FIELD: food industry.
SUBSTANCE: inventions group relates to ice cream production technology. The milk-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 solid vegetal fat, mixing of 3.2%-fat milk, farm butter, whole milk condensed with sugar, dry defatted milk, sugar sand, chocolate glaze semi-product, waffle wastes, potato starch 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: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.
87 cl
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RU2539550C1 |
METHOD FOR PRODUCTION OF CHOCOLATE DAIRY ICE CREAM (VERSIONS) | 2013 |
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Authors
Dates
2015-03-20—Published
2013-11-11—Filed