Abstract
Based on reliable theoretical analysis, the article shows the possibility of developing a food fortifier for the dairy industry, with high consumer properties. Special attention is paid to the selection of composites with different combina-tions – natural honey : pomace meal : lentil flour. Model composite combination formed the basis for the development of composition for a food fortifier. The main chemical composition, the results of calculation of the satisfaction degree for the basic food substances are studied when using 100 g of the product. Individual technological diagram for the pro¬duction process is created.Keywords
Food fortifier, plant raw materials, consumer characteristics, composite combinations, recipes, individual pro-duction chart.REFERENCES
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