| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide sourish sweet taste, bitterish tone and dense consistence one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi black tea, baikhovi green tea, Jerusalem artichoke flowers, papaya fruits, pear-tree fruits, raisin and bilberry leaves. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Strawberry" and "Cream" aromatizing agents and a preparation obtained out of Mortierella dichotoma micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: broadened range of prophylactic properties. |
