| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, water and plant-origin additive. As plant-origin additive aqueous extract with solid residue content of 2 % from mixture of briar fruits and hibiscus flower in mass ratio of 1:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, cherry flavoring and preparation obtained from biomass of Mortierella spinosa micromycete according to claimed technology. Obtained product is pouring, formed, dried and packed. ^ EFFECT: jujube with specific organoleptic characteristics and wide range of vitamin activity. |
