| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide sourish sweet taste, bitterish tone and dense consistence one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi green tea, black currant leaves, black currant fruit, hibiscus flowers and black-berry mountain ash fruit. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Black currant" aromatizing agent and a preparation obtained out of Mortierella polycephala micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: broadened range of prophylactic properties. |
