FIELD: food industry.
SUBSTANCE: the present innovation deals with technology for manufacturing products of children nutrition due to cooking groats to a pulp in pectin extract at the quantity of pectin substances being 0.5-1.5% followed by mixing it with fruit-vegetable puree and a preparation obtained out of Mortierella parvispora micromycete biomass according to the preset technique, homogenization and drying. The innovation suggested enables to improve the quality of the target product.
EFFECT: higher efficiency of manufacturing.
