METHOD OF ICE-CREAM PRODUCTION

摘要

FIELD: food industry. SUBSTANCE: method includes preparation of receipt mixture and its freezing. From chilled jam a spring is molded in each batch of ice-cream in the process of extrusion by means of introduction of chilled jam under pressure in the form of strand with possibility of variation of spring step in soft ice-cream in amount no less 5% from mass of single batch of ice-cream. Jam is used with pectin content no less 2%. Batches may be coated with a layer of glaze or glaze with additive. EFFECT: broadened assortment of ice-cream; increased technology; reduced labor intensity; broadened zone of contrast taste properties in main product. 2 cl, 6 ex