Method for producing functional drink based on flax seed sprouts

Abstract

FIELD: food industry.SUBSTANCE: invention relates namely to the technology of producing functional non-alcoholic beverages enriched with biologically active substances from plant materials. A method for producing a functional drink based on flax sprouts is proposed, which includes preparing a product from flax seeds, preparing carrot juice, mixing them with citric acid and processing, while the flax seed product is its sprouts, sprouted from flax seeds of the "Fliz" variety, which are pre-soaked in anolyte at a current of 10 A for 45 minutes, sprouted on jute mats for 7 days with irrigation with water 1-2 times a day and crushed, and carrot juice is prepared from carrots of the "F1 Tavrida" variety by washing, blanching at 95-105 °C for 10 minutes and rubbing, with the following ratio of the initial components, wt.%: carrot juice 94.5; flax sprouts 5.0; citric acid 0.5, and at the same time, processing is carried out by homogenization at 120-150 kPa, deaeration at 550-600 mm Hg and 45-50 °C for 8-10 minutes, sterilization at 120 °C and 250 kPa for 20-40 minutes, poured into 250 ml bottles.EFFECT: increase in the nutritional value and stability of the nutrients of the product obtained using natural components, without synthetic additives and preservatives.1 cl, 1 tbl

Description

[0001] The invention relates to the food industry, namely to the technology of producing functional non-alcoholic beverages based on plant raw materials, enriched with biologically active substances such as vitamins, minerals and antioxidants.

[0002] A known agent with hypolipidemic, hepatoprotective, and antioxidant effects (RU Patent No. 2636817 C2). The invention involves obtaining an agent from flax seeds by grinding and extracting it for pharmacological use.

[0003] Disadvantages: not intended for food use as a drink, lack of carotene enrichment (at least 11.4 mg / 100 ml) and confirmed microbiological safety (CFU / g <30), which limits commercial attractiveness.

[0004] A method for producing a berry-whey drink is known (patent RU No. 2693263 C1 - prototype), which includes a product from flax seeds, preparation of carrot juice, mixing and processing

[0005] Disadvantages: Limited functionality due to the lack of carotene and sprouts as a natural enrichment, which reduces antioxidant properties and does not provide 15-50% of the daily nutrient requirement.

[0006] Technical result: increased nutritional value.

[0007] The technical result is achieved by the fact that in the method for producing a functional drink based on flax sprouts, including a product from flax seeds, preparation of carrot juice, mixing and processing, according to the invention, as a product from flax seeds, its sprouts are used, sprouted from flax seeds of the "Fliz" variety, which are pre-soaked in anolyte at a current of 10 A for 45 minutes, sprouted on jute mats for 7 days with irrigation with water 1-2 times a day and crushed, and carrot juice is prepared from the "F1 Tavrida" variety with subsequent washing, blanching at 95-105 ° C for 10 minutes and rubbing in the following ratio of the original components, wt. %:

[0008] carrot juice 94,5 flax sprouts 5,0 citric acid 0,5

[0009] In this case, homogenization is carried out at 120-150 kPa, deaeration at 550-600 mmHg and 45-50°C for 8-10 minutes, sterilization at 120°C and 250 kPa for 20-40 minutes, and poured into 250 ml bottles.

[0010] The novelty of the proposed method lies in the combination of electrophysical pre-sowing treatment of flax seeds of the "Fleece" variety with anolyte (10 A, 45 minutes) and hydroponic germination on jute mats for 7 days. The subsequent mixing of crushed sprouts (5%) with carrot juice (94.5%) and citric acid (0.5%) enriches the drink with minerals: magnesium and copper from the sprouts increase their concentration by three times compared to the base juice. This allows for the integration of superfoods into the drink, enhancing its functionality for preventing nutrient deficiencies.

