| 摘要 |
FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain target product with harmonic combination of organoleptic properties of both national and English marmalade and wide spectrum of vitamin activity one should prepare raw material and syrup by applying sugar, pectin, water and supplement out of raw material of plant origin. Moreover, as the supplement one should apply an extract of oats grass obtained due to extracting with water and about 2% content of dry matters. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Mortierella verticillata micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Then marmalade should be spread, formed, dried and packed as ready-to-use product. EFFECT: higher efficiency and prophylactic properties. |
