FIELD: food industry.
SUBSTANCE: invention relates to a method of producing a concentrated liquid food product. Method includes treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting pH before or during treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein final pH is lower than 3. Carbohydrate oxidase can be selected from a group consisting of glucose oxidase, hexose oxidase and lactose oxidase. Solution or concentrate or extract can additionally contain at least one functional compound selected from a group consisting of a stabiliser, a colouring agent, sweetener and a flavouring agent.
EFFECT: invention enables, when producing a concentrated liquid food product, to maintain sufficient amount of acids without addition of taste-degrading buffer substances.
27 cl, 3 dwg, 6 ex
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