FIELD: food industry.SUBSTANCE: invention relates to the technology for manufacture of a functional food product, in particular, to a product with an anti-microbial effect against Helicobacter pylori. The fruit-and-berry product manufacture method involves preparation of a mixture of fruit and berry juices, addition of sodium benzoate and sugar, the produced mixture heating, addition of a maize starch suspension in apple press cake water extract into the mixture, the product stirring, conditioning to jelly-like consistence and subsequent cooling. At the stage of fruit and berry juices mixture preparation one uses chaenomeles juice, chokeberry juice concentrate, cranberry juice one adds green tea extract and vitamin C to the listed components. At the stage of addition of maize starch suspension in the apple press cake water extract one adds calamus root water extract into the mixture. Alternatively, the fruit-and-berry product manufacture method involves addition of maize starch suspension in apple press cake water extract to heated chokeberry juice concentrate to produce jelly at the stage of fruit and berry juices mixture preparation. Then, without cooling, one adds chaenomeles juice, cranberry juice, green tea extract, calamus root water extract, vitamin C, sodium benzoate and sugar. Then the produced mixture is heated the product is stirred and conditioned to jelly-like consistence with subsequent cooling. The food product preparation components are used at the specified ratio.EFFECT: invention allows to manufacture a food product ie a dessert that suppresses gut pathogenic flora, protects digestive organs mucous membrane against aggressive factors influence without going beyond the scope of physiological processes regulation.5 cl, 4 tblИзобретение относится к технологии производства функционального продукта питания, а именно к продукту с противомикробным действием против Helicobacter pylori. Способ производства плодово-ягодного продукта включает приготовление см
