METHOD FOR PRODUCTION OF A NON-ALCOHOLIC JELLY BEVERAGE WITH KVASS WORT Russian patent published in 2020 - IPC A23L2/38 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of an alcohol-free jelly beverage with kvass wort. Method involves preparation and preparation of gelling agent solution, addition of sugar-containing raw materials and other taste-and-flavor recipe components into the solution, production and cooling of the beverage. Jellying agent used is gelatine which is mixed with water at ratio of 1:55; the solution is left for gelatin swelling for 15 minutes. Taste-and-flavor components are represented by kvass wort concentrate with dry matter mass fraction equal to 70±5 %, natural honey. Recipe mixture of gelatine solution and kvass wort concentrate is heated to 75–80 °C for 1–2 minutes in a microwave field, cooled to 55 °C and natural honey is added. Beverage with mass fraction of dry substances of 10±5 % is poured into packing cups, cooled to temperature 2±1 °C till the solution is completely set and packed. Beverage is prepared at the following initial components content, kg / 100 kg: gelatine – 1.65–1.7; kvass wort concentrate – 2.7–3.7; natural honey – 2.1–3.9; water – balance.

EFFECT: proposed method for production of an alcohol-free jelly beverage allows to create a product with original taste and increased antioxidant and anti-inflammatory properties, to expand the range of alcohol-free jelly beverages of increased nutritive value.

1 cl, 4 ex