| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin and water extract of brier and mountain ash fruit mixture; during cutting procedure, adding citric acid, sodium lactate and preparation produced from Mortierella gemmifera micromycet biomass by predetermined process; pouring; forming; drying and packing ready products. EFFECT: wider range of vitamin activities and specific combination of organoleptical properties of product. |
