| 摘要 |
FIELD: nonalcoholic industry. ^ SUBSTANCE: method involves extraction of vegetable raw as a mixture of hibiscus flowers, bilberry leaves, cowberry leaves and rowan melanocarpous taken in the mass ratio about 3:5:1:1, respectively, with water and separation of extract. Grape is squeezed out to obtain juice and husks. Husks are poured with water, extracted and kept for providing hydrolysis by effect 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, and extract of vegetable raw mixture, 1. If necessary the end product is preserved. Invention provides expanding the raw base due to the possibility for preparing radioprotective beverages from grape and expanding spectrum of organoleptic properties of the end product due to conferring to it aroma that is not typical for grape processing products. The end product represents the natural turbid beverage based on juice determining the beverage color. Its taste corresponds to strain of grape used, it shows gently astringent taste and aroma shows fermented tints with caramel tint. ^ EFFECT: improved producing method of beverage. |
