FIELD: food industry.SUBSTANCE: invention relates to products and methods for providing stability of reactive amino acids in food matrix. Disclosed is a solid food product containing at least one source of solid ingredients selected from a group consisting of beta-glucan flakes, puffed rice, rolled oats, pieces of fruit and combinations thereof, and at least one reactive amino acid, which is beta-alanine or carnosine binder practically does not contain reducing sugars wherein the solid food product is a solid food bar, its batch size includes from 1.0 g to 3.5 g of reactive amino acids. Also disclosed is a method for producing a solid food product with increased stability of reactive amino acids, including mixing reactive amino acid, which is beta-alanine or carnosine, with binder, which practically does not contain reducing sugars to form a binding composition, and mixing the binding composition with solid ingredients selected from a group consisting of beta-glucan flakes, puffed rice, rolled oats, fruit pieces and combinations thereof, with formation of a solid food product having increased stability of reactive amino acid, wherein the solid food product is a solid food bar, its batch size includes from 1.0 g to 3.5 g of reactive amino acids.EFFECT: invention provides weakened or eliminated degradation and darkening of products during their processing and storage.24 cl, 10 dwg, 3 tbl, 3 exИзобретение относится к продуктам и способам, обеспечивающим стабильность функциональных аминокислот в пищевых матриксах. Предложен твердый пищевой продукт, содержащий по меньшей мере один источник твердых ингредиентов, выбранный из группы, состоящей из бета-глюкановых хлопьев, воздушного риса, плющеной овсяной крупы, кусочков фруктов и их сочетаний, и по меньшей мере одну реакционноспособную аминокислоту, которая является бета-аланином или карнозином, в связующем материале, практически не содержащем восстанавливающих сахаров, при этом твердый пищевой продукт представляет собой т
