| 摘要 |
FIELD: food industry.SUBSTANCE: methods envisage recipe components preparation, whenever required - vegetal raw materials cutting, drying by a convective method 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-chocolate glaze. Then one mixes 3.2%-fat milk, farm butter, dry whole milk, dry defatted milk, invert syrup, potato starch, oyster plant extract and drinking water. Then the mixture is pasteurised, homogenised, cooled and delivered for freezing. In the process of freezing one introduces glazed vegetal raw materials; 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 |
