METHOD FOR MANUFACTURING JELLY MARMALADE Russian patent published in 2004 - IPC

FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain target product with harmonic combination of organoleptic properties of both national and English marmalade and wide spectrum of vitamin activity one should prepare the syrup by applying sugar, pectin and an aqueous extract of bur marigold grass, corn stigmas, yarrow, leaves of burning nettle and great plantain. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained out of Mortierella globulifera micromycete biomass by the preset technique. Then the product should be spread, formed, dried and packed as the ready-to- use product. The present innovation enables to obtain target product of sourish sweet taste with bitterish tone, stable dense consistence, specific pleasant harmonic aroma and F-vitamin activity. Moreover, the present innovation enables to keep biological activity in target product. EFFECT: higher efficiency and prophylactic properties of target product.