Improving production technology of instant polydisperse granular food concentrates based on local plant raw materials

The aim of research is to improve the production technology of granulated "instant" products with specified quality indicators. Objectives: study of the physicochemical properties of raw materials; development of a food product recipe as part of the technological process of its production, modeling of the production flow chart; assessment of the quality indicators of the finished product. The obtained experimental data were processed using modern methods of mathematical statistics (Cochran, Student, Fisher criteria). A feature of the designed production flow chart is its variability: in accordance with the digital model of both the technological system as a whole and individual subsystems, it is possible to change the parameters of the technological process at all stages of its implementation depending on the specified parameters of the manufactured product. Based on the obtained data, a recipe for instant polydisperse granulated food concentrates was developed, which included dry whey, wheat germ flakes, and sea buckthorn as raw materials. The developed recipe became the basis for the creation of a technology for the production of various instant food concentrates (instant breakfast, etc.). The special properties of the resulting product (easy digestibility, ability to normalize digestion, remove harmful substances from the body, etc.) allow us to classify the resulting product as both a generalpurpose and a functional product. The resulting product had excellent organoleptic qualities, ease of preparation, and a fairly long shelf life (up to 9 months). The dependence of the effective viscosity on the content of wheat germ grains was studied. As a result of mathematical processing of the obtained experimental data, dependencies of the organoleptic properties (taste, smell, consistency, appearance), as well as the effective viscosity, as a function of the percentage of the original raw materials: starch, wheat germ flakes, temperature (intensity) of brewing were obtained.