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