METHOD FOR MANUFACTURE OF ALCOHOL-FREE ANTIOXIDANT SYRUP Russian patent published in 2018 - IPC A23L2/00 A23L2/38 A23L2/52 

FIELD: food industry.

SUBSTANCE: method includes the preparation of an antioxidant module of functional food ingredients, introduction of this module into a sugar syrup containing citric acid and syrup bottling. The module is prepared by mixing a solution of ascorbic acid dissolved in at a ratio of 1:1 in prepared water, a solution of dry badan extract prepared by dissolution of dry badan extract at a ratio of 1:5 in prepared water, a solution of dry hips extract, prepared by dissolution of dry hips extract at a ratio of 1:5 in prepared water, a solution of dry green tea extract, prepared by dissolution of dry green tea extract at a ratio of 1:5 in prepared water. The antioxidant module is then added to a filtered sugar syrup containing citric acid prepared by agitating sugar, citric acid and prepared water for 1.5-2 hours with a 20 rpm propeller stirrer, followed by briefly stirring for 15 minutes with an anchor stirrer at a frequency of 15 rpm and of blended syrup supply for bottling. The syrup contains 60.3% of solids and has antioxidant activity of at least 55 moles/eq. on dm³ of the syrup.

EFFECT: production of non-alcoholic syrup of antioxidant effect with a rich, sweet-acid, harmonious taste and herbal aroma, the invention allows to obtain a syrup that enhances the protective function of the human body to the impact of man-made factors, which has an immunomodulating effect, which reduces free radicals in the human body, expands assortment of functional non-alcoholic syrups.

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