FIELD: milk industry.
SUBSTANCE: method involves mixing dry fat-free milk, whole condensed milk, butter, sand sugar, vanillin, stabilizer and water; introducing sunflower oil into mixture in an amount of 1-10% by weight of mixture.
EFFECT: improved quality of ice-cream in the process of manufacture and storage owing to use of indicated amount of sunflower oil for intensifying of nucleation and inhibiting growth of lactose crystals.
2 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD | 2011 |
|
RU2483563C1 |
| COMPOSITION FOR ICE-CREAM PRODUCTION | 2005 |
|
RU2302121C1 |
| METHOD FOR PRODUCING ICE CREAM | 2015 |
|
RU2614797C1 |
| METHOD OF PRODUCTION OF FROZEN DAIRY PRODUCT | 2016 |
|
RU2647718C1 |
| METHOD OF PRODUCTION AND COMPOSITION OF PROTEIN ICE-CREAM | 2017 |
|
RU2661396C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL ICE CREAM | 2015 |
|
RU2598636C1 |
| COMPOSITION FOR DAIRY ICE CREAM PRODUCTION | 2009 |
|
RU2400100C1 |
| METHOD FOR PRODUCTION OF CREAMY ICE CREAM (VERSIONS) | 2013 |
|
RU2544555C1 |
| METHOD FOR PRODUCTION OF "MOROZKO" PLOMBIER (VERSIONS) | 2014 |
|
RU2545930C1 |
| ICE CREAM COMPOSITION | 2015 |
|
RU2589793C1 |
