| 摘要 |
FIELD: food industry.SUBSTANCE: methods for "Tea aroma" ice cream production envisage recipe components preparation, mixing of whole milk condensed with sugar, dry defatted milk, sugar sand, gelatine, tea extract and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; prepared vegetal raw materials are cut, 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 the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing. All the components are taken at the preset components ratio.EFFECT: inventions allow to produce a range of new ice cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 cl |
