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 and handling. As plant-origin additive aqueous extract from mixture of baikhovy black tea, bluebottle flowers, calendula flowers, wild ash fruits, and dogrose fruits in mass ratio of 13:1:2:1:3, containing approximately 2 % of dry matter is used. Syrup is handled with simultaneous addition of citric acid, sodium lactate, bergamot and strawberry flavorings, 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. Then jujube is poured, formed, dried and pre-packed. Target product is prepared with the next component ratio (mass pts): sugar 710.8; pectin 15; extract 780; citric acid 7.5; sodium lactate 7; bergamot flavoring 0.5; strawberry flavoring 0.5; biomass preparation 1.

EFFECT: jujube with wide spectrum of vitamin activity, dense consistent, and bitter spice.