METHOD FOR PRODUCTION OF ICE CREAM WITH MILK FAT SUBSTITUTE WITH REDUCED FRACTION OF SKIM SOLIDS (VERSIONS)

摘要

FIELD: food industry.;SUBSTANCE: 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 filed till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of "Ecolact 1403-35MTF" milk fat substitute, 40% fat cream, dry defatted milk, dry cheese milk way, sugar sand, stabiliser-emulsifier 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 vegetal raw materials introduced into the ice cream composition.;87 cl