FIELD: food processing industry, in particular confectionery industry.
SUBSTANCE: claimed method includes raw material preparation; syrup producing containing sugar, pectin and aqueous extract from mixture of baikhovy green tea, blackcurrant leaves, blackcurrant fruits, hibiscus flowers, and black chokeberry fruits. Syrup is handled with simultaneous addition of citric acid, sodium lactate, blackcurrant flavoring and preparation obtained from biomass of Mortierella bainieri 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.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF GEL JUJUBE | 2003 |
|
RU2258421C2 |
| METHOD FOR OBTAINING JELLY MARMALADE | 2003 |
|
RU2274111C2 |
| METHOD FOR MANUFACTURING JELLY MARMALADE | 2003 |
|
RU2274110C2 |
| METHOD FOR OBTAINING JELLY MARMALADE | 2003 |
|
RU2274139C2 |
| METHOD FOR MANUFACTURING JELLY MARMALADE | 2003 |
|
RU2274223C2 |
| METHOD FOR MANUFACTURING JELLY MARMALADE | 2003 |
|
RU2275053C2 |
| METHOD FOR MANUFACTURING JELLY MARMALADE | 2003 |
|
RU2275054C2 |
| METHOD FOR PREPARING JELLY MARMALADE | 2003 |
|
RU2274144C2 |
| METHOD FOR PREPARING JELLY MARMALADE | 2003 |
|
RU2274145C2 |
| METHOD FOR PRODUCTION OF GEL JUJUBE | 2003 |
|
RU2273245C2 |
