PROCESS FOR MANUFACTURE OF FERMENTED FRUIT BEVERAGE Russian patent published in 1995 - IPC

Abstract RU 2041660 C1

FIELD: food industry. SUBSTANCE: essence of this process resides in admixing cherry juice and sugar syrup in ratio of 11 to 29.1 by dry mass, total content of dry matter ranging from 9.0 to 9.5 mass percent at pH value of 4 to 5, sterilizing and fermenting thus prepared mixture by combination of microorganisms, which includes Saccharomyces minor yeast culture of race M and Lactobacillus casei or Lactobacillus panis culture of races 11 and 13. Ratio of races is 1 1 and that between yeast and lactic bacillus is 1 6. This process prescribes conducting fermentation process until dry matter mass loss attains 1.0 to 1.5 Further steps are isolation of liquid and pasteurization. EFFECT: excellent qualities. 2 cl

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RU 2 041 660 C1

Authors

Volodz'Ko G.V.

Lysikova O.V.

Kas'Janov G.I.

Kvasenkov O.I.

Dates

1995-08-20—Published

1993-08-11—Filed