The article deals with topical issues of high-tech production development of minced meat semi-finished products with added benefits as an imperative of new industrialization. The use and processing of agricultural grain raw materials in the Sverdlovsk region will allow local enterprises of the agro-industrial complex to develop steadily and strengthen ties with potential consumers of processed grain raw materials. Creating innovative food products for mass consumption is one of the main tasks of the state policy in the field of healthy nutrition of the population. Research on the development of minced meat semi-finished products with the addition of food grain matrix is presented. An increase in the nutritional, biological and physiological value for the human body, the prospects of using grain matrix in the technology of production of minced meat products from poultry (turkey) have been established. The development of innovative food products is one of the priority areas for the development of the consumer market.

In connection with the emerging global trend of an increase in the number of elderly people, an increase in morbidity and age-related changes occurring in the body, including a deterioration in taste and olfactory sensitivity, there is a need to provide rational nutrition for this category of citizens. The aim of the study was to model the formulations of gerontological drinks with enhanced flavor with a low glycemic index, with enhanced functional properties and containing the stevioside-curcumin complex.The study was carried out in the city of Yekaterinburg in three stages: investigated the taste and olfactory sensitivity in people aged 25-40 years and 65-90 years, investigated the effect of stevia extracts on the solubility of curcumin, simulated samples of drinks. It was found that the recognition of tastes in people in the age group of 65-90 years is worse in comparison with people in the age group of 25-40 years: for salty - by 37.8%, for sour - by 39.0%, for bitter - by 64 , 0%, for sweets by 6.0%. Olfactory sensitivity is 25.9% worse. Disease sensitivity is significantly affected by the disease: sensitivity is worse in diseases of the digestive system by 22.9%, circulatory system - by 26.8%, endocrine system - by 25.2%, genitourinary system - by 26.1%. To enhance the flavor intensity, yeast extract and the stevioside-curcumin complex obtained by extraction of curcumin from turmeric rhizome powder with long ethyl alcohol using stevioside were added to the drinks. It was found that with the addition of stevioside in an amount of 8%, the maximum yield of curcumin was observed — 14.33 ± 0.3 mg / ml. Then they developed model samples of drinks, the sweetness profile of which is close to that of sugar, the aftertaste is 3 times longer, the taste intensity is 15% higher, antioxidant activity is 5.7 times more than that of a competitor.

The article reveals the recipes and technologies development issues of berry sauces with lactulose for catering enterprises differing in functional orientation. Nowadays there is a need of sauces development using berries of the Ural region and lactulose due to the deficiency of many vitamins, minerals and other biologically active nutrients in the human diet, as well as the relevance to maintain the gastrointestinal tract microbiocenosis. The study was based on the assortment analysis results of berry sauces produced by public catering enterprises and the consumer preferences data. The results demonstrated that frozen and dried raw materials of foreign manufacturers were the main raw materials in the berry sauces production at the enterprises. This led to a decrease in nutritional value, organoleptic properties deterioration and an increase in the finished products cost. The researchers developed five recipes of sauces with using berries of the Ural region origin as the main raw material on the comparison basis of real, ideal and simulated consumer properties profiles of berry sauces according to the standard recipes including the main stages of the General concept of berry sauces production. They determined the optimal combinations and ratios of the introduced raw materials components considering the organoleptic quality indicators. The authors developed preparation technologies of new berry sauces types (defined stages of the components introduction and the main operations, and technological parameters); presented its description and technological scheme. A man tailored a point scale for evaluating organoleptic indicators of berry sauces quality to examine the quality of new berry sauces types; calculated nutritional value and mass fraction of dry substances in berry sauces. Obtained results indicate a high level of developed products quality. The researchers concluded that the sauces use of berries growing in the Ural region in the manufacture can reduce the berry sauces cost while increasing its nutritional value.

The article presents the results of a comparative analysis of the persistence of biologically active substances on the example of vitamins B1 and E, encapsulated in the matrix core of double emulsion food systems, in the aqueous phase of the direct and fatty phase of the reverse emulsion food systems. According to the results of the research, the efficiency of vitamin encapsulation in double emulsion systems was established to increase their shelf life: at the end of storage, the residual content of vitamin B1 in the double emulsion system water-oil-water was 34% higher than its content in the inverse emulsion, and the content of vitamin E in the emulsion system oil-wateroil at the end of the storage period was 24% more than in direct emulsion.

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