CS242234B1 - Concentrate for non-alcoholic drink production - Google Patents
Concentrate for non-alcoholic drink production Download PDFInfo
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- CS242234B1 CS242234B1 CS849862A CS986284A CS242234B1 CS 242234 B1 CS242234 B1 CS 242234B1 CS 849862 A CS849862 A CS 849862A CS 986284 A CS986284 A CS 986284A CS 242234 B1 CS242234 B1 CS 242234B1
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- alcoholic drink
- drink production
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Abstract
Riešenie spadá do odboru potravinárskej technologie. Podstatou koncentrátu pre výrobu nealkoholického nápoja je, že ako základnu zložku obsahuje extrakt zo sladového kvetu. Z koncentrátu možno vyrobit nealkoholický nápoj, ktorým sa rozšíří sortiment nealkoholických nápojov na trhu.The solution falls into the field of food technology. The essence of the concentrate for the production of a soft drink is that it contains malt flower extract as a basic ingredient. The concentrate can be used to produce a soft drink, which will expand the range of soft drinks on the market.
Description
Riešenie spadá do odboru potravinárskej technologie.The solution is in the food technology department.
Podstatou koncentrátu pre výrobu nealkoholického nápoja je, že ako základnu zložku obsahuje extrakt zo sladového kvetu. Z koncentrátu možno vyrobit nealkoholický nápoj, ktorým sa rozšíří sortiment nealkoholických nápojov na trhu. 242234 242 3The essence of the non-alcoholic beverage concentrate is that it contains malt flower extract as a base ingredient. It is possible to produce a non-alcoholic beverage from the concentrate, which will expand the range of soft drinks on the market. 242234 242 3
Vynález sa týká koncentrátu pre výrobu nealkoholického nápoja.The invention relates to a concentrate for making a soft drink.
Doteraz známe nealkoholické nápoje sú vyrábané prevažne zo štiav a drene ovocia a zeleniny, alebo sa sirupy pripravujú synteticky.So far known non-alcoholic beverages are mainly made from juices and fruit and vegetable pulps, or syrups are prepared synthetically.
Sladový kvet sa doteraz pre potravinářské účely nevyužíval. Používal sa len ako krmivo pre hospodářské zvieratá. Sladový kvet vzniká ako odpad pri výrobě tmavého sladu.So far, malt flower has not been used for food purposes. It was used only as animal feed. The malt flower is produced as a waste in the production of dark malt.
Podstatou riešenia je, že koncentrát pre výrobu nealkoholického nápoja pozostávajúci z cukru, konzervačných látok a aromatických přísad obsahuje 30 až 45 % hmotnostných extraktu zo sladového kvetu.The essence of the solution is that the concentrate for the production of a non-alcoholic beverage consisting of sugar, preservatives and flavorings contains 30 to 45% by weight of malt extract.
Nealkoholický nápoj z koncentrátu podlá vynálezu sa připraví zmiešaním koncentrátu s vodou nasýtenou kysličníkom uhličitým v pomere 1: 9.A non-alcoholic beverage from the concentrate of the invention is prepared by mixing the concentrate with water saturated with carbon dioxide at a ratio of 1: 9.
Nový nealkoholický nápoj obohatí sortiment nealkoholických nápojov na trhu. Koncentrát obsahuje výživovo, dieteticky a senzoricky cenné látky, ako sú lecitiny, farebné a chuťové látky, vitamíny skupiny B, tokoferoly a iné, ktoré sa získali extrakciou zo sladového kvetu.The new soft drink will enrich the assortment of soft drinks on the market. The concentrate contains nutritionally, dietetically and sensibly valuable substances such as lecithins, color and flavorings, B-group vitamins, tocopherols and others obtained by extraction from malt blossom.
