RU2296491C1 - Beverage with pulp - Google Patents

Abstract

FIELD: food processing industry, in particular canned industry.

SUBSTANCE: invention relates to production of beverage with pulp for functional nutrition. Claimed beverage includes puree, carbohydrate component (such as honey), acid (e.g. ascorbic acid), water, structure-forming agent, and additionally it contains bifidogenic component. Said puree represents multicomponent mixture from fruit, vegetable and berry puree, and structure-forming agent represents mixture of pectin and carragheenan with sugar syrup. Bifidogenic component represents lactulose preparation, and ratio pectin/carragheenan is 1.5:1.0. Sugar syrup contains 15-30 % of sugar and ratio of (pectin and carragheenan)/sugar syrup is 1:(10-20).

EFFECT: layering resistant beverage with high taste characteristics.

5 cl, 3 tbl, 5 ex

Description

The invention relates to the food industry, in particular to the canning industry and catering, and can be used as a composition for the production of drinks with pulp for functional nutrition, including nutrition of schoolchildren.

Known, for example, drinks with pulp, consisting of fruit and / or berry puree (45%), sugar (6.5%), water (48.5%) [Collection of recipes for fruits and vegetables / Comp. M.G. Chukhrai. - St. Petersburg: GIORD, 1999. - 336 p.]. Their disadvantage is the lack of functional properties, including a low content of vitamins, high stratification and instability of the liquid phase of the drink and suspension of pulp particles.

There is a prophylactic apple-pectin drink [Prophylactic apple-pectin drink / D. Obodovskaya and others // Canning and vegetable drying industry, 1978 - No. 5. - S.21-22], including natural or concentrated apple juice, beet pectin, granulated sugar and water. Despite the fact that the use of beet pectin in an amount of 2.6% provides the product with some functional properties (the ability to bind toxic metal ions), but it gives the drink an unpleasant, gel-like viscosity, since beet pectin swells with the formation of mucous lumps, it tends to accumulate locally in product. At the same time, beet pectin has a characteristic odor and taste that have a negative effect on the organoleptic characteristics of the drink, which are low due to the use of only one type of fruit raw material (apple juice) in the recipe.

The closest in technical essence is a drink with pulp, including fruit and / or berry puree, sugar, acid, water and a structuring agent in the form of apple pectin [Zaiko G.M. Obtaining and using pectin for preventive purposes. Krasnodar: Publishing house of the Cube GTU, 1997, 138 pp.]. The disadvantage in this case is the low functional properties of drinks, since they contain only 0.25% pectin, and this is not enough for pectin prevention (the recommended daily intake of pectin is from 2 to 6 g per day, for workers in hazardous industries - up to 15 g ) At the same time, this content of the builder does not ensure the stability of the liquid phase of the drink and suspended particles of pulp, the drinks are delaminated, that is, they have low consumer rates.

The problem to which the present invention is directed, is to create a drink with pulp with high consumer properties.

The technical result is to ensure the functional properties of the target product, increasing stability to delamination while maintaining high taste indices.

The problem is solved due to the fact that the drink with pulp, including mashed potatoes, carbohydrate component, acid, water, a structuring agent, additionally contains a bifidogenic component, and the puree is a multicomponent mixture of fruit and vegetable and berry puree, and the structuring agent contains a mixture of pectin and carrageenan with sugar syrup, and the acid is represented by ascorbic acid, in the following ratio of components,% by weight:

fruit puree 15.0-25.0 mashed vegetables 15.0-20.0 mashed berry 5.0-10.0 carbohydrate component 8.0-15.0 builder 0.5-3.0 vitamin C 0.05-0.10 bifidogenic component 1.0-5.0 water rest

a distinctive feature is that the bifidogenic component is represented by a lactulose preparation, such as Lactusan, Alcosoft syrups, Lactulac lactulose concentrate, and the ratio of pectin: carrageenan is 1.5: 1.0, sugar syrup has a sugar concentration of 15 to 30% and the ratio of the mixture of pectin-carrageenan with sugar syrup as 1: (10-20), while the carbohydrate component is represented by honey.

