| 摘要 |
FIELD: food industry.SUBSTANCE: one mixes whole milk condensed with sugar, dry defatted milk, sugar sand, gelatine, tea extract and drinking water. The components are pasteurised, homogenised, cooled, frozen, packed and hardened. Prepared vegetal raw materials are cut. Vegetal raw materials are dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of vegetal raw materials. One performs additional drying of the vegetal raw materials in the microwave field till dry substances content is equal to no less than 85%. The vegetal raw materials are glazed with chocolate glaze and introduced into the mixture in the process of freezing.EFFECT: ice-cream is enriched with biologically active substances and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials.87 cl |
