| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to a method for manufacture of frozen confectionary products. The frozen confectionary product manufacture method envisages homogenisation and heat treatment of a composition containing at least 7 wt % of milk protein, pH being 5.6 - 6.5, at a temperature of 80°C - 140°C during 5 sec - 30 min till at least partial formation of a coagulated protein system including casein and whey protein. Then one performs the said composition mixing with additional ingredients till formation of a confectionary mixture for ice cream and proceeds with the confectionary mixture pasteurisation. Then, under optional aeration, one freezes the mixtures till the overrun degree is equal to at least 20%, preferably - 40%, more preferably - 100% - 120% till formation of an aerated frozen confectionary product. Then the confectionary product may be delivered for dynamic cooling at a temperature of lower than minus 11°C and hardening. Additionally, one proposes versions of the manufactured frozen confectionary product.EFFECT: invention allows to improve texture and organoleptic properties of manufactured frozen confectionary products based on low fat formulae.28 cl, 2 tbl |
