| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, sugar, water and plant-origin additive. As plant-origin additive aqueous extract from mixture of baickhovy black tea, bluebottle flowers, wild ash fruits, calendula leaves, and dogrose fruits in mass ratio of 13:1:2:1:3 containing 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, strawberry and bergamot flavorings and preparation obtained from biomass of Mortierella indohii 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. All components are used in specific ratio. ^ EFFECT: jujube of improved organoleptic characteristics, dense consistence, containing substances with C-, B- and PP-vitamin activity, as well as F-vitamin activity. |
