| 摘要 |
#CMT# #/CMT# Non-alcoholic refreshment beverage comprises a refreshment beverage raw material and 1-20 wt.% of a non-alcoholic beer. #CMT# : #/CMT# An independent claim is included for producing the refreshment beverage, comprising mixing the refreshment beverage raw material and 1-20 wt.% of non-alcoholic beer; optionally carbonating the mixture; and optionally short time heating and/or pasteurizing the mixture for the preservation. #CMT#USE : #/CMT# The non-alcoholic refreshment beverage is useful as fruit juices, fruit nectar, modified fruit juices and lemonades. #CMT#ADVANTAGE : #/CMT# The refreshment beverage: is non-alcoholic; has high taste stability; and is prepared exclusively on the basis of biologically manufactured ingredients without artificial taste which can be manufactured exclusively on basis of biologically manufactured ingredients, without using artificial flavors. #CMT#FOOD : #/CMT# Preferred Composition: The non-alcoholic refreshment beverage further comprises: 1-20 (preferably 2-10) wt.% of multiple sugar with at least three saccharide units; 1-20 (preferably 2-10) wt.% of an organic acid, preferably alpha -hydroxy carboxylic acid; 0.1-2 (preferably 0.2-1) wt.% of carbon dioxide. Preferred Components: The amount of non-alcoholic beer is 2-10 (preferably 4-6) wt.%. The refreshment beverage raw material is a lemonade raw material. The refreshment beverage raw material contains a fruit component or herb components. The non-alcoholic beer is a beer produced with stopped fermentation. The non-alcoholic beer is a purely filtered non-alcoholic beer. The organic acid is citric acid, malic acid, tartaric acid, alpha -hydroxy carboxylic acid or fumaric acid. The refreshment beverage raw material and the non-alcoholic beer are biologically produced refreshment beverage raw material and the non-alcoholic beer, respectively. #CMT#EXAMPLE : #/CMT# The biologically produced beverage raw material (3 wt.%) was added to the mixing tank. Then, the tank was filled with biologically produced invert sugar syrup (7.5 wt.%) and carbonized with carbon dioxide (0.5 wt.%). The obtained mixture was added to the biologically produced non-alcoholic beer (5 wt.%) and the mixture was pumped for preservation over a short time in a pressurized tank for filling. The filling took place without addition of further materials for short time heating or pasteurization. |
