| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; preparing syrup; boiling syrup; cutting; pouring; forming; drying and packing ready product. Syrup comprises pectin, sugar, water and plant additive, such as extract of oats grass produced by extracting with water and having dry substance content of about 2%. During cutting procedure, citric acid, sodium lactate and specific preparation are added. Preparation is produced by sequential extracting of Mortierella nantahalensis 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: improved quality of product possessing harmonious combination of organoleptical properties of home and English marmalade and wider range of prophylactic properties owing to the use of substances with various vitamin activities. |
