| 摘要 |
FIELD: confectionery industry, in particular, production of marmalade. ^ SUBSTANCE: method involves preparing syrup with the use of sugar, pectin, and aqueous extract of mixture containing Jerusalem artichoke flowers and bilberry leaves; cutting and simultaneously adding citric acid, sodium lactate and preparation produced from Mortierella gamsii micromycet biomass by predetermined process; pouring, forming, drying and packing ready products. ^ EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties of product due to utilization of substances with various vitamin activities. |
