FIELD: nonalcoholic industry. SUBSTANCE: beverage has sugar 45-50 kg; natural honey 0.5-1.0 kg; ginseng root tincture 2.5-5.0 l; pectin 0.1-0.2 kg; carbon dioxide 3.0 kg, and water the rest, and also: pantocrin tincture 1.2-2.4 l; nutmeg tincture 3.2-4.8 l; thyme infusion 4-6 l; mint essential oil 0.002 l; ascorbic acid 0.5 kg; sodium benzoate 0.177 kg, and tartrazine 0.002 kg. All these components were taken for 100 dal beverage. EFFECT: enhanced quality of beverage.
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Authors
Dates
1996-05-27—Published
1994-02-11—Filed