| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; preparing syrup comprising pectin, sugar, water and plant additive; boiling syrup; cutting; pouring; forming; drying and packing ready products. Plant additive is extract of brier fruit and nettle leaves mixture. During cutting, citric acid, sodium lactate and preparation are added. Preparation is produced by sequential extracting of Mortierella dichotoma micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue. Components are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties of ready product owing to usage of substances with different vitamin activities. |
