METHOD FOR PRODUCTION OF DAIRY ICE CREAM WITH EGG (VERSIONS) Russian patent published in 2015 - IPC A23G9/32 A23G9/04 

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 during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, sandwich butter, whole milk condensed with sugar, dry defatted milk, sugar sand, chicken eggs, potato starch, vanillin 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: production of ice-cream with specific organoleptic properties which is enriched with biologically active substances.

87 cl