| 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 specific and unconventionally pleasant combination of organoleptic properties due to providing substances with different vitamin activity one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of Jerusalem artichoke flowers and bilberry leaves. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and a preparation obtained out of Mortierella spinosa 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. |
