FIELD: production of beverages, juices, balsams, in particular, fermented vegetable beverages.
SUBSTANCE: method involves preparing basic material such as ready carrot beverage; introducing bifidum bacteria concentrate into sterile physiological salt solution; adding 0.2%-"Lactusan" into resulted mixture and holding at temperature of 36-40 C during 2 hours; introducing resulted solution into prepared carrot beverage and simultaneously adding 0.2%-"Lactusan"; fermenting resulted mixture during 6 hours at temperature of 36-40 C without mixing; packaging by providing aseptic bottling of ready beverage.
EFFECT: reduced beverage preparing time, improved gustatory properties and increased biological activity of carrot beverage.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF SYNBIOTIC FUNCTIONAL FERMENTED MILK PRODUCT | 2014 |
|
RU2597980C2 |
| CARROT NECTAR PRODUCTION METHOD | 2012 |
|
RU2493747C1 |
| WHEY BEVERAGE PRODUCTION METHOD (VERSIONS) | 2013 |
|
RU2548813C1 |
| METHOD FOR PREPARING OF PROCESS STARTER FOR PRODUCING OF ACID-MILK BIFIDUS-CONTAINING PRODUCT AND METHOD FOR PRODUCING THE SAME | 2006 |
|
RU2300200C1 |
| COMPOSITION FOR MANUFACTURING OF FERMENTED MILKY BEVERAGE AND METHOD FOR PRODUCTION THEREOF | 2004 |
|
RU2268599C2 |
| FERMENTED MILK DRINK ENRICHED WITH SOY INGREDIENT | 2021 |
|
RU2784720C1 |
| METHOD FOR PRODUCING ACIDOPHILUS BEVERAGE | 2016 |
|
RU2630213C1 |
| CULTURED MILK BEVERAGE PRODUCTION METHOD | 2013 |
|
RU2542482C1 |
| Bifidobacterium bifidum OV-7 STRAIN USED TO PREPARE BACTERIAL PREPARATIONS, BIOLOGICALLY ACTIVE FOOD ADDITIVES, FERMENTED AND UNFERMENTED FOODSTUFF, HYGIENIC AND COSMETIC MEANS | 2008 |
|
RU2375443C1 |
| METHOD FOR OBTAINING CULTURED MILK PRODUCT | 1999 |
|
RU2157639C1 |
