METHOD FOR PRODUCING OF ALCOHOL-FREE BEVERAGE Russian patent published in 2006 - IPC A23L2/00 A23L2/52 

FIELD: non-alcoholic industry.

SUBSTANCE: method involves blending of cooled sugar syrup, mint infusion, citric acid and natural sweet water mineralized to 0.4-0.6 g/dm³ extent; dividing mint infusion into three equal parts: preparing sugar syrup from first part, mixing second part with natural sweet water in the ratio of 1:2-1:3 and holding during 15-20 min while permanently mixing; introducing into resultant mixture vanillin solution, holding during 10-15 min and blending; additionally introducing remaining third part of mint infusion, mint oil, colorant "Green", sodium benzoate, citric acid and remaining natural sweet water until 100 dacaliter of ready product is obtained; introducing vanillin solution, mixing during 5-10 min and blending. Method allows ready alcohol-free beverage to be obtained, said beverage containing the following components per 100 dacaliter of ready beverage: sugar 115-125 kg; citric acid 1.00-1.4 kg; mint infusion 2.00-2.9 l; mint oil 0.002-0.004 kg; vanillin 0.001-0.002 kg; sodium benzoate 0.17 kg; carbon dioxide 4.00-4.22 kg; natural sweet water mineralized to 0.4-0.6 g/dm³ extent the balance. Combination of used components and quantitative contents thereof impart cooling acid-sweet taste with aroma of silver chain flower and barely perceptible thyme smell to beverage.

EFFECT: provision for obtaining of alcohol-free beverage enriched with complex of biologically active components and having improved organoleptical properties.