| 摘要 |
FIELD: food industry.SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: 3.2% fat milk - 450; unsalted butter - 11.5; whole milk condensed with sugar - 90; dry defatted milk - 38.3; sugar sand - 100.4; agaroid - 0.9; vanillin - 0.1; vegetal raw materials - 50; milk glaze - 50; water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. Prepared 3.2% fat milk, unsalted butter, whole milk condensed with sugar, dry defatted milk, sugar sand, agaroid, vanillin and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened 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 |
