FIELD: food industry.
SUBSTANCE: invention relates to dairy industry and may be used for production of dairy ice cream. The composition comprises whole cow's milk, skimmed milk powder, sand sugar, stabiliser-emulsifier Denice 805R, oat fibre Vitacel HF 401, vanillin and water.
EFFECT: invention allows to extend the range of dairy ice cream manufactured, to increase ice-cream overrun, to increase nutritional and biological value of the product due to usage of oat fibre Vitacel HF 401.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SOFT DAIRY ICE CREAM WITH SUGAR SORGHUM SYRUP | 2013 |
|
RU2546220C1 |
| COMPOSITION AND METHOD FOR PRODUCTION OF WHIPPED DESSERT (MOUSSE) ON MILK BASIS | 2007 |
|
RU2390154C2 |
| MIXTURE FOR ICE CREAM PRODUCTION | 2023 |
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RU2815098C1 |
| METHOD FOR PRODUCING ICE CREAM | 2015 |
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| METHOD OF PRODUCTION OF FROZEN DAIRY PRODUCT | 2016 |
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| MIXTURE FOR ICE CREAM PRODUCTION | 2009 |
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RU2398443C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL ICE CREAM | 2015 |
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| FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD | 2011 |
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RU2483563C1 |
| FERMENTED MILK YOGHURT ICE CREAM WITH PLANT INGREDIENTS | 2023 |
|
RU2813785C1 |
| METHOD OF PRODUCTION AND COMPOSITION OF PROTEIN ICE-CREAM | 2017 |
|
RU2661396C1 |
