METHOD FOR PRODUCTION OF FUNCTIONAL VEGETABLE BEVERAGE Russian patent published in 2020 - IPC A23L2/02 A23L27/10 A23L29/231 A23L33/20 

FIELD: food industry.

SUBSTANCE: invention can be recommended for medical and preventive nutrition. Method for production of a functional vegetable beverage includes production of tomato juice, vegetable marrows purees and addition of biologically active additives, salt and sugar. For the puree preparation one uses vegetable marrows varieties containing 4–6 % of dry substances and 2–3 % of sugar, and the biologically active additive is represented by extracts of ginger root and pectin extract of watermelon fodder. Quantitative ratio of initial components of the product is selected. After mixing all components, the obtained mixture is homogenized at temperature of 45–90 °C for 8–10 minutes.

EFFECT: higher biological and nutritive value due to increased output of biologically active substances from natural product.

1 cl, 3 tbl