| 摘要 |
FIELD: food industry.SUBSTANCE: inventions group relates to ice cream production technology. The method envisages recipe components preparation, whenever required - cutting of vegetal raw materials specified in the method versions, drying in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. Then one proceeds with mixing of condensed whole milk with sugar, low-fat milk condensed with sugar, dry defatted milk, girasol-sunflower extract, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.EFFECT: invention ensures production of ice-cream enriched with vegetal raw materials biologically active substances.87 cl |
