| 摘要 |
FIELD: confectionery technology. SUBSTANCE: method involves producing syrup with sugar, pectin and water extraction of wild rose fruits, burning nettle and yarrow mixture. When finishing, citric acid, sodium lactate, and a preparation produced from Mortierella reticulata micromycete biomass by applying known process. The ready end product is formed, dried and packed. EFFECT: high active vitamin content and unusual combination of organoleptic properties and good taste. _ |
