METHOD FOR PRODUCTION OF 'NOVINKA' ICE CREAM

摘要

FIELD: food industry.;SUBSTANCE: invention relates to ice cream production technology. The method envisages recipe components preparation at the following weight ratio of components with accuracy of ± 2%: confectionary fat - 31.7; low-fat milk condensed with sugar - 261; sugar sand - 47.3; potato starch - 13.5; vanillin - 0.1; apples - 50; chocolate glaze - 50; water - till the target product yield is equal to 1000. Apples 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. One performs depressurisation to atmospheric value with simultaneous swelling of apples. One performs additional drying of apples in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. One mixes confectionary fat, low-fat milk condensed with sugar, sugar sand, potato starch, vanillin and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.;EFFECT: such technology allows to produce ice cream that 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.