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