CHUGUNOVA OLGA VIKTOROVNA,Чугунова Ольга Викторовна (RU),SOLOVEVA MARIJA PETROVNA,Соловьева Мария Петровна (RU)
申请号：
RU2011116039/10
公开号：
RU0002460765C1
申请日:
2011.04.22
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
FIELD: food industry.SUBSTANCE: honey is added to water heated up to 60-80°C and thoroughly stirred during 30-40 minutes till homogeneous liquid production, one performing dilution and thermal treatment. Apple syrup is produced by way of mixing juice with sugar and citric acid, heating up to 75°C and cooling black chokeberry syrup is produced by way of mixing with hot water, infusion, filtration, sugar and citric acid addition, boiling. One performs the syrups temperature reduction to 40-50°C and the water-and-honey solution introduction. Thyme, oregano and coriander infusions (produced by way of extraction in water bath, infusing and filtration) are introduced into the beverage. Water-and-alcohol infusions of aromatic raw material are produced by way of infusing with the use milled dry peppermint material with water-and-alcohol mixture with an alcoholic content of 40 vol. % at a ratio of 1:10 then one introduces them into the beverage and performs thorough stirring. 50% citric acid solution is introduced into the beverage, thoroughly stirred till production of homogeneous sbiten mass which is cooled to 20°C, filtered, bottled and stored till consumption the ingredients are used in the specified quantity. The invention ensures improvement of organoleptic indices of the sbiten, enhancement of its nutritive value and imparting properties aimed at the human organism protection, immunity improvement and detrimental technogenic factors action reduction.EFFECT: method allows to produce a sbiten ready for consumption, with improved organoleptic indices and increased polyphenols content (allowing to enhance the human organism antioxidant defense implemented due to activation of cell aging retardation) and with increased content of pectins that, due to toxic substances adsorption from the organism, are able to improve immunity, to reduce detrimental technogenic factors action and, consequently, to enrich nutritive value the method allows to extend the sbitens range.2 exВ вод
