| 摘要 |
FIELD: food industry.SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions 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 solid vegetal fat. Prepared 3.2%-fat milk, farm butter, low-fat condensed milk with sugar, dry whole milk, dry defatted milk, coffee extract, sugar sand, potato starch and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer. The glazed raw materials are introduced in the process of freezing. The produced mixture is frozen, packaged and hardened 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 |
