| 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, baickhovy green tea, bluebottle flowers, calendula leaves, cowberry leaves, hibiscus flowers, and dogrose fruits in mass ratio of 10:2:1:1:2:2:1 containing 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, cowberry and cream flavorings and preparation obtained from biomass of Pythium coloratum micromycete according to claimed technology. Obtained product is poured, formed, dried and packed. ^ EFFECT: jujube of improved organoleptic characteristics add wide spectrum of vitamin activity. |
