| 摘要 |
FIELD: food industry, technology of confectionary production. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide 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 hibiscus flowers, bilberry leaves, mountain cranberry leaves and black-berry mountain ash-tree fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Mountain cranberry" aromatizing agent and a preparation obtained out of Mortierella hygrophila micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
