| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; preparing syrup comprising pectin, sugar, water and raw plant additive; boiling syrup; cutting raw plant material; pouring; drying and packing ready product. Raw plant additive is corn stigma extract. During cutting, citric acid, sodium lactate and preparation are added. Preparation is produced by sequential extracting of Mortierella beljakovae 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 preparing of extract are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties of marmalade owing to usage of substances with different vitamin activity. |
