Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method
| Autor: | S. R. Kozlova, A. V. Gorbunov, A. O. Torosyan, M. V. Manukovskaya, A. G. Kudryakova, I. P. Shchetilina |
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| Jazyk: | ruština |
| Rok vydání: | 2020 |
| Předmět: |
Chemistry
business.industry 010401 analytical chemistry Geography Planning and Development 04 agricultural and veterinary sciences Management Monitoring Policy and Law Raw material TP368-456 040401 food science 01 natural sciences Food processing and manufacture 0104 chemical sciences plant raw materials functional beverages ultrasonic extraction frozen berries optical density extraction duration antioxidant activity plant extract specified properties 0404 agricultural biotechnology Ultrasonic sensor Extraction methods Process engineering business |
| Zdroj: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 189-199 (2020) |
| ISSN: | 2310-1202 |
| Popis: | The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages. |
| Databáze: | OpenAIRE |
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