RU2736220C1 - Alcohol-free carbonated beverage - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to alcohol-free beverages. Disclosed is an alcohol-free carbonated beverage containing drinking water, sugar syrup, citric acid, carbon dioxide, colouring agents and flavouring agents, which in order to enrich with physiologically significant components and increase of organoleptic properties as an ingredient contains pine fir distillate, which is added at the following initial components ratio per 100 daL of the ready product: pine fir distillate 15–30 l; sugar 92–93 kg; citric acid - 1.4 kg; flavouring agent 0.4 l; dye 0.04 kg; carbon dioxide 3.5–3.8 kg; water, l, is balance.EFFECT: invention allows to produce a beverage enriched with pine fir distillate in which content of maltol is 0_6 g/l, to improve organoleptic indices of the product and to expand the range of alcohol-free products.1 cl, 1 dwg, 7 tbl

Description

The invention relates to the food industry, in particular to soft drinks.

Known non-alcoholic drink, which contains 42.0-43.5 kg of a sugar-containing component, 24-32.0 kg of a concentrated base of extractives of plant materials, 0.14-0.18 kg of a herbal flavoring agent, 0.12-0, 16 kg of pine needles aroma, 1.1-1.4 kg of food acid, 4.9-5.5 kg of brown dye, 0.176-0.180 kg of sodium benzoate, 0.184-0.220 kg of potassium sorbate, 5.9-6.2 l of carbon dioxide (liquid) and the rest - water up to 100 gave the finished drink. The concentrated base includes 15.0-20.0 wt. % Eleutherococcus root, 45.0-65.0 wt. % lingonberry fruits, 15.0-20.0 wt. % grass of a string, 3.0-10.0 wt. % Amur velvet fruits and 2.0-5.0 wt. % Korean cedar needles. The finished drink has a harmonious delicate aroma of plant materials with an implicitly pronounced coniferous aroma with a soft honey tone and a pleasant flavoring bouquet (Patent RU 2376895 C1). The disadvantages of this drink are the multicomponent composition of the drink, the complexity of obtaining the components, as well as the use of preservatives.

The closest analogue is a highly carbonated non-alcoholic drink, obtained from prepared artesian water, sugar, citric acid, flavor base "Taiga herbs" (extract of herbs: lemon balm, lime blossom, chamomile, sage, dandelion, ginseng, oak bark, ginger, licorice, juniper ), a dye - sodium saccharinate, a natural flavoring agent "Astringency", identical natural flavorings "Cranberry", "Cloudberry", a preservative - sodium benzoate (Drink Taiga herbs Cranberry Health Center - Cloudberry, manufactured by Fonte-Aqua LLC, Russia).

The disadvantages of this drink is that it has a multicomponent composition and includes a preservative sodium benzoate, flavorings.

The invention solves the problem of obtaining a high-quality non-alcoholic carbonated drink based on coniferous fir distillate.

The technical result is the enrichment of the drink with physiologically significant components contained in the coniferous fir distillate, imparting new original taste sensations and coniferous aroma to the drink, expanding the range of carbonated soft drinks.

The task and the technical result are achieved by the fact that, unlike the analogue, coniferous fir distillate is used as the main component, prepared drinking water, sugar syrup is used as sweeteners, citric acid is a preservative, in the following ratio per 100 dal of the finished product:

- coniferous fir distillate - 15-30 l;

- sugar - 92-93 kg;

- citric acid - 1.4 kg;

- flavoring agent - 0.4 l;

- dye - 0.04 kg;

- carbon dioxide - 3.5-3.8 kg;

- the rest is water.

Non-alcoholic carbonated drink due to the addition of coniferous fir distillate has a harmonious taste and pleasant pine aroma, and also acquires functional properties.

The production of a carbonated soft drink is carried out according to the traditional technology for the production of carbonated soft drinks.

A schematic diagram of the production of carbonated soft drinks with coniferous fir distillate is shown in Figure 1.

The first stage in the production of a carbonated soft drink with coniferous fir distillate was the preparation of a blended syrup, which included sugar syrup, coniferous fir distillate, citric acid, flavorings, dyes, and color.

Before blending, the ingredients were prepared. Citric acid was introduced into the blend in the form of a 50% aqueous solution. Kohler - in the form of an aqueous solution in a ratio of 1: 5. Granulated sugar was sifted through a sieve, and sent for cooking sugar syrup.

