| 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 under heating conditions till the temperature is no lower than 100°C, 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, mixing 3.2%-fat milk, fancy butter, dry cream, low-fat milk condensed with sugar, sugar sand, waffle wastes, wheat flour and drinking water at a weight ratio equal to 550:16.9:10:125.4:159.7:5.4:20:112.6, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, fancy butter, dry cream, low-fat milk condensed with sugar, sugar sand, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurisation, homogenisation, cooling, freezing; the 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 |
