METHOD FOR MANUFACTURING JELLY MARMALADE Russian patent published in 2006 - IPC A23L1/06 C12P1/00 C12P1/02 

FIELD: food industry, confectionary industry.

SUBSTANCE: for the purpose to obtain jelly marmalade with a wider spectrum of prophylactic properties and specific combination of organoleptic properties due to providing substances with different vitamin activity one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of hibiscus flowers, bilberry leaves and black-berry mountain ash-tree fruits. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Mountain cranberry" aromatizing agent and a preparation obtained out of Mortierella indohii micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.