The blended syrup was prepared in a cold way (it is possible to use a hot and semi-hot method, in order to boil down the components of the blend and increase the stability of the prepared drinks). All ingredients were added to the blend in a cold state with constant stirring in the following order: sugar syrup, coniferous fir distillate, citric acid, flavor, dye, color.

The selected method of preparing the blended syrup is due to the taste of the product, the drinks are more aromatic.

To obtain a crystal clear blended syrup, it was thoroughly filtered. Then it was cooled to a temperature of 8-10 ° C, sent for filling and mixing with prepared carbonated water.

The prepared water, before saturation, was cooled to a temperature of 1-2 ° C, since the solubility of carbon dioxide in water increases with decreasing water temperature, then deaeration was performed using a vacuum, and sent to the saturator. The content of CO ₂ in the water at the outlet from the saturator must be at least 0.66% by weight.

The blended syrup was poured into cleanly washed bottles with a calculated dose. To avoid the loss of carbon dioxide dissolved in carbonated soft drinks, filling the bottles is carried out under positive pressure. The temperature of carbonated water when poured into a bottle should not exceed 4 ° C, and the temperature of the finished drink should not exceed 8 ° C.

To reduce carbon dioxide losses, filled bottles are immediately sealed. The sealed bottles are thoroughly mixed.

After capping and mixing, bottles with the finished drink are carefully examined in front of a light screen, turning them upside down. Bottles that are not fully filled, or not tightly sealed or containing any impurities are discarded. After checking, the appropriate labels are attached to the bottles.

The shelf life of the obtained drinks is 10 days from the date of production at a temperature not lower than 0 ° C and not higher than 18 ° C, the relative humidity in the warehouse is not more than 75%.

The organoleptic evaluation of samples of carbonated soft drinks with the addition of coniferous distillate showed full compliance with the requirements of GOST R 52184-2003 and TP TS 021/2011.

Physicochemical indicators of all prototypes of carbonated soft drinks with coniferous fir distillate correspond to GOST R 28188-2014.

The main safety indicators of carbonated soft drinks are the content of toxic elements (cadmium, lead, copper, zinc) and microbiological indicators (BGKP - coliforms, KMAFAnM, pathogenic microorganisms, including salmonella). Test samples were analyzed for the content of toxic elements and their microbiological safety.

Based on the obtained tests of drinks according to the developed formulations, the content of toxic elements cadmium, lead, copper, zinc in carbonated soft drinks with coniferous fir distillate is shown in Table 6. The data obtained are compared with the standard indicators of GOST 30178-96.

As follows from the results obtained (Table 6), the content of toxic elements cadmium, copper, lead, zinc in all analyzed non-alcoholic carbonated drinks with coniferous fir distillate does not exceed the standard values.

The results of a study on the microbiological safety of carbonated soft drinks with the addition of coniferous distillate in terms of BGKP - coliforms, KMAFAnM, pathogenic microorganisms, including salmonella are presented in table. 7.

From the given results (Table 7) it can be seen that the developed non-alcoholic carbonated drinks with coniferous fir distillate (prototypes No. 1-3) correspond to the standard safety indicators.

Obtaining the drink allows you to: enrich them with physiologically significant components contained in coniferous fir distillate (maltol content is 0.6 g / l), improve the organoleptic properties of the product, expand the range of non-alcoholic products.

Thanks to the introduction of the proposed composition, beverages acquire an organoleptic individuality, stability of taste and aroma during storage.

Sources of information

1. Seleznev E.R., Tolmachev O.A., RU 2376895 C2 Soft drink.

2. GOST 28188-89 Non-alcoholic beverages.

3. GOST R 52844-2007 Non-alcoholic tonic drinks.

4. TU 9185-213-00334600-03 Kvass. Technical conditions.

Claims (2)

Non-alcoholic carbonated drink containing drinking water, sugar syrup, citric acid, carbon dioxide, dyes, flavors, characterized in that, in order to enrich with physiologically significant components and increase organoleptic properties, it contains coniferous fir distillate as an ingredient, which is added with the following ratio of starting components , per 100 dal of the finished product: coniferous fir distillate 15-30 l sugar 92-93 kg citric acid 1.4 kg flavoring 0,4 l dye 0.04 kg carbon dioxide 3.5-3.8 kg water, l rest

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