Scientific aspects of creation of food of the set structure and properties on the basis of soy and carrot compositions

On the basis of the carried-out analysis the need and expediency of use of high-proteinaceous soy and roottuber scrops raw materials of the Far East region for biotechnology of receiving the new forms of proteinaceous and vitamin food containing antioxidant substances of direct action were estab-lished. The purpose of researches was the devel-opment of methodological and technology and technical approaches to creation of innovative food on the basis of soy and carrot compositions by jus-tification of economic, technological and technical solutions in the form of economic-mathematical model of an assessment of functioning of system of productions of innovative food, basic and hardware schemes of their receiving. Researches were con-ducted in the Amur region with the use of soy and carrot raw materials of local cultivation. By the de-velopment of the generalized technological scheme of receiving innovative food on the basis of raw ma-terials of vegetable and animal origin the range of milk-containing, meat and cereal, fish-vegetable products of the set structure and properties is rea-sonable. By means of the designed hardware scheme of production of food of a functional orien-tation the choice of processing equipment in the form of the multipurpose device, the mixer granula-tor with the chamber dryer, and also a coagulator for receiving a proteinaceous and vitamin product was justified. This product was received by thermal acid coagulation of albumens 5% water solution of an ascorutin with the subsequent exit of serum. On the basis of the conducted researches compound- ings of four types of innovative products the content of foodstuffs on which are provided in this article.