Improvement of the Extraction Process in the Production of Instant Drinks

Today multicomponent products which allow to compensate problems of food enjoy wide popularity and show the expressed medicinal and preventive properties thanks to enrichment by dietary supplements. As perspective ingredients by production of functional products, in particular instant drinks, vegetable raw materials extracts can act. For receiving quality competitive products it is necessary to consider influence of a set of factors on extraction process. The device is developed for dispergating and extraction of fruit and berry and vegetable raw materials. As the extracted raw materials were used 12-14 % of berry which are previously dried up at a temperature of 50...55 °C to humidity and a pressing of a cranberry, blueberry, cowberry and bilberry growing in the Tomsk region. As ekstragent were applied: ultrafiltrate of cottage cheese serum; water, ethanol and their solutions. Content of dry soluble and biologically active agents in extracts was determined by the standard techniques. Rational parameters of process of extraction at which an exit of dry soluble substances and the sum of biologically active agents, is close to maximum are determined, and the received extracts had harmonious taste and aroma. It is established that the greatest exit of vitamin C is reached when using as the ekstragent - an ultrafiltrate of cottage cheese serum, bioflavonoids and tannins - 30 and 60 % by aqueous-alcoholic solution respectively. On the basis of the developed device the block diagram of technical system of process of production of the instant granulated drinks is offered. The comparative analysis of a subsystem with a traditional way of extraction and the modernized subsystem of extraction has shown increase in stability of functioning with 0,64 to 0,92 that has led to substantial increase of level of integrity of a technological stream in general. Use of the developed device promotes increase in efficiency of process, increase in an exit of dry soluble and biologically active agents from vegetable raw materials, to decrease in material, power and labor inputs.

биологически активные вещества, плодово-ягодное сырье, рациональные параметры, стабильность технологической системы, сухие растворимые вещества, экстрагирование

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