FIELD: food industry.
SUBSTANCE: invention relates to confectionary industry. Marmalade production method with nanostructured pyridoxine envisages dissolution of 100 g of sugar in 200 g of water and boiling out of mixture during 10 minutes. Then add 2 g of agar-agar and cook for 5 more minutes, pour 50 g of cherry syrup and bring to a boil. Cooled down to 60 °C, adding 20 mg of nanostructured pyridoxine in sodium alginate or carrageenan and bottled in molds.
EFFECT: invention allows to produce marmalade with specific organoleptic properties enriched with nanostructured vitamin B6 – pyridoxine.
1 cl, 1 tbl, 2 ex
