METHOD FOR MANUFACTURING JELLY MARMALADE Russian patent published in 2006 - IPC A23L1/06 C12P1/02 

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of baikhovi black tea, black currant leaves, black-berry mountain ash-tree fruit, dog rose fruit, hibiscus flowers, mountain ash-tree fruit and black currant fruit. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Wild berry" aromatizing agent and a preparation obtained out of Mortierella alpina micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.