| 摘要 |
FIELD: food products manufacturing technique. ^ SUBSTANCE: method of manufacturing preventive nonalcoholic beverage implies dosed supply of components (stevia, fresh or frozen berries, mineral water saturated with CO2) into mixer-blender where the raw material is crushed and infused under the room temperature during 4-5 hours with constant stirring. Then the preserving agent - juglone - is additionally introduced to the extract which is afterwards infused for 2-3 hours more with constant stirring. ^ EFFECT: decreasing processing time, increasing output, preserving thermolabile substances in the beverage as well as nutritional and biological value of the beverage. ^ 1 dwg, 2 tbl |
