FIELD: food industry.
SUBSTANCE: mixture for ice cream production contains farm butter, cedar nut oil, whole condensed milk with sugar, dry whole cow milk, dry skimmed cow milk, defatted cedar nut flour, sugar sand, gelling potato starch, vanillin and drinking water.
EFFECT: invention enables to increase nutritional and biological value of ice-cream, improve its structure and impart functional properties to it.
4 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD | 2011 |
|
RU2483563C1 |
| ICE CREAM COMPOSITION | 2015 |
|
RU2589793C1 |
| ICE CREAM COMPOSITION | 2015 |
|
RU2591135C1 |
| METHOD OF PRODUCTION OF FROZEN DAIRY PRODUCT | 2016 |
|
RU2647718C1 |
| COMPOSITION FOR THE PRODUCTION OF ICE CREAM | 2022 |
|
RU2789011C1 |
| METHOD OF PRODUCTION AND COMPOSITION OF PROTEIN ICE-CREAM | 2017 |
|
RU2661396C1 |
| METHOD FOR PRODUCTION OF CREAMY ICE CREAM (VERSIONS) | 2013 |
|
RU2544555C1 |
| METHOD FOR PRODUCTION OF "SNEGUROCHKA" ICE CREAM (VERSIONS) | 2014 |
|
RU2546742C1 |
| FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD | 2015 |
|
RU2587776C1 |
| METHOD FOR PRODUCTION OF "MOROZKO" CREAMY ICE CREAM (VERSIONS) | 2014 |
|
RU2557207C1 |
