| 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, earth apple flowers, bilberry leaves, calendula flowers, pear fruits, and papaya fruits in mass ratio of 10:3:2:1:2:2 containing 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, orange flavoring and preparation obtained from biomass of Mortierella jenkinii 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. |
