Development of technology of protein products for special nutrition

Abstract

The article will focus on a new protein product that has useful properties, and is also necessary for people suffering from protein deficiency in the body. The range of such products is wide, so the technology development is at a high level. Improvement, expansion of the assortment and improvement of quality in the food industry are mandatory. In this regard, the technology of production of protein products with the addition of milk-whey protein is relevant for both adult and baby food.
The purpose and objective of the article is to study the technology of production and production of protein products with vegetable additives for functional nutrition. To achieve this goal, the following tasks were performed:
- Selection and research of yeast microflora;
- Selection and study of the serum isolation technique;
- determination of the physico-chemical properties of milk-whey protein;
- Description of structural and mechanical changes and study of the microstructure of the milk-protein base;
- Research of qualitative indicators of protein products with the addition of whey protein in determining consumer properties and storage, as well as determining the shelf life;
- Study of the nutritional and biological value of protein products with a protein supplement of the produced whey;
- Determination of the main technological parameters and development of technology for protein products with the addition of whey protein, development of regulatory documentation.