METHOD FOR MANUFACTURING JELLY MARMALADE Russian patent published in 2005 - IPC

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain target product with harmonic combination of organoleptic properties of domestic and English marmalade and widened spectrum of vitamin activity one should prepare raw material and syrup containing sugar, pectin, water and supplement out of raw material of plant origin. Moreover, as the supplement one should apply an aqueous extract of the mixture of dog rose fruit, hawthorn fruit, hibiscus flowers, bilberry leaves, mountain cranberry leaves and rosewort root taken at the ratio of 6:6:3:2:2:1 by weight at dry matter content being about 2%. While preparing it is necessary to add citric acid, sodium lactate and preparation obtained due to successive extracting Mortierella elongata micromycete biomass with a nonpolar extragent in supracritical state with water, alkali, water, acid, water, alkali and water followed by combining the first extract with solid residue. Then the product should be spread, formed, dried and packed as the ready-to-use product.

EFFECT: higher efficiency.