RU2129811C1 - Method of preparing syrup - nonalcoholic balsam "gerbamarin" - Google Patents

Abstract

FIELD: alcoholic and nonalcoholic industries. SUBSTANCE: method involves pouring over all ingredients with 45-% aqueous-alcoholic liquid, ageing for 14-15 days and infusion is drained. Raw material is poured out by hot boiled water, aged for 12-16 h, infusion is drained, and both infusions are combined. Ground fruits of dog rose are poured out by boiled water with temperature 60 C, aged for 4 h at 50-60 C, infusion is drained and mixed with 65.8-% sugar syrup, infusion of formula ingredients and sea staff food infusion, and then cooled. Zoosterin, hydrolysate of milts of salmon family fishes, strawberry essence, color are subsequently added, mixed and ascorbic acid, potassium sorbate and citric acid are introduced, mixed, filtered and bottled at temperature not below 30 C. EFFECT: broadened assortment of syrups-balsams with higher curative and organoleptical properties and stable at storage. 2 ex

Description

 The invention relates to the non-alcoholic industry and can be used in the alcohol industry.

A known method of preparing syrup for a soft drink, which involves blending part of the juice, heated water to 45 ^o C, sugar, apple pectin, citrus, zoster from the sea grass, boiling the blend for 25 minutes, filtering, cooling, making the rest of the juice, honey, citric acid , tinting, stirring, cooling to 20 ^o C, filtering, adding Eleutherococcus extract, mixing and introducing pear essence, followed by the production of a soft drink by saturating the syrup (application RU 94006571, class A 23 L 2 / 00, op. 1995).

 A disadvantage of the known method is that it describes a method for the production of a non-alcoholic beverage having low healing properties.

 There is also known a method of producing a non-alcoholic beverage, which provides for the preparation of a syrup and a beverage based on it, in which the rose hips and lingonberries are poured separately with hot water, infused for 12-15 hours, filtered and the infusions are added chilled in sugar syrup, sodium humate is added here, pectin dissolved in water, dissolved in water and added sodium bicarbonate, strawberry essence, honey, sodium benzoate and mixed (RU, patent 2060698, CL A 23 L 2/00, op. 1996).

 The disadvantage of this method is that the syrup-derived soft drink has low healing properties and organoleptic characteristics.

Closest to the proposed method is the preparation of syrup - a non-alcoholic balm, which enriches the berries and / or fruits with water according to the recipe, extracts at a temperature of 95 - 97 ^o C for 1 - 2 hours, pours rosehips with water, adds citric acid, extracts, exposure 1 - 2.5 hours, separation from the precipitate, evaporation at 65 - 70 ^o C to a dry matter content of 4 - 6%, separation into two parts, in which sugar is introduced, heated to 90 - 95 ^o C, incubated 30 - 60 minutes, cool, add the second part of the infusion, inject as orbinovuyu acid, stirred and poured (RU, patent 21000716, Cl. A 23 L 2/385, op. 1993).

 The disadvantages of this method are the low healing properties and organoleptic characteristics.

 The technical result of the proposed method is to expand the assortment of balsam syrups, to obtain them with higher healing properties and organoleptic characteristics and stable during storage.

This result is achieved by the fact that in the method of preparing syrup - a non-alcoholic balm, which includes filling prescription ingredients with hot water, extracting, draining, infusion, filling rose hips with water, adding citric acid, aging, separating rose hips, obtaining 65.8% sugar syrup, mixing it with rosehip infusion and prescription ingredients, adding ascorbic acid, mixing and pouring, it is provided to fill in the prescription ingredients with 45% water-alcohol before filling with hot water with a liquid, insist for 14 - 15 days and drain the infusion, and when pouring them with hot water, use boiled water with a temperature of 70 - 80 ^o C, extract for 12 - 16 hours, combine the infusions, grind the rose hips, pour water with a temperature of 60 ^o C, keep them exposed for 4 hours at a temperature of 50 - 60 ^o C, mix the hot dog rose infusion with 65.8% sugar syrup and infusion of the recipe ingredients, add the food kelp infusion when mixing, mix, cool to 40 ^o C, follower but add zosterol, a hydrolyzate of salmon milk, MIGI K-LL, strawberry essence and caller, mix, add ascorbic acid, add citric acid and potassium sorbate, and pour at a temperature not lower than 30 ^o C, while using as recipe ingredients St. John's wort, wormwood, linden flowers, Tangut rhubarb root, Ural licorice, dandelion, valerian, marjoram, yarrow, thyme, cinnamon grass, birdwort, three-part train, motherwort, tricolor violet, field horsetail, koto leaf lemon, nettle nettle, bearberry, sage, eleutherococcus, calendula, bicolor woodpeckers, pharmacy chamomile and tansy, birch buds, corn stigmas, hawthorn and coriander fruits and flax seed.

 The proposed method is as follows.

