| 摘要 |
FIELD: food processing industry. ^ SUBSTANCE: claimed method includes raw material cooling from +1 to -1°C. Then part of raw materials is disintegrated to produce puree. Puree is pre-packed in portion form and blended with rest part of raw materials in form of cooled morsels or whole berries and/or fruits and/or vegetables. Then obtained portions are frozen at -18°C or less by contacting with solid carbon dioxide in granulated, atomized or scaly form without agitation in mass ratio dessert/carbon dioxide of 0.1:1.0-0.3:1.0. Temperature in dessert center is lowered for 10-15 min up to value being by 2-4°C lower then cryoscopy one. Then dessert is further frozen for 5-6 h in according to kind of plant raw material and dessert portion mass. ^ EFFECT: product of improved quality, increased vitamin content, in particular vitamin C, decreased free moisture content without losses of organoleptic characteristics and reduced cost. ^ 2 cl, 10 tbl, 9 ex |
