| 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 baikhovi black tea, black currant leaves, black-berry mountain ash-tree fruits, dog rose fruits, hibiscus flowers, mountain ash-tree fruits and black currant fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Wild berry" aromatizing agent and a preparation obtained out of Mortierella marburgensis micromycete biomass according to the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
