The study and scientifical substantiation of critical control points in the life cycle of immunostimulating products such as pastila and marmalade

Based on the study results, this paper reports a technology to produce natural fruit and berry pastila marmalade of improved nutritional biological value with long shelf life. Critical control points product safety have been identified scientifically substantiated. The technological process prepare involves exposing raw materials high low temperatures while maintaining certain indicators content dry substances. identification feature products is type materials, which poses risks throughout life cycle manufacturing despite fact that preparation storage implies temperature range from 0 °C minus 15 °C. Problematic issues mold occurrence considered. It was established moisture in above % leads an increase fungi significantly reduces its This gives results identify preservation vitamin C prepared fresh berries subjected freezing. revealed storing at °C, amount resulting decreased by 11.3 compared materials. maximum limit 108 did not affect loss C. Studies were conducted determine sugar whereby fructose identified. all stages production determined, has made it possible choose optimal modes parameters for quality