boil and grass is given from leaves and flowers of oregano, or leaves and flowers of sweet clover, or leaves and flowers of St. John's wort, or leaves of wormwood, or flowers of linden, or mint leaves and flowers, or the upper part of the stems with motherwort leaves and flowers, or nettle leaves, or chamomile flowers, or thyme leaves and flowers in the following ratio of ingredients, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.58-90.45

in such an amount that the beverage prepared later receives a balanced taste and aroma of the given grass and apple. The boiler occurs brewing grass from 30 minutes to 2 hours at a temperature of 80-95 ° ^C. When the amount of infusion or decoction turned less than the prescribed amount, it is possible to add the boiled water.

A decoction of each herb is passed through a strainer for cooling. Cool to 1-4 ^{° C} and fed to the blending.

 Then sugar syrup is prepared, including filtration and inversion of the syrup. Sugar is introduced in the form of 65-70% syrup. Sugar syrup is prepared by dissolving granulated sugar in water in a special tank equipped with a jacket and a mixing device. The right amount of syrup goes to blend the drink.

 Then, the calculated amount of sugar syrup, apple clarified concentrated juice and organic food citric acid are set in a container with a decoction, which makes up the bulk of the finished product.

 After making a drink, it is thoroughly mixed. An average sample is taken and organoleptic indicators are monitored: color, taste, smell. Physico-chemical parameters are also checked in the finished drink: mass fraction of solids and acidity of the prepared drink.

After conducting studies of compliance indicators, the drink is served on a filter press for filtration and collected in a collection tank. From the collection tank, the drink is poured into a 0.5 liter glass bottle, followed by pasteurization. Pasteurization of the drink occurs at a temperature of 71-72 ^about C for 10-15 minutes.

The resulting drink has an original full flavor introduced spicy aromatic herbs and apples with a pleasant hint of sourness and has a unique aroma of grass.

The finished blend has the following content of the starting ingredients in the following ratio of ingredients, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.58-90.45

apple juice 1.6-3.2

sugar 7.9-9.1

citric acid 0.05-0.12

 Thus prepared beverage is a clear liquid without impurities with the following indicators:

Organoleptic indicators with a decoction of leaves and flowers of oregano grass are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of oregano grass are shown in table 1.

Table 1

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic characteristics with a decoction of leaves and flowers of clover grass are as follows:

Appearance: clear liquid

Color: Light Yellow to Yellow

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of clover grass are shown in table 2.

table 2

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of leaves and flowers of St. John's wort grass are as follows:

Appearance: clear liquid

Color: yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of St. John's wort grass are shown in table 3.

Table 3

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of wormwood herb leaves are as follows:

Appearance: clear liquid

Color: light yellow to greenish yellow

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical indicators with a decoction of leaves of wormwood grass are shown in table 4.

Table 4

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of the color of linden are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

 Physico-chemical parameters with a decoction of the color of lime are shown in table 5.

Table 5

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of leaves and flowers of mint grass are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of mint grass are shown in table 6.

Table 6

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic characteristics with a decoction of the upper part of the stems with leaves and flowers of motherwort are as follows:

Appearance: clear liquid

Color: light yellow to greenish yellow

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical indicators with a decoction of the upper part of the stems with leaves and flowers of motherwort are shown in table 7.

Table 7

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic characteristics with a decoction of nettle grass leaves are as follows:

Appearance: clear liquid

Color: light yellow to yellow green

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of nettle grass leaves are shown in table 8.

Table 8

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of chamomile grass flowers are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical indicators with a decoction of chamomile grass flowers are shown in table 9.

Table 9

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of leaves and flowers of thyme grass are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of thyme herb are shown in table 10.

Table 10

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

In terms of safety and microbiological indicators, the drink complies with SanPiN 2.3.2.1078-01 (index 1.8.5).

Example 1

The preparation of herbal decoction is as follows: they take the prepared softened water in the right amount into the boiler, bring to a boil and set the grass, leaves and flowers of oregano, or leaves and flowers of sweet clover, or leaves and flowers of St. John's wort, or leaves of wormwood, or flowers of linden, or mint leaves and flowers, or the upper part of the stems with motherwort leaves and flowers, or nettle leaves, or chamomile flowers, or thyme leaves and flowers in the following ratio of ingredients, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 90.45

in such an amount that the beverage prepared later receives a balanced taste and aroma of the given grass and apple. The boiler occurs brewing grass from 30 minutes to 2 hours at a temperature of 80-95 ° ^C. When the amount of infusion or decoction turned less than the prescribed amount, it is possible to add the boiled water.

Decoctions of herbs are passed through a strainer for cooling. 1- cooled to 4 ^{° C} and fed to the blending.

Then sugar syrup is prepared, including filtration and inversion of the syrup.

Sugar is introduced in the form of 65-70% syrup. Sugar syrup is prepared by dissolving granulated sugar in water in a special tank equipped with a jacket and a mixing device. Then the right amount of syrup goes to blend the drink.

Then, the calculated amount of sugar syrup, apple clarified concentrated juice and organic food citric acid are set in a container with a decoction, which makes up the bulk of the finished product.

 After making a drink, it is thoroughly mixed. An average sample is taken and organoleptic indicators are monitored: color, taste, smell. Physico-chemical parameters are also checked in the finished drink: mass fraction of solids and acidity of the prepared drink.

After conducting research on compliance indicators, the drink is served on a filter press for filtration and collected in a collection tank. From the collection tank, the drink is poured into a 0.5 liter glass bottle, followed by pasteurization. Pasteurization of the drink occurs at a temperature of 71-72 ^about C for 10-15 minutes.

