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 Rhodiola rosea root, hibiscus flowers, and dogrose fruits in mass ratio of 2:1:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, and preparation obtained from biomass of Mortierella indohii 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 F-vitamin activity.