| 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. One performs mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and the mixture cooking till sugar caramelisation to produce creme brulee syrup. Then one performs mixing of defatted milk, dry defatted milk, sugar sand, creme brulee syrup, gelatine 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 |
