FIELD: food industry.
SUBSTANCE: invention relates to confectionary industry. Method of producing marmalade with nanostructured L-arginine is proposed, in which 100 g of sugar is dissolved in 200 g of water and the mixture is boiled down for 10 minutes, then 2 g of agar-agar is added and boiled for another 5 minutes, 50 g of cherry syrup is pored and boiled, cooled to 60 °C, 100 mg of nanostructured L-arginine is added and poured into forms. In addition, L-arginine is used as a nanostructured additive in sodium alginate, or konjac gum, or gellan gum, or sodium carboxymethylcellulose, or high or low esterified apple or citrus pectin.
EFFECT: invention allows to obtain a finished product of high quality, containing nanostructured L-arginine.
6 cl, 1 tbl, 8 ex
