| 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 baikhovy black tea, blackcurrant leaves, black chokeberry fruits, dogrose fruits, hibiscus flowers, wild ash fruits, and blackcurrant fruits in mass ratio of 10:1:2:2:2:2:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, forest-berry flavoring and preparation obtained from biomass of Mortierella nantahalensis 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, prophylaxis action, and wide spectrum of vitamin activity. |
