| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, apples cutting, drying 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 apples, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar. Then one performs mixing of unsalted butter, condensed low-fat milk with sugar, dry whole milk, sugar sand, cocoa powder, agaroid and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances. |
