PREPARATION METHODS OF ICE-CREAM (VARIANTS) Russian patent published in 2008 - IPC A23G9/04 A23G9/40 A23G9/34 

FIELD: food products.

SUBSTANCE: according to the first variant method includes preparation of milk mixture with dissolution in milk base. As milk base one uses defatted cow milk, or whole cow milk, or goat's milk, sugar, milk powder, stabiliser. Received mixture is pasteurised, homogenated, cooled, expose to ageing, bring in additive "Lael", preliminary dissoluted in milk base, froze, packed and chilled. As stabiliser wheat flour is used in quantity of 0.5-1%. According to the second variant method includes preparation of milk mixture with dissolution in milk base, as milk base cream, sugar and stabiliser are used.

EFFECT: ice-cream has bifidogenic characteristics and improved organoleptic indicators.

2 cl, 1 tbl, 4 ex