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

Abstract RU 2041667 C1

FIELD: food industry. SUBSTANCE: essence of this process resides in admixing red currant juice with sugar syrup in dry matter mass ratio of 63 438.7, total content of dry matter being 9.0 to 9.5 mass percent at pH value of 4 to 5, sterilizing and fermenting thus prepared mixture with use of combination of microorganisms, which includes 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 process until dry matter mass loss reaches 1.0 to 1.5 Further steps are separation of culture liquid and pasteurization. EFFECT: excellent qualities. 2 cl

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RU 2 041 667 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