FIELD: nonalcoholic industry. SUBSTANCE: concentrated base for beverage has the following components in the mass concentration of extractive substances, g/100 cm3 of the base: Jerusalem artichoke above-ground part, 1.580-1.660; black currant above ground part, 0.700-0.900; mountain-ash fruits, 1.800-2.800; tormentil roots, 0.720-0.750; pink snowdon rose (Rhodiola rosea) roots, 0.130-0.136; Leuzea carthamoides roots, 0.120-0.125 and also, ml/100 cm3 of the base: food essence "Melon", 0.20-0.24 and an aqueous-alcoholic liquid, the balance. Concentrated base for beverage normalizes an aqueous-salt and carbohydrate metabolism, improves function of gastroenteric tract, enhances resistance of organism. EFFECT: improved properties of product, broadened assortment of concentrated bases for antidiabetic beverages. 3 ex
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Authors
Dates
2001-04-20—Published
1999-09-27—Filed