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

Abstract RU 2041661 C1

FIELD: food industry. SUBSTANCE: essence of this process resides in admixing mint extract, apple juice and sugar syrup at dry matter mass ratio of 4 6750 5727 at total content of dry matter of 9.0 to 9.5 mass percent at pH value of 4 to 5, sterilizing and fermenting resultant admixture with use of Saccharomyces minor yeast culture of race M and Lactobacillus casei or Lactobacillus panis of races 11 and 13 at race ratio of 1 1. Yeast-to-lactic bacillus ratio is 1 6. Disclosed process prescribes conducting fermentation to point at which dry matter mass loss reaches 1.0 to 1.5 EFFECT: excellent qualities. 2 cl

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RU 2 041 661 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