Abstract
This article explores the development of a technology for producing dry drinks based on collagen hydrolysate. It covers the selection of components for these drinks, the creation of prototypes, and the determination of their qualitative characteristics. Collagen hydrolysate was chosen as the primary ingredient, with strawberries and raspberries serving as auxiliary raw materials. These raw materials met the requirements of current regulatory documentation, hygienic standards for food safety and nutritional value, and relevant legal regulations, all supported by documentation certifying their safety and quality. The ratios of the components for the dry drinks were determined empirically. Through experimental tests, the optimal ratios were identified, enabling the development of formulations for the dry drinks.