METHOD FOR REDUCTION OF HYDROXYHYDROQUINONE QUANTITY IN BEVERAGE WITH INTENSIVE AROMA Russian patent published in 2012 - IPC A23F5/16 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for beverage aroma stabilisation. The method involves forced exposure of a beverage (for example, coffee) to the impact of oxygen and a 20°C - 90°C temperature during a period up to 2 hours, the beverage pH increase up to 7 - 9, the beverage treatment with sulphur-containing compounds such as SO₂, sulphite salts, thiols or with a substance containing or generating a sulphite, a thiol, an amine or an amino acid such as cysteine.

EFFECT: invention ensures beverage aroma stabilisation.

1 dwg, 1 tbl, 5 ex