| 摘要 |
FIELD: food industry.SUBSTANCE: inventions group relates to ice cream production technology. The method envisages recipe components preparation, vegetal raw materials cutting, drying in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with milk-chocolate glaze, mixing of unsalted butter, whole dry milk, dry defatted milk, dry cheese milk whey, sugar sand, potato starch, gelatine, 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: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.87 cl |
