FIELD: confectionary industry, in particular ice-cream production.
SUBSTANCE: claimed product contains (mass %) fat 2-12; sweeteners 10-25; defatted dry milk matters 2-15; starch 0.5-3; and water 45-85. Product is obtained by freezing at temperature from -3°C to -7°C and has overrun ratio of 70-130 %. Method for production of frozen sweet product also is disclosed.
EFFECT: frozen sweet products with reduced cost and increased resistance to temperature differential without losses of organoleptic characteristics.
11 cl, 1 dwg, 4 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| NATURAL STABILISING SYSTEM FOR FROZEN DESERT | 2008 |
|
RU2483564C2 |
| COMPOSITION FOR DAIRY ICE CREAM PRODUCTION | 2009 |
|
RU2400100C1 |
| FROZEN CONFECTIONARY PRODUCTS WITH REDUCED SUGAR CONTENT | 2008 |
|
RU2484637C2 |
| FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD | 2011 |
|
RU2483563C1 |
| FROZEN CONFECTIONERY PRODUCTS | 2011 |
|
RU2571066C2 |
| FROZEN CONFECTIONARY PRODUCTS WITH IMPROVED TEXTURE | 2011 |
|
RU2571064C2 |
| FROZEN CONFECTIONERY PRODUCT | 2008 |
|
RU2476077C2 |
| APPLICATION OF COMPOUND ETHERS OF POLYATOMIC ALCOHOL AND FATTY ACIDS IN AERATED FROZEN CONFECTIONARY PRODUCTS WITH IMPROVED NUTRITIONAL PROPERTIES | 2005 |
|
RU2412605C2 |
| FROZEN FAT-FREE DAIRY DESSERT AND METHOD FOR ITS PRODUCTION | 1989 |
|
RU2083128C1 |
| AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY | 2012 |
|
RU2619897C2 |
