FIELD: food industry.
SUBSTANCE: procedure of production of drink consists in sprouting wheat grain, in stewing wheat sprouts at temperature 40-50°C during 3-4 days preventing their complete drying, in crumbling them to pulp state adding water at volume ratio of crumbled sprouted grain to water 1:1-5, in mixing to homogenous mixture and in pressing produced mixture.
EFFECT: facilitating increased storage life of produced drink, presence of biologically active substances in its composition inherent to drinks out of both not fermented and fermented wheat grain.
9 cl, 2 ex
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