METHOD FOR OBTAINING OF BEVERAGE WITH CLARIFIED JUICE FACTURE FROM MATURED SOFTENED PERSIMMONS Russian patent published in 2018 - IPC A23L2/02 A23L2/00 A23L2/84 

FIELD: food industry.

SUBSTANCE: method is performed in two time steps. At the first stage, semi-finished juices with RSV content of 12-22% are obtained from the matured softened persimmon fruit with RSV content of 14-24%, respectively. At the second stage, the semi-finished juices of the first stage are mixed in a certain proportion and filtered to obtain a ready-to-bottle the desired product with RSV content of 16%. The method includes washing and inspection of raw materials, loading into a heated apparatus and a mechanical stirrer thereof, water and adsorbent-pomegranate seeds at a weight ratio of 1:0.3:0.03 and grinding of the apparatus contents at a propeller stirrer speed of 500 rpm for not more than 15 minutes until a homogeneous mixture is obtained. The resulting mixture is subjected to enzyme treatment by slow stirring (20-40 min-1) at a temperature of 50-55°C in two stages for 30 minutes with addition of 0.1% citric acid from its mass, at the first stage - with addition of an enzyme capable of eliminating the pectic nature viscosity; at the second stage - also amylase, which, in a starch-free environment, acts as an additive capable of stopping the quantitative growth of flavan-3,4-diols, and along with this - the previously observed tartness increase. After enzyme treatment, the resulting mass is heated to the coagulation temperature of proteins of 90-95°C with subsequent separation of juice in the filter press and processing aimed at ensuring its long-term storage as a semi-finished product for further processing. The matured semi-finished juices of different batches are mixed with adjustment of the solid content in the blend to a set standard value equal to 16%, then filtered and bottled, with the desired product yield being 80-85% of the weight of the persimmon.

EFFECT: facilitated separation of juice and stopping of certain biological processes that can lead to an increase in its tartness, the colour of the target product and its taste are improved.

7 dwg, 3 tbl, 1 ex