DEVELOPMENT OF TECHNOLOGY AND RECIPE FOR BEVERAGE BASED ON DRIED FRUITS

• Main Authors: Kiseleva T.F., Ushakova A.S., Ivanov P.P.
• Format: Article
• Language: Russian
• Published: Kemerovo State University 2015-03-01
• Series: Техника и технология пищевых производств
• Subjects: dried fruits; soft drink; solids; extraction
• Online Access: http://fptt.ru/stories/archive/36/6.pdf
• ISSN: 2074-9414; 2313-1748

Dry fruits raw material is rich in biologically active substances, micro and macro elements, and is perfect for production of soft drinks. Dried fruits based beverage (compote) is a tasty, useful and at the same time easy to pre-pare traditional dessert. Dried fruits mixture is widely used at public food service enterprises including those for children. Traditional compote production technology involves prolonged boiling of dried fruits followed by blending of the obtained liquor with sugar syrup and citric acid. At the same time the organoleptic characteristics of produced beverage is more dependent on the richness of starting liquor, level of extraction of flavoring and aromatic agents from the initial raw material. This paper shows the possibility and prospects to use dried fruits as a raw material for commercial production of soft drinks. The target components extraction was carried out in the vibration plate extractor. The description and operating parameters of the pilot unit are given. The study of dried raw material quality in terms of organoleptic criteria has been conducted. The kinetics of extraction of soluble solids from dried apples in the extractor fitted with a vibrating plate is shown. The experimental data shows that extraction is possible at 50oC during 14 minutes. As a result, the loss of thermolabile substances is decreased and power consumption is reduced due to the lower temperature the process is conducted. The experiments make it possible to develop both the technology and the recipe of soft drinks based on dried fruits raw material. The ingredients for such drinks are quite simple and include dry fruits, sugar syrup and citric acid. The obtained soft drink’s physical and chemical characteristics have been analyzed.