METHOD FOR PRODUCING FERMENTATION BEVERAGE "SVEZHEST" (FRESHNESS) Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: invention relates to production of special-destination prophylactic drinks. In particular, production of fermentation beverage "Svezhest" comprises washing Brasilian artichoke tubers, cutting them, extraction, yeast-caused fermentation, and ageing to complete fermentation. According to invention, washing is followed by heat treatment for 25-30 min at 120 +/- 2 C and overpressure 0.1 MPa, after which material is cooled, divided to particle size 1.5-2.0 mm, blended in proportion 1:3 with preliminarily 10-fold diluted lactoserum to give blend, which is heated to 80-90 C, aged at this temperature for 30-35 min, recooled to 30-35 C, pressed to give extract with content of solids 8.2-8.4%, to which 10-fold diluted lactoserum is added to reduce content of solids to 5.6-5.8%, whereupon the total is fermented with yeast Saccharomyces cerevisae for 11- 12 h at 34-35 C, cooled to 5- 7 C, ripened at this temperature during 6-8 days to complete fermentation, decanted from yeast cake, and supplemented by aspartame in amount corresponding 0.51 g power 10 sq. dm beverage. EFFECT: increased biological activity at high quality and storage ability, which enables extended assortment of prophylactic-destination tonic and health-improving drinks. 1 dwg, 3 tbl, 3 ex