The resulting drink has an original full flavor introduced spicy aromatic herbs and apples with a pleasant hint of sourness and has a unique aroma of grass.

The finished blend has the following content of the starting ingredients in the following ratio of ingredients, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme

Apple juice

sugar

lemon acid

or a decoction of leaves and flowers of thyme 90.45

apple juice 1.6

sugar 7.9

citric acid 0.05

The resulting drink has an original full flavor introduced spicy aromatic herbs and apples with a pleasant hint of sourness and has a unique aroma of grass.

Example 2

A soft drink was prepared, as in example 1, but the ratio of ingredients was taken as follows, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.58

apple juice 3.2

sugar 9.1

citric acid 0.12

Example 3

A soft drink was prepared, as in example 1, but the ratio of ingredients was taken as follows, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 90.66

apple juice 1.5

sugar 7.8

citric acid 0.04

Example 4

A soft drink was prepared, as in example 1, but the ratio of ingredients was taken as follows, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 87.3

apple juice 3.3

sugar 9.2

citric acid 0.2

Example 5

A soft drink was prepared, as in example 1, but the ratio of ingredients was taken as follows, wt.%:

decoction of leaves and flowers of oregano,

or decoction of the leaves and flowers of clover,

or a decoction of leaves and flowers of hypericum,

or a decoction of wormwood leaves,

or a decoction of linden flowers,

or a decoction of mint leaves and flowers,

or a decoction from the top of the stems

with leaves and flowers of motherwort,

or a decoction of nettle leaves,

or a decoction of chamomile flowers,

or a decoction of leaves and flowers of thyme 88.9

apple juice 2.8

sugar 8.2

citric acid 0.1

 The best performance of the drink is achieved according to example 1, 2; for examples 3, 4 - the worst indicators, as a result of which the drink is unbalanced; according to example 3 - the drink is simply similar to a decoction of grass, the fullness of taste is absent; according to example 4 - the drink acquires the dominant taste and aroma of the apple, according to example 5 - the indicators are considered the most optimal, as a result of which the drink has a full harmonious taste and aroma characteristic of raw materials.

Organoleptic indicators with a decoction of leaves and flowers of oregano grass are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of oregano grass are shown in table 11.

Table 11

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic characteristics with a decoction of leaves and flowers of clover grass are as follows:

Appearance: clear liquid

Color: Light Yellow to Yellow

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of clover grass are shown in table 12.

Table 12

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of leaves and flowers of St. John's wort grass are as follows:

Appearance: clear liquid

Color: yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of St. John's wort grass are shown in table 13.

Table 13

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of wormwood herb leaves are as follows:

Appearance: clear liquid

Color: light yellow to greenish yellow

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of wormwood herb leaves are given in table 14.

Table 14

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of the color of linden are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

 Physico-chemical indicators with a decoction of the color of the linden are shown in table 15.

Table 15

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of leaves and flowers of mint grass are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical characteristics with a decoction of leaves and flowers of mint grass are shown in table 16.

Table 16

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic characteristics with a decoction of the upper part of the stems with leaves and flowers of motherwort are as follows:

Appearance: clear liquid

Color: light yellow to greenish yellow

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical indicators with a decoction of the upper part of the stems with leaves and flowers of motherwort are given in table 17.

Table 17

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic characteristics with a decoction of nettle grass leaves are as follows:

Appearance: clear liquid

Color: light yellow to yellow green

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of nettle grass leaves are shown in table 18.

Table 18

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of chamomile grass flowers are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of chamomile grass flowers are shown in table 19.

Table 19

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

Organoleptic indicators with a decoction of leaves and flowers of thyme grass are as follows:

Appearance: clear liquid

Color: light yellow to light brown

Taste: sweet and sour

Aroma: well defined, characteristic of the used grass from which the drink is made, with a perceptible aroma of apple

Physico-chemical parameters with a decoction of leaves and flowers of thyme herb are shown in table 20.

Table 20

The name of indicators
a drink Norm Mass fraction of solids,%: 10.0 ± 0.2 Acidity, cm ³ sodium hydroxide solution, a concentration of 1 mol / DM ³ per 100 cm ³ 1,5-2,2 Nutrition value, carbohydrates, g / 100 cm ³ 10.0 Energy value, kcal / 100 cm ³ 41.0

 The inventive non-alcoholic drink allows to improve the organoleptic characteristics, biological value, in particular sweet and sour taste, the aroma of easily recognizable herbs and the perceptible aroma of apple.

Thanks to its ingredients, the drink is natural and healthy with a peculiar natural taste and aroma.

Claims (1)

A soft drink containing as a liquid base a decoction of plant materials and apple juice, sugar, citric acid, characterized in that as a decoction of plant materials contains a decoction of leaves and flowers of oregano, or a decoction of leaves and flowers of clover, or a decoction of leaves and St. John's wort, or a decoction of wormwood leaves, or a decoction of linden flowers, or a decoction of leaves and mint flowers, or a decoction of the top of the stems with leaves and motherwort flowers, or a decoction of nettle leaves, or a decoction of chamomile flowers, or a decoction of leaves and c thyme branches, apple juice, sugar, citric acid, in the following ratio of starting ingredients, wt.%:
decoction of leaves and flowers of oregano or decoction of clover leaves and flowers or a decoction of leaves and flowers of hypericum or a decoction of wormwood leaves or a decoction of linden flowers
or a decoction of leaves and flowers of mint
or a decoction from the top of the stems with leaves and flowers of motherwort or a decoction of nettle leaves or a decoction of chamomile flowers or a decoction of leaves and flowers of thyme 87.58-90.45 Apple juice 1.6-3.2 sugar 7.9-9.1 lemon acid 0.05-0.12