| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, sugar, water and plant-origin additive. As plant-origin additive aqueous extract from mixture of baickhovy black tea, baickhovy green tea, bluebottle flowers, calendula leaves, cowberry leaves, hibiscus flowers, and dogrose fruits in mass ratio of 10:2:1:1:2:2:1 containing 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, cowberry and cream flavorings and preparation obtained from biomass of Mortierella humilis micromycete by subsequent extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by blending of the first extract with solid residue. Obtained product is poured, formed, dried and packed. All components are used in specific ratio. ^ EFFECT: jujube of improved organoleptic characteristics, dense consistence, containing substances with C-, B- and PP-vitamin activity, as well as F-vitamin activity. |
