| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves preparing raw material; providing syrup comprising pectin, sugar, water and plant additive; boiling syrup; cutting raw material; pouring; forming; drying and packing ready product. Plant additive is extract of brier fruit and nettle leaves mixture. During cutting of raw material, citric acid, sodium lactate and specific preparation are introduced. Preparation is produced by sequential extracting of Mortierella sepedonioides 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 jelly marmalade are used in predetermined ratio. EFFECT: specific combination of organoleptical properties and wider range of prophylactic properties owing to the use of substances having different vitamin activity. |
