DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF A COMPLEX FOOD ADDITIVE WITH THE PRODUCTION OF A FUNCTIONAL CONFECTIONERY PRODUCT BASED ON IT

EDN: TRVDBG

Abstract

At present, the development of functional products is becoming a priority direction for the research of food products and systems. This is primarily due to the need to maintain human health at a high level. Confectionery is a high-calorie product with a relatively poor nutrient content, however, the level of consumption of products of this group of goods has always been high. In this regard, the enrichment of confectionery products with functional additives seems to be an urgent direction. This article presents the results of modeling the formulation of a complex food additive (KPD) based on flower honey, which also contains propolis, viburnum fruits, black currant fruits, St. John's wort leaves and eleutherococcus leaves. A technological scheme for the production of a complex food product has been developed, a confectionery product has been manufactured using a complex food additive (efficiency). For the manufactured functional product, organoleptic, physico-chemical indicators, safety indicators and chemical composition were determined, as well as biomedical studies on rats were conducted, confirming the immunomodulatory effect of the use of the manufactured functional product