METHOD FOR PRODUCTION OF 'BELOSNEZHKA' ICE CREAM

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the field of food industry, in particular, to the technology of ice cream production. The method envisages recipe components preparation, mixing of defatted milk, dry defatted milk, sugar sand, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. The prepared apples are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C. One performs depressurisation to atmospheric value with simultaneous swelling of apples, additionally dried in microwave field till dry substances content is no less than 85%, glazed with chocolate glaze and introduced into the mixture in the process of freezing. The components are used at the following weight ratio with accuracy of ± 2%: defatted milk - 642.3; defatted dry milk - 58.1; sugar sand - 153; gelatine - 4.5; vanillin - 0.1; apples - 50; chocolate glaze - 50; water - till the target product yield is equal to 1000.;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.