KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович,TVOROGOVA ANTONINA ANATOLEVNA,Творогова Антонина Анатольевна,BELOZEROV GEORGIJ AVTONOMOVICH,Белозёров Георгий Автономович
申请号：
RU2014114199/13
公开号：
RU0002554410C1
申请日:
2014.04.11
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: prepared apricots or melon or benincasa or lagenaria or pumpkin or grapes or rutabaga or persimmon or feijoa or plums or peaches or mango or actinidia or medlar or pears or scorzonera or daikon or yakon or girasol-sunflower or girasol or stachys or small radish or radish or turnips or kohlrabi or paprika or beet-roots or carrots or parsley root or celery root or parsnip root or oyster plant or santol or salak or rose apples or rambutan or pulasan or pitanga or pepino or bilberries or red bilberries or aonla or cornels or sweet cherries or wax apples or cashew fruit stems or common jujube or tamarillo or black sapota or carambola or star apples or jambul or bilimbi or babaco or acerola or wild strawberries or Kamchatka Bilberries or cranberries or blueberries or Spanish plums or mammee apple or madrono or Malay rose apples or mangostan or lucuma or longan or litchi or langsat or horned melon or scallops or vegetable pears or vegetable marrows or litchi or cucumbers or water-melon rind or major sapota or white sapota or sapodilla or tomatoes or aubergines or physalis or papaya or hog plum or barberries or cherries or cherry plums or quince or apple 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, depressurised to atmospheric value with simultaneous swelling, additionally dried in microwave field till dry substances content is no less than 85% and glazed with milk glaze. One mixes 40% fat cream, low-fat milk condensed with sugar, sugar sand, potato starch, yakon extract and drinking water to produce a mixture. Then one performs pasteurisation, homogenisation, cooling and freezing. One proceeds with glazed raw materials introduction into the mixture in the process of freezing with subsequent packing and hardening to produce the target product.EFFECT: expansion of the range of ice-cream enriched with vegetal raw material
