| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: claimed method includes raw material preparation; syrup producing containing pectin, sugar, water and plant-origin additive; syrup boiling and handling. As plant-origin additive aqueous extract from mixture of baikhovy black tea, baikhovy green tea, cherry fruits, cherry leaves, and hibiscus flowers in mass ratio of 11:2:2:2:3, containing approximately 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, cherry flavoring and preparation obtained from biomass of Mortierella globulifera micromycete by sequential extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by conjugation of the first extract with solid residue. Then jujube is poured, formed, dried and pre-packed. Target product is prepared with the next component ratio (mass pts): sugar 710.8; pectin 15; mixture extract 780; citric acid 7.5; sodium lactate 7; cherry flavoring 1, and biomass preparation 1. ^ EFFECT: jujube with wide spectrum of vitamin activity, dense consistent, and bitter spice. |
