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

FIELD: food industry.

SUBSTANCE: apricots are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of apricots, additionally dried in microwave field till dry substances content is no less than 85% and glazed with sugar. One performs mixing of 3.2%-fat milk, farm butter whole milk condensed with sugar, defatted dry milk, sugar sand, a chocolate glaze semi-product, waffle wastes, potato starch and drinking water to produce a mixture, pasteurisation, homogenisation, cooling and freezing. One proceeds with glazed apricots introduction in the process of freezing with subsequent packing and hardening to produce the target product. The components are used at the following weight ratio with accuracy of ±2%: 3.2%-fat milk - 450; farm butter - 18.4; whole milk condensed with sugar - 45; defatted dry milk - 33.5; sugar sand - 129.2; chocolate glaze semi-product - 18; waffle wastes - 4.9; potato starch - 13.5; apricots - 50; sugar - 50; water till the target product yield is equal to 1000. Apricots may be replaced by melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, langsat, horned melon, scallops, vegetable pears, vegetable marrows, litchi, cucumbers, water-melon rind, major sapota, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums or quince.

EFFECT: expansion of the range of ice-cream enriched with vegetal raw material biologically active substances.

86 cl