| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and aqueous extract of mixture of haw flowers, leaves of garden balm, yarrow and thyme; adding citric acid, sodium lactate and specific preparation into mass during dressing procedure, said preparation being obtained from Mortierella sclerotiella 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. 1 ex |
