| 摘要 |
This invention concerns the dairy processing industry and may be used for producing ice-cream. The invention offers a new mixture for producing ice-cream, which consists of (in mass percentage): milk (30-70), cream (5-40), skim milk powder (2-6), sugar (5-20), calcium lactate or calcium gluconate (where the amount of calcium is 0.1-0.5), stabilizer (0.2-0.6) and water (remaining amount up to 100 %). Also there may be additives up to 25% of the mass. Extra additives used, mass percentage: vanilla or vanillin (0.004-0.05), chocolate (4-8), cacao powder (1-5), nuts (6-15), fruit or berries (18-50), fruit and berry juice and syrups (15-25) and fruit or berry extracts or essences (0.02-0.04). The ice-cream has a solid consistency, without organoleptically felt fats and stabilizer grains, taste and smell in compliance with the type of ice cream and raw material, of the same typical colour of the ice-cream mixture and has the following properties (as for 100 g of product): fats - no less than 10%, sugar 12-16 %, dry plasma 8-10 %, overall dry substances - no less than 34 %, acidity - no more than 22 > T. The ice-cream energy value depending on the type of mixture ranges from 106 kcal to 197 kcal. |
