Творогова Антонина Анатольевна (RU),Белозёров Георгий Автономович (RU),Квасенков Олег Иванович (RU)
申请号：
RU2013149997/13
公开号：
RU2013149997A
申请日:
2013.11.11
申请国别(地区):
RU
年份:
2015
代理人:
摘要：
1. A method of producing milk-chocolate ice cream, comprising Rx preparation components, mixing milk 3.2% fat, butter oil peasant, whole condensed milk with sugar, skim milk powder, sugar, semi-chocolate, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, frizerovanie, packing and hardening, characterized in that the prepared apricots cut, dried convection method to an intermediate wet minute, kept under pressure while heating to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya and components used in the following proportion by mass to an accuracy of ± 2%: 2. A method of producing milk-chocolate ice cream, comprising Rx preparation components, mixing milk 3.2% fat, butter oil peasant, whole condensed milk with sugar, skim milk powder, sugar, semi-chocolate, wafer waste, potato starch and drinking water pasteurization, homogenization, cooling, frizerovanie, packing and hardening, characterized in that the prepared cut melon, dried convection method to an intermediate moisture, you hered pressurized while heating to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling melons, finally dried in a microwave field to achievements
