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; adding citric acid solution, citric infusion and natural sweet water mineralized to 0.4-0.6 g/dm³ extent; before blending, mixing orange and mandarin infusions with natural sweet water in the ratio of 1:1:2-1.5:1.5:3 and holding for 15-20 min while permanently mixing; introducing into resultant mixture vanillin solution and mixing during 5-10 min and introducing into blend; thereafter, sequentially adding sodium benzoate, color and remaining natural sweet water until 100 dacaliter of ready product is obtained. Method allows ready alcohol-free beverage to be obtained, said beverage containing the following components per 100 dacaliter of ready beverage: sugar 125-135 kg; citric acid 1.00-1.4 kg; mandarin infusion 1.00-1.5 l; orange infusion 1.00-1.5 l; lemon infusion 1.2-1.7 l; color 1.4-1.6 kg; vanillin 0.03-0.05 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 yellow color, acid-sweet taste with soft tartness, and complicated aroma of tropic fruits with barely perceptible flower smells to beverage.

EFFECT: improved organoleptical properties of alcohol-free beverage.