| 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 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. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and a preparation obtained out of Mortierella strangulata micromycete biomass according to the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
