| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties of both domestic and English marmalade and, correspondingly, dense consistence and bitterish tone in its taste one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of hibiscus flowers, leaves of senna, flowers of everlasting and mountain cranberry leaves. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and preparation obtained out of Mortierella alpina micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
