| 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 green tea, blackcurrant leaves, blackcurrant fruits, hibiscus flower, and black chokeberry fruits in mass ratio of 10:2:1:3:4 containing 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, blackcurrant flavoring and preparation obtained from biomass of Mortierella globalpina 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 dense consistent, containing substances with C-, B- and PP-vitamin activity, as well as F-vitamin activity. |
