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 raw material and syrup by applying sugar, pectin, water and supplement out of raw material of plant origin. Moreover, as the supplement one should apply an extract of the mixture of bur marigold grass, corn stigmas, yarrow, leaves of burning nettle and great plantain taken at the ratio of 6 : 4 : 3 : 4 : 3 by weight obtained due to extracting the above-mentioned mixture with water at about 2% content of dry matters. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Mortierella alpina micromycete biomass with nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Target product should be prepared at the following expenditure of components, weight portions: sugar 710.8, pectin 15, extract of the mixture out of bur marigold grass, corn stigmas, yarrow, leaves of burning nettle and great plantain 780, citric acid 7.5, sodium lactate 7, preparation obtained out of Mortierella alpina micromycete biomass 1. EFFECT: higher efficiency and prophylactic properties.