| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with the technology of confectionary production. For the purpose to obtain jelly marmalade with a wider spectrum of vitamin activity one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi black tea, baikhovi green tea, black currant leaves, calendula flowers, apples, hibiscus flowers, orange peel and papaya fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, an "Apple" and "Black currant" aromatizing agents and a preparation obtained out of Mortierella humilis micromycete biomass according to the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
