| 摘要 |
FIELD: confectionery technology. SUBSTANCE: method involves preparing raw materials, producing syrup with sugar, pectin and vegetable additive, boiling syrup, finishing, forming, drying and packing ready products. Mixture of wild rose fruits, burning nettle and yarrow extraction taken in 5:3: 2 proportions is used as the vegetable additive produced by subjecting the mixture to extraction with water so that dry residue is equal to 2%. When making finishing, citric acid, sodium lactate, and a preparation produced by sequential extracting with non-polar extractant agent in supercritical state, water, alkaline, water, acid, water, alkaline, and water with the first extract combined with the dry residue from Mortierella pulchella micromycete biomass. The end product is produced with the following ingredient expense, in mass parts: sugar 710.8, pectin 17, wild rose fruits, burning nettle and yarrow mixture extraction 780, citric acid 7.5, sodium lactate 7, Mortierella pulchella micromycete biomass preparation 1. EFFECT: high active vitamin content and good taste advantageously combining Russian and British fruit-paste candy organoleptic properties. |
