FIELD: food industry.
SUBSTANCE: invention relates to the non-alcoholic beverage industry, in particular to the kvass composition, which has the antioxidant activity (AOA) and can be used during the production of bread or fruit kvass. Kvass composition has the oxidation-reduction potential from minus 600 up to minus 50 mV and presents the kvass, which is saturated with hydrogen and consists of kvass, of molecular hydrogen, which is dissolved in it under the pressure of up to 6 bars, where hydrogen is contained in the ratio from 1.6 up to 10 mg/l, depending on the pressure.
EFFECT: invention provides for the production of kvass with increased AOA, which allows to protected it against the unwanted oxidation during storage; kvass acquires the higher quality, physiological value and recovery potential, which makes it more "alive".
1 cl
| Title | Year | Author | Number |
|---|---|---|---|
| HYDROGEN COCKTAIL WITH HIGH ANTIOXIDANT ACTIVITY | 2015 |
|
RU2622764C2 |
| HYDROGEN COCKTAIL - LYMPATHIC DRAINAGE STIMULANT, METHOD FOR PRODUCING IT | 2014 |
|
RU2557974C1 |
| COMPOSITION FOR SATURATION OF PRODUCTS WITH HYDROGEN | 2021 |
|
RU2784467C1 |
| METHOD FOR PRODUCTION OF LIQUID ANTIOXIDANT STIMULANT | 2010 |
|
RU2441848C2 |
| METHOD OF PREPARING BIOLOGICALLY ACTIVE ICE | 2010 |
|
RU2448309C2 |
| "DERYABIN" GIN PRODUCTION METHOD | 2012 |
|
RU2528062C2 |
| APPLICATION OF WATER WITH NEGATIVE REDOX BELOW ZERO POTENTIAL AS BASE FOR GELS FOR BIOLOGICALLY ACTIVE ADDITIVES IN FORM OF GEL | 2013 |
|
RU2568588C2 |
| HYDROGEN WATER AND METHOD FOR PRODUCING HYDROGEN WATER | 2017 |
|
RU2671538C1 |
| BEVERAGE PRODUCTION METHOD | 2012 |
|
RU2521517C1 |
| METHOD FOR PRODUCING BEVERAGE ENRICHED WITH MOLECULAR HYDROGEN, AND A DRINK | 2022 |
|
RU2800433C1 |
