| 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 brier fruit and nettle leaves mixture; cutting raw material and adding citric acid, sodium lactate and preparation produced from Mortierella minutissima micromycet biomass by predetermined process; pouring; forming; drying and packing ready products. EFFECT: specific combination of organoleptical properties and improved prophylactic properties of ready product owing to the use of substances with wider range of vitamin activity. |
