| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with specific organoleptic properties and wide spectrum of vitamin activity one should prepare the syrup by applying sugar, pectin and an additive out of raw material of plant origin as an aqueous extract of the mixture of Jerusalem artichoke flowers and bilberry leaves taken at the ratio by weight being 1:1 and about 2% DM content. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and a preparation obtained out of Mortierella pulchella micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
