The effectiveness of using sea buckthorn fruits as a functional additive in the production of national protein dairy product

The article describes the use of wild sea buckthorn in the food industry when creating an environmentally friendly, cost-effective national protein fermented milk functional product. The main purpose of functional products is to enrich the human body with biologically active substances, energy substances. That is, to make changes in the production technology by adding vegetable raw materials to the product using traditional technology when creating a National protein fermented milk product; make changes to the method of extracting extract from plant raw materials in the process of work. Development of a product that increases the maximum functional properties by introducing vegetable raw materials into a protein product. The sea buckthorn fruits obtained for the study were collected in the Semipalatinsk forest areas of the Abai region. In the article, a complete study of the sea buckthorn plant was carried out. The study showed that the fruit contains vitamins B1, B2, C, E, fructose and glucose. Also, the composition of sea buckthorn is rich in macro-microelements. Sea buckthorn was used in the production of a protein product due to the rich content of biologically active substances. The organoleptic and biochemical parameters of the protein product with the addition of wild sea buckthorn fruits were much better than those of the product without additives: taste, smell, consistency, acidity, protein content.

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