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

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - vegetal raw materials cutting, drying by a convective method till intermediate moisture content. Then one performs raw materials maintenance under pressure under heating conditions till the temperature is no lower than 100°, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with solid vegetal fat. One proceeds with mixing of 3.2%-fat milk, sandwich butter, dry defatted milk, sugar sand, waffle wastes, potato starch, sodium caseinate, vanillin and drinking water, pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.

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