| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, mixing of condensed whole milk with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing of 3.2%-fat milk, farm butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, sugar sand, creme brulee syrup, gelatine, wheat flour and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; the novelty is as follows: prepared apples are cut, dried in a convective way till intermediate moisture content, maintained under pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of apples, additionally dried in the microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing; the components are used at the following weight ratio with accuracy of ±2%: 3.2%-fat milk - 360, farm butter - 9.4, condensed whole milk with sugar - 54, dry whole milk - 27, dry defatted milk - 28.1, sugar sand - 88.6, creme brulee syrup - 90, gelatine - 1.8, wheat flour - 13.5, apples - 50, sugar - 50, water till the ready product yield is equal to 1000.EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances. |
