RU-2861687-C1 - METHOD FOR PRODUCING FRUIT DRINK FROM SMALL-FRUITED APPLE TREE FRUITS

RU2861687C1RU 2861687 C1RU2861687 C1RU 2861687C1RU-2861687-C1

Abstract

FIELD: food industry. SUBSTANCE: invention relates to the production of soft drinks. A method is proposed for producing a fruit drink from small-fruited apple tree fruits, which initially involves defrosting and grinding small-fruited apple tree fruits, extraction with drinking water with separation of the obtained mass into juice and pomace, and preparing a decoction from dry crushed mint leaves and carrot tops, after which white sugar is added to the decoction and brought to the boil at 85°C for 4 minutes, the pomace is added to the boiling decoction, mixed and boiled for another 2-4 minutes, infused until it cools, strained through a sieve, then the juice is added and mixed again, diluting the mixture with the already cooled decoction, with further cooling of the obtained ready fruit drink, with the following ratio of initial recipe components, mas.%: small-fruited apple tree fruits - 85.0, white sugar - 0.95, dry crushed mint leaves - 0.60, dry crushed carrot tops - 0.25, drinking water - the balance. EFFECT: development of a method for producing a fruit drink, improvement of organoleptic and physico-chemical properties, enrichment with biologically active substances through the use of natural plant raw materials. 1 cl, 1 tbl, 3 ex

Inventors

KOKH DENIS ALEKSANDROVICH
Kokh Zhanna Aleksandrovna

Dates

Publication Date: 20260507
Application Date: 20250806

Claims (1)

A method for producing fruit drink from small-fruited apple trees characterized by the fact that it first involves defrosting and crushing the fruits of small-fruited apple trees, extracting with drinking water with separation of the resulting mass into juice and cake and preparing a decoction from dry crushed mint leaves and carrot tops, after which white sugar is added to the decoction and brought to a boil at 85 ° C for 4 minutes, add the cake to the boiling decoction, stir and boil for another 2-4 minutes, insist until it cools, filter through a sieve, then add juice and stir again, diluting the mixture with the already cooled decoction, with further cooling of the resulting finished fruit drink, with the following ratio of the original recipe components, wt.%: fruits of small-fruited apple trees - 85.0, white sugar - 0.95, dry crushed mint leaves - 0.60, dry chopped carrot tops - 0.25, drinking water - the rest.

Description

The invention relates to the production of non-alcoholic beverages, in particular to the production of fruit drinks. A method is known for producing natural fruit drink from fruit and berry raw materials, which includes preliminary cleaning and mechanical processing of the original raw material in the form of fruits and/or berries, their subsequent heat treatment in softened water at a temperature of 80 - less than 85°C, subsequent mixing of the filtered decoction with concentrated juice and/or extracts of fruits and/or berries, with hot water containing a sweetener, the addition of an acidifier and cooling (RU, patent No. 2248731, IPC A23L2/00, A23L 2/02, A23L 2/38, 2002). The disadvantages of the known method include boiling the plant materials used for 10-25 minutes, the addition of an acidifier and sweetener that can accumulate in the body, inhibiting oxidation-reduction processes, which significantly reduces the biological value of the drink. The objective of the proposed invention is to develop a method for producing fruit drinks based on natural plant materials, improving organoleptic and physicochemical properties, and enriching them with biologically active substances. The technical result of the present invention is the development of a method for producing fruit drink, improving organoleptic and physicochemical properties, and enriching it with biologically active substances through the use of natural plant materials. The technical result is achieved due to the fact that the method for producing fruit drink includes defrosting and crushing the fruits of small-fruited apple trees, extracting juice from the fruits of small-fruited apple trees with water, separating the resulting mass into juice and pulp, preparing a decoction from dry crushed mint leaves and carrot tops, adding sugar and bringing to a boil over low heat for 5 minutes, adding the pulp to the boiling decoction, stirring and boiling for 2-4 minutes, infusing the fruit drink until it is completely cooled, filtering the fruit drink through a fine sieve, adding the juice obtained in the second stage to the cooled fruit drink and stirring, diluting the fruit drink with the cooled decoction, cooling the finished fruit drink. The proposed method for producing fruit drink is carried out as follows. First, defrosting and crushing of small-fruited apple fruits is carried out, juice is extracted from small-fruited apple fruits with drinking water, the resulting mass is divided into juice and cake, a decoction is prepared from dry crushed mint leaves and carrot tops, to which sugar is added and brought to a boil at 85 ° C for 5 minutes, adding cake to the boiling broth, stirring and boiling for 2-4 minutes, infusing the fruit drink until it cools completely, filtering the fruit drink through a fine sieve, adding juice obtained in the second stage to the cooled fruit drink and stirring, diluting the fruit drink with cooled broth, cooling the finished fruit drink, with the following ratio of recipe components, wt.%: small-fruited apple fruits - 85.0-95.0, white sugar - 0.82-0.95, dry crushed mint leaves - 0.60-0.80, dry chopped carrot tops - 0.25-0.35, drinking water - the rest. The method of producing fruit drink is explained by the following examples: Example 1. The following steps are performed: defrosting and chopping the fruits of small-fruited apple trees, extracting juice from the fruits of small-fruited apple trees with drinking water, separating the resulting mass into juice and cake, preparing a decoction from dry chopped mint leaves and carrot tops, adding sugar and bringing to a boil at 85°C for 4 minutes, adding the cake to the boiling decoction, stirring and boiling for 2 minutes, infusing the fruit drink until it cools completely, filtering the fruit drink through a fine sieve, adding the juice obtained in the second stage to the cooled fruit drink and stirring, diluting the fruit drink with the cooled decoction, cooling the finished fruit drink, with the following ratio of the recipe components, wt.%: fruits of small-fruited apple trees - 85.0, white sugar - 0.95, dry chopped mint leaves - 0.60, dry chopped tops Carrots - 0.25, drinking water - the rest. The organoleptic and physicochemical quality indicators of the fruit drink are presented in Table 1. Example 2. The following steps are taken: defrosting and chopping the fruits of small-fruited apple trees, extracting juice from the fruits of small-fruited apple trees with drinking water, separating the resulting mass into juice and cake, preparing a decoction from dry chopped mint leaves and carrot tops, adding sugar and bringing to a boil at 85°C for 4 minutes, adding the cake to the boiling decoction, stirring and boiling for 3 minutes, infusing the fruit drink until it cools completely, filtering the fruit drink through a fine sieve, adding the juice obtained in the second stage to the cooled fruit drink and stirring, diluting the fruit drink with the cooled decoction, cooling