METHOD FOR MANUFACTURE OF FRUIT-AND-VEGETABLE BEVERAGE Russian patent published in 2013 - IPC A23C21/00 

FIELD: food industry.

SUBSTANCE: method envisages whey collection and concentration by way of ultrafiltration till dry substances content is equal to 15-16%. Then one performs pasteurisation by way of heating up to 65-67°C with maintenance for 0.2-0.3 minutes and cooling to 8-10°C. One performs introduction of girasol juice and a peach filler in an amount of 72-74% of the total beverage weight into the concentrated curd whey, mixing during 13-15 minutes at a temperature of 20-22°C, dispensing and cooling.

EFFECT: invention allows to manufacture a beverage with preventive properties, increase biological value of the beverage and enhance biological digestibility of calcium.

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