FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD Russian patent published in 2013 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages initial components mixture preparation, filtration, pasteurisation and homogenisation, the mixture cooling, maturation, freezing, packing and hardening. The initial components are represented by whole cow milk, unsalted butter, whole condensed milk with sugar, defatted dry cow milk, sugar sand, pollen, agaroid, vanillin and drinking water. The components are taken at the specified ratio in terms of weight percentage. Pollen is preliminarily milled in a disk crusher into 0.3-0.01 mm powdery condition. Then pollen is dissolved in pasteurised and cooled milk at a ratio of 1:3, stirred and added into the prepared ice-cream mixture before homogenisation. The mixture is stirred and homogenised.

EFFECT: invention allows to produce ice-cream enriched with pollen, with high biological value, enhanced overrun and resistibility to melting.

2 tbl, 2 ex