RU-2861688-C1 - LIQUID CONCENTRATE OF NON-ALCOHOLIC DRINK "SBITEN WITH HONEY, ROWAN AND HUMIC ACIDS"

Abstract

FIELD: non-alcoholic industry. SUBSTANCE: liquid concentrate of a non-alcoholic drink is proposed, which is made from cornflower honey, chokeberry fruit extract, humic acids obtained from leonardite, spices in the form of ground ginger, ground cloves, ground cinnamon, ground coriander, ground nutmeg, ground allspice, prepared water at the following ratio of initial components: cornflower honey - 905.00 g; chokeberry fruit extract - 50.00 ml; humic acids - 20.00 ml; spices: ground ginger - 0.87 g; ground cloves - 0.87 g; ground cinnamon - 0.87 g; ground coriander - 0.87 g; ground nutmeg - 0.87 g; ground allspice - 0.87 g; prepared water - 20.00 ml. EFFECT: increasing the nutritional value, organoleptic properties of the drink, which does not contain preservatives. 1 cl, 5 tbl

Inventors

• VELICHKO NADEZHDA ALEKSANDROVNA
• BONDAR IRINA VLADIMIROVNA

Dates

Publication Date

20260507

Application Date

20250319

Claims (2)

1. A liquid concentrate of a non-alcoholic beverage, characterized by the fact that it is made from cornflower honey, extract of black chokeberry fruits, humic acids obtained from leonardite, spices in the form of ground ginger, ground cloves, ground cinnamon, ground coriander, ground nutmeg, ground allspice, water prepared in the following ratio of the original components:
2. cornflower honey 905.00 g black chokeberry fruit extract 50.00 ml humic acids 20.00 ml spices: ground ginger 0.87 g ground cloves 0.87 g ground cinnamon 0.87 g ground coriander 0.87 g ground nutmeg 0.87 g ground allspice 0.87 g prepared water 20.00 ml

Description

The invention relates to the non-alcoholic beverage industry, namely to liquid non-alcoholic beverage concentrates. A known non-alcoholic drink is “Non-alcoholic drink for internal cleaning and the method for producing it” JP 5224436 [1], which is characterized by mixing one of the fulvic acids or humic acids with a solid natural zeolite, with natural mineral active water, which can be used as drinking water. The disadvantage of the known solution is its insufficient biological value and organoleptic properties. The closest to the claimed technical solution is “Liquid concentrate of a non-alcoholic drink” based on the thalli of the lichen Cetraria islandica and the method for obtaining it” RU 2752428 C1 [2], which includes a complex of humic and fulvic acids, prepared water enriched with the mineral zeolite, knotweed herb, thyme herb and a preservative. “Liquid concentrate of non-alcoholic drink” based on thalli of lichen Cetraria islandica has increased prophylactic and organoleptic properties compared to [1]. The disadvantage of the well-known drink is its low biological value, organoleptic properties and the use of a preservative - sodium benzoate - in the recipe. The technical result of the proposed solution is to increase the nutritional value and organoleptic properties of a drink based on cornflower honey, chokeberry fruit extract, humic acids obtained from leonardite, and spices, without the use of preservatives. The technical result is achieved in that the liquid concentrate of a non-alcoholic beverage based on cornflower honey is characterized in that it contains cornflower honey, black chokeberry fruit extract, humic acids, spices, water prepared in the following ratio of the initial components per 1 liter of the product: cornflower honey - 950 g, black rowan fruit extract - 50 ml, humic acids - 20 ml; prepared water - 20 ml; ground ginger, ground cloves, ground cinnamon, ground coriander, ground nutmeg, ground allspice - 0.87 g each. The invention makes it possible to increase the nutritional value and organoleptic properties of the beverage. The objective of inventing new beverage concentrates (sbiten) is to develop a liquid concentrate of a non-alcoholic beverage with increased nutritional value and original organoleptic properties. The result is achieved by preparing a liquid concentrate of a non-alcoholic drink by blending cornflower honey with plant materials and humic acids. The invention makes it possible to obtain a liquid food concentrate with a broad spectrum of immunomodulatory and general strengthening effects due to the content of valuable biologically active compounds in the ingredients used. Table 1 shows the recipe for a liquid soft drink concentrate. The organoleptic properties of the liquid concentrate of the soft drink with the addition of chokeberry fruit extract with humic acids are presented in Table 2. The physicochemical properties of the liquid concentrate of the soft drink with the addition of chokeberry fruit extract with humic acids are given in Table 3. The content of toxic elements in the liquid concentrate of a soft drink with the addition of chokeberry fruit extract with humic acids is presented in Table 4. The microbiological parameters of the liquid concentrate of the soft drink with the addition of chokeberry fruit extract with humic acids are given in Table 5. The obtained results for the quality indicators of the liquid concentrate of the soft drink comply with the regulatory standards. The process of producing a liquid non-alcoholic concentrate is as follows: cornflower honey is heated to 70°C for pasteurization, which prevents the development of honey yeast and mold during storage of the product, which is blended with other ingredients. The honey is then rapidly cooled to 40°C to preserve its valuable biologically active substances. The crushed spices are mixed and infused with cornflower honey in a 1:3 ratio (one part spices, three parts honey) for 24 hours in a heating chamber at a temperature no higher than 40°C. Chokeberries are placed in an extractor at a 1:10 ratio (one part berries, ten parts prepared water), and the extraction is carried out for three hours. The extract is then transferred to a vacuum evaporator at a temperature of 70°C for four to five hours, until the dry matter concentration reaches no more than 70%. Next, all ingredients are blended in a kettle, where pasteurized cornflower honey, chokeberry extract, spices, and humic acids are mixed. The moisture content of the finished drink concentrate is 24-25%. The finished drink is poured into bottles (glass or plastic). The bottle containing the drink concentrate is capped and labeled. The finished bottles are placed in separate packaging. The drink concentrate is stored at a temperature not exceeding 25°C. The shelf life is 24 months. Industrial application. The invention can be used to produce a liquid soft drink concentrate with increased nutritional value and unique organoleptic prope