FIELD: food industry.
SUBSTANCE: cedar nut kernel beverage production method envisages extraction of cedar nut kernel milled into particles sized 3·10-3m - 4·10-3m with water, the ratio of cedar nut kernel to water being 8-20:92-80, at a temperature of 85-90°C during 15 minutes. Then, before homogenisation, one performs dispersion into particles sized no more than 10-4m; homogenisation is performed in a flow under a pressure of no more than 200 bars. Then the food product is sterilised at a temperature of 105-120°C during 10 minutes.
EFFECT: method allows to increase the food product storage life; the food product contains a more complete complex of proteins, fats and vitamins especially required for seniors and children.
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