FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The composition for the preparation of hard lollipops is proposed, which includes granulated sugar or isomalt and starch molasses, citric acid, natural aromatic essence and biologically active additive, while propolis, cedar sap, cedar oil are used as biologically active additives, and as a natural aromatic essence, natural lemon oil flavor, or food flavors mint and menthol, or natural sage oil flavor, or natural lime flavor, or natural pineapple and lemon-lime flavor, or natural melissa flavor, with the following ratio of the initial components, wt. %: propolis 0.10-0.35; cedar sap 0.08-0.60; cedar oil 0.21-1.00; citric acid 0.18; natural aromatic essence 0.10-0.15; granulated sugar or isomalt 52.05-62.0; starch molasses 35.72-45.67. At the same time, the specified composition additionally contains natural honey, ascorbic acid and/or concentrated lemon juice; or natural chlorophyll dye, ascorbic acid; or natural honey, ascorbic acid, sea-buckthorn seed oil with a carotenoid content of 400 mg/%; or dry sage extract, ascorbic acid; or natural honey, ginger extract and/or lemon juice concentrated, propolis; or natural honey, linden extract and propolis; or natural honey, sea-buckthorn oil with a carotenoid content of 400 mg /%, and/or concentrated pineapple juice, and/or concentrated lemon juice, propolis; or natural honey, melissa extract, chamomile extract, propolis, with a given ratio of the initial components.
EFFECT: invention makes it possible to obtain confectionery products in the form of candy glasses from natural raw materials with additives of biologically active substances, to increase the biological value of products and give them therapeutic and preventive properties, having a complex effect on the physical condition of a person, convenient and effective in any situation when rapid correction of the human condition is required, and having broad functionality, a more pronounced and rapid therapeutic and preventive effect while improving consumer performance.
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Authors
Dates
2022-01-27—Published
2021-04-14—Filed