| 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, sodium lactate, and preparation produced from Pythium ultimum micromycet biomass by predetermined process; pouring, drying and forming mass; packing ready product. EFFECT: wider range of vitamin activity and unique combination of organoleptical properties of jelly marmalade. 1 ex |
