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

FIELD: food industry, confectionary industry.

SUBSTANCE: the present innovation deals with the technology of confectionary production. For the purpose to obtain jelly marmalade with a wider spectrum of vitamin activity 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 baikhovi black tea, black currant leaves, black-berry mountain ash-tree fruits, dog rose fruits, hibiscus flowers, mountain ash-tree fruits and black currant fruits. 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 sarnyensis micromycete biomass according to the preset technique to be further spread, formed, dried and packed as ready-to-use products. The innovation enables to broaden the range of prophylactic properties due to providing the content of substances of different vitamin activity.

EFFECT: higher efficiency.