| 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; during cutting, adding citric acid, sodium lactate and preparation produced from Pythium insidiosum micromycet biomass by predetermined process; pouring; forming; drying and packing ready products. EFFECT: wider range of vitamin activities and specific combination of organoleptical properties of product. |
