The use of wild medicinal raw materials in food production

Abstract

Research on the composition of new types of food products, including those enriched with physiologically functional ingredients, is relevant and promising, since it allows us to organize public nutrition on a scientific and hygienic basis. The aim is experimental justification of the use of wild medicinal raw materials in food production. The methodological basis is a systematic analysis of the technology for the production of bakery products, non-alcoholic carbonated drinks and poultry sausages enriched with wild medicinal raw materials. In accordance with the chosen method, the problem of choosing and justifying the use of wild-growing phyto-enrichment agents of different species has been solved. It has been established that the introduction of phyto-enrichment agents has a positive effect on maturation processes of the dough. The use of wild medicinal raw materials is more justified in the form of herbal infusions. In the production of non-alcoholic carbonated drinks, drinks containing hawthorn, echinacea grass, linden flowers, lingonberry leaves, rose hips and thyme herbs have the most harmonious taste. In the production of sausages, wild-growing medicinal raw materials can be used as water-alcohol infusions and crushed raw materials. A water-alcohol infusion of fireweed narrow-leaved has the greatest inhibitory effect on the development of bacteria.

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“…The studies of the composition of new types of food products, including those enriched with physiologically functional ingredients, are important and promising, since they make it possible to organize people's nutrition on a scientific and hygienic basis [1].…”