LV14071A - Method for enrichment of juices and syrups from fruits or berries with biologically active ingredients of sprouted grain and with inulin - Google Patents

Method for enrichment of juices and syrups from fruits or berries with biologically active ingredients of sprouted grain and with inulin

Info

Publication number
LV14071A
LV14071A LVP-09-197A LV090197A LV14071A LV 14071 A LV14071 A LV 14071A LV 090197 A LV090197 A LV 090197A LV 14071 A LV14071 A LV 14071A
Authority
LV
Latvia
Prior art keywords
juice
berries
sprouted grain
wort
inulin
Prior art date
Application number
LVP-09-197A
Other languages
Latvian (lv)
Other versions
LV14071B (en
Inventor
Mārtiņš Beķers
Aleksejs DAŅIĻEVIČS
Dagnija UPĪTE
Ellena Kaminska
Original Assignee
Latvijas Universitāte
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Latvijas Universitāte filed Critical Latvijas Universitāte
Priority to LVP-09-197A priority Critical patent/LV14071B/en
Publication of LV14071A publication Critical patent/LV14071A/en
Publication of LV14071B publication Critical patent/LV14071B/en

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  • Alcoholic Beverages (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to the food production, namely to the producing of non-alcoholic drinks from fruits and berries. The proposed method of refinement of fruit-berries juice provides production of refreshing beverages from fruit-berries juice and natural biologically active substances from sprouted grain, the greater part physiologically active substances of what is maltodextrin. As a carrier of sprouted grain maltodextrin malted barley is used, from what beer or bread kvass wort has been simmered. During simmering of malt maltodextrin and other physiologically important substances from sprouted grain move to liquid phase - wort. Pouring together juice with wort a beverage is obtained, content of what comprises physiologically important substances from both juice and wort. For the amplification of pre-biotic properties of mixture from juice and sprouted grain extract the carriers of the pre-biotics inulin-topinambour-flour, pure inulin or other its preparations are used. In result beverage with wholesome nutrients and multifunctional foodstuff properties is obtained.
LVP-09-197A 2009-11-11 2009-11-11 Method for enrichment of juices and syrups from fruits or berries with biologically active ingredients of sprouted grain and with inulin LV14071B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
LVP-09-197A LV14071B (en) 2009-11-11 2009-11-11 Method for enrichment of juices and syrups from fruits or berries with biologically active ingredients of sprouted grain and with inulin

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LVP-09-197A LV14071B (en) 2009-11-11 2009-11-11 Method for enrichment of juices and syrups from fruits or berries with biologically active ingredients of sprouted grain and with inulin

Publications (2)

Publication Number Publication Date
LV14071A true LV14071A (en) 2010-01-20
LV14071B LV14071B (en) 2010-03-20

Family

ID=44023170

Family Applications (1)

Application Number Title Priority Date Filing Date
LVP-09-197A LV14071B (en) 2009-11-11 2009-11-11 Method for enrichment of juices and syrups from fruits or berries with biologically active ingredients of sprouted grain and with inulin

Country Status (1)

Country Link
LV (1) LV14071B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2590220C1 (en) * 2015-08-27 2016-07-10 Олег Иванович Квасенков Method for producing bread kvass
RU2591314C1 (en) * 2015-08-27 2016-07-20 Олег Иванович Квасенков Method for producing bread kvass

Also Published As

Publication number Publication date
LV14071B (en) 2010-03-20

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