METHOD FOR PRODUCTION OF ALCOHOL-FREE BEWERAGE "GURZUF EVENING" Russian patent published in 2017 - IPC A23L2/02 A23L2/38 A23L2/52 

FIELD: food industry.

SUBSTANCE: invention relates to the field of manufacturing alcohol-free bewerages containing fruit and vegetable juices. The pumpkin is prepared, crushed, blanched and strained, the obtained pumpkin puree is homogenized. Carrots are peeled, blanched, strained to produce puree and homogenized. Lingonberries are cleaned, blanched, strained to produce puree and homogenized. The homogenized pumpkin puree in an amount of 20 wt %, the carrot puree in an amount of 30 wt %, and the lingonberry puree in an amount of 15.0 wt % are introduced into the cooked and cooled sugar syrup of the concentration of 65%, taken in an amount of 10.0 wt % and stirred, and the 25.0 wt % of pectin extract from soybeans flaps concentration of 0.5% is added during stirring. Then, the resulting blend is homogenized, packaged, sealed and sterilized to obtain the desired product.

EFFECT: increasing the quality of the obtained alcohol-free bewerage with adaptogenic, energizing, and radiation-protecting and absorbing properties of the product with the stable structure, and reducing the production duration.

2 tbl