CS195591B1 - Dry mixture for preparation of the juices - Google Patents

Description

The invention relates to a dry juice composition.

A number of dry blends for preparing fruit drinks with or without haze are known. They are prepared either from natural juices and their concentrates, or artificially from food acids such as citric and malic acids, along with other raw materials such as sweeteners, food colorings and flavorings. For hazy beverages, various types of opacifying agents such as poorly soluble phosphates, fats, starches, etc. are added to the dry blends.

Furthermore, flavor enhancers such as salts of organic and inorganic acids such as NaCl, KCl, Na 2 SO ₄ , sodium citrate are used in these mixtures, especially when the sweetener is selected from a number of artificial sweeteners. Thickeners 1, in particular carboxymethylcellulose, pectin, carrageenan and acacia, are also used. All of the known dry juice compositions have resulted in beverages that have poor taste and relatively low nutritional value. A number of other substances, such as inorganic salts, are added to increase the nutritional value, so that their production becomes more expensive.

The above-mentioned drawbacks are overcome by the dry juice composition according to the invention, which comprises 0.2 to 95 wt. sweeteners, 4 to 80 wt. % organic acids such as citric, tartaric and malic acids; of whey powder and 0.3 to 40 wt. a buffering agent from a number of organic acid salts such as citric, malic and tartaric acids.

The combination of the above substances results in a dry mixture from which both the juice concentrate and the juice can be prepared for direct consumption from economically advantageous raw materials. The obtained beverage has an increased nutritional value, since it utilizes all the nutritional components of whey, high turbidity, without the need for a sedimentation-free turbidity, and full flavor of natural fruit juice. Depending on the type of sweetener, beverages can also be used for diabetics, preferably also for children.

Example 1

Orange juice

The dry mix has the following composition in kg:

sucrose 86.00 sodium citrate 3.00 citric acid 6.26 sweet whey powder 4.27 aroma orange 0.41 yellow color 0.03 orange color 0.03

100.00

To make orange juice, use 130-140 g of dry mix per liter of beverage.

Example 2

Grapefruit juice low calorie

The dry mix for its preparation has the following composition in kg:

saccharin 450x 0.17 sorbi t 72.96 malic acid 10.73 sodium citrate 4.35 potassium citrate 0.84 calcium phosphate 2.00 sodium sulfate 0.50 sweet whey powder 7.18 octoacetosaccharose 0.25 yellow color 0.02 aroma grapefruit 1.00

100.00

Juice is especially suitable for diabetics.

Example 3

Pineapple juice low calorie

The dry mix for the preparation of this juice has the following composition in kg:

saccharin 450x 2.00 tartaric acid 45,00 sodium citrate 6.50 sodium maleate 2.50 ascorbic acid 2.50 sweet whey powder 37.00 carboxymethylcellulose 2.93 yellow color 0.07 pineapple aroma 1.50

100.00

Practical tests of the dry preparation have shown the expected benefits and the beverage prepared therefrom has very favorable taste characteristics. In the final taste of the beverage there is no effect of whey and in the preparation with artificial sweeteners their unfavorable taste effect is suppressed. The preparation provides a drink with a favorable stable appearance and full taste.

Claims (1)

SUBJECT V A dry juice composition comprising colorants and aromatic substances, optionally vitamins, inorganic salts such as sodium, potassium, magnesium and lithium chlorides and sulphates, optionally a mustard such as octoacetosaccharose, bitter extract and citrus fruit extract and quinine soluble salt, characterized in that it consists of 0.2 to 0.2% of quinine; Y N O L E Z U 95 wt. 0.1 to 60 wt. whey powder, 4 to 80 wt. organic acids, preferably citric, malic, tartaric, and 0.3 to 40% by weight of a buffering agent consisting of sodium or potassium salts of organic acids such as citric, tartaric and malic acids.