SU1251851A1 - Method of producing pomegranate beverages - Google Patents

Description

The invention relates to the canning industry, may be used in the manufacture of soft drinks, and concerns methods for the production of beverages.

The purpose of the invention is to improve the quality of the finished product.

The proposed method is carried out as follows.

The cooking syrup, which, after cooking, is cooled to ZS-BO C, is fed to the mixing base - garnet extract or concentrate, combining operations — juice recovery and mixing, separating the mixture, filtering, and deaerating at 30-35 the deaerated mixture is heated to 70-75 ° C for 2-5 minutes, the beverage is packaged, sealed, and pasteuria is 3 coziness.

Cooling the syrup to 25-30 ° C before mixing eliminates the thermal effect of the syrup on the extract or concentrate and helps stabilize the color, preserve the natural taste, a significant part of vitamins, polyphenolic, nitrogenous and other valuable substances.

Mixing the extract or concentrate with the syrup by introducing the first into the syrup, ensuring simultaneous restoration of the base with the syrup, also preserves the natural color and taste of the finished product.

The exclusion of the process of pomegranate concentrate recovery with hot water from the production cycle of pomegranate beverage reduces the duration of the production cycle, eliminates the long-term heat treatment of the product, which has a positive effect on the quality of the finished beverage.

This is facilitated by deaeration at 30-35 ° C due to a decrease in the content of oxygen in the finished product. An increase in deaeration temperature above causes deterioration of the organoleptic properties of the finished product.

Heating the drink to 70-75 G p leaks

2–5 minutes after exposure results in a reduction in negative temperature effects on the quality of the finished product than at higher thermal effects.

Thus, the PSE proposes. 1e technological methods are aimed at maximizing the preservation of valuable native substances of the source-source cheese1, - grana

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Comrade and the creation of co-opic high dietary and nutritional valuable and.

Example 1. Sugar syrup with a concentration of 8.1Z cyxvtx substances in the amount of 4200 kg is cooled to 25 seconds, fed to the mixer, then the concentrate in the amount of 382.6 kg is sent to the same place. The mixture is moved and directed to clean the n separator. After separation, the mixture fil1) is fouled on an asbestos filter.

The filtered mixture is deaerated at 30 ° C, after which the deaerated mixture is heated for 2 minutes. The heated mixture is Packed in a bottle with a capacity of 0.33 l, sealed and pasteurized.

1 way to get a drink (Pomegranate bright red, transparent. Points score for tasting 4.8 points.

PRI mme R 2. Sugar syrup with a concentration of 8.1% of dry substances and an amount of 4200 kg is cooled to 30 ° C, fed to a mixer, then the concentrate is sent in the amount of 382.6 kg. The mixture is stirred and sent to the separator for purification. After separation, the mixture is filtered on a pre-asbestos filter. The filtered mixture is deaerated at 35 ° C, after which the deaerated mixture is heated at 5 minutes. The heated mixture is Packed in a bottle with a capacity of 0.33 l, sealed and pasteurized.

So get the drink garnet red, transparent. A score of devaluation is 4.6 points.

Example 3. Sugar syrup with a concentration of 8.1% of dry substances in the amount of 4200 kg is cooled to, fed into the mixture 1b, then the concentrate in the amount of 382.6 kg is sent to the same place. The mixture is stirred and sent to the separator for purification. After separation, the mixture is filtered on an asbestos alluvial filter. The filtered mixture is deaerated at 40 ° C, after which the deaerated mixture is heated to r for 10 minutes. Heated gmes is packaged in a bottle in quantities31251851-4

0.33 l, sealed and paste- Physico-chemical, chemical and

Organoleptic indicators of quality. The beverage is presented in the table, garnet red in color with brown from. The proposed method allows potency, with a taste of boiled down tones. 5to improve the quality of the finished product,

Ballova tasting score increased the tasting score from 3.8 to

3.2 points.i, 6-4.8 points.

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VNSHSHI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab ,, d, 4/5

Production and printing company, Uzhgorod, Project St., and

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Claims (3)

1. METHOD FOR PRODUCING POMEGRANATE N / LITH, providing for the recovery of pomegranate extract or concentrate, clarification, cooking of sugar syrup, mixing syrup with extract or concentrate, deaerating the beverage, heating it, packaging, corking and pasteurization, characterized in that, in order to improve the quality the finished product, the sugar syrup is cooled to 25-30 ⁴ C before mixing, the recovery of the pomegranate extract or concentrate is carried out in the process of mixing it with sugar syrup, and the beverage is clarified to after mixing. 2. The method according to π. 1, with the fact that deaeration is carried out at 30-35 * C. 3. The method of pop. ^ characterized in that the heating of the drink is carried out at 7O-75 ° C for 2-5 minutes SU „1251851