| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: claimed method includes raw material preparation; syrup producing containing pectin, sugar, water and plant-origin additive. As plant-origin additive aqueous extract from mixture of baikhovi black tea, bluebottle flowers, wild ash fruits, calendula flowers, and dogrose fruits in mass ratio of 13:1:2:1:3, containing approximately 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, and preparation obtained from biomass of Mortierella minutissima micromycete according to claimed technology. Obtained product is pouring, formed, dried and packed. ^ EFFECT: jujube with specific organoleptic characteristics and wide range of vitamin activity. |
