| 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. Then one performs components maintenance under pressure under heating conditions till the temperature is no lower than 100°, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with solid vegetal fat. Then one mixes 3.2%-fat milk, 40%-fat cream, dry whole milk, dry defatted milk, cocoa powder, invert syrup, potato starch and drinking water. Then one performs 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 with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 cl |
