| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention includes the use of mixture containing natural fruit and berry juice, aqueous infusion of medicinal herbs, foam maker and foam stabilizer. At this the later is made from currant juice by its mixing with sugar in the ratio of 1: 0.5-0.15 and heating to 80-90C within 20-30 minutes and further cooling of the syrup within 20-40 minutes to 25-35C in order to develop gelating properties. The aqueous infusion of medicinal herbs is restorative infusion of schizandra and/or spiny eleuterococus; the foam maker is liquorice root syrup. The currant juice is an option of red, black or white currant juice and the fruit and berry juice is an option of grape, plum, apple, ashberry juices or their mixture. This ensures increase of foam duration from 50 to 60 minutes and its dispersity. ^ EFFECT: invention ensures better fixation of oxygen cocktail; moreover, it improves balanced enrichment of organism with vitamins, macro and microelements. ^ 1 dwg, 2 tbl, 3 ex |
