СПОСОБ ПРОИЗВОДСТВА ЖЕЛЕЙНОГО МАРМЕЛАДА

摘要

FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and aqueous extract of mixture of brier fruit, leaves of small nettle and yarrow; during dressing procedure, adding citric acid, sodium lactate and preparation obtained from Pythium ultimum micromycet biomass produced by predetermined process; pouring resultant mass; forming; drying and packing ready products. EFFECT: wider range of vitamin activity and specific combination of organoleptical properties of jelly marmalade.