Новый подход к разработке рецептур бальзамов
2010
Shkol'nikova, M.N., Altay State Technological Univ., Bijsk (Russian Federation). Bijsk Technological Inst.
Alcohol containing and nonalcoholic balsams (BL) have become traditional for the Russian market of beverages and dietary supplements. They are based on drug, fruit, berry, spice and flavor raw materials with additional blended materials (honey, sugar dye, fruit infusions and others). A formulation is developed to improve BL by organoleptic and chemicophysical properties due to additional cranberry juice that is rarely used at beverage production. A tested sample of BL has been made according the common technology on the base of a water-alcohol extract of plant raw material (Rhodiola rosea rhizomes with roots, Hedysarum coronarium rhizomes with roots, Prunus padus fruits, Ribes nigrum leaves) adding fresh juice of cranberry (Oxycoccus palustris), alcoholize black current juice and alcoholize rosehip infusion, sugar and honey. This BL is noted by original taste and high enough physiological activity. Flavonol glycosides, salidroside, tannic compounds confer to the BL expressed anti-inflammatory properties. Honey and cranberry juice (that is characterized by a high content of ascorbic and benzoic acids) accelerate this effect. All quality indices of developed BL were stabile for 2 years of storage.
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