| 摘要 |
FIELD: dairy industry. ^ SUBSTANCE: claimed method includes addition of filler into whey, wherein as said filler carrot puree with particle size of at most 0.1 mm, is used, two kinds of syrup and food-grade organic acid. Obtained mixture is simultaneously heated up to 45-50°C, homogenized and deaerated under rest pressure of 28-21 kPa for 8-10 min. Then beverage is bottled and sterilized. ^ EFFECT: beverage of prolonged storage time without losses of organoleptic characteristics, increased biological value and homogenous consistence. ^ 2 ex |
