| 摘要 |
FIELD: food industry.SUBSTANCE: inventions group relates to ice cream production technology. The 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. 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 chocolate glaze. Then one performs mixing of 3.2%-fat milk, farm butter whole milk condensed with sugar, defatted dry milk, sugar sand, a chocolate glaze semi-product, waffle wastes, potato starch and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 cl |
