METHOD OF DESSERT BEVERAGE PRODUCTION

摘要

FIELD: liqueur and vodka industry. SUBSTANCE: cranberry juices of the first and second decantation were prepared. Fruit juice of the first decantation is divided for two equal parts. One part is mixed with fruit juice of the second decantation, sugar syrup and citric acid. The second blend part is kept at temperature 6-8 C lower of initial one and added to ready blend which is kept at the same temperature and fed to pouring. EFFECT: enhanced quality of product.