| 摘要 |
FIELD: food industry. ^ SUBSTANCE: alcohol-free beverage contains (per 1000 dm3) the following initial components: 11.2 - 14 kg of red bilberry concentrate, 19.5-78 kg of sugar syrup and drinking water - balance. The red bilberry concentrate is produced in the following way: one crushes red bilberries to produce a mash, maintains the mash during 10-15 minutes at a temperature of 40-45C, one proceeds with introduction of a mixture of enzymic preparations Fructozym colour and Laminex BG to the mash at a ratio of mash to the enzymes mixture equal to 100 g - 0.015 g. Then one performs (while continuously stirring) hydrolysis during 1-2 hours at a temperature of 40-45C, the mixture heating up to a temperature of 80-85C, maintenance during 1-2 minutes, cooling to a temperature of 30-40C and separation into a liquid fraction (with dry substances content equal to 10-11%) and solid residue by way of pressing. Then the liquid fraction is concentrated under vacuum at a temperature of 50-60C, the ratio of enzymic preparations in the mixture is equal to 1:1; dry substances content in the concentrate is equal to 40-45%. ^ EFFECT: invention ensures improvement of organoleptic properties of the beverage with a pleasant sour-and-sweet taste and delicate harmonious aroma as well as allows to expand the range of alcohol-free beverages. ^ 9 tbl, 2 ex |
