Developing tourist food products with designed properties from cereals

The purpose of the study is a draft recipe and technology for a ready-to-eat product based on instant cereals. Tasks: to choose the type of product; to define product requirements; to determine the list of incoming raw materials; to develop a recipe describe the product. The objects of study are tourist food products with specified properties. The subject is ready-to-eat food products made from cereal raw materials, in particular granola. Development of a new product with desired properties in four stages that correspond to the tasks. When developing the recipe and technology project, an analysis of current market trends in ready-to-eat products was used; when developing the recipe, the mathematical method of “solving diet problems” was used. Quick-cooking buckwheat, microwaved, was used as a basis in the development of recipes. The granola preparation technology is as follows: the dried fruits used according to the recipe are washed with water, dried, then crushed. The nuts used in the recipe are processed and crushed. Obtaining buckwheat base: buckwheat used according to the recipe is washed and processed with microwave radiation of 500 W for 5 minutes. Then, after 7 minutes of cooking, it is sent for drying at 150 °C for 3 minutes. The mass of the finished buckwheat base is 129 g per 1 serving. The buckwheat base is mixed with a filler consisting of nuts, dried fruits, honey, olive oil, ground cinnamon and nutmeg. The resulting mixture is molded into bars (parallelepiped shape with ribs 15×20×80 mm), then the bars are baked at a temperature of 180 °C for 15 minutes. The product "Granola buckwheat" is ready for use, has a pleasant pronounced aroma of baked cereals, nuts. The development of the granola product is expedient, it will expand the range of cereal products. By changing the ratio of components, and / or also adding biologically active additives, a functional product can be obtained.