OBTAINING AND INCLUDING BY-PRODUCTS IN BEVERAGES TO INCREASE NUTRITIONAL VALUE AND IMPROVE ORGANOLEPTIC PROPERTIES

摘要

FIELD: food industry.;SUBSTANCE: invention relates to beverages using by-product obtained during extraction of juice from fruit and vegetables. Beverage includes juice and by-product of extraction of juice, including multiple particles with average size from 0.1 to 2,000 microns, total content of polyphenols of at least 2,500 ppm, moisture content of 70-85 wt% and total content of peel and seeds from 0.01 to 20 wt%. Citrus pomace can be used as by-product, orange juice can be used as juice. By-product contains insoluble and soluble fibres at a ratio of about 1:2.;EFFECT: invention improves nutritive value and organoleptic properties of product.;43 cl, 6 tbl, 3 dwg, 8 ex