FIELD: food-processing industry, in particular, preparing of structured products from raw plant material.
SUBSTANCE: method involves preparing components; squeezing juice from fruit or berries; cooking pomace; sieving concoction; adding sugar into concoction and producing syrup; introducing structurizer; boiling; sieving; introducing squeezed juice and forming jelly by cooling. Structurizer is mixture of gelatin and preparation produced by sequential extracting of Mortierella spinosa var. sterilis 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. Weight ratio of gelatin and preparation of Mortierella spinosa var. sterilis micromycet biomass is 8:7. Structurizer is added in an amount of 1.5% by weight of product to be prepared.
EFFECT: reduced consumption of structurizer and improved quality of fruit or berry jelly.
