| 摘要 |
FIELD: food industry.SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, 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 sugar. One performs mixing of 3.2%-fat milk, 40%-fat cream, farm butter, dry whole milk, dry defatted milk, sugar sand, potato starch, gelatine, coffee extract and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. The swollen vegetal raw materials are introduced into the produced 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 |
