| 摘要 |
FIELD: food industry, confectionary industry. ^ SUBSTANCE: one should prepare raw material and syrup containing sugar, pectin and an aqueous extract at DM content being about 2% as the mixture of baikhovy black tea, baikhovy green tea, cherry-tree fruits, cherry-tree leaves and hibiscus flowers taken at the ratio of 11:2:2:2:3 by weight. While preparing it is necessary to add citric acid, sodium lactate, a "Cherry" aromatizing agent and a preparation obtained due to successive extracting Pythium coloratum micromycete biomass with a nonpolar extragent in supercritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Then the product should be spread, formed, dried and packed as the ready-to-use product. The target product should be prepared at the following expenditure of components, weight portions: sugar 710.8, pectin 15, extract of the mixture 780, citric acid 7.5, sodium lactate 7, "Cherry" aromatizing agent 1, preparation out of Pythium coloratum biomass 1. Moreover, the innovation enables to obtain marmalade at harmonic combination of organoleptic properties and wider spectrum of prophylactic peculiarities. ^ EFFECT: wider spectrum of vitamin activity. |
