| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, whenever required - vegetal raw materials cutting, drying by a convective method till intermediate moisture content. Then the vegetal 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 of raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. Then one mixes 20% fat cream, condensed cream with sugar, fancy butter, condensed low-fat milk with sugar, dry defatted milk, confectionary fat, sugar sand, wheat flour, vanillin and drinking water. Then the mixture is pasteurised, homogenised, cooled and frozen. 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 |
