FIELD: food industry.SUBSTANCE: invention relates to the field of manufacturing alcohol-free bewerages containing fruit and vegetable juices. The method involves preparing, grinding, blanching and straining carrots with producing puree, and homogenization. Lingonberry puree is produced by pre-cleaning, blanching, straining and homogenizing the resulting mass. Then the beverage blend is prepared by sequentially adding the homogenized carrot puree in an amount of 10.0 wt % and apple juice in an amount of 40.0 wt to the cooked and cooled sugar syrup of the concentration of 65%, taken in an amount of 5.0 wt %. Then, while stirring said components, homogenized cranberry puree is introduced in an amount of 15.0 wt %, and pectin extract from soybeans flaps with the concentration of 0.5% in an amount of 30.0 wt. is added in the resulting mixture.%. Thereinafter the analysis of organoleptic and physico-chemical characteristics of the prepared beverage is carried out, and then, if necessary, its adjustment is carried out. Then the homogenization, packing, sealing and sterilization of the desired product are performed.EFFECT: production of an alcohol-free beverage with adaptogenic, energizing, radiatio protective and absorbing properties, with the stable product structure, as well as with the increased desired product quality and with reduced production process time.2 tbl, 1 exИзобретение относится к области производства безалкогольных напитков, содержащих фруктовые и овощные соки. Способ предусматривает подготовку, измельчение, бланширование и протирку моркови с получением морковного пюре и гомогенизацию. Получают брусничное пюре, предварительно очищая, бланшируя, протирая ягоды и гомогенизируя получившуюся массу. Затем приготавливают купаж для напитка путем последовательного введения в приготовленный и охлажденный сахарный сироп концентрацией 65%, взятый в количестве 5,0 мас.%, гомогенизированное морковное пюре в количестве 10,0 мас.% и яблочный сок в количестве 40,0 мас.
