| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and aqueous extract of oats grass; adding citric acid, sodium lactate and specific preparation in the process of dressing, said preparation being obtained from Mortierella nigrescens micromycet biomass produced by predetermined process; pouring, forming, drying and packaging ready products. EFFECT: wider range of vitamin activity and unique combination of organoleptical properties of jelly marmalade. |
