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

FIELD: food industry.

SUBSTANCE: whenever required, vegetal raw materials are cut and dried by a convective method till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal 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 mixes 3.2%-fat milk, sandwich butter, dry defatted milk, sugar sand, waffle wastes, potato starch, sodium caseinate, vanillin and drinking water. One performs pasteurisation, homogenisation, cooling and freezing. The glazed raw materials are introduced in the process of freezing. One performs packing and hardening to produce the target product.

EFFECT: ice cream enrichment with biologically active substances of vegetal raw materials and ice cream unique organoleptic properties.

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