| 摘要 |
FIELD: food-processing industry. ^ SUBSTANCE: mixture for producing of said ice-cream includes milk base, vegetable oil, potato flour or soya flour, or flour of different groats, or flour of leguminous crops, poultry or mushroom bouillon, meat or fish bouillon, or "Maggy" mixture, salt, stabilizer, aromatizer, colorant and sweet water. Mixture of such composition allows ice-cream possessing synergic effect to be produced, said effect being expressed in increased nutritive and biological value and improved structure and consistency of product. ^ EFFECT: improved quality of product, unique taste owing to usage of combination of milk base and fillers, and prolonged shelf life. ^ 2 tbl, 5 ex |
