| 摘要 |
FIELD: technology of conservation with sugar using. SUBSTANCE: method of preparing candied berries involves preparation of raw material, its saturation with sugar in sugar syrup up to preset content of dry substances, separation of syrup and drying up to preset moisture content. Prepared raw material is saturated with sugar in syrup with content of dry substances of 50-75%, and then a preparation is added, which is produced by successive extraction of biomass of Mortierella pusilla micromycete with nonpolar extracting agent under above-critical condition with water, alkali, water, acid, alkali and water with the following combination of the first extract with solid residue at temperature lower than that of syrup boiling and content of dry substances in raw material equal to 50-55%. Then mixture is dried up to residual humidity of 20-25%. EFFECT: improved organoleptical properties and reduced losses of biologically active substances. 3 cl |
