| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin, and aqueous extract of brier fruit and nettle leaves mixture; cutting raw material while adding citric acid, sodium lactate and preparation produced from Mortierella beljakovae micromycet biomass by predetermined process; pouring mass; forming; drying and packing ready products. EFFECT: wider range of vitamin activity and unique combination of organoleptical properties of jelly marmalade. 1 ex |
