| 摘要 |
FIELD: food processing industry, in particular production of soft, mild alcoholic and alcoholic drinks, foodstuffs, and bioactive supplements. ^ SUBSTANCE: in one embodiment claimed composition contains fermentation products of mixture comprising sugar-containing substance, tea mushroom cultural liquid and shelf fungus tincture. According to the second embodiment composition contains sugar-containing substance, tea fungus zooglea, and shelf fungus tincture. Method for production of abovementioned composition according to the first embodiment includes blending of sugar-containing substance, tea mushroom cultural liquid and shelf fungus tincture followed by fermentation of obtained mixture, wherein fermented mixture is additionally conditioned in anaerobic conditions and/or at temperature of at most 10°C. According to the second embodiment method includes blending of preliminary fermented sugar-containing composition, tea mushroom cultural liquid and shelf fungus tincture, wherein kvass is used as preliminary fermented sugar-containing composition. According to the third embodiment method for composition production includes preliminary preparation of tea mushroom zooglea by growing in liquid medium, which differs from liquid used in blending; blending of sugar-containing substance with liquid and shelf fungus tincture and fermentation of obtained mixture in presence of tea fungus zooglea. Method for production of tea fungus zooglea includes blending of tea fungus culture with sugar and liquid, which differs from tea (for example fruit or berry juice), followed by fermentation of obtained mixture. ^ EFFECT: beverage of improved organoleptic properties. ^ 12 cl, 6 ex |
