| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; providing syrup comprising pectin, sugar, water and plant additive; boiling syrup; cutting raw material; pouring; forming; drying and packing final product. Plant additive is extract of brier fruit and nettle leaves mixture. During cutting of raw material, citric acid, sodium lactate and specific preparation are introduced. Preparation is produced by sequential extracting of Mortierella globulifera micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Components for preparing of jelly marmalade are used in predetermined ratio. EFFECT: possessing specific combination of organoleptical properties and wider range of prophylactic properties of final product owing to the use of substances having different vitamin activity. |
