Publication details
Nealkoholický nápoj ze šťávy červené řepy,jablečné šťávy a rakytníku řešetlákového
| Title in English | Soft drink from the beet-root juice, apple juice and sea buckthorn |
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| Authors | |
| Year of publication | 2012 |
| MU Faculty or unit | |
| Description | Fruit unleavened soft drink is made at least 5 vol% and a maximum of 50 vol% beet-root juice (Beta vulgaris var. vulgaris)and at least 5 vol% and a maximum of 25 vol% apple juice (Malus domestikus) and at least 5 vol% and a maximum of 25% by volume of juice or pulp of sea buckthorn (Hippophae rhamnoides). This composition may be supplemented drinking water or mineral water, the addition of fructose or fructose syrup. As acidity may also include the addition of ascorbic acid in quantities not exceeding 25 mg per 1000 ml of drink. Soluble dry matter content must be at least 5% by weight, the content of total acidity of at least 2 g per liter beverage. The drink may be variably saturated with carbon dioxide. The drink may optionally contain only place marrow sea buckthorn juice. Sour blackberry juice can be partially replaced by juice from mulberry (Morus nigra), up to 25% of the original content. |