摘要 |
FIELD: preserving and food industry. SUBSTANCE: method involves addition to syrup of preparing stewed fruit the preparation in the amount 0.2- 0.5% by mass of preserves obtained from biomass of micromycetes Mortierella marburgensis by the designated technology. Invention provides improving organoleptic properties and reducing corrosion activity of the end product. EFFECT: improved manufacturing method. 2 tbl |