| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves preparing mixture comprising milk base, lactulose syrup and dry components mixed with sugar; pasteurizing, homogenizing, cooling and freezing mixture for 5-7 min; packing and hardening. Lactulose syrup and sugar are used in an amount of from 0.05% to 0.1% and from 8% to 9%, respectively, by total weight of ice-cream mixture. Method allows product having bifidogenic properties to be obtained and freezing process to be intensified. EFFECT: improved organoleptical properties, reduced caloricity of product and decreased power consumption for production process. 1 dwg, 2 ex
|