It is known that a functional food product is a food product intended for systematic use in the composition of diets by all groups of a healthy population, which preserves and improves health and reduces the risk of developing nutrition-related diseases due to the presence of physiologically functional food ingredients in its composition. A physiologically functional food ingredient is a substance or a complex of substances of animal, plant, microbiological or mineral origin, as well as living microorganisms that are part of a functional food product that have the ability to have a beneficial effect on one or more physiological functions, metabolic and / or behavioral reactions of the body a person with systematic use in amounts not exceeding 50% of the daily physiological need. Physiologically functional food ingredients are pectin, bifidogenic components, vitamins, etc.

The functional properties of pectin are primarily in its ability to bind heavy and radioactive metal ions to form insoluble complexes and remove them from the human body without side effects. Pectin has a positive effect on intracellular metabolic reactions, increases the body's resistance to allergic factors, and has a pronounced bactericidal effect. It is used in the treatment of diabetes mellitus, atherosclerosis, hay fever, metabolic diseases associated with overweight, and vegetovascular distancing.

Contributes to the removal of heavy metals from the body and carrageenan - sulfated polysaccharide, which has the ability to form gels and viscous solutions in water, also exhibiting antiulcer activity. One of the important properties of carrageenan is manifested in the reaction with proteins, which occurs due to the ionic interaction of sulfate groups of carrageenan with charged protein groups.

Along with this, the enhancement of the functional properties of the target product is ensured by the content of a bifidogenic component in the form of lactulose in it simultaneously with pectin and carrageenan. Lactulose, getting into the esophagus as a part of drinks, does not break down in the upper parts of the gastrointestinal tract and unchanged reaches the colon, where it becomes a breeding ground for the vital activity and growth of the human intestinal bifidoflora, thereby providing a long normalizing effect on the human body. Moreover, an increase in the positive effect of the target product on the composition of the intestinal microflora, an increase in the proportion of beneficial lactobacilli and a decrease in the number of pathogenic microflora are provided not only due to lactulose, but also due to pectin, which also has prebiotic properties. Pectin helps to restore peristaltic activity, improve digestion and absorption function of the intestine.

Another physiologically functional food ingredient, ascorbic acid, has a huge impact on the vital functions of the human body. It participates in redox processes, affects the carbohydrate and nitrogen metabolism in the body, increases efficiency and resistance to infections and adverse environmental conditions. The use of ascorbic acid and pectin in the target composition simultaneously allows to increase the stability of vitamin C, since pectin has the ability to fix and retain it. Ascorbic acid also stimulates the conversion of cholesterol to bile acids, and pectin then binds them and increases their excretion from the body.

Honey, known for its healing qualities, also has functional properties. Its use in the recipe of the drink also significantly improves organoleptic characteristics. Honey contains over 80% sugars, about 0.4% protein, minerals, organic acids, enzymes and aromatic substances, vitamins B ₁ , B ₁₂ , PP, K, etc.

An important indicator of the quality of drinks with pulp is to keep the pulp in suspension. Insignificant delamination of the structure is allowed in industrial drinks with pulp with a regulated mass fraction of the fruit part of about 45%, however, all model beverage compositions based on puree from industrial production with the same fruit part content have an extremely low resistance to delamination. This is the main obstacle to the formation of satisfactory consumer characteristics of the finished product.

It is known that the stability of pulp particles in a drink depends on their size, density and viscosity of the liquid phase, the ratio of solid and liquid phases, the pH of the drink and the composition of electrolytes. The increase in resistance to delamination with an increase in the mass fraction of mashed potatoes in the model composition is explained by an increase in the viscosity of the liquid phase of the system and a decrease in the formation of large anglomerates easily settling from small particles of pulp. An increase in delamination resistance is also possible due to the dehydrogenating properties of sucrose with an increase in granulated sugar in beverages. However, on the basis of the organoleptic evaluation of the model beverage compositions, it was found that the mass fraction of mashed potatoes and sucrose in the drink should not exceed 40 and 20%, respectively, therefore, it is advisable to use structure-forming agents to improve the stabilization properties of the drinks.

