| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and aqueous extract of flowers of haw, garden balm, yarrow and thyme; adding citric acid, sodium lactate and specific preparation during dressing procedure, said preparation being obtained from Mortierella spinosa 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 marmalade. 1 ex |
