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

FIELD: food industry, confectionary industry. SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of dog rose fruits, burning nettle leaves and yarrow leaves. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained out of Mortierella lignicola micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali, water followed by combining the first extract with solid residue. Then marmalade should be spread, formed, dried and packed as ready-to-use product. EFFECT: higher efficiency.