FIELD: 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
| Title | Year | Author | Number |
|---|---|---|---|
| MEAT FOOD PRODUCTION METHOD | 2001 |
|
RU2187949C1 |
| METHOD OF MANUFACTURING QUICK-FROZEN DOUGH PRODUCTS WITH FILLER | 1998 |
|
RU2162637C2 |
| FRUIT-AND-BERRY FROZEN WHIPPED DESSERT WITH CURD WHEY | 2015 |
|
RU2605304C1 |
| METHOD OF APERITIF PRODUCTION | 1999 |
|
RU2179577C2 |
| NATURAL VINEGAR ENRICHMENT METHOD | 2007 |
|
RU2376362C2 |
| COMPOSITION FOR COOKIE PRODUCTION | 1999 |
|
RU2166256C2 |
| PUMPKIN NECTAR | 2009 |
|
RU2396034C1 |
| BALSAM COMPOSITION | 1998 |
|
RU2162885C2 |
| COMPLEX METHOD FOR APPLYING CHEMORADIOLOGICAL AND DETOTHERAPY IN TREATING ONCOLOGICAL DISEASES | 2002 |
|
RU2218169C2 |
| JUICE-CONTAINING PUMPKIN BEVERAGE | 2009 |
|
RU2405386C2 |
