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 ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201207601UpriorityCriticalpatent/UA77582U/en
Publication of UA77582UpublicationCriticalpatent/UA77582U/en
A method for making vegetable-oat ice-cream comprises preparing pumpkin, sugar and water, pasteurizing, cooling, maturing and freezing the mixture, prepacking, hardening and preserving the ice-cream. In doing so the pumpkin puree after thermal acid hydrolysis with an aqueous extract from an inflorescence of Hibiscus at the given pH, temperature and exposure are sent on homogenization and added to mixed with sugar and hydrated oat meal or ground oat flakes.
UAU201207601U2012-06-202012-06-20Method for making vegetable-oat ice-cream
UA77582U
(en)