[0011] The method for producing a functional drink based on flax seed sprouts is as follows: flax seeds of the "Fliz" variety according to GOST 10582-76 are soaked in anolyte obtained by electrochemical activation of tap water in a flow-through diaphragm electrolyzer at a current of 10 A for 45 minutes. The "Fliz" variety was selected for its high germination rate of 91% and germination energy of 89%, as well as the increased nutrient content in the sprouts (copper 1.9 mg / kg, magnesium 0.055%), which ensures the effective enrichment of the drink with minerals without additional additives. Germination is carried out on jute mats for 7 days with periodic moistening with tap water. Jute mats are a natural, biodegradable substrate made of jute fibers with a density of 300-400 g / m 2, placed in hydroponic trays; they provide excellent water drainage, root aeration, prevent rot, and uniform sprout growth without the use of soil, which improves environmental friendliness and reduces the risk of microbiological contamination. The sprouts are ground to a paste-like consistency (particle size no more than 1-2 mm), which ensures an even distribution of nutrients during mixing and prevents the formation of lumps in the drink. Carrot juice from the F1 Tavrida variety is prepared by washing, blanching at 95-105°C for 10 minutes, and straining; the juice yield is 56%. The F1 Tavrida variety was selected for its high carotenoid content of 12 mg / 100 ml and dry matter of 8.7%, which serves as an optimal basis for enriching the drink with antioxidants and ensures flavor and nutrient stability in the final product. Mix 94.5% juice, 5% crushed sprouts, and 0.5% citric acid. Homogenization is then carried out at 120-150 kPa to ensure uniformity, and deaeration is performed at 550-600 mmHg.and 45-50°C for 8-10 minutes to remove air, sterilization at 120°C and 250 kPa for 20-40 minutes for microbiological safety. Bottled in 250 ml glass bottles according to GOST 32104-2013. Quality control: physicochemical according to GOST 13496.4-2019 (protein), 13496.17-2019 (carotene), 34127-2017 (acidity); microbiological according to GOST 10444.12-2013.

[0012] A specific example of implementing the claimed method

[0013] Carrot juice was used for comparison as a control sample. It has a dry matter content of 8.7%, titratable acidity of 0.25 mg / 100 ml, crude protein of 0.5%, carotenoids of 12 mg / 100 ml, copper of 80 μg / 100 ml, and magnesium of 20 mg / 100 ml. In the drink obtained by the claimed method, enrichment with sprouts increases these mineral values ​​by 3-4 times, confirming the effectiveness of the integration.

[0014] To prove the effectiveness, production trials were conducted on 100 liters of the drink, using 2.8 kg of "Fleece" flax seeds soaked in anolyte (10 A, 45 min, 1:2) and sprouted on jute mats for 7 days, yielding 6.4 kg of sprouts. 205.6 kg of "F1 Tavrida" carrots were processed to produce 115.2 liters of juice (washing, blanching at 95-105°C for 10 min, straining). The juice was then mixed with 6.1 kg of crushed sprouts and 0.14 kg of citric acid. After homogenization, deaeration, and sterilization, a drink with the parameters shown in Table 1 was obtained.

[0015] Table 1. Physicochemical properties of the drink

[0016] Indicator Carrot juice (control) A functional drink obtained by the claimed method Dry matter, % 8,7 9,1 Acidity, mg / 100 ml 0,25 0,28 Protein, % 0,5 0,98 Carotenoids, mg / 100 ml 12,0 11,4 Copper, mcg / 100 ml 80 370 Magnesium, mg / 100 ml 20 60

[0017] Table 1 illustrates the key physicochemical and nutrient indicators of the finished functional drink, obtained as a result of technochemical control according to the relevant GOSTs, and confirms the enrichment with nutrients (copper and magnesium) compared to the control (carrot juice), ensuring the patentability of the method through the achievement of the declared values.

[0018] The process expansion includes technochemical control at every stage: determination of dry matter according to GOST 34128-2017, acidity according to GOST 34127-2017 and microbiology according to GOST 10444.12-2013, which guarantees safety (CFU / g <30) and nutrient stability.

[0019] The environmentally friendly method is achieved by using natural ingredients, eliminating synthetic additives and preservatives. Anolyte is classified as hazard class 4, is non-mutagenic, and decomposes completely.

[0020] The technology is scalable for industrial production with a capacity of 100 l / shift, profitability of 31-36% and a payback period of 3.16 years.

Claims

A method for producing a functional drink based on flax sprouts, comprising preparing a product from flax seeds, preparing carrot juice, mixing them with citric acid and processing, characterized in that the flax seed product is made from its sprouts, sprouted from flax seeds of the "Fliz" variety, which are pre-soaked in anolyte at a current of 10 A for 45 minutes, sprouted on jute mats for 7 days with irrigation with water 1-2 times a day and crushed, and carrot juice is prepared from carrots of the "F1 Tavrida" variety by washing, blanching at 95-105 ° C for 10 minutes and rubbing, with the following ratio of the original components, wt. %: carrot juice 94,5 flax sprouts 5,0 citric acid 0,5, and in this case, the treatment is carried out by homogenization at 120-150 kPa, deaeration at 550-600 mm Hg and 45-50°C for 8-10 minutes, sterilization at 120°C and 250 kPa for 20-40 minutes, and poured into 250 ml bottles.