| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: method involves preparing syrup including pectin, water and additive of plant origin; cooking syrup; dressing, pouring, forming, drying and packing product. Additive of plant origin is aqueous extract of mixture of black baikhovi tea, cornflower, fruit of mountain ash, marigold flowers, brier fruit, used in the ratio of 13:1:2:1:3, with dry substance content of said extract making about 2%. During dressing procedure, citric acid, sodium lactate, aromatizers "Strawberry" and "Bergamot" aromatizers, as well as specific preparation are added. Specific preparation is produced by sequential extracting of Mortierella nigrescens micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water alkaline, and water, with following joining of first extract with solid residue. Components are used in the following amounts, weight parts: sugar 710.8; pectin 15; extract of plant origin 780; citric acid 7.5; sodium lactate 7; 0.5 of each aromatizer; preparation produced from micromycet biomass 1. ^ EFFECT: improved quality and unique soft taste of ready product. |
