FIELD: food industry.
SUBSTANCE: cream-and-chocolate ice cream production methods envisage recipe components preparation, whenever required -cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze, mixing of 3.2%-fat milk, unsalted butter, low-fat milk condensed with sugar, dry whole milk, sugar sand, chocolate glaze semi-product, gelatine and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.
EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.
87 cl
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF CREAM-AND-CHOCOLATE ICE CREAM (VERSIONS) | 2013 |
|
RU2544501C1 |
METHOD FOR PRODUCTION OF CREAM-AND-CHOCOLATE ICE CREAM (VERSIONS) | 2013 |
|
RU2544499C1 |
METHOD FOR PRODUCTION OF CREAM-AND-CHOCOLATE ICE CREAM (VERSIONS) | 2013 |
|
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METHOD FOR PRODUCTION OF CREAM-AND-CHOCOLATE ICE CREAM (VERSIONS) | 2013 |
|
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METHOD FOR PRODUCTION OF "MOSKOVSKOYE" ICE CREAM (VERSIONS) | 2014 |
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RU2552697C1 |
METHOD FOR PRODUCTION OF "MOSKOVSKOYE" ICE CREAM (VERSIONS) | 2014 |
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RU2552500C1 |
METHOD FOR PRODUCTION OF "MOSKOVSKOYE" ICE CREAM (VERSIONS) | 2014 |
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RU2552716C1 |
METHOD FOR PRODUCTION OF "MALVINA" CREAMY ICE CREAM (VERSIONS) | 2014 |
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RU2557222C1 |
METHOD FOR PRODUCTION OF "MOROZKO" ICE CREAM (VERSIONS) | 2014 |
|
RU2546812C1 |
METHOD FOR PRODUCTION OF DAIRY ICE CREAM WITH EGG (VERSIONS) | 2013 |
|
RU2543791C1 |
Authors
Dates
2015-03-20—Published
2013-12-31—Filed