| 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 material; forming; drying and packing ready product. Raw plant additive is extract of brier fruit and nettle leaves mixture. During cutting of raw material, citric acid, sodium lactate and preparation are added. Preparation is produced by sequential extracting of Mortierella indohii 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 marmalade are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties owing to the use of substances with different vitamin activity. |
