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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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A method for producing a milk-based ice-cream with apple puree includes making an apple puree, preparation and mixing formulation components for preparing a milk-based mixture, filtration, pasteurization, homogenization, cooling, storage, adding the prepared apple puree, freezing the mixture, prepacking, hardening, packaging and storage of the ice-cream. During making the apple puree chopped and blanched apples are acidified with citric acid to pH 2.7-3.3, the puree is obtained, heated to 80-85 °C, held under the temperature for 20-25 min and homogenized under 15-20 MPa.
UAU201306724U2013-05-292013-05-29Method for producing milk-based ice-cream with apple puree
UA84735U
(en)