DEVELOPMENT OF A TECHNOLOGY FOR PREPARING A FOOD BASED ON ANTI-ANEMIA FOOD

Abstract

This article presents the results of research on the development of a syrup preparation technology based on plant raw materials with anti-anemic properties. The aim was to select biologically active components of plant origin, containing iron, vitamins and organic acids, which have the property of stimulating hematopoiesis processes. A technological scheme for syrup production was developed, its physicochemical, organoleptic and microbiological properties were evaluated. The possibilities of using the developed product as a functional food product and auxiliary agent in the prevention and complex treatment of anemia were demonstrated.