| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves providing raw material; preparing syrup comprising pectin, sugar, water and plant additive; boiling syrup; cutting raw material; forming; drying and packing. Plant additive is extract of brier fruit and nettle leaves mixture. While cutting raw material, citric acid, sodium lactate and specific preparation are added. Preparation is produced by sequential extracting of Mortierella marburgensis 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 marmalade are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and improved prophylactic properties owing to the use of substances with wide range of vitamin activity. |
