| 摘要 |
A method of production of honey jelly having immunomodulating properties includes using a water decoction (1:30) of lime-blossom, stabilized by fruit pectin. The decoction is concentrated three times at a water bath or in an evaporation bowl, the ready lime-blossom concentrate (LBC) is supplemented with fruit pectine up to 4% concentration, citric acid of 0.3-0.5% concentration in the final product and are left until the pectin is swollen. After obtaining a homogenous jelly mass of the LBC it is added to liquid natural floral polyflower honey, heated for 10-15 hours up to 42 DEGREE C, thoroughly mixed. Then the fruit pectin is added, thoroughly mixed up to obtaining a homogenous stable mass at a ratio, in gm, honey: LBC: fruit pectin 960:30:10, the ready product is cooled up to 20-25 DEGREE C, prepacked into a sterile dish. |
