| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation and apples cutting. Cut apples are dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of apples. Then one performs additional drying of apples in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. One mixes 3.2% fat milk, unsalted butter, whole milk condensed with sugar, dry whole milk, sugar sand, potato starch, vanillin and drinking water. Then one performs delivery for pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.EFFECT: ice cream is enriched with apples biologically active substances and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition. |
