| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and aqueous extract of mixture of haw, garden balm, yarrow and thyme flowers; adding citric acid, sodium lactate and specific preparation into mass during dressing procedure, said preparation being obtained from Mortierella parvispora micromycet biomass produced by predetermined process; pouring resultant mass; forming; drying and packaging ready products. EFFECT: wider range of vitamin activity and unique combination of organoleptical properties of jelly marmalade. |
