FIELD: food industry.
SUBSTANCE: mixture for the ice cream preparation contains milk base, sweetener, stabiliser, microorganisms and the liquid. The liquid contains not less than 30 wt % of the scallop aqueous extract with the 1:1 irrigation module and the rest is water. Preferably, the extract is obtained by blanching the comb at the temperature of 200°C for 7-10 minutes.
EFFECT: invention makes it possible to increase the nutritional and biological value of the finished product and to obtain the product with the gentle uniform consistency and the slightly pronounced scallop flavour.
8 cl, 2 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MIXTURE FOR PREPARING ICE CREAM | 2016 |
|
RU2629284C1 |
| MIXTURE FOR PREPARING ICE CREAM | 2016 |
|
RU2631902C1 |
| MIXTURE FOR PREPARING ICE CREAM | 2016 |
|
RU2631900C1 |
| MIXTURE FOR PREPARATION OF ICE-CREAM | 1997 |
|
RU2116035C1 |
| METHOD FOR OBTAINING YOGHURT WITH INCREASED IRON CONTENT | 2016 |
|
RU2627158C1 |
| METHOD FOR PRODUCING YOGHURT CONTAINING NANOSTRUCTURED DRIED PROPOLIS EXTRACT | 2020 |
|
RU2752354C1 |
| METHOD FOR OBTAINING VITAMIN D ENRICHED YOGHURT | 2016 |
|
RU2646133C2 |
| FERMENTED MILK YOGHURT ICE CREAM WITH PLANT INGREDIENTS | 2023 |
|
RU2813785C1 |
| COMPOSITION OF THAWED SOUR MILK MOUSSE WITHOUT ADDED SUCROSE | 2022 |
|
RU2788710C1 |
| ICE-CREAM PRODUCTION METHOD | 2001 |
|
RU2208942C2 |
