| 摘要 |
FIELD: food industry, technology of confectionary production. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties of both domestic and English marmalade, that is, dense consistence and bitterish tone in its taste, correspondingly, one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovy black tea, baikhovy green tea, cherry-tree fruits, cherry-tree leaves and hibiscus flowers. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Cherry" aromatizing agent and a preparation obtained out of Mortierella marburgensis micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
