Technology for the production of curd mass enriched with vegetable filler Melissa officinalis L.

Abstract

The paper presents to topical issues of functional food production technology, which has its own characteristics. Since milk and dairy products are initially a source of bioactive substances in the form of vitamin B2 (riboflavin) and Ca, from a technological point of view, it is advisable to add functional components rich in dietary fiber and antioxidants to the formulation. At the same time, special attention should be paid to the issues of preserving the beneficial properties of bioactive substances not only in the process of preparing raw materials for introduction into a product, but also at subsequent stages of the production-consumption cycle. Food products made from milk and its derivatives have functional properties aimed at normalizing the functioning of the gastrointestinal tract, increasing the body's immune resistance to pathogens of infectious diseases and leveling the harmful effects of the environment. Herbal preparations from essential oil plants of the Lamiaceae family are distinguished by a high content of dietary fiber, have high antioxidant activity and have an immune-strengthening effect on the human body. The average annual increase in the output of curd products in the dairy industry is about 8-13%, which indicates the prospects for the development of new recipes for functional curd-based products.