| 摘要 |
FIELD: alcoholic beverage, wine, non-alcoholic and milk industry. SUBSTANCE: method involves producing base, such as aqueous-alcoholic solution (sorting), vodka, ethyl alcohol produced from agricultural raw material, wine, beer, kvas, alcoholic, low-alcoholic and alcohol-free beverages, juice, syrup, mineral and mineralized water, milk beverage and whey or mixtures thereof in any combination and ratio; during production of base and/or after obtaining of base, introducing additive comprising mixture of lactulose, lactose, galactose and lysozyme used in the ratio: (40-600):(10-150): (2-50): (1-20), said mixture being produced in the form of dry and/or liquid concentrate in an amount of 0.05-1,000 g per 1 dacaliter of beverage at the rate of net weight; bottling beverage. Method allows 0-96.7% strength beverage to be produced. For obtaining of wine, beer, kvas, milk and low-alcoholic beverages produced by fermentation, said mixture is introduced at any stage after fermentation process before beverage bottling. When ethyl alcohol is produced from agricultural raw material, additive is introduced at any stage after distilling of alcohol-containing solution before beverage bottling. Moreover, during producing of base and/or after obtaining of base before bottling, receipt components are additionally introduced at any stage. Before and/or after bottling, beverage is processed to impart stability and bottling resistance. Beverage may be saturated with carbon dioxide before bottling. EFFECT: improved organoleptical and prophylactic properties, wider range of additives and beverages, reduced production cost and improved stability of beverages. 10 cl, 21 ex |
