Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction

The aim of research is to develop a method for the production new generation protein snacks using vegetable and milk base fortifiers from spicy carotene-containing vegetables cryo mechanical destruction processes. based on use deep processing as an innovation, which consists in complex effect raw materials processes modern quick-freezing low-temperature crushing equipment. proposed allows get with high content protein, BAR phytocomponents easily digestible form.
 A has been developed strengthen immune system cryogenic materials. Nano-additives dried peas specially processed soft brine cheese are used base. Pea nanoadditives obtained non-enzymatic catalysis – mechanolysis, contain 21.5 ... 23.0% complete includes 49% amino acids bound state 51% free state. During special help destruction, 50 55% transformed into α-amino makes it possible more fully reveal biological potential materials, transform BAS form nanocomponents form. In addition, acquire properties - structure formation, gelation, coloring ability.
 natural, differ traditional ones by their absence synthetic impurities (preservatives, thickeners, colorants, etc.). 100 g products can satisfy daily requirement biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)