| 摘要 |
FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and pleasant combination of organoleptic properties 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. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Mortierella marburgensis micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali, 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: broadened spectrum of prophylactic properties. |
