FIELD: food-processing industry, in particular, production of alcoholic and alcohol-free beverages of laminated structure.
SUBSTANCE: method involves placing at least two components of different densities in vessel, with at least one component being formed as gel having viscosity of from 10 mPa·s to 2,500 mPa·s. Beverage produced comprises at least one component in the form of gel with viscosity of from 10 mPa·s to 2,500 mPa·s.
EFFECT: prolonged shelf life of beverages and provision for keeping initial organoleptical properties, wider range of component and aroma combinations and improved visual perception of beverages owing to color range combination of component layers.
16 cl, 1 dwg, 4 ex
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