摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; preparing syrup comprising pectin, sugar, water and raw plant additive; cutting raw material; pouring; forming; drying and packing ready product. Raw plant additive is extract of thyme, brandy mint and garden balm 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 for producing of marmalade are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties of product owing to usage of substances having different vitamin activity. |