| 摘要 |
FIELD: food industry.SUBSTANCE: total quantity of an extractive component (components) in the beverage is 0.05-0.5 wt %, inclusive, the quantity of α-acid is 0-0.1 parts per million, inclusive. The beverage caloric content is equal to 0.2-2 kcal/100 ml. The saccharides content in the beverage is equal to 0.05-0.5 g/100 ml. The extractive component (components) is/are represented by an extractive component (components) produced from mugi.EFFECT: invention allows to obtain a beverage having a low content of saccharides, low caloric content and improved final taste because bitterness in the aftertaste does not persist after the beverage consumption.23 cl, 1 tbl, 8 ex |
