Dejneka Viktor Ivanovich,Дейнека Виктор Иванович,Dejneka Lyudmila Aleksandrovna,Дейнека Людмила Александровна,Myachikova Nina Ivanovna,Мячикова Нина Ивановна,Blinova Irina Petrovna,Блинова Ирина Петро
申请号：
RU2015122048/13
公开号：
RU0002598082C1
申请日:
2015.06.09
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to food industry and can be used for production of anthocyan syrup from red colour rose petals with aromas of various essential oils or vanillin. To produce component 1 half of the recipe quantity of water heated to the boiling point is mixed with citric acid and added with the recipe quantity of sugar, boiled at the temperature of 95-98 °C during 3-5 minutes. Recipe quantity of dry powdered rose petals is added. Mixed till homogeneous mass and the obtained dye extract of rose petals is separated from residues of the vegetation mass by centrifugation or filtration under vacuum. To produce component 2 half of the recipe quantity of water is mixed with the recipe quantity of cyclodextrin and stirred until complete dissolution of cyclodextrin in water. Recipe quantity of essential oil or vanillin is added. Essential oil is insoluble in water, but forms complex inclusion compounds with cyclodextrin - cavitates soluble in water. Obtained solution is filtered. Component 1 and component 2 are mixed by coacervating and stirring. Invention relates to anthocyan syrup from red rose petals with aromas of various essential oils or vanillin containing the following components, wt: water - 100.0 sugar - 50.0 dried rose petals - 1.0 citric acid - 1.2 cyclodextrin - 1.0 essential rose oil or vanillin - 1.2.EFFECT: obtained anthocyan syrup has a saturated colour and high stability of anthocyans, odour of the syrup is preserved throughout 12 months.2 cl, 4 exИзобретение относится к пищевой промышленности и может быть использовано для производства антоцианового сиропа из лепестков роз красного цвета с запахами разных эфирных масел или ванилина. Для получения компонента 1 половину рецептурного количества воды, нагретой до кипения, смешивают с лимонной кислотой и добавляют рецептурное количество сахара, проваривают при температуре 95-98°С в течение 3-5 мин. Добавляют рецептурное количество сухих измельченных в порошок лепестков роз. Перем
