OXYGENATED COCKTAIL PREPARATION METHOD Russian patent published in 2009 - IPC A23L2/00 A23L2/38 A23L2/54 

FIELD: food production process.

SUBSTANCE: foaming agent and oxygenated gaseous ingredient are added to the liquid base substance contained in a closed cavity. The liquid base substance is mixed with the foaming agent and the gaseous ingredient is bubbled through the resultant mixture during 6-120 s. The bubble aeration may be performed not only after the mixing but also prior to/during it. The gaseous ingredient is discharged into the liquid base substance under a pressure of 1.0-1.3 gauge atmospheres at a depth of no less than 0.95 of the liquid base substance head. Expenditure of ingredients for preparation of 1 l of the cocktail: foaming agent - 0.5-0.9 mg, oxygenated gaseous ingredient - 0.3-1.0 mg, liquid base substance - the balance. The liquid base substance may be represented by juice and/ or juice-containing beverage and/or fruit infusion and/or phytosolution or milk and/or dairy product. The foaming agent may be represented by liquorice extract and/or syrup and/or soaproot extract and/or syrup and/or gelatine and/or chicken egg white.

EFFECT: improved quality of the cocktail thus prepared.

4 cl, 3 dwg