FIELD: confectionery technology. SUBSTANCE: method involves producing syrup with sugar, pectin and water extraction of wild rose fruits, burning nettle and yarrow mixture. When finishing, citric acid, sodium lactate, and a preparation produced from Mortierella polycephala micromycete biomass by applying known process. The ready end product is formed, dried and packed. EFFECT: high active vitamin content and unusual combination of organoleptic properties and good taste.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURING JELLY MARMALADE | 2002 |
|
RU2226893C1 |
| METHOD FOR PRODUCING JELLY FRUIT-PASTE CANDY | 2002 |
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| METHOD FOR PRODUCING JELLY FRUIT-PASTE CANDY | 2002 |
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RU2227646C1 |
| METHOD FOR MANUFACTURING JELLY MARMALADE | 2002 |
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| METHOD FOR PRODUCING JELLY FRUIT-PASTE CANDY | 2002 |
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| METHOD FOR MANUFACTURING JELLY MARMALADE | 2002 |
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| METHOD FOR PRODUCING JELLY FRUIT-PASTE CANDY | 2002 |
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RU2227637C1 |
| METHOD FOR MANUFACTURING JELLY MARMALADE | 2002 |
|
RU2226900C1 |
