| 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 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 field till dry substances content is no less than 85% and glazing with sugar, mixing of 3.2%-fat milk, sandwich butter, whole milk condensed with sugar, dry whole milk, dry cheese milk whey, sugar sand, wheat flour, 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: inventions allow to produce a range of new ice cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 cl |