To improve the rheological parameters of the target product and increase the stability to delamination of drinks with pulp (Table 1), a structure-forming agent obtained by combining a mixture of pectin-carrageenan with sugar syrup is used in the composition of the drink with pulp. It was found that pectin and carrageenan at certain proportions form a gel structure that holds water firmly due to the occurrence of depolar intermolecular interactions between the solvent, hydrophobic pectin groups and polar carrageenan groups. In order to ensure the required rheological characteristics and increase the stability to delamination of drinks with pulp, it was found that the optimal ratio of the pectin: carrageenan mixture is 1.5: 1.0, while the sugar syrup should have a sugar concentration of 15 to 30% and the ratio of the pectin mixture β-carrageenan with sugar syrup is 1: (10-20).

The claimed invention "Drink with pulp" is confirmed by examples of specific performance.

Example 1

Apple, pumpkin and mashed potatoes from the mountain ash are passed through the finisher and dosed. Prepare the builder in the form of a thermotropic gel. To do this, pre-prepared low-esterified apple pectin and carrageenan are mixed in a ratio of 1.5: 1, sugar is dissolved in water and sugar syrup is prepared with a sugar concentration of 15%, the resulting pectin-carrageenan mixture is combined with sugar syrup in a ratio of 1:10 and heated to a temperature of 50 ° C, and then cooled to a temperature of 35 ° C. With continuous stirring, a structure-forming agent, Lactulac lactulose concentrate, ascorbic acid, the remaining sugar and water according to the recipe are introduced into the mixture of mashed potatoes in the following ratio,% by weight:

apple puree 15.0 pumpkin puree 10.0 garden ash puree 5,0 granulated sugar 8.0 builder 1,0 vitamin C 0.05 Lactulose concentrate "Lactulac" 1,0 water rest

The mixture is thoroughly mixed and visually check its uniformity. The mass is heated to a temperature of 60 ° C and homogenized. Quantitative and qualitative indicators of a drink with pulp are given in table 1-3.

Example 2 (optimal).

Apple, pumpkin and blackcurrant purees are passed through the finisher and dosed. Prepare the builder in the form of a thermotropic gel. For this, pre-prepared highly esterified apple pectin and carrageenan are mixed in a ratio of 1.5: 1, sugar is dissolved in water and sugar syrup is prepared with a sugar concentration of 15%, the resulting pectin-carrageenan mixture is combined with sugar syrup in a ratio of 1:20 and heated to a temperature of 60 ° C, and then cooled to a temperature of 30 ° C. With continuous stirring, a structure-forming agent, Lactusan syrup, ascorbic acid and honey, preheated to a temperature of 30 ° C to provide a liquid consistency, are introduced into the mixture of puree, water in the following ratio,% by weight:

apple puree 20,0 pumpkin puree 15.0 blackcurrant puree 5,0 honey bee 7.0 granulated sugar 3.0 builder 1,5 vitamin C 0,07 syrup "Lactusan 2.0 water rest

The mixture is thoroughly mixed and visually check its uniformity. The mass is heated to a temperature of 60 ° C and homogenized. Quantitative and qualitative indicators of a drink with pulp are given in table 1-3.

Example 3

A drink with pulp was prepared, as in example 2, in the following ratio of components,% by weight:

apple puree 20,0 tomato puree 20,0 garden ash puree 5,0 granulated sugar 3.0 honey bee 9.0 builder 2.0 vitamin C 0,07 syrup "Lactusan" 3.0 water rest

Quantitative and qualitative indicators of a drink with pulp are given in table 1-3.

Example 4

A drink with pulp was prepared, as in example 2, in the following ratio of components,% by weight:

apple puree 20,0 carrot puree 15.0 garden ash puree 10.0 granulated sugar 1,5 honey bee 12.0 builder 2,5 vitamin C 0.08 Lactulose concentrate "Lactulac" 4.0 water rest

Quantitative and qualitative indicators of a drink with pulp are given in table 1-3.

