FIELD: food industry.
SUBSTANCE: method of producing a berry-nut beverage is characterized by cavitation treatment of the mixture including sugar, berries of cranberry or lingonberry, and pine nut kernels with water at a temperature of 50-70°C for 30-60 minutes, followed by aseptic filling and sealing of the product.
EFFECT: invention allows to enhance the antioxidant defence of the body and to obtain a beverage with stable dispersion.
6 tbl
Title | Year | Author | Number |
---|---|---|---|
HONEY BERRY-NUT BEVERAGE AND PREPARATION METHOD THEREOF | 2017 |
|
RU2655792C1 |
HONEY-BERRY BEVERAGE AND METHOD OF ITS PRODUCTION | 2017 |
|
RU2658984C1 |
BEVERAGE PRODUCTION METHOD | 2019 |
|
RU2713301C1 |
METHOD FOR NONWASTE LOW-TEMPERATURE PROCESSING OF FRUIT AND BERRIES FOR PRESERVES | 2009 |
|
RU2438336C2 |
BERRY-AND-NUT DESSERT PREPARATION METHOD | 2023 |
|
RU2818114C1 |
METHOD FOR PRODUCING BIOLOGICALLY ACTIVE PRODUCT FOR ADAPTIVE FEEDING AND BIOLOGICALLY ACTIVE PRODUCT FOR ADAPTIVE FEEDING | 2015 |
|
RU2616399C1 |
PROTEIN-AND-VITAMIN PRODUCT FOR SPORTSPEOPLE ALIMENTATION | 2011 |
|
RU2468609C1 |
GRAINY BERRY PRODUCT MANUFACTURE METHOD | 2013 |
|
RU2535735C1 |
METHOD FOR PREPARING FUNCTIONAL FOODS | 2021 |
|
RU2756001C1 |
BEVERAGE CONCENTRATE (VERSIONS) | 2015 |
|
RU2612779C2 |
Authors
Dates
2017-05-11—Published
2016-03-16—Filed