METHOD FOR PRODUCING OF ICE-CREAM "HARMONIA" Russian patent published in 2008 - IPC A23G9/04 A23G9/36 

FIELD: food-processing industry.

SUBSTANCE: method involves preparing mixture containing dry milk components, butter, sugar, stabilizers, lactulose syrup; pasteurizing, homogenizing and ripening resulted mixture; after termination of ripening process, introducing into mixture sour-milk drink rich in bifidus bacteria and natural grape wine at the rate providing 1.0-1.5% content of alcohol in ready product. An amount of natural grape wine to be introduced into mixture is determined from formula: M_w=M_ixW_{a.in i.}/W_{a. in w.}, where M_w is wine mass, kg; M_i is mass of ice-cream, kg; W_{a. in i} is weight part of alcohol in ice-cream, %; W_{a. in w} is weight part of alcohol in wine, %; freezing; packaging and hardening ice-cream.

EFFECT: reduced caloricity and unique taste of ice-cream and enhanced enrichment with bifidus factors.

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