| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: one should prepare raw material and syrup containing sugar, pectin and an aqueous extract at DM content being about 2% as the mixture of hibiscus flowers and hawthorn fruits taken at the ratio of 7:13 by weight. While preparing it is necessary to add citric acid, sodium lactate and a preparation obtained due to successive extracting Mortierella sarnyensis micromycete biomass with a nonpolar extragent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Then the product should be spread, formed, dried and packed as the ready-to-use product. The target product should be prepared at the following expenditure of components, weight portions: sugar 710.8, pectin 15, extract of the mixture 780, citric acid 7.5, sodium lactate 7 and preparation out of biomass 1. Moreover, the obtained marmalade has the taste of English marmalade with a slight bitterish tone and more complete consistency of domestic marmalade. ^ EFFECT: wider spectrum of vitamin activity. |