Example 5

Apple, pumpkin and lingonberry puree are passed through the finisher and dosed. Prepare the builder in the form of a thermotropic gel. To do this, pre-prepared low esterified apple pectin and carrageenan are mixed in a ratio of 1.5: 1, sugar is dissolved in water and sugar syrup is prepared with a sugar concentration of 30%, the resulting pectin-carrageenan mixture is combined with sugar syrup in a ratio of 1:15 and heated to a temperature of 85 ° C, and then cooled to a temperature of 40 ° C. With continuous stirring, a structure-forming agent, Alcosoft syrup, ascorbic acid, honey preheated to a temperature of 30 ° C to ensure a liquid consistency, and water are introduced into the mixture of puree in the following ratio of components,% by weight:

apple puree 25.0 pumpkin puree 20,0 lingonberry puree 10.0 granulated sugar 4,5 honey bee 10.0 builder 3.0 vitamin C 0.09 syrup "Alcosoft" 5,0 water rest

The mixture is thoroughly mixed and visually check its uniformity. The mass is heated to a temperature of 60 ° C and homogenized.

Quantitative and qualitative indicators of a drink with pulp are given in table 1-3.

Table 1 shows the rheological parameters of the drink with pulp.

To achieve the best organoleptic characteristics of the drink with pulp (Table 2), a combination of three types of mashed potatoes is selected - fruit and vegetable and berry. This multicomponent mixture allows you to create a harmonious taste of the target product and increase its nutritional value.

Table 3 shows the results of a study of the nutritional and energy value of a drink with pulp, as well as the content of vitamin C, pectin and its binding ability with respect to lead ions, which makes it possible to substantiate the functional properties of the target product.

Table 3 To substantiate the functional properties of a drink with pulp Name of indicator Example 1 Example 2 Example 3 Example 4 Example 5 Famous product one 2 3 four 5 6 7 The protein content, g 0.3 0.4 0.4 0.5 0.6 0.16 Carbohydrate content, g 11.0 11.0 16,0 16,0 19.0 9.8 The content of pectin substances, g 0.70 1.00 1.40 1,60 2.0 0.30 The content of organic acids, g. 0.25 0.37 0.50 0.45 0.39 0.32 The content of vitamins, mg FROM 5.1 7.2 6.9 7.8 8.6 1.8 PP 0.15 0.18 0.16 0.24 0.24 0.12 β-carotene 0.68 0.68 1,11 0.72 1.51 0.01 Energy value, kcal 41.2 44.0 64.0 63.0 74.0 37.0 Binding ability with respect to Pb ²⁺ ,% 49.2 52.3 58.6 64.1 78,2 12.5 Mass fraction of solids,% 11.1 11.2 11.2 11.1 11,4 11.0 Titratable acidity,% 0.3 0.4 0.4 0.35 0.4 0.5

Thus, an experimental verification showed that the proposed target product has functional properties, has high stability to delamination and high organoleptic characteristics.

Claims (5)

1. A drink with pulp, including mashed potatoes, carbohydrate component, acid, water, a structuring agent, characterized in that it further comprises a bifidogenic component, and the puree is a multicomponent mixture of fruit and vegetable and berry puree, and the structuring agent contains a mixture of pectin and carrageenan with sugar syrup, and the acid is represented by ascorbic acid, in the following ratio of components, wt.%: Fruit puree 15.0-25.0 Vegetable puree 15.0-20.0 Berry puree 5.0-10.0 Carbohydrate component 8.0-15.0 Structure former 0.5-3.0 Vitamin C 0.05-0.10 Bifidogenic component 1.0-5.0 Water Rest 2. The pulp drink according to claim 1, characterized in that the bifidogenic component is represented by a lactulose preparation, such as Lactusan, Alcosoft syrups, Lactulac lactulose concentrate. 3. The drink with pulp according to claim 1, characterized in that the ratio of pectin: carrageenan is 1.5: 1.0. 4. The pulp drink according to claim 1, characterized in that the sugar syrup has a sugar concentration of from 15 to 30% and the ratio of the mixture of pectin-carrageenan with sugar syrup as 1: (10-20). 5. A drink with pulp according to claim 1, characterized in that the carbohydrate component is represented by honey.