| 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 corn stigmas; adding citric acid, sodium lactate and specific preparation during dressing of mass, said preparation being obtained from Pythium insidiosum 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. |
