| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: claimed method includes raw material preparation; syrup producing containing pectin, sugar, water and plant-origin additive; syrup boiling and handling. As plant-origin additive aqueous extract from mixture of baikhovy black tea, baikhovy green tea, cherry fruits, cherry leaves, and hibiscus flowers in mass ratio of 11:2:2:2:3, containing approximately 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, cherry flavoring and preparation obtained from biomass of Mortierella humilis micromycete according to claimed technology. Then jujube is poured, formed, dried and pre-packed. ^ EFFECT: jujube with specific organoleptic characteristics and wide spectrum of vitamin activity. |
