| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, cutting and drying of vegetal raw materials specified in the method versions 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 the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. Then one proceeds with mixing of 3.2%-fat milk, unsalted butter, condensed whole milk with sugar, dry whole milk, dry defatted milk, sugar sand, potato starch, vanillin and drinking water, 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 ice-cream enriched with vegetal raw materials biologically active substances.87 cl |
