| 摘要 |
food-processing industry. SUBSTANCE: ice-cream contains pumpkin pulp, comminuted apricot juice, iodine-treated and photolysis-activated chalk, citric acid, sugar, stabilizer and water. Ice-cream produced from such composition has nice delicate color due to introduced plant component and soft and plastic structure. Ice-cream may be used as prophylactic food. EFFECT: increased nutritive value and wider range of raw materials used for producing various kinds of ice-creams. 1 tbl |
