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, blackcurrant leaves, black chokeberry fruits, dogrose fruits, hibiscus flowers, wild ash fruits, and blackcurrant fruits is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, and preparation obtained from biomass of Mortierella globulifera 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 and wide range of vitamin activity.