| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, water and plant-origin additive. As plant-origin additive aqueous extract from mixture of hibiscus flower, senn leaves, everlasting flowers and cowberry leaves in mass ratio of 5:2:1:2 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, strawberry flavoring and preparation obtained from biomass of Mortierella globalpina 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. ^ EFFECT: jujube containing substances with F-vitamin activity. |
