| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing syrup with the use of sugar, pectin, and aqueous extract of brier fruit and nettle leaves mixture; cutting raw material and adding citric acid, sodium lactate and preparation produced from Mortierella reticulata micromycet biomass by predetermined process; pouring; forming; drying and packing ready product. EFFECT: wider range of vitamin activity and specific combination of organoleptical properties of ready product. |
