| 摘要 |
A method to make jelly ice-cream of an increased resistance to temperature effects provides for obtaining a mixture, heating thereof, mixing, filtering, pasteurizing, cooling, adding flavouring additives and colourants and packing. The mixture is cooled up to a jellying temperature tJ = +10 DEGREE C - +50 DEGREE C and it is packed at this temperature. The packed ice-cream is capable of keeping the packing shape at temperature storing modes of 35 DEGREE C and viscosity of 10-66 cP.
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