| 摘要 |
FIELD: nonalcoholic industry. ^ SUBSTANCE: vegetable raw consisting of rosewort roots, wild rose fruits and hibiscus flowers taken in the ratio by mass about 2:1:1, respectively, is extracted with water and extract is separated. Grape is squeezed to obtain juice and husks. Husks are poured with water, extracted and kept for providing hydrolysis with native acids. Extract is separated from a solid phase and concentrated to the content of dry matters about 14% by mass. Then components are blended in the following ratio of components by mass: grape juice, 50; grape extract with the content of dry matters about 2%, 49; extract of vegetable raw mixture, 1. If necessary, the end product is preserved. Invention provides expanding the raw base due to possibility for preparing radioprotective beverage from grape and expanding spectrum of organoleptic properties of the end product due to conferring to its aroma that is not specific for grape processing products. The end product represents the natural turbid beverage based on juice determining the beverage color. Its taste corresponds to grape strain used and shows gently astringent taste with honey tint in aroma. ^ EFFECT: improved producing method of beverage. |
