| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and harmonic combination of organoleptic properties one should prepare the syrup by applying sugar, pectin, water and an additive to be applied as an extract of the mixture of dog rose fruit, strawberry fruit, hibiscus flowers, bilberry leaves and mountain cranberry leaves at certain ratios according to the preset technique. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Wild berry" aromatizing agent and a preparation obtained out of Mortierella polycephala micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher prophylactic properties of the target product. |
