| 摘要 |
A method for making cream with the biologically active additive pectin-zosterin includes preparing the cream by means of preliminary pulping of strawberries, combining the ready soft-fruit puree with the dairy cream whipped with sugar; then, while mixing continuously, introducing a gelatin solution, slightly cooled, by a thin jet, pouring the ready cream into moulds and cooling. While preparing, the reduced pectin-zosterin, which preliminary swells in water with a temperature of 15-18 °С in the course 1.5 hrs (a hydromodule of 1:30), is introduced together with the prepared gelatin. |
