| 摘要 |
FIELD: food industry.SUBSTANCE: ice cream production methods envisage recipe components preparation, mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio equal to 28:53:19, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, farm butter, dry whole milk, sugar sand, waffle wastes, creme brulee syrup, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening of the produced mixture. The 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 in 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 solid vegetal fat and introduced into the mixture in the process of freezing. All the components are used at the specified ratio.EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.87 cl |
