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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAA200806068ApriorityCriticalpatent/UA86552C2/en
Publication of UA86552C2publicationCriticalpatent/UA86552C2/en
A method for making a milk-and-oat ice-cream includes preparing a mixture, pasteurizing thereof, homogenizing, cooling, ripening, freezing and packing and hardening the ice-cream. At the stage of preparing the mixture for the ice-cream 2-5 mass % of oat flour is added. The method allows obtaining the ice cream, enriched with food fibers and biologically active substances, being constituents of oat (with vitamins, carbohydrates, polyunsaturated fatty acids, proteins, amino acids, macro- and micronutrients), capable of stabilizing the structure, improving the biological value of the product, and also extending an assortment of ice-cream with natural components.
UAA200806068A2008-05-122008-05-12Method for making milk-and-oat ice-cream
UA86552C2
(en)
method for accelerating the development of cheese flavor for use in edible food products, food product, and process for the preparation of a cheese flavored food product