METHOD OF PRODUCING DRINK ON BASE OF APRICOT JUICE Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: method involves preparation of blend. In the process of blending, a preparation is introduced prepared from biomass of microorganisms selected from a group including Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hydrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Mortierella gracilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum by nonpolar extracting agent under above-critical state with water, alkali, water, acid, water, alkali and water with the following combination of the first extract with solid residue. The blend is prepared at the following ratio of components, mas.%: apricot juice, in terms of 13% content of dry substances, 25-35; citric acid, in terms of anhydrous, 0.3-0.5; acid hydrolyzate of banana peel, in terms of 3% content of dry substances, 15-20; aqueous-alcoholic extract of CO₂-oil-seed meal of Siberian fir coniferous needle, in terms of 2% content of dry substances, 1-2; preparation from biomass, 0.5-1; sugar syrup, the balance. EFFECT: improved organoleptical properties.