METHOD OF PRODUCING EXTRACTS FOR CONCENTRATED BASES AND DRINKS

摘要

FIELD: nonalcoholic industry. SUBSTANCE: method involves hydrolysis of vegetable raw material by extract containing ferments, and also 3-5-% vol ethanol, 1.5-2.0% of mannite and 1.5-2.0% of cooked syrup. Prepared hydrolysate is separated from solid phase and fortified up to 17-20-% vol of ethanol. Besides, extractant may additionally contain food acid ensuring content pH equals to 4-5.2 in mixture of vegetable raw material with extractant. EFFECT: improved quality of extracts; preservation of taste-and-flavor threshold at long-term storage. 2 clp