| 摘要 |
FIELD: food processing industry, in particular 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 hibiscus flowers, cowberry leaves, and bilberry leaves in mass ratio of 7:7:6 containing approximately 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, and preparation obtained from biomass of Pythium insidiosum 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. Components are used in the next ratio (mass %): sugar 710.8; pectin 15; extract from mixture of hibiscus flowers, cowberry leaves, and bilberry leaves 780; citric acid 7.5; sodium lactate 7; and preparation from biomass of Pythium insidiosum micromycete 1. ^ EFFECT: jujube with specific organoleptic and prophylaxis characteristics. |
