FIELD: food processing industry, in particular manufacturing of frozen product from fruit-and-berry raw materials.
SUBSTANCE: fruit and berry raw materials are inspected, ground, then sugar, pectin, and solid residue are added. Solid residue is obtained by extraction of biomass of Pythium coloratum micromycete according to claimed technology. Then components are mixed at elevated temperature with simultaneous inactivation of native enzymes, cooled and under elevated pressure miscelle, isolated after first step extraction of biomass of Pythium coloratum micromycete with liquid carbon dioxide, is introduced into mixture. After that pressure is decompressed up to atmospheric one to produce frozen target product.
EFFECT: decreased energy consumption and reduced melanoidins accumulation in target product.
Title | Year | Author | Number |
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METHOD FOR MANUFACTURING FROZEN DESSERT | 2003 |
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RU2272510C2 |
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RU2272511C2 |
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RU2272512C2 |
METHOD FOR PRODUCING OF FROZEN DESSERT | 2003 |
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RU2242900C1 |
Authors
Dates
2006-03-20—Published
2003-05-16—Filed