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 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 marburgensis micromycete biomass according to the preset technique to be further spread, formed, dried and packed as ready-to-use products.

EFFECT: higher efficiency.