| 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, baikhovi green tea, black currant leaves, calendula flowers, apples, hibiscus flowers, orange skin and papaya fruits in mass ratio of 10:2:1:1:2:2:1:1, containing approximately 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, apple and black currant flavorings, and preparation obtained from biomass of Mortierella pulchella 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. |
