FUNCTIONAL FOOD PRODUCT MANUFACTURE METHOD Russian patent published in 2017 - IPC A23L33/00 A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: method for producing a functional food product involves preparing dough by mixing the entire amount of flour, water, aqueous solution of table salt, powder from the secondary fruit processing resources and yeast, fermenting the dough, handling it, proving and baking the dough pieces. As the powder from the secondary fruit processing resources, the powder is used, obtained by means of processing the secondary resources formed during the pear mashing process. The processing is carried out in the electromagnetic field of ultrahigh frequencies with the frequency of 2450 MHz, with the heating rate up to the temperature of 55-60°C equal to 0.25-0.45°C/s.

EFFECT: invention allows to create a food product with a higher content of physiologically functional ingredients - vitamin C, P-active substances, including vitamin P, and to expand the assortment of food functional products.

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