| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages raw material receipt, preparation of a mixture of drinking water, a fat-containing component, dry defatted cow milk, sugar sand. One stirs the mixture and introduces agaroid stabiliser and vanillin. Then all the components are thoroughly stirred; the mixture is normalised, filtered, pasteurised at a temperature of 85C with maintenance during 50-60 sec and homogenised at a temperature of 805C under a pressure of 12.5-15.0 MPa. The mixture is cooled to a temperature equal to 0-6C and aged for no less than 4 hours. Then one performs freezing, packing, marking, labelling, hardening; the ready ice-cream is stored at a temperature of -15 - -18C. The fat-containing component is represented by whey proteins microparticulate in an amount of 532.0-632.0 kg per 1000 kg of the ready product. The invention allows to enhance biological value of the product and reduce calorie content due to saturated fatty acids exclusion. ^ EFFECT: specified choice of the components ratio allows to avoid occurrence of large ice crystals, the ready product overrun reduction and the freezing process duration increase. ^ 2 tbl, 4 ex |
