| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain target product with specific organoleptic properties, wide spectrum of vitamin activity one should prepare raw material and syrup containing sugar, pectin, water and a supplement out of raw material of plant origin. Moreover, as the supplement one should apply an aqueous extract of the mixture of baikhovi black tea, baikhovi green tea, black currant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruit at the content of dry matters being about 2% and the ratio of components by weight being 10:2:1:1:2:2:1:1. While preparing it is necessary to add citric acid, sodium lactate, "Apple" and "Black currant" aromatizing agents and a preparation obtained out of Mortierella hygrophila micromycete biomass according to the preset technique: with a nonpolar extracting agent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue. Moreover, all the components mentioned should be taken at a certain ratio. Then the product obtained should be spread, formed, dried and packed as the ready-to-use product. The innovation enables to obtain a product of sourish-sweet taste with bitterish tone, stable dense consistence, specific pleasant berry aroma and pronounced C-, B- and PP-vitamin activity, and F-vitamin activity, as well. ^ EFFECT: higher efficiency. |
