| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: for jujube production syrup is prepared using sugar, pectin, and aqueous extract from mixture of baikhovi black tea, earth apple flowers, bilberry leaves, calendula flowers, pear fruits, and papaya fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, orange flavoring and preparation obtained from biomass of Mortierella spinosa 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. |
