METHOD FOR MANUFACTURING JELLY MARMALADE

FIELD: food industry, technology of confectionary production. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extra...

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Hauptverfasser:	ABRAMOV JAKOV KUZ'MICH, TJURJUKOV ALEKSANDR BORISOVICH, KVASENKOV OLEG IVANOVICH
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	FIELD: food industry, technology of confectionary production. ^ SUBSTANCE: for the purpose to obtain jelly marmalade with a wide spectrum of vitamin activity and unconventional pleasant combination of organoleptic properties one should prepare the syrup by applying sugar, pectin and an aqueous extract of the mixture of hibiscus flowers, senna leaves, everlasting flowers and mountain cranberry leaves. While preparing it is necessary to supplement the syrup with citric acid, sodium lactate, a "Strawberry" aromatizing agent and a preparation obtained out of Mortierella gemmifera micromycete biomass by the preset technique to be further spread, formed, dried and packed as ready-to-use products. ^ EFFECT: higher efficiency.