| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing mixture containing dry milk components, butter, sugar, stabilizers, lactulose syrup; pasteurizing, homogenizing and ripening resulted mixture; after termination of ripening process, introducing into mixture sour-milk drink rich in bifidus bacteria and natural grape wine at the rate providing 1.0-1.5% content of alcohol in ready product. An amount of natural grape wine to be introduced into mixture is determined from formula: Mw=MixWa.in i./Wa. in w., where Mw is wine mass, kg; Mi is mass of ice-cream, kg; Wa. in i is weight part of alcohol in ice-cream, %; Wa. in w is weight part of alcohol in wine, %; freezing; packaging and hardening ice-cream. ^ EFFECT: reduced caloricity and unique taste of ice-cream and enhanced enrichment with bifidus factors. ^ 2 ex |
