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

FIELD: confectionery industry.

SUBSTANCE: claimed method includes raw material preparation; syrup producing containing pectin, sugar, water and plant-origin additive; syrup boiling, handling, pouring, forming, drying and pre-packing. As plant-origin additive aqueous extract from mixture of baikhovy black tea, baikhovy green tea, cherry fruits, cherry leaves, and hibiscus flowers in mass ratio of 11:2:2:2:3, containing approximately 2 % of dry matter is used. Syrup is handled with simultaneous addition of citric acid, sodium lactate, cherry flavoring, and preparation obtained from biomass of Mortierella spinosa micromycete by sequential extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by conjugation of the first extract with solid residue. Target product is prepared with specific component ratio.

EFFECT: product with acidulated sweet taste, dense consistence, cherry-like bouquet and C-, B-, PP-, and F-vitamin activity.