Development of technology for production of frozen vegetable whey desserts

One of the significant indicators of the development and formation of the country is the organizational structure of nutrition and the nutritional status of the population. On the territory of the Russian Federation, there is a constant increase in the production of food products, for example, according to the Federal State Statistics Service, food production has increased by 3.5% in 2020 compared to 2019; the increase in the production of new fortified, dietary and functional products was expressed in an increase of 2.1%, therefore, we can say that this direction is one of the priority areas of state economic policy in the field of food security. For the development of functional fermented milk products, milk protein-carbohydrate raw materials are used, since a significant amount of substances that are of great physiological importance from the point of view of the biological needs of the human body are transferred to it. Modern advances in biotechnology have made it possible to identify new food components - probiotics and prebiotics, which are used in functional nutrition, which ensures the maintenance and rehabilitation of the nutritional status of the population of Russia. The paper describes the technology of preparation of a new type of dessert, frozen vegetable whey, briefly describes the technology of its production.