ALCOHOL-FREE BEVERAGE AND ITS PREPARATION METHOD Russian patent published in 2020 - IPC A23L2/38 A23L2/52 A23L2/56 A23L2/58 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to alcohol-free beverage and method of its production. Alcohol-free beverage is prepared of sugar syrup, hibiscus infusion, red bilberry juice, berry fungus extract, thyme extract (thyme) and drinking water at the following initial components ratio per 1,000 ml: sugar syrup (CB 65 %) – 100 ml; hibiscus infusion – 21 ml; red bilberry juice – 2 ml; shelf fungus extract – 0.015 g; thyme extract (thyme) – 0.005 g; drinking water – balance. To prepare an alcohol-free beverage hibiscus infusion is prepared in a vessel equipped with sieves, a mixer and a filter, in which prepared water with temperature of 20–25 °C is collected and hibiscus is filled. Mixture is stirred and an infusion solution is left for 8 hours, mixed periodically. Hibiscus infusion is pumped into a separate container from which it is filtered into a blending vessel. Shelf fungus infusion is prepared from shelf fungus and thyme extracts, which are introduced into the vessel, poured with water at temperature of 20–25 °C and left for dissolution for 1 hour. Solution is periodically mixed and filtered. All the ingredients are added to the blending vessel. Produced beverage composition is well stirred during 15–30 minutes. Prepared beverage is poured into containers and stored at temperature not higher than 10 °C.

EFFECT: invention allows to enhance food and taste value of an alcohol-free beverage having saturated dark cherry shades with predominance of red tones, a balanced aroma with domination of the berry component; the produced beverage does not knit; one can sense characteristic berry sweetness and light sourness in the aftertaste.

2 cl