THE USE OF WILD MEDICINAL RAW MATERIALS IN THE PRODUCTION OF FOOD

Abstract

The experimental substantiation of the use of wild medicinal plant raw materials in the production of functional food products is relevant and promising, since they allow organizing the nutrition of the population on a scientific and hygienic basis. The methodological basis of the research is a systematic analysis of the production technology of bakery products, soft carbonated drinks and sausages cooked from poultry meat enriched with additives based on wild medicinal raw materials. In accordance with the chosen methodology, the problem of selecting and justifying the use of wild phyto-enriching agents of different types in the formulations of these food groups is solved. The use of wild medicinal raw materials is more justified in the form of water infusions than in the form of crushed grass, since the absence of particles and fibers of herbs leads to the absence of dark inclusions in the finished product and contributes to the preservation of its rheological properties. In the production of non-alcoholic carbonated beverages based on wild medicinal raw materials, drinks based on an extract from dried hawthorn fruits, echinacea grass, linden flowers, lingonberry leaves, rosehip fruits and thyme grass are characterized by the most harmonious and attractive taste. In the production of boiled sausages, the use of wild medicinal raw materials can be carried out both in the form of water-alcohol infusions and in the form of directly crushed raw materials. The greatest suppressive effect of the development of bacteria has a water-alcohol infusion of narrow-leaved cypress.