Oproti nealkoholickým nápojom doteraz vyrábaným má koncentrát pre výrobu nealkoholického nápoja tú výhodu, že surovina pre jeho výrobu je velmi lačná, lebo je tvořená odpadom z výroby tmavého sladu. PříkladCompared to non-alcoholic beverages produced so far, the non-alcoholic beverage concentrate has the advantage that the raw material for its production is very hungry because it is a waste from the production of dark malt. Example
Suchý sladový kvet, získaný pri výrobě 34 4 tmavých sladov sa extrahuje v protiprúdnom extraktore, ktorý pozostáva zo štyroch členov. Extrakciou sa získajú zo sladového kvetu výživné a senzoricky aktivně látky. Pre extrakciu je vhodná zmakčená voda o tvrdosti 3 až 5 °N. Vylúhovanie trvá asi dve hodiny. Týmto postupom sa získá extrakt o priemernej sušině 5 % hmotnostných, ktorý sa zahušťuje v odparke pri teplotě 60 až 65 stupňov Celsia a tlaku výhrevnej páry 0,25 až 0,3 MPa, aby sa dosiahol 20 % hmotn. sušiny. Extrakt zo sladového kvetu má obmedzenú trvanlivost a preto sa musí do troch dní spracovať na koncentrát pre výrobu nealkoholického nápoja — sirup. Extrakt možno konzervovat sorbanom sodným, avšak potom je nutné znížiť množstvo konzervačných látok pri výrobě sirupu.The dry malt flower obtained in the manufacture of 34 4 dark malts is extracted in a countercurrent extractor consisting of four members. Extraction yields nutritious and sensory active substances from the malt flower. For extraction, softened water with a hardness of 3 to 5 ° N is suitable. Leaching takes about two hours. This procedure yields an average dry extract of 5% by weight, which is concentrated in an evaporator at a temperature of 60 to 65 degrees Celsius and a heating steam pressure of 0.25 to 0.3 MPa to achieve 20% by weight. dry matter. The malt flower extract has a limited shelf life and therefore has to be processed into a soft drink concentrate - syrup within three days. The extract can be preserved with sodium sorbate, but then it is necessary to reduce the amount of preservatives in the production of the syrup.
Vlastný koncentrát pre výrobu nealkoholického nápoja sa připraví z 40 % hmot. extraktu, o sušině 20 % hmot., uvedie sa do varu a přidá sa 59 % hmot. cukru. V malom množstve vody sa rozpustí sorban a benzoan sodný v množstve 0,02 % hmot. Po ochladení na 80 °C sa přidá 0,15 % kyseliny citrónovej a za intenzívneho miešania pri 40 °C sa pridajú aromatizujúce třešti v množstve 0,83 % hmot. a to kávová tinktúra, čokoládová tresť a rumová tresť. V takto vyrobenom koncentráte je obsah refraktometrickej sušiny minimálně 67 %.The actual soft drink concentrate is prepared from 40 wt. 20% by weight of the extract, is boiled and 59% by weight is added. sugar. In a small amount of water, the sorbate and sodium benzoate are dissolved in an amount of 0.02% by weight. After cooling to 80 [deg.] C., 0.15% citric acid is added and, with vigorous stirring at 40 [deg.] C., 0.83 wt. coffee tincture, chocolate crumb and rum crush. In such a concentrate, the refractometric dry matter content is at least 67%.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS849862A CS242234B1 (en) | 1984-12-17 | 1984-12-17 | Concentrate for non-alcoholic drink production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS849862A CS242234B1 (en) | 1984-12-17 | 1984-12-17 | Concentrate for non-alcoholic drink production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CS986284A1 CS986284A1 (en) | 1985-08-15 |
| CS242234B1 true CS242234B1 (en) | 1986-04-17 |
Family
ID=5446892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS849862A CS242234B1 (en) | 1984-12-17 | 1984-12-17 | Concentrate for non-alcoholic drink production |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS242234B1 (en) |
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1984
- 1984-12-17 CS CS849862A patent/CS242234B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CS986284A1 (en) | 1985-08-15 |
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