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

FIELD: food industry, confectionary industry.

SUBSTANCE: one should prepare raw material and syrup containing sugar, pectin and an additive out of raw material of plant origin as the extract of the mixture of baikhovi black tea, Centaurea flowers, mountain ash tree fruit, calendula flowers and dog rose fruit at the ratio of 13:1:2:1:3 by weight obtained due to extracting the mentioned mixture with water at DM content being about 2%. While preparing it is necessary to add citric acid, sodium lactate, "Strawberry" and "Bergamot" aromatizing agents and a preparation obtained due to successive extracting Mortierella pusilla micromycete biomass with a nonpolar extragent in supercritical 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. The target product should be prepared at the following expenditure of components, weight portions: sugar 710.8, pectin 15, extract of the mixture 780, citric acid 7.5, sodium lactate 7, "Strawberry" aromatizing agent 0.5, "Bergamot" aromatizing agent 0.5, preparation out of Mortierella pusilla biomass 1. Moreover, the obtained marmalade has improved organoleptic properties.

EFFECT: wider spectrum of vitamin activity.