FIELD: food industry.
SUBSTANCE: invention is related to food industry, in particular, to beverages production. The method envisages introduction of at least one suspending agent and quercetin microparticles into the beverage. The said at least one suspending agent is represented by natural gum. The gum is chosen from among guar gum, xantan gum, gallant gum, pectin or their combinations. The suspending agent is present in a quantity of 0.005-0.5 wt % of the beverage for suspension of quercetin microparticles in the beverage. In the produced composition approximately 95% of quercetin particles have a size less than 10 microns. In one of the versions the composition additionally includes at least one food acid and at least one preservative. The produced quercetin remains suspended from 12 hours to 6 weeks. Due to joint introduction of quercetin and a suspending agent (in the quantities proposed) the beverage has a liquid consistence during consumption.
EFFECT: invention allows to produce a beverage with suspended quercetin.
16 cl, 2 ex
