This paper studies the possibility of using corn starch to improve the colloidal stability of alcoholic beverages by treating the semis fortified fruit drinks. The efficacy is investigated of starch physical treatment to enhance its ability to precipitate high-molecular polyphenolic substances, which when oxidized, form precipitates during the storage of products. It was found that the modification of starch by means of the physical force – electromagnetic radiation – improves the efficiency of adsorption of polyphenolic compounds in fortified berry fruit drinks, allowing to obtain a stable colloidal system of the beverage. The rational parameters for processing berry fruit drinks with modified starch for removing the high polyphenols are defined.

In work the literary data reflecting a current state of a functional food are generalized. Classification of functional drinks and the requirement to their production is analysed. On the basis of the analysis of literary data the directions of researches, a choice of vegetable raw materials as the main functional ingredient are defined, creation of technology of a tonic on the basis of juice of a magnolia vine Chinese, to research of structure of functional components in drink and an assessment of its quality in the course of storage is proved.