| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wider spectrum of vitamin activity and specific 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 baikhovy green tea, black currant leaves, black currant fruits, hibiscus flowers and black-berry mountain ash-tree fruits at certain ratios according to the preset technology. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Black currant" aromatizing agent and a preparation obtained out of Mortierella zychae micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