Prescription ingredients: St. John's wort, wormwood, linden blossom, Tangut rhubarb root, Ural licorice, dandelion, valerian, marjoram, yarrow, thyme, marshmallow dried, mountainous bird, three-part train, motherwort, tricolor violet, lemon horsetail dioecious, sage, bearberry, eleutherococcus, calendula, bicolor lozenges, pharmacy chamomile, tansy, birch buds, corn stigmas, hawthorn and coriander fruits, flax seed is poured with 45% aqueous-alcoholic liquid, insist 14 - 15 ducks infusion poured through the grid, the remaining raw materials is poured hot boiled water with temperature 70 - 80 ^o C in an amount equal to that of the fusion infusion, incubated 12 - 16 hours, poured infusion and combined infusions. The washed and chopped rose hips are poured into a container with a heat jacket, pour boiled water at a temperature of 60 ^o C, incubated for 4 hours at a temperature of 50 - 60 ^o C, poured through a mesh into another container, cooled to 40 ^o C. Prepared sugar known technology concentration of 65.8%.

65.8% sugar syrup is added to the blended container, the rosehip infusion and the recipe of the recipe ingredients and the food kelp infusion are added hot, mixed, cooled to 40 ^° C, then zosterol, salmon milk hydrolyzate, squid hydrolyzate and mussels - MIKI K-LL, strawberry essence and color, mix, filter before bottling, enter ascorbic acid and potassium sorbate. Bottling is carried out at a temperature not exceeding 30 ^o C.

 Example 1

Prescription ingredients: St. John's wort, wormwood, color of linden, root of rhubarb, Tangut, Ural licorice, dandelion, Valerian, oregano, yarrow, thyme, dried marshmallow, mountaineer, avian, three-part train, motherwort, tricolor violet, lemon horsetail dioecious nettle, sage leaf, bearberry, eleutherococcus, marigold color, two-tone woodpecker, pharmacy chamomile, tansy, birch buds, corn stigmas, hawthorn and coriander fruits, 15.26 kg of flaxseed pour 23 dal 45% alcohol-in-water Ms. bone and insist 14 days, emptied infusion through the mesh, the remaining raw materials is poured hot boiled water at 70 ^o C in an amount equal to the amount of infusion of the first drain, and held 12 hours and poured infusion second drain and combined infusions.

Washed and shredded rose hips are poured into a container with a heat jacket, boiled water with a temperature of 60 ^o C is poured into it at the rate of 30 kg of rose hips, 12 dal of water are poured, kept for 4 hours at a temperature of 50 ^o C, then poured through a net into another container and cooled up to 40 ^o C. Sugar syrup is prepared at a concentration of 65.8%.

753.3 decaliters of 65.8% sugar syrup are added to the blending tank, hot rosehip infusion is added therein in an amount of 20 decaliters, 34.5 decaliters are infused with the recipe ingredients, 1.05 decaliters are infused with food kelp and cooled to 40 ^o C Then 0.3 kg of zosterol, 10 l of hydrolyzed milk of salmon fish, 40 l of MIGI K-LL, 1 l of strawberry essence and 12 kg of color are added successively, mixed and filtered before bottling. Ascorbic acid in the amount of 0.3 kg, 74.3 kg of citric acid and 5 kg of potassium sorbate is added to the balsam syrup, mixed. Bottling is carried out at a temperature not lower than 30 ^o C.

 Example 2

The method is carried out analogously to example 1, only when preparing the infusion of the recipe ingredients, they are infused in an aqueous-alcoholic liquid for 15 days, hot water is poured at a temperature of 80 ^o C, and extraction is carried out for 16 hours. Extract of rose hips is carried out at a temperature of 60 ^o C.

 The proposed method allows to expand the assortment of syrups - non-alcoholic balms, to obtain them with higher healing properties and organoleptic characteristics and stable during storage.

Claims (1)

A method of preparing a syrup - a non-alcoholic balm, which includes filling prescription ingredients with water, extracting, draining the infusion, filling the rose hips with water, adding citric acid, aging, separating the rosehip infusion, mixing sugar with rosehip infusion and prescription ingredients, adding ascorbic acid, mixing and bottling, characterized in that before filling with water, the prescription ingredients are filled with 45% aqueous-alcoholic liquid, insist for 14-15 days and the infusion is drained, and when filled with water, use was boiled water with temperature 70 - 80 ^o C, extraction was carried out for 12 - 16 hours, extracts were combined, hips crushed, pour water at 60 ^o C, their exposure was conducted for 4 hours at a temperature of 50 - 60 ^o C, to mix the rosehip infusion with sugar, it is used in the form of sugar syrup at a concentration of 65.8%, and the rosehip infusion is used hot, moreover, when mixed, food kelp infusion is additionally added, mixed, cooled to 40 ^o C, zosterol, salmon milk hydrolyzate are added sequentially. fish, MIGI KL , Strawberry essence and color stirred administered ascorbic acid are added citric acid and potassium sorbate, and filling is carried out at a temperature of not lower than 30 ^o C, while as recipe ingredients used St. John's wort, wormwood, linden flower, rhubarb root Tangut, Ural licorice , dandelion, valerian, grass of marjoram, yarrow, thyme, dried cinnamon, bird highlander, three-parted sequence, motherwort, three-colored violet, field horsetail, lemon catnip, dioica nettle, bearberry, sage, eleutherococcus ka, the color of calendula, bicolor woodpeckers, pharmacy chamomile and tansy, birch buds, corn stigmas, fruits of hawthorn and coriander and flax seed.