FIELD: food industry.
SUBSTANCE: invention relates to food industry, namely to ice-cream production. The mixture contains cow's whole milk, cream, whole milk powder, sand sugar, stabilser, vanillin and liquid groats concentrate.
EFFECT: invention allows for manufacturing of a product with new special organoleptic characteristics, improving of the end product nutritional value due to the increased content of mineral elements and B group vitamins, improving of its consumer properties and expanding of the goods range.
3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MIXTURE FOR ICE CREAM PRODUCTION | 2023 |
|
RU2815098C1 |
| COMPOSITION FOR DAIRY ICE CREAM PRODUCTION | 2009 |
|
RU2400100C1 |
| MIXTURE FOR PRODUCING OF ICE-CREAM "KREPYSH" | 2002 |
|
RU2229820C1 |
| METHOD FOR PRODUCING OF ICE-CREAM "FLAMINGO" | 2002 |
|
RU2228056C2 |
| PREPARATION METHODS OF ICE-CREAM (VARIANTS) | 2006 |
|
RU2328131C2 |
| LOW-CALORIC ICE-CREAM PREPARATION METHOD | 2011 |
|
RU2466551C1 |
| METHOD FOR PRODUCING ICE CREAM | 2015 |
|
RU2614797C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL ICE CREAM | 2015 |
|
RU2598636C1 |
| FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD | 2011 |
|
RU2483563C1 |
| FERMENTED MILK YOGHURT ICE CREAM WITH PLANT INGREDIENTS | 2023 |
|
RU2813785C1 |
