| 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 baikhovy green tea, black currant leaves, black currant fruits, hibiscus flowers and black-berry mountain ash-tree fruits at certain ratios according to the preset technique. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, "Black currant" aromatizing agent and a preparation obtained out of Mortierella nantahalensis 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. |
