FIELD: food industry.
SUBSTANCE: invention relates to food industry. The dry mixture for production of soft ice-cream includes dry defatted milk, "Protelac-55" dry vegetable fat, "Pro-Vo" soya protein isolate, sugar sand and "Cremodan SE-406" stabiliser. The mixture components are taken at the specified ratio.
EFFECT: invention allows to produce a product with enhanced food and biological value, balanced in relation to FAO/WHO protein standard; additionally the invention allows to avoid such ice-cream defects as "sandiness" and "snowiness" manifested during the process of storage due to soya protein isolate usage in a specified quantity.
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| Title | Year | Author | Number |
|---|---|---|---|
| DRY MIXTURE FOR ICE CREAM PRODUCTION | 2013 |
|
RU2545947C1 |
| SOFT DAIRY ICE CREAM WITH SUGAR SORGHUM SYRUP | 2013 |
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| LOW-CALORIC ICE-CREAM PREPARATION METHOD | 2011 |
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| MILK PUDDING | 2013 |
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|
RU2595454C1 |
| METHOD OF PRODUCTION OF FROZEN DAIRY PRODUCT | 2016 |
|
RU2647718C1 |
| METHOD OF PREPARING SOFT ICE-CREAM | 2000 |
|
RU2204261C2 |
