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

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide sourish sweet taste, bitterish tone and dense consistence one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of dog rose fruit, hawthorn fruit, hibiscus flowers, bilberry leaves, mountain cranberry leaves and rosewort root. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate and a preparation obtained out of Mortierella polycephala micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: broadened range of prophylactic properties.