METHOD FOR PRODUCTION OF DAIRY ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required - cutting and drying vegetal raw materials specified in the method versions in a convective way till intermediate moisture, maintenance under a pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. One performs mixing 3.2%-fat milk, unsalted butter, whole milk condensed with sugar, defatted dry milk, sugar sand, agaroid, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, the glazed raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice-cream is enriched with biologically active substances and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials.

87 cl