| 摘要 |
FIELD: food industry.SUBSTANCE: method envisages recipe components preparation, cutting, drying of vegetal raw materials 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 filed till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, farm butter, whole condensed milk with sugar, dry defatted milk, sugar sand, a chocolate glaze semi-product, waffle wastes, potato starch 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: 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 |
