| 摘要 |
FIELD: food processing industry, in particular confectionary industry. ^ SUBSTANCE: claimed method includes berry preparation, syrup preparation, berry pre-packing in glass containers, berry charging with syrup, sealing and cooling. After charging with syrup mixture is pasteurized at 60-65°C for 20-25 min, and syrup is additionally contains dextrose, sorbitol, citric acid, sodium citrate and 50 % alcohol tincture of agrarian plants from cowberry leaves, calendula and tutsan in the next ratio (mass %): sugar 13-20, dextrose 8-13, sorbitol 2-4, citric acid 0.04-0.05, sodium citrate 0.04-0.05, tincture 10-12, and balance: water. Method for abovementioned tincture production includes application of desiccated agrarian plants in equal mass parts and 50 % alcohol solution in dry mixture/solvent mass ratio of 1:10. ^ EFFECT: increased berry nutrient value, canned goods of improved quality. ^ 2 cl, 1 tbl, 2 ex |
