FIELD: food industry.
SUBSTANCE: confectionery powdered flavours contain: cinnamon - 15-17 % wt.; anise-tree - 10-13 % wt.; nutmeg - 2.5-3 % wt.; cardamom - 2.8-3.2 % wt.; Japan quince zest - 41-43 % wt.; anise - 3-4 % wt.; ginger - 1.5-2 % wt.; melissa - 6-8 % wt.; watermelon pulp powder - 11-13 % wt. Watermelon pulp powder is manufactured by pulp squeezing, screening through sieves with holes of maximum 1 mm, pulp pressing to get juice, further drying and grinding of residues to the particle size of maximum 80 mkm.
EFFECT: confectionery powdered flavours are of improved aroma and taste characteristics, preserve their properties for a long time, provide for prophylactic effect for a human body.
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