The dissertation is devoted to the scientific substantiation and development of resource-saving technologies of low-lactose protein-carbohydrate semi-finished products for structured culinary products. On the basis of theoretical and experimental studies, a scientific and practical hypothesis is formulated and proved. It is the use of vegetable raw materials as a source of pectin substances, and fermented cheese whey, as a source of protein, calcium, phosphorus, free from lactose, under the conditions of directed regulation of functional and technological properties in the process of fermentation and thickening, will allow to obtain a low-lactose semi-finished product for structured culinary products. For the first time, the modes of enzymatic hydrolysis of cheese whey lactose using the Propionibacterium freudenreichii subsp Shermanii are justified. It was found that the decrease in lactose content from 5,7...5,8% to 2…2,2% occurs at рH=5…5.5, the concentration of the enzyme preparation is 0,03g/l, the temperature of the fermentolysis - 50℃, the duration - 12×3600s. It was determined that the addition of a 2% solution of the CaCО3 catalyst intensifies the course of the fermentolysis process. For reguiation pH medium 2h solution NH4OH was used. Technological parameters of the vacuum thickening process of pre-fermented whey have been improved. The process is implemented in vacuum at a rarefaction of Р=-0,1Pа, a temperature of 50℃, for 6×3600s to a DM content of 44%. The nature of the process of lactose crystal formation by various methods of concentration of whey solids is studied. According to the results of research, it was stated that in vacuum-condensed low-lactose whey (CLLW), the process of lactose crystallization occurs, which is characterized by a minimum range of dimensional values of lactose crystals, which characterizes the dispersed system as a system with high uniformity. For the first time, a modified method of processing pumpkin pulp was proposed, which provides its preliminary hydrothermal treatment with subsequent treatment with the enzyme preparation Vetom 1.1. It was found that the optimal parameters of the process are the temperature of 55°C, the duration of 15×3600s, and the concentration of the enzyme preparation of 1.5%. The prospects of using fermented pumpkin pulp puree with a high content of pectin (FPPP) to regulate the emulsifying and stabilizing properties of SFCLLW are proved. Based on the obtained data, it is stated that with an FPPP content of 30%, the maximum realization of structure-forming properties is achieved. Thus, the rational correlation of CLLW and FPPP in the composition of SFCLLW was justified as 70:30. This correlation shows high emulsifying and stabilizing properties, making it possible to obtain emulsion systems with a resistance of 96...98% with an oil content of 60%. A technological scheme for the production of SFCLLW based on CLLW and FPPP has been developed. Quality indicators were determined and the high nutritional and biological value of the semi-finished product was confirmed. It is proved that the semi-finished product has a low lactose content (1.34%), a high content of pectin substances (16.0...20.0%), a balanced amino acid composition. Analysis of the chemical composition of the semi-finished product proved that almost all macro- and microelements of both whey and pumpkin puree pass into it. The optimization of the main parameters of the use of semi-finished products in order to obtain high-stability emulsion products was carried out: emulsification temperature – 17.99...19.88°С; emulsification rate – 0.09…0.11ml/s, rotation of the working body of the agitator 8s-1 for (1.1…1.2)×60s. A basic technological scheme for the production of Wellness sauces based on SFCLLW has been developed. The developed range is represented by the basic Wellness classic sauce and sauces based on it. The resulting Wellness sauces are characterized by high nutritional and biological value. Wellness classic sauce, as well as its derivatives in comparison with the classic mayonnaise sauce, are characterized by 57% higher leach content and 32% increased protein content. The amount of carbohydrates increased 5.6 times, the lactose content was 0.6%. The conducted clinical studies made it possible to establish a decrease in the level of glucose in the blood of patients as a result of the use of culinary products using SFCLLW. Regulatory documentation for semi-finished products and sauce products based on it was developed and approved in accordance with the established procedure, and their industrial implementation was carried out.
