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

Abstract RU 2274175 C2

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 in mass ratio of 10:1:2:2:2:2:1 is used. Syrup is boiled and handled with simultaneous addition of citric acid, sodium lactate, lemon flavoring and preparation obtained from biomass of Mortierella alliaceae 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, prophylaxis action, and wide spectrum of vitamin activity.

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RU 2 274 175 C2

Authors

Kvasenkov Oleg Ivanovich

Dates

2006-04-20Published

2003-07-21Filed