| 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 harmonic combination of organoleptic properties one should prepare the syrup by applying sugar, pectin, aqueous extract of the mixture of hibiscus flowers and hawthorn fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and a preparation obtained out of Mortierella strangulata micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency. |
