UA104352C2 - Method for making a vegetable-wheat ice cream - Google Patents

Method for making a vegetable-wheat ice cream

Info

Publication number
UA104352C2
UA104352C2 UAA201208139A UAA201208139A UA104352C2 UA 104352 C2 UA104352 C2 UA 104352C2 UA A201208139 A UAA201208139 A UA A201208139A UA A201208139 A UAA201208139 A UA A201208139A UA 104352 C2 UA104352 C2 UA 104352C2
Authority
UA
Ukraine
Prior art keywords
ice cream
vegetable
puree
wheat
homogenized
Prior art date
Application number
UAA201208139A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Сергей Витальевич Иванов
Галина Евгеньевна Полищук
Виталий Владимирович Мартич
Андрей Владимирович Згурский
Original Assignee
Национальный Университет Пищевых Технологий
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Национальный Университет Пищевых Технологий filed Critical Национальный Университет Пищевых Технологий
Priority to UAA201208139A priority Critical patent/UA104352C2/en
Publication of UA104352C2 publication Critical patent/UA104352C2/en

Links

Landscapes

  • Confectionery (AREA)

Abstract

The invention relates to dairy industry and can be used for producing dairy products of a dessert group, in particular ice cream. A method for making a vegetable-wheat ice cream includes accepting, sorting, washing, cleaning, chopping and blanching raw vegetable material preparing and mixing the prescribed components, pasteurizing, cooling and storing the ice cream. Pumpkin puree homogenized at a pressure of 15-20 MPa after thermal-acid hydrolysis with a water extract from hibiscus inflorescence at pH 2.7-3.3, a temperature of 80-85 °C and an exposure of 25-30 min is used as the vegetable puree. Wheat germs, hydrated at a temperature of 40- in the course of 25-30 min and homogenized at a pressure of 10-15 MPa, are added into said puree prior to mixing the prescribed components in an amount of 1.5-3.5 weight %. The proposed method allows to fully exclude additional application of stabilizing agents, namely expensive food additives, and simultaneously to obtain a product of increased biological value with original organoleptic properties.
UAA201208139A 2012-07-03 2012-07-03 Method for making a vegetable-wheat ice cream UA104352C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAA201208139A UA104352C2 (en) 2012-07-03 2012-07-03 Method for making a vegetable-wheat ice cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAA201208139A UA104352C2 (en) 2012-07-03 2012-07-03 Method for making a vegetable-wheat ice cream

Publications (1)

Publication Number Publication Date
UA104352C2 true UA104352C2 (en) 2014-01-27

Family

ID=52297387

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA201208139A UA104352C2 (en) 2012-07-03 2012-07-03 Method for making a vegetable-wheat ice cream

Country Status (1)

Country Link
UA (1) UA104352C2 (en)

Similar Documents

Publication Publication Date Title
NZ595665A (en) Shelf-stable fermented dairy products and methods of making same
BR112017020319A2 (en) legume-based dairy substitute, and consumable food products incorporating the same
MX2020011211A (en) Methods and compositions for oilseed materials.
CN104012664B (en) A kind of health-care algae bean curd and processing technology thereof
MY169181A (en) Cheese product and production method therefor
UA104352C2 (en) Method for making a vegetable-wheat ice cream
MY169075A (en) Cheese and production method therefor
RU2016136506A (en) METHOD FOR PRODUCING FIBROUS CHEESE PRODUCT
MX2023006953A (en) Native edestin protein isolate and use as a texturizing ingredient.
MD528Z (en) Soft drink and process for its production
UA78014U (en) Method for making apple-wheat ice cream
CN103947933A (en) Colored bean jelly
UA103420C2 (en) Method for making apple-oat ice-cream
CN104082411A (en) Waxberry yogurt and preparation method thereof
AR108216A1 (en) AGRICULTURE MILK CREAM PRODUCTION METHOD
UA103887U (en) Method of production of soft ice-cream on a dairy basis
UA106639C2 (en) METHOD OF APPLICATION OF APPLE-WHEAT ICE CREAM
KR20160072350A (en) Manufacture of plant yogurt with rice powder of fermented
CN104256040A (en) Preparation method of red wine ice cream
RU2516788C2 (en) Cedar curd production method
UA99415C2 (en) Method for making a fermented-milk product
CN106615143A (en) Skin-whitening soup
UA70060U (en) Method for making fruit ice-cream
UA104534U (en) A method of making processed cheese with added herbal seasoning "10 vegetables"
UA94551U (en) METHOD OF PRODUCTION OF SOIL DRINKS