| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: for jujube production syrup is prepared using sugar, pectin, and aqueous extract from mixture of baikhovi black tea, raspberry leaves, and papaya fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, raspberry flavoring and preparation obtained from biomass of Mortierella gemmifera micromycete according to claimed technology. Obtained product is poured, formed, dried and pre-packed. ^ EFFECT: jujube with specific organoleptic characteristics and wide spectrum of vitamin activity. |
