METHOD FOR ALCOHOL-FREE BEVERAGE PRODUCTION Russian patent published in 2017 - IPC A23L2/02 A23L2/38 A23L2/52 

FIELD: food industry.

SUBSTANCE: carrot is prepared, shredded, blanched and rubbed, the obtained carrot puree is dissolved in water until the solids content of 6% and is homogenized to obtain carrot juice with pulp. Red currant puree is produced by pre-cleaning, blanching, rubbing the berries and homogenizing the resulting mass. Blend is prepared as follows: first, the prepared carrot juice in an amount of 15.0 wt % and concentrated apple juice in an amount of 5.0 wt % is introduced to a cooked and cooled sugar syrup with a concentration of 70% taken in an amount of 13.0%, mixed, then the homogenized red currant puree in an amount of 15.0 wt % is additionally introduced, after which a concentrated pectine extract of soybean shutters with a pectin substances concentration of 1.0% in an amount of 15.0 wt % is injected at stirring, and the mixture is adjusted to the required volume with drinking water while mixing. Thereinafter the analysis of organoleptic and physico-chemical characteristics of the prepared beverage is carried out, and then, if necessary, its adjustment is carried out. Then homogenization, packing, sealing and sterilisation of the desired product are performed.

EFFECT: invention allows to shorten the production process duration, and to obtain a non-alcoholic beverage with adaptogenic, energizing, radioprotective and sorption properties with a stable product structure.

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