| 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 and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of rosewort root, hibiscus flowers and dog rose fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and a preparation obtained out of Mortierella exigua micromycete biomass according to the preset technique to be further spread, formed, dried and packed as ready-to-use products. The innovation enables to broaden the range of prophylactic properties due to providing the content of substances of different vitamin activity. ^ EFFECT: higher efficiency. |
