FIELD: food industry.
SUBSTANCE: methods for "Rostovskoye" ice cream production envisage recipe components preparation, 20%-fat cream mixing with cream condensed with sugar, low-fat milk condensed with sugar, condensed cheese whey, confectionary fat, sugar sand, wheat flour, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; prepared vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing. All the components are taken at the preset components ratio.
EFFECT: inventions allow to produce a range of new ice cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.
87 cl
