FIELD: food industry.
SUBSTANCE: juice-based drink is proposed, containing from 40 wt.% to 85 wt.% of a juice base, having a Brix value of 7.5° Bx to 25° Bx, and the juice base contains at least one fruit juice; from 5 wt.% to 35 wt.% of the first liquid, and the first liquid is juice and has a Brix value of 2° Bx to 7° bx; and from 3 wt.% to 30 wt.% of the second liquid, and the second liquid is juice and has a Brix value from 1° Bx to 6° bx. The fruit juice is different from each of the first liquid and the second liquid, the second liquid is different from the first liquid, and the Brix value of the second liquid is lower than the Brix value of the first liquid.
EFFECT: invention provides obtaining a low-calorie product.
20 cl, 1 dwg, 4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| REDUCED VISCOSITY OF BEVERAGES AND FOOD PRODUCTS CONTAINING FRUIT AND VEGETABLE MATERIALS WITH HIGH FIBER CONTENT | 2016 |
|
RU2739084C2 |
| BEVERAGES BASED ON NEUTRALISED JUICE AND BEVERAGES PRODUCTION METHOD | 2007 |
|
RU2444214C2 |
| THICK JUICY BEVERAGES | 2010 |
|
RU2524825C2 |
| JUICE PROCESSING METHOD | 2007 |
|
RU2431416C2 |
| NATURALLY SWEETENED JUICE PRODUCTS | 2009 |
|
RU2487644C2 |
| NATURALLY SWEETENED JUICE PRODUCTS WITH BETA-GLUTAN | 2009 |
|
RU2469608C2 |
| OBTAINING AND INCLUDING BY-PRODUCTS IN BEVERAGES TO INCREASE NUTRITIONAL VALUE AND IMPROVE ORGANOLEPTIC PROPERTIES | 2014 |
|
RU2605352C1 |
| METHOD OF DISPERSION PRODUCTION, BEVERAGE AND COMPOSITION | 2003 |
|
RU2329734C2 |
| D-PSICOSE IN FROZEN BEVERAGES OF ZERO OR LOW CALORIE CONTENT | 2014 |
|
RU2664311C2 |
| FOOD FIBRES PRODUCED FROM FRUIT OR VEGETABLE BY-PRODUCTS | 2011 |
|
RU2556388C2 |
