The technology of obtaining a powdered semifinished product from Pleurotus ostreatus is proposed. Assessment of the quality of the semi-finished product was made according to the organoleptic and physico-chemical indicators. Found that the share of nitrogen of soluble substances, including non-protein nitrogen and nitrogen of water-and salt-soluble protein fractions, accounts for 77.06%, and the share of nitrogen of insolu-ble substances -22.94%. Powdered semi-finished product from mushrooms Pleurotus ostreatus are the source of complete protein, which includes 18 amino acids, including 8 essential ones. Digestibility (in vitro) of proteins of the powdered semi-finished product is 1.3 times higher than the digestibility of fresh mushrooms. Keyword-mushroom, Pleurotus ostreatus, nitrogencontaining substances, powdered semi-finished product, amino acidI.

This article presents studies of optimization of recipes and nutritional value of bakery products using six types of malt from cereals and legumes. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation of multicomponent food - products buns and breads was optimized.

The features of the structure and properties of raw materials, which are a source of biopolymers of natural origin are presented. The main focus of the theoretical part is paid to the study of the process of structuring of biopolymers (proteins and polysaccharides). Practical approbation was carried out on the example of meat-containing meat and meat chopped products and semi-finished products.

This article reveals the features of tourism development in terms of stability criteria. Criteria indicators allow us to assess the stability of the tourism industry and to present those areas that need to be paid attention to in the industry. Russia is a huge country that has many tourist regions. Among them, there are several that represent leaders in sustainable tourism: Crimea, Caucasian Mineral Waters, Sochi, Baikal, Altai, but these regions are more focused on eco-tourism. Researchers of tourism stability identify 3 factors of sustainability: social, economic and environmental. An ESG strategy has also been developed, which orients investors to study companies, industries, and regions from these sides. The authors of this article add a fourth to the three main criteria – political, justifying it as a factor of stability of regional authorities, the ability to participate and develop popular tourist programs, as well as the confidence of the population in the optimality of administrative management. Criteria for tourism stability can be defined as a set of principles that ensure the preservation of the environment, cultural heritage and social well-being in places of natural tourist origin, while simultaneously ensuring economic profit, environmental stability, social and political orientation.

The substantiation of the technology of powdered semi-finished product from cultured mushrooms Pleurotus ostreatus is presented. The composition of volatile substances of fresh mushrooms Pleurotus ostreatus was studied. It was ascertained that these substances can bind by starch polysaccharides. The results of the conducted study showed that the best flavor-forming substances are preserved in the sample containing 8% of potato starch to the mass of mushrooms boiled in their own juice. Starch is recommended to insert in dry form at the temperature of mushrooms 45°С.