Development of technology of Ayurvedic culinary products with natural plant components

Abstract

Based on Ayurvedic nutrition principles, recipes for new types of beverage based on tea have been developed with a composition of spices, which includes cinnamon, ginger and cloves in a ratio of 1: 2: 0.5. The composition of the combination mixture of vegetable oils - sesame, soya and hemp in the ratio 1: 2.5: 1.5 and the extract of the aromatic mixture on its basis (dill: the marigold: oak bark in the ratio 1: 3: 2). The efficiency of obtaining oil extracts with the use of the Profi Cook1080 vacuum cleaner has been proved (Netherlands). The recipes of Ayurvedic chocolates in fruit corps, which are additionally introduced, are developed honey, dry laminaria and a combination of spices. The carbohydrate composition of dried berries based on chocolate is studied cranberries: the total content of certain carbohydrates was 53.2%, including sucrose - only 12.3%. The use of such sweets will reduce the flow of easily digestible carbohydrates to the body, and the use of as a carbohydrate component of natural honey will save the product of refined sugars.