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Research on the development of the recipe and technology of potable kissels containing native biologically active substances through the use of rosehip fruits is presented. Five variants of new products from fresh and dried rosehips with the addition of sugar, potato starch, xanthan gum and citric acid were analyzed. It was found that the potable kissels containing at least 21.5 % fresh or 5.37 % dried rosehip fruits were the most appealing. The use of mechanoacoustic equipment in the manufacture of kissels leads to physical and chemical changes in the raw materials (partial destruction of the cell walls, the formation of new coloring substances, etc.), which positively affects the formation of organoleptic characteristics of new products, as well as reduces the technological operations of production and inhibits microorganisms. The consumption of 200 cm3 of new products provides the human body with at least 62% of the daily requirement for ascorbic acid and at least 66 % for β-carotene, as well as dietary fiber of at least 0.6 g and 11 mg of phenolic substances. The shelf life of rosehip potable kissels is 12 months in glass jars at 25 ° C and relative humidity of 75 % or higher and in a place protected from direct sunlight. On the basis of this research, normative and technical documentation for potable rosehip kissels was developed.

Presents an analysis of the technology of production of sausage products, for example meat loaves using the method of IDEF0. The technology includes the main stages are: Method of obtaining includes the following stages: preparation of the compound components, the preparation of the composition (in percentage), technological processing (grinding of raw material, heat treatment), shaping, cooling, filling, packaging, labelling, storage. Processing of raw materials is carried out using mechano-acoustic effects (MAV), thereby obtaining a product with a homogenized sedimentation-resistant system and a prolonged shelf life. In order to substantiate the principles for product quality management, the analysis of the product life cycle was carried out with the construction of a block of schemes according to the IDEF0 method.

The content analysis of the main physical and chemical indicators of the fruits of apples and mountain ash is performed, the data is illustrated in the figures. A technological scheme for obtaining a filling from fruit raw materials for confectionery products is graphically presented. The recipe ratio of the main components in experimental samples is given and the changes in organoleptic parameters are illustrated in the form of a profilogram of the identified descriptors, a polynomial curve of the dependence of tasters’ assessments and the ratio of water to fruit raw materials is also presented. Based on the analysis and generalization of the averaged data of the tasting analysis, a reference sample and a list of descriptors for this product category were determined. The filling can be used as a semi-finished product for confectionery products in the form of fillers or for use as a coloring element to create an original decoration.

The aim of this work is to investigate the influence of the production method of a semi-finished product from dried rose hips on the content of biologically active substances that cause antioxidant activity. The objects of research are semi-finished products from dried rose hip berries. It was found that the investigated biologically active substances that have a direct effect on the antioxidant activity of semi-finished products from dried rose hip berries can be ranked in terms of losses in the manufacturing process as follows: free organic acids > ascorbic acid > carotenoids > phenolic substances. The negative influence of an excessive number of technological operations on the finished product antioxidant activity was noted. It is shown that to obtain a semi-finished product from dried rose hip berries with high quality characteristics and antioxidant activity, it is priority to use mechano-acoustic treatment without preliminary hydration of the raw material.

The article reflects the original results of the study of the chemical composition and the presence of physiologically active substances in the aboveground part of the common Aegopodium, which naturally grows in the forest-steppe zone of the Krasnoyarsk Territory. It is shown that the studied biomass is rich in vitamins A, C, group B and P-active substances, as well as macro- and microelements - magnesium, iron, manganese, selenium and copper, which determines the expediency of its use in the production of functional food products. On the basis of the use of dry powders (concentrates) of common Aegopodium and Jerusalem artichoke, a recipe for a new low-moisture bakery product has been developed, which has received the name -Breads "TopifitoSS", as well as a technological map of the specified new functional product. It has been established that the introduction of 12.5 wt.% Dry powders of common Aegopodium whitewash and Jerusalem artichoke into the classical formulation of loaves, as well as the replacement of water with whey make the organoleptic properties and nutritional value of the finished product optimal. Consumption of 100 g of the product provides an intake into the body, mg: ascorbic acid - 10.7; P-active substances - 2.4; magnesium - 18; phosphorus - 30.5; iron - 4.2; selenium - 0.21; energy value - 335 kcal. The regulated indicators of quality and safety of a new functional product have been determined. An expert assessment of organoleptic indicators revealed compliance with regulatory requirements, while experts noted a pleasant, harmonious taste of the product.

The problem of raising the level of protein supply in the diet of the population of the Russian Federation is still relevant. To solve this problem it is important to investigate protein food reserves, while priority is given to a combination of vegetable and animal proteins. Fish and non-fish water fishing is paid particular attention as a potential source of protein, because of almost inexhaustible world ocean reserves and the prospects for their use. The aim of the work is the scientific study and practical implementation of preparation and evaluation of the quality of pasty concentrates of aquatic organisms, as well as health food products based on them using hydro-mechanical dispersion. The scientific background of technological aspects of the production of aquatic pasty concentrate from hydrobionts (cyst Artemia Salina ) using hydro-mechanical dispersion is presented in the article. Consumer characteristics, conditions and terms of the concentrate storage are identified. New data on the effectiveness evaluation of paste concentrate from cyst Artemia to increase the body's immune properties are obtained in the experiments with animals. The expediency of development and industrial production of cheese products using pasty concentrates of aquatic organisms is based. Regulated quality parameters, modes and terms of their storage are established.