Способ производства желейного мармелада

摘要

FIELD: 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 while adding citric acid, sodium lactate and preparation produced from Mortierella pulchella micromycet biomass by predetermined process; pouring mass; forming; drying and packing ready products. EFFECT: wider range of vitamin activity and unique combination of organoleptical properties of jelly marmalade. 1 ex