Abstract. The article shows the production of functional curd products enriched with extracts of Hericium erinaceus and Ganoderma lucidum mushrooms, as well as a berry component (Amur grape powder). These mushrooms contain biologically active polysaccharides with pronounced antioxidant and antitumor activity. The author investigated the methods of obtaining aquatic mushroom extracts, their chemical composition and antioxidant activity. A technology for the production of a functional curd product has been developed, the technological stages are described, including the parameters of coagulation, fermentation and pasteurization. The product also contains Amur grape powder, which enriches it with anthocyanins and natural antioxidants. The analysis of organoleptic, microbiological and antioxidant properties of the obtained samples was carried out. The research presented by the author confirms the possibility of industrial implementation of the technology for the production of a functional curd product with pronounced biological activity.

Karpich Denis A.

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