METHOD FOR MANUFACTURING JELLY MARMALADE Russian patent published in 2006 - IPC A23L1/06 A23L1/524 C12P1/02 

FIELD: food industry, technology of confectionary production.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and harmonic combination of organoleptic properties one should prepare the syrup by applying sugar, pectin, aqueous extract of the mixture of hibiscus flowers, dog rose fruits, hawthorn fruits, 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 gemmifera micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.