METHOD OF PRODUCING ICE-CREAM Russian patent published in 2003 - IPC

FIELD: dairy industry. SUBSTANCE: for ice-cream production, prepared is a mixture containing whole milk, whole dry milk, dry fat-free milk, refined deodorized vegetable oil, granulated sugar, glucose, stabilizer and water. Additional mixture is prepared from refined deodorized vegetable oil and 25-30 mas. % of whole milk heated to 65-70 C, which is emulsified and introduced in main mixture before pasteurization. Then mixture is homogenized, cooled, and subjected to maturation, freezing and hardening. EFFECT: reduced cost price and increased treating- and-dietetic properties of product; extended storage life due to vitamin E - natural antioxidant in composition of vegetable oil. 2 tbl, 4 ex