PRODUCTION METHOD OF AN ALCOHOL-FREE FRUIT JELLY BEVERAGE Russian patent published in 2020 - IPC A23L2/02 A23L21/15 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of non-alcoholic jelly fruit drinks promoting normalization of functioning and body tonus enhancement and improvement of human health state. Disclosed is a method for production of an alcohol-free jelly fruit beverage comprising preparation and preparation of a gelling agent solution, adding sugar-containing raw materials and other flavoring recipe components to the solution, obtaining and cooling the beverage, wherein jelly is used as jellying agent, preliminarily soaked in water at ratio of 1:50, and low-etherified beet pectin, preliminarily soaked in water at ratio of 1:20, which after soaking is left for swelling for 30–40 minutes, flavoring components are represented by concentrated juice with dry substances content of 75±5 % and jam with mass fraction of dry substances of 68±2 %, to produce a beverage, the gelling agents swollen in water are heated until complete dissolution thereof in an aqueous solution, mixed with each other and flavored components are added, pre-mixed in recipe quantities, mixture is heated to 75–80 °C for 1–2 minutes in a microwave field, the obtained beverage with mass fraction of dry substances of 12±5 % is poured into packing cups, cooled to complete setting and packaging, wherein beverage is prepared at following initial ratio of recipe components, kg/100 kg: gelatin 1.16–1.44; low-etherified beet pectin 0.80–1.45; concentrated juice 2.89–6.41; jam 3.35–7.50; water – balance.

EFFECT: invention allows to create a new product with high original aromatic and taste properties, expand the range of alcohol-free jelly beverages of functional purpose due to higher antioxidant, antibacterial and radioprotective properties.

1 cl, 4 ex