SCIENTIFIC AND PRACTICAL ASPECTS OF PRODUCTION THE COMBINED FOOD

Abstract

In work of work the choice of use of lupin’s flour is reasonable, her physical and chemical indicators are studied. The technological scheme of development of the combined meat and cereal products of a functional orientation is developed and proved. The chemical composition of a ready-made product is investigated. Balance of amino-acid structure is noted that allows to carry meat and cereal meatballs «Domashnie obogashhennye» to functional products. Calculation of economic efficiency has shown that production is expedient. The net profit will make 2731,96 rub. Level of profitability has made 17,02%.

Keywords

• люпиновая мука
• растительный белок
• функциональные комбинированные продукты
• аминокислотный состав
• экономическая эффективность