| 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, strawberry fruits, strawberry leaves, and papaya fruits in mass ratio of 7:1:1:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, strawberry flavoring, and preparation obtained from biomass of Mortierella dichotoma 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 and F-vitamin activity. |
