Method of producing a non-alcoholic beverage

Abstract

Abstract The utility model belongs to the food industry and can be used in the field of production of non-alcoholic beverages. The technical result of the utility model is to improve the organoleptic and tonic characteristics of the beverage, to expand the range of beverages. For the purpose of obtaining a non-alcoholic beverage, plant raw materials are used in raw or dried form. Crushed cranberry and / or kiwi and / or feijoa leaves and / or fruits, lemon fruits and / or lemon peel, and / or aquilegia fruits, tea leaves or green or black tea, stevia leaves. The liquid phase is obtained with water at a temperature of 70-950C, with a ratio of water and raw material (3-10):1, in two stages, with a delay of 25-30 minutes, or by diffusion method, or by boiling in a water bath for 15-20 minutes, or in a continuous extractor, by obtaining a 5-10% solution and thickening it to a dry matter content of 10-30%. Fruit juice is obtained by pressing or using a juicer.When using leaves and fruits together in the production of a beverage, the fruits are blended with the leaves of the corresponding plant and extracted in a diffusion extractor equipped with a weeder. When making a beverage, the ingredients are taken in the ratio in wt.%: blueberry fruit and / or leaf and / or kiwi fruit and / or leaf and / or feijoa fruit and / or leaf and / or aquilegia-5-10 and / or lemon juice and / or zest 0.3-3; 10-30% stevia concentrate or a mixture of sugar and stevia concentrate 3-10; 5-10% tea extract or 15-20% concentrate-5-10; food acid-0.5-2.5; natural flavoring-0.05-1. The proposed drink has a pleasant aroma and taste, quenches thirst, and has tonic properties. Its consumption does not cause caries or other side effects.