| 摘要 |
FIELD: food industry.SUBSTANCE: methods for "Coffee" ice cream production envisage recipe components preparation, mixing of 3.2%-fat milk, 20%-fat cream, farm butter, condensed whole milk with sugar, dry defatted milk, extract, sugar sand, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; the prepared vegetal raw materials are, whenever required, 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 the vegetal raw materials, 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; girasol-sunflower extract is used; the components are used at the specified ratio.EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 cl |
