| 摘要 |
FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and component obtained out of raw material of plant origin as an aqueous extract of the mixture of mountain ash and dog rose fruits. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained out of Pythium insidiosum micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. EFFECT: higher efficiency. |
