| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material and syrup comprising pectin, sugar, water and additive of vegetable raw material; cooking syrup; cutting; pouring; forming; drying and packing; using additive of raw vegetable material such as extract of brier fruit and nettle leaves mixture; cutting raw material while adding citric acid, sodium lactate and preparation produced by sequential extracting of Pythium gracile 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: specific combination of organoleptical properties and wider range of prophylactic properties of jelly marmalade by using substances with different vitamin activity. |
