Process for producing a non-alcoholic drink

Abstract

The problem solved by the invention consists in the improvement of the nutritional value and the widening of the assortment of non-alcoholic beverages and respectively the widening of the circle of consumers. The advantage obtained by the invention is the use of local fruits / berries without heat treatment, so the drinks are enriched with vitamins such as: vitamin C, vitamin A, vitamin K, folic acid, etc. and minerals such as K, Ca, Mg, P, etc.