| 摘要 |
FIELD: food industry, technology of confectionary production. ^ SUBSTANCE: one should prepare raw material, the syrup by applying sugar, pectin and water and an additive out of raw material of plant origin followed by boiling the syrup, pouring, forming, drying and packaging. As an additive out of raw material of plant origin one should apply an extract of the mixture of hibiscus flowers and dog rose fruits taken at the ratio by weight being 7:13 and DM content being 2%. While preparing it is necessary to add citric acid, sodium lactate and a preparation obtained due to successive extracting Mortierella bainieri micromycete biomass with a nonpolar extracting agent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with a solid residue. Moreover, all the components should be taken at a certain ratio. Then the product should be spread, formed, dried and packed as the ready-to-use product. The present innovation enables to obtain target product of sourish sweet taste with a bitterish tone, stable dense consistence, specific pleasant aroma at predominance of dog rose tones, pronounced C-, B- and PP-vitamin activity and F-vitamin activity, as well. ^ EFFECT: higher efficiency. |
