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

FIELD: confectionery industry.

SUBSTANCE: for jujube production syrup is prepared using sugar, pectin, and aqueous extract from mixture of baikhovi black tea, hibiscus flowers, black currant leaves and fruits, black chokeberry fruits, wild ash fruits and dogrode fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, forest berry flavoring and preparation obtained from biomass of Mortierella bainiery micromycete according to claimed technology. Obtained product is poured, formed, dried and pre-packed.

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