| 摘要 |
FIELD: food industry.SUBSTANCE: ice cream composition includes milk, oilseed component and cream. Oil component used is roasted sunflower kernels with grain size of 3 mm. Milk is used is condensed milk with 8.5 % fat content. Cream used has 33 % fat content. When preparing, following ratio of components is observed: roasted sunflower kernels - 7-10 wt%; condensed milk with 8.5 % fat content - 20-30 wt%; 33 % fat cream - balance to 100 wt%.EFFECT: invention enables to obtain a product that is well assimilated by body and having a rich taste and high nutritional value, biological and energy values with simultaneous improvement of organoleptic properties of ready product with homogeneous mass and without specific odour.1 cl, 1 tbl, 2 ex |
