| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wider spectrum of prophylactic properties 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 hibiscus flowers, mountain cranberry leaves and bilberry leaves at certain ratios according to the preset technology. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and a preparation obtained out of Mortierella humilis micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
