FIELD: food industry.
SUBSTANCE: group of inventions relates to dairy industry. Method of organic beverage production includes milk preliminarily homogenized to temperature of 80–90 °C, heating milk whey with acidity of 4.32–3.5 pH units to temperature of 80–90 °C, mixing milk and whey in ratio from 80:20 to 70:30 and stirring until separation of protein concentrate. Then, whey is expressed and introduced into the serum red currant berries, black currant, sea-buckthorn, cranberries separately or in a mixture, pasteurized, dispersed, filtered from seeds in amount of 3.0–6.0 wt%, until mixture acidity is equal to 4.32–4.75 pH units. Beet, pasteurized, dispersed in amount of 10.0–15.0 wt% and carrots, pasteurized, dispersed in amount of 6.0–8.0 wt% are introduced into the mixture. Then one introduces fructose, honey and sugar into the mixture separately or in any proportion in amount of 2.0–8.0 wt%, dispersed, the mixture is pasteurized and cooled to storage temperature of 2–4 °C. Organic beverage contains carbohydrates in amount of 8–12 wt%, proteins in amount of 0.2–1.0 wt%, fats in amount of 0.1–0.2 wt%, food fibers in amount of 0.63–1.0 wt%, vitamins A and beta-carotene in amount of 1.77–3.8 mg/100 g and vitamin C in amount of 1.1–3.1 mg/100 g.
EFFECT: beverage has a consistency, slightly stretching during dispensing, creates in mouth at consumption a feeling of completeness, bulkiness of product, has high biological and nutritive value.
4 cl, 2 ex, 1 tbl
