METHOD OF FRUIT DRINK PRODUCTION

摘要

alcoholic beverage and nonalcoholic industry. SUBSTANCE: method involves pasteurization of berry or fruit concentrated juice with mass parts of dry substances 65-70% at temperature 70 C for 10 min, and mixing it with softened water in ratio 1:10-12. Sweetener is introduced in fruit drink in the amount equivalent of 4-8% of sugar and citric acid up to acidity of 3.0-3.5 mole/cu. dm of alkali per 100 cu.cm of fruit drink. EFFECT: higher stability at storage; broadened assortment of fruit drinks. 2 ex