| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; preparing syrup with the use of sugar, pectin and water extract of corn stigmas; cutting and simultaneously adding citric acid, sodium lactate and preparation produced by sequential extracting of Mortierella marburgensis 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; pouring; forming; drying and packing ready products. Components for producing of marmalade are used in predetermined ratio. EFFECT: wider range of prophylactic properties owing to the use of substances having various vitamin activities. |
