| 摘要 |
FIELD: food industry.SUBSTANCE: methods envisage recipe components preparation. One performs, whenever required, cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. One mixes 3.2%-fat milk, 40%-fat cream, low-fat milk condensed with sugar, dry whole milk, sugar sand, potato starch, sodium caseinate, vanillin and drinking water. One performs pasteurisation, homogenisation, cooling and freezing. The glazed vegetal raw materials are introduced in the process of freezing. Then one performs packing and hardening to produce the target product.EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.87 cl |
