METHOD FOR PRODUCING OF JELLY MARMALADE Russian patent published in 2004 - IPC

FIELD: food-processing industry.

SUBSTANCE: method involves preparing raw material; preparing syrup including pectin, sugar, water, and plant additive; cooking syrup; dressing; pouring; forming; drying and packing. Raw plant additive is extract of mixture of German camomile flowers, brandy mint and yarrow leaves, bur marigold grass, common plantain leaves and way-grass leaves, medicinal claw flowers and clotbur grass, said components being used in the ratio, wt%: 1:1:1:1:2:2:1:1:. Said extract is produced by extracting with water and has dry substance content of about 2%. During dressing procedure, citric acid, sodium lactate and specific preparation are added, said preparation being obtained by sequential extraction of Pythium ultimum micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Base product is prepared at following consumption of components, wt%: sugar 710.8; pectin 15; extract of mixture of German camomile flower, brandy mint and yarrow leaves, bur marigold grass, common plantain leaves and way-grass leaves, medicinal claw flowers and clotbur grass mixture 780; citric acid 7.5; sodium lactate 7; preparation of Pythium ultimum micromycet biomass 1.

EFFECT: provision for obtaining of base product with specific combination of organoleptical properties and wider range of prophylactic properties owing to use of substances with different vitamin activities.

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