ICE-CREAM PRODUCTION METHOD Russian patent published in 2009 - IPC A23G9/04 A23G9/42 

FIELD: food industry.

SUBSTANCE: method provides for preparation of fruits and vegetables, blanching, straining, preparation of carbohydrate component - sugar and protein component, preparation of stabilising solution, mixing of prepared components, pasteurisation and cooling of mixture, freezing, forming and hardening. Protein concentrate of wheat germs diluted in curdy whey is used as protein component, protein concentrate of wheat germs is added to previously pasteurised and cooled curdy whey, mixture is mixed, warmed up till 60-70°C and maturated at this temperature during 4-6 minutes with following cooling till 40°C. Ratio of protein concentrate and curdy whey makes 1:9, mixture of low-esterified pectine and Na-carbossimetilcellulose in ratio 1:0.5. Stabiliser mixture is mixed with sugar in ratio 1:5, obtained mixture is filled with water in ratio from 1:2.5 till 1:5 and warmed up to 75-85°C, maturated during 3-5 minutes and cooled down till 40°C. Apple puree, apricot puree, carrot and pumpkin puree are used as fruit and vegetable raw materials, mixing of prepared components is performed at 40°C with additional adding of carbohydrate component (caramel molasses). Ratio of sugar and molasses makes 1:1.5. After cooling maturation is performed. Mixture is maturated at 4-6°C during 4 hours, after that ascorbic acid is added into ready-made mass.

EFFECT: invention allows to increase product's functional properties and improve its structural-mechanical properties, namely increase viscosity and overrun on preparation stage and increase melting resistance.

3 cl, 2 tbl, 3 ex