Abstract
The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
 A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
 The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
 The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)
Highlights
The relevance of the studies presented in the work is associated with the need to solve the problem of reducing the immunity of the population [1,2,3]
A new method has been developed for obtaining a new generation of protein snacks to strengthen immunity using a protein base and cryo-frozen vegetable fortifiers from spicy and car
The new method is based on the use as an innovation of the method of deep processing of raw materials, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment
Summary
The relevance of the studies presented in the work is associated with the need to solve the problem of reducing the immunity of the population [1,2,3] It can be increased by including in the daily diet of combined dairy and vegetable products containing a significant amount of biologically active substances (BAS) and phytocomponents of plant raw materials [4– 5], and have a significant content of complete protein [6, 7]. The low content of biologically active substances is associated with the use in the manufacture of enriching prescription components in the form of powders, pastes, frozen additives from fruit and vegetable raw materials of traditional technologies [18]. Losses of BAR when receiving additives from fruit and vegetable raw materials using traditional technologies range from 20 to 80 % [19]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
