| 摘要 |
FIELD: food industry.SUBSTANCE: inventions group relates to ice cream production technology. The methods envisage recipe components preparation, mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, girasol extract, potato starch and drinking water, pasteurisation, homogenisation, cooling and freezing. 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% and glazed with chocolate glaze. The glazed chocolate raw materials are introduced into the mixture in the process of freezing. One performs the mixture packing and hardening to produce the target product.EFFECT: invention ensures production of ice cream enriched with biologically active substances.87 cl |
