Assoc.
Prof. V.Yu. Ovsyannikov, graduate
student Ya.I. Kondrateva,
student A.S. Moskalenko,
student T.S. Kirichenco
Prospects of creating the functional beverages
of the new
generation
The balanced
nourishment is the important factor, which ensures health and longevity of all
population groups. To creation and to the use of specialized food products of
functional designation is assigned special role. In this case should be noted
the beverages, food nourishment value and physiological action of which depends
on chemical composition and properties of the components of its components.
Creation and use of
new formulas of the beverages of functional designation is based on the
following principles:
- the natural origin of source material;
- food safety and the prevalence of traditional
and nontraditional raw material;
- the biological full value of end product;
- the high organoleptic
indices of product;
- the high saturation of product by natural
antioxidants.
Into always in the
peoples of different countries into food ration entered the medicinal plants or
their infusion, whose use was necessary for maintaining of health and
preventive maintenance of many illnesses.
The fulfillment of
the formulated principles is attained only with the use of natural raw
material, with obtaining of beverages on the basis of high-quality concentrates
and extracts of fruit and berry raw material, and also during the enrichment of
beverages by biologically active constituents of different functional
directivity. Similar substances in large quantities are contained in extracts
and blended wines of different medicinal grasses, fruit and berry raw material,
the being been the special shape of enrichment nonalcoholic beverages. Extracts
and concentrates of medicinal plants make possible for human organism to obtain
the complex of vitamins, carbohydrates of various forms, mineral connections,
essential oils, bactericides, organic acids and other, biologically active materials.
They ensure the
normalization of exchange of substances, the optimum functioning of internal
organs and circulatory system is stabilized the work of immune system. The
resistibility of organism to the action of unfavorable factors rises due to this,
the action of harmful substances is reduced, and their removal is accelerated,
resistance to the attacks of different bacteria and viruses rises. Such beverages are shown for the preventive
maintenance of the broad class of diseases. Their clear examples are different
containing the juice beverages of functional designation, sport and energy
beverages, cold the tea.
The containing the
juice beverages of functional designation without the gas or weakly-gassed,
have, as a rule, a natural color and an aroma of fresh fruits. Is explained
this by the fact that the Russian user, concerned by the problem of healthy
nourishment, predominantly gives preference to natural products, and beverages
in this case are not exception. Promising raw material for the beverages of
functional designation are extracts, obtained from such fruits and berries as
quince, feykhoa, lemon, hawthorn, barberries, inzhir, black currant, bilberry, raspberries, sea
buckthorn, sweetbrier and other.
The substantial
part of the sport beverages is directed toward the restoration of water-salt
balance after physical loads. Such beverages contain the solutions of mineral
salts (electrolytes), the easily mastered carbohydrates and the L- carnitine, which improves muscular activity.
The energy beverages,
which acquire special popularity among the people of young generation, athletes
are the specific form of beverages. In them by the majority carriers of energy
are mono and – disaccharide, the caffeine, the stimulating reserves of man, the
vitamins of groups v, s, and also taurine, the
possessing gepatoprotektornym action, the kardiotonicheskimi and hypotensive
properties, which improve the physical abilities of organism.
Besides these
ingredients into the energy beverages, are added different gustatory and
aromatic substances. As them come out toning up extracts guarany,
eleuterococcus, rodiola
pink, savory, Adams's rododedron, the meadow-sweet, khvoynik. Is also possible the application of fruits of unabi, aronika of chernoplodnogo, levzei saflorovidnoy, clove's root.
Cold chai, black, green, and also the organic tea conquer ever
greater popularity, because of their refreshing tastes, by the toning up effect
and are splendid utolitelyami of thirst, especially
in the hot periods of year. Because of the content in them of the fruit
extracts of raspberries, inzhira, peach, lemon,
cherries, currants, extracts of a number of medicinal plants and grasses, other
additives, all useful for the health biologically active materials remain in
the beverage total volume. Grassy extracts – new niche in the rule of cold tea
beverages. The extracts of balm, linden blossom, chicory, St. John's wort, Mayorana, willow herb,
primrose – this is far from complete enumeration of useful additives to the tea
beverages, which are assigned in different dosage and improve the general
health of the human organism.
The concentration
of the number of liquid food and biotechnological media, which include fruit
juices, the extracts of medicinal plants and grasses are at present predominantly
achieved by methods of ultrafiltration and vacuum
evaporation, in view prevailing and in force standards and the norm of
production, and also conservatism of the prevailing approaches to concentrating
the equipment used. Furthermore, important role here play the energy resources
of our native land, which make it possible to substantially decrease economic
expenses with the operation of the heat- and energozatratnogo
concentrated technological concentrated equipment, which, often does not ensure
the maximum retention of chemical composition and entire complex of the most
valuable composition and collection of the biotechnological properties of raw
material.
As studies of the
last years showed, by the most effective method of the concentration of the
components of extracts and juices is refrigeratory
concentration the freezing out method of moisture, that is been today, the only
progressive and completely promising method of retaining the initial
biotechnological composition. Here it should be noted that besides the best
quality of the concentrated product, due to the refrigeratory
working, concentration unattainable with the known methods, the method of
thickening indicated requires also sufficiently low power expenditures for the
realization of process itself, completely compared with the expenditures for
vacuum evaporation.
As a rule, is
developed the composition of medicinal plants, whose extract exerts the
goal-directed influence. Until today it is possible with the confidence to
forecast further development and development of the new forms of functional
beverages and the continuation of the segmentation of the market for the
functional beverages of the new generation.
Literature
1. Ovsyannikov V.Yu., Kondratyeva Ya.I., Bostynets N.I. Concentration of apple juice in the drum
freezing out installation. Storage and processing agricultural 2014. № 4. pp.
41-44.
2. Investigation of fruit juice concentration in the machines. Ovsyannikov
V.Yu., Lobatchyova N.N., Kondrateva Ya.I., Bostynets N.I. Nauka i studia. 2015. Т. 11. С. 3-6.
3. Methods of
comparison and evaluation of refrigeration plants concentration by freezing
moisture. Ovsyannicov V.Yu.,
Kraminova Yu.S., Kirichenko T.S., Moskalenko A.S. Perspektywiczne opacowania sa nauka I technikami
-2015. Materialy XI Miedzynarodwei
naukowi-praktycznej conferencij.
4.
Antipov S.T., Dobromirov V.E., Ovsyannikov V.Yu. Heat- and mass
exchange with the concentration of liquid media by freezing.
5.
Methods
of comparison and evaluation of refrigeration plants concentration by freezing
moisture. Ovsyannicov V.Yu.,
Kraminova Yu.S., Kirichenko T.S., Moskalenko A.S. Perspektywiczne opacowania sa nauka I technikami
-2015. Materialy XI Miedzynarodwei
naukowi-praktycznej conferencij.
6. Ovsyannikov V.Yu., Bostynets N.I., Denezhnaya
A.N., Kondratyeva Ya.I. Managing the
process of concentration of low-temperature freeze liquids. Automation. Modern
technologies. 2016. № 2. pp.
10-13.
7. Design parameters of the
concentration of liquids freeze / V.Yu. Ovsyannikov, Ya.I. Kondrateva, N.I. Bostynets. Nauka i studia.
2015. T.
8. Antipov S.T., Dobromirov V.E., Ovsyannikov V.Yu. Heat- and mass
exchange with the concentration of liquid media by freezing.