KVASENKOV OLEG IVANOVICH,Квасенков Олег Иванович,TVOROGOVA ANTONINA ANATOLEVNA,Творогова Антонина Анатольевна,BELOZEROV GEORGIJ AVTONOMOVICH,Белозёров Георгий Автономович
申请号：
RU2013149338/13
公开号：
RU0002543726C1
申请日:
2013.11.07
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: inventions group relates to ice cream production technology. Recipe components are prepared at the following weight ratio with accuracy of ±2%: unsalted butter - 24.6 whole dry milk - 45 dry defatted milk - 34.9 cheese dry milk whey - 67.5 sugar sand - 139.5 potato starch - 9 gelatine - 1.8 vanillin - 0.1 vegetal raw materials - 50 milk glaze - 50 water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. Prepared unsalted butter, whole dry milk, dry defatted milk, dry cheese milk whey, sugar sand, potato starch, gelatine, vanillin and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product.EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.87 clГруппа изобретений относится к технологии производства мороженого. Подготавливают рецептурные компоненты при следующем соотношении по массе с точностью ±2%: масло сливочное несоленое - 24,6 молоко сухое цельное - 45 молоко сухое обезжиренное - 34,9 сыворотка молочная подсырная сухая - 67,5 сахарный песок - 139,5 картофельный крахмал - 9 желатин - 1,8 ванилин - 0,1 растительное сырье - 50 молочная глазурь - 50 вода до выхода целевого продукта 1000. Подготовленное растительное сырье, указанное в вариантах способа, при необ
