| 摘要 |
FIELD: milk industry. SUBSTANCE: method involves freezing soft additives by fast freezing to temperature below -70 C and introducing frozen soft additives into ice cream in deep-frozen state. Fast freezing soft additives may be placed into cryogenic liquid, which is liquid nitrogen. Additives may be selected from the group comprising whole fruit, pieces of fruit, chocolate products, nougat, praline, marzipan, or mixture thereof. Additives may be made in the form of fruit, which was held for 4-72 hours in sugar solution with concentration of 40-80% and temperature of 15-50 C. Ice cream is produced in accordance with said method. EFFECT: improved organoleptical and structural-mechanical properties of ready product. 8 cl, 1 dwg |
