FIELD: food industry.
SUBSTANCE: invention intended for use in production of non-alcoholic beverages. The method envisages mixture of peach, apricot and feijoa purees and sugar syrup in a specific ratio, the product homogenisation, deaeration, packaging, vacuum sealing and thermal treatment.
EFFECT: invention enables manufacture of a beverage noted for a composition balanced in terms of a number of biologically active substances to be used for gerontological dietary alimentation.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING PULPY FRUIT BEVERAGE | 2009 |
|
RU2399340C1 |
| METHOD FOR PRODUCTION OF FRUIT DRINK WITH PULP | 2009 |
|
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| METHOD OF MANUFACTURING PULPY FRUIT BEVERAGE | 2009 |
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RU2397683C1 |
| METHOD FOR MANUFACTURING BLENDED NECTAR WITH SUGAR | 2009 |
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RU2399336C1 |
| METHOD OF FRUIT COCKTAIL PRODUCTION | 2009 |
|
RU2401618C1 |
| METHOD OF APPLE-AND-FRUIT MIXTURE PRODUCTION | 2009 |
|
RU2398417C1 |
| METHOD OF FRUIT COCKTAIL PRODUCTION | 2009 |
|
RU2397684C1 |
