Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology

The paper considers the prospects for use of freeze-dried vegetable powders in technology milkshakes. main advantages using enriching composition functional dairy products are shown. plant has been proven to enrich with antioxidant substances, dietary fiber, vitamins and protein. A significant increase amount was noted - a strawberry-raspberry cocktail, content vitamin C increased 2.5 times, β-carotene 100 E 6 times (for carrot-pumpkin cocktail). macro- microelements also potassium by 15%, sodium 29%, iron doubled, which is due full chemical fruit berry powders. natural components as flavoring additives will significantly improve organoleptic properties developed products.