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

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, 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%. Then one performs glazing with milk glaze, mixing of 3.2%-fat milk, farm butter, low-fat milk condensed with sugar, dry whole milk, cocoa powder, sugar sand, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal 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 of vegetal raw materials and has unique organoleptic properties.

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