| 摘要 |
FIELD: food industry.SUBSTANCE: mulberries are frozen. 20% fat cream and sugar are mixed at a weight ratio equal to nearly 7:3. The mixture is pasteurised and cooled to a temperature equal to no higher than 20°C. Mulberries are added at a weight ratio equal to nearly 1:1 and the mixture is beaten to produce the target product.EFFECT: invention ensures the method implementation possibility due to increased storage life of the frozen raw materials regardless of their ripening period, the possibility to use cream with lower fat content in the dessert manufactured, exclusion of the necessity to use structure forming in the target product composition, the range expansion due to non-traditional raw material usage. |
