From the perspective of the structural-functional approach to the analysis of technology of fermented kvass produced by way of infusion, are considered critical elements, completion of which will provide higher technical and economic indicators (TEP) production of this food product. The conclusion is substantiated that in the existing kvass technology, the most appropriate technological process to be improved is the production of kvass loaves. A promising direction in improving the technology of kvass is proposed, which is implemented by replacing kvass loaves with extrudates obtained by thermal vacuum processing of the main raw materials of plant origin. This effect on the raw material will save all its most valuable ingredients, as well as reduce the complexity of obtaining kvass and improve its quality.

For the production of snacks, various cereals are used as the main ingredients. However, at present, enrichment of extruded products with dietary fiber, bioactive components is increasingly common. The physicochemical and organoleptic properties of extruded products depend on the addition of ingredients rich in proteins, fiber and bioactive components. The nutrient content of the extrudates is particularly influenced by the conditions of the extrusion process. The article discusses research in the use of various technologies and the use of raw materials that improve the nutritional value and other properties of extrusion products.

The article gives a characteristic of the «Haru» daikon growing in the Tambov region. The properties of this vegetable are analyzed, a qualitative analysis is made. The scope of its application is determined. So due to the chemical composition of this variety is widely used in medicine. An experimental study of two-stage convective vacuum-pulse drying under gentle conditions was carried out. The moisture content of the end of the first period of this vegetable was obtained, which amounted to 77 %. The advantages of 3 mm slicing, compared to 5 mm, are determined, which allows reducing drying time by 50 %. The most rational process of two-stage convective vacuum-pulse drying has been established, both for long-term storage and for the production of food and medicinal substances. The established gentle rational modes of this drying are: in the first period, the temperature of the coolant is 56 °C, the speed of the coolant is 1.5 m/s; in the second period, the coolant temperature is 55 °C, the coolant speed is 2.5 m/s with indoor air humidity up to 60 %. The scope of «Haru» daikon powder for functional foods is also identified.

One of the priority areas for the development of the production of flour confectionery products is the creation of products with reduced energy value, adequate to the needs of various groups of the population in chemical composition, energy and biological value of products. The most popular among the population flour confectionery products include cookies. However, a high content of fat, sugar, and a low or complete absence of dietary fiber and vitamins leads to an imbalance in the diet by nutrients and calories. The analysis of scientific, patent and technical literature indicates the possibility of reducing the energy value of flour confectionery products by replacing energy-intensive nutrients or adding pectin, lignin, microcrystalline fiber, vegetables, fruits, berries, bran, crushed grain, dairy products, non-fat and non-fat oil flour crops and others. Fruits and berries can be promising sources of vitamins, bioflavonoids, macro- and micronutrients and dietary fiber when developing recipes for flour confectionery products. At the same time, the use of local raw materials is important. It has been established that various types of blueberries, cranberries, blueberries, hawthorn, suitable for use in scientific medicine and the food industry, grow in the Penza region. Based on the analysis of information sources, the vector of reducing the energy value of cookies by using the technological potential of hawthorn as a carrier of functional food ingredients, the stocks of which in the Penza region is 3.5 tons, is substantiated.