FIELD: food industry.
SUBSTANCE: method for obtaining marmalade with increased vitamin A content is proposed, in which 100 g of sugar are dissolved in 200 g of water and the mixture is boiled out for 10 minutes, then 2 g of agar-agar are added and boiled for another 5 minutes, 50 g of cherry puree are poured and brought to a boil, cooled to 60°C, 60 μg or 210 μg of nanostructured vitamin C in sodium alginate, or konjac gum, or carrageenan, or gellan gum, or sodium carboxymethylcellulose, or highly esterified or low esterified apple or citrus pectin are added, and poured into moulds.
EFFECT: invention allows to obtain the finished product of high quality, containing nanostructured vitamin C.
1 tbl, 18 ex
