METHOD FOR PRODUCTION OF GEL JUJUBE Russian patent published in 2005 - IPC

FIELD: confectionery industry.

SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, water and plant-origin additive. As plant-origin additive aqueous extract with solid residue content of 2 % from mixture of briar and cockspur fruits, hibiscus flower, blueberry and cowberry leaves, and snowdown rose roots in mass ratio of 6:6:3:2:2:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, and preparation obtained from biomass of Mortierella reticulata micromycete according to claimed technology. Obtained product is pouring, formed, dried and packed.

EFFECT: jujube with specific organoleptic characteristics and wide range of vitamin activity, including vitamin F activity.