METHOD FOR PRODUCTION OF GEL JUJUBE Russian patent published in 2006 - IPC A23L1/06 C12P1/02 

FIELD: confectionery industry.

SUBSTANCE: claimed method includes raw material preparation and syrup producing containing pectin, sugar, water and plant-origin additive. As plant-origin additive aqueous extract from mixture of baikhovy black tea, baikhovy green tea, earth apple flowers, papaya fruits, pear fruit, raisin and bilberry leaves in mass ratio of 10:3:1:2:2:1:1 containing 2 % of dry matter is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, strawberry and cream flavorings and preparation obtained from biomass of Mortierella pusilla micromycete by subsequent extraction with non-polar extractant in above-critical state, water, alkali, water, acid, water, alkali, and water followed by blending of the first extract with solid residue. Obtained product is poured, formed, dried and packed. All components are used in specific ratio.

EFFECT: jujube of improved organoleptic characteristics, bitter spice, and dense consistent, containing substances with C-, B- and PP-vitamin activity, as well as F-vitamin activity.