Study the possibility of use of extracts of the mushroom boletus edulis in the production of functional dairy products

Fruiting bodies of mushrooms are rich in proteins. The most rich in proteins is Boletus edulis (white mushroom), and total protein contains all the essential amino acids. The low bioavailability of proteins Boletus edulis stimulates the search for ways to improve. One way to improve the bioavailability of nutrients of Boletus edulis is an extraction. This article presents the results of studies of extracts of white mushroom (Boletus edulis), obtained using different methods of processing the chopped dry fruiting body. The effect of physical and biotechnological parameters on the efficiency of the extraction of proteins was studied. The spectral characteristics and protein content of the obtained extracts were determined. It is shown that the ultrasonic extraction activation leads to the most efficient protein extraction(an increase of 9.5%). It is also significantly affected by the duration of extraction. The use of the enzyme preparation in the investigated ratios do not have a positive impact, however, enzymatic treatment in conjunction with ultrasound treatment increased the efficiency of 13.5%, showing the complex diffusion processes in the fruiting bodies of mushrooms. Increasing the length of the extraction, despite the high content of protein in the extract, is impractical because of the risk of bacterial contamination of high-nutritive extract. Increasing the temperature of the process has no significant effect on the protein content, but it reduces the value of the extract, due to the destruction of heat-labile components, which include vitamins and secondary metabolites. The extract application rate for curd product was determined. For the test samples organoleptic characteristics and titratable acidity were determined. The most appropriate dose of the extract in the manufacture of making curd product is 15% by weight of the